Luxury wedding chef in Formentera

A wedding menu that tastes of Formentera

I cook weddings in Formentera at whitewashed villas, pine-shaded gardens and beach clubs along the island’s coast, 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.

Formentera has its own traditions: peix sec, the fish dried in the sun and wind, which goes into the island’s country salad with potatoes and peppers, sun-ripened figs from trees propped on wooden crutches, and salt from the flats of Ses Salines. I grill local fish and lamb over wood, and keep plates light with island tomatoes, capers and wild herbs.

Guests come over on the morning ferry, swim in the turquoise water, then gather for a barefoot ceremony as the sun drops toward the sea. Dinner is long, relaxed and family-style, and the party carries on under a sky with very little light pollution.

A menu idea: peix sec and island tomato salad, fire-grilled local fish and lamb, finished with Formentera figs.

Season and logistics

The main wedding season in Formentera runs May to October. Everything that is not grown or caught on Formentera arrives by ferry from Ibiza into La Savina, so I plan deliveries, hired staff and equipment around the crossings. Roads are small and many villas sit on dirt tracks, which affects how vans and rental kitchen gear reach the site. I work alongside your planner and venue so the kitchen fits into their timeline.