Luxury wedding chef on the Costa Brava

A wedding menu that tastes of Costa Brava

I cook weddings on the Costa Brava at stone masias in the Empordà, medieval villages and villas above the coves, from an intimate dinner to 500 guests. You get one chef responsible for every plate, a menu written for you and a team I brief and lead.

This coast gives me the red prawns of Palamós, salted anchovies from L’Escala, sea urchins in the cold months, and rice from Pals for a lighter seafood rice. I like the Catalan idea of mar i muntanya, so I pair fish with mushrooms or game from the hills, cook over vine cuttings and smoke, and pour Garnatxa and other wines from the Empordà.

Ceremonies often take place among olive trees or in a stone courtyard in the late afternoon, then guests move to long tables as the light turns gold over the fields. The night ends with dancing in the masia, and I plan a late snack to keep everyone going.

A menu idea: L’Escala anchovies and Palamós prawns with the aperitif, mar i muntanya over fire, and Empordà wines through dinner.

Season and logistics

The main wedding season on the Costa Brava runs May to October. The tramuntana wind can blow hard in the north around Cadaqués and Cap de Creus, so I plan a sheltered service area and a backup for open terraces. Narrow lanes in the old villages also limit the size of vans that can reach the kitchen. I work alongside your planner and venue so the kitchen fits into their timeline.