A wedding menu that tastes of Himarë
I cook weddings in Himarë at olive grove terraces, hillside villas and beach settings around Livadhi and Potami, 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.
Himarë sits among terraced olive groves and citrus, and olive oil from Borsh and the villages above the coast is the base of my cooking here. I grill fresh fish and octopus over wood, roast mountain lamb with wild oregano and sage, and serve them with Albanian wines and a cold raki at the end.
Ceremonies here tend to start late in the afternoon when the heat eases, with the sea turning gold below the old town on the hill. Dinner follows at long tables, and the party moves on to dancing well into the night, with a late plate of grilled bites to keep everyone going.
A menu idea: olive oil from Borsh, wood-grilled fish and lamb roasted with wild herbs, served at long tables under the olives.
Season and logistics
The main wedding season in Himarë runs May to early October. Himarë is a long drive from Vlorë or Sarandë on a winding coastal road, so I bring dry goods and equipment with me and buy fish and produce locally on the day. 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 Himarë for villa stays and dinners.
Weddings in Himarë: good to know
When is wedding season in Himarë?
The main season runs May to early October. Popular dates book early, so secure yours as soon as the venue is confirmed.
Can we hold the wedding dinner in an olive grove?
Yes. An olive grove makes a beautiful dining room. I bring a full field kitchen and plan water, power and lighting with you well in advance.
Can you cater a large wedding in Himarë?
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.