Luxury wedding chef in Dhërmi

A wedding menu that tastes of Dhërmi

I cook weddings in Dhërmi at hillside villas, beach clubs and terraces looking over the Ionian Sea, 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.

The hills behind Dhërmi give me olive oil from old groves, wild oregano, sage and mountain tea, and lamb raised on the slopes around Llogara. From the sea come fresh fish and octopus, which I cook over wood with lemon and wild herbs, and mussels from the Butrint lagoon come up the coast from the south. Albanian red wine from Shesh i zi and a glass of grape raki close the night.

Guests gather on the terrace in the late afternoon as the sun drops toward the sea, the ceremony catches the last light, and dinner and dancing carry on under the stars. I keep the aperitif light and cold for the heat and bring out the fire-cooked dishes once the air cools.

A menu idea: wood-grilled fish and octopus with wild oregano, lamb from the Llogara slopes and Albanian olive oil.

Season and logistics

The main wedding season in Dhërmi runs May to early October. The road into Dhërmi winds down from the Llogara pass, so I plan deliveries and the team’s arrival around summer traffic and stock the kitchen from Vlorë the day before. I work alongside your planner and venue so the kitchen fits into their timeline.