A wedding menu that tastes of Dubrovnik
I cook weddings in Dubrovnik at seaside villas in Cavtat and Lapad, island gardens on the Elaphiti and wine estates in Konavle, 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.
Ston, just up the coast, is famous for its oysters, which I serve raw or briefly over fire. I cook black risotto with cuttlefish ink, Adriatic fish and lamb from the peka, and finish with rozata, Dubrovnik’s custard dessert. Plavac Mali from Dingač and Postup on Pelješac and Malvasija from Konavle pair beautifully.
Many couples marry in the afternoon, then gather at a villa or island garden for drinks as the walls of the Old Town glow at sunset. Dinner follows by the sea, and I bring the southern Adriatic to the table with oysters, fish and local wine.
A menu idea: Ston oysters for the aperitif, black risotto, Adriatic fish from the fire and rozata with Malvasija.
Season and logistics
The main wedding season in Dubrovnik runs May to October. The Old Town is pedestrian only and busy in summer, so deliveries go by hand cart and events there need permits, which is why many couples hold the dinner on the coast or islands. I work alongside your planner and venue so the kitchen fits into their timeline.
What I can cook for you
Canapés and aperitif
Cold and warm bites for the arrival, each one a clean single mouthful, made from local produce.
The wedding dinner
A plated tasting menu, a family-style feast, food stations, or a mix of all three.
Drinks programme
Wine and champagne pairings, a non-alcoholic pairing and a signature cocktail, designed with the menu.
Late-night food
Something warm and salty around midnight to keep the dance floor going.
Welcome and rehearsal dinners
A relaxed barbecue or fire-cooked feast to start the weekend, or an intimate tasting menu for family.
Day-after brunch
A late, generous brunch for everyone who stayed, and one last moment together.
My signature: live-fire wedding catering, a wild and foraged wedding menu, and intimate weddings and elopements.
How your quote is built
- Food from 120 euros per guest
- Kitchen and service team sized and quoted for your guest count
- Drinks quoted separately, from pairings to a full bar
- Travel added to the quote
- Your date is locked with a 60 percent deposit
Staying longer? See my private chef services in Dubrovnik for villa stays and dinners.
Weddings in Dubrovnik: good to know
When is wedding season in Dubrovnik?
The main season runs May to October. Popular dates book early, so secure yours as soon as the venue is confirmed.
Can the dinner be on the Elaphiti Islands?
Yes. I plan boat transfers for the team and food, and prepare most of the menu ahead so it is finished fresh on the island.
Can you cater a large wedding in Dubrovnik?
Yes, up to 500 guests with a hired kitchen and service team that I brief and lead.
Do you cook the welcome dinner and brunch too?
Yes. The whole wedding weekend can be planned as one menu, from the welcome dinner to the day-after brunch.
How is the date secured?
A date is locked when a deposit of at least 60 percent is received.