A wedding menu that tastes of Ksamil
I cook weddings in Ksamil at seaside villas, beach clubs and terraces facing the Ksamil islands, 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.
Ksamil sits between the sea and the Butrint lagoon, where mussels are farmed, and I cook them over fire with wild herbs and good olive oil. Fresh fish, octopus and local citrus fill the rest of the menu, with Albanian wines and a little raki to finish.
Guests often arrive a day or two early to swim and visit Butrint. The ceremony is timed for golden hour over the islands, then dinner and dancing run into the warm night, and I keep the food flowing from the aperitif to the late snacks.
A menu idea: Butrint lagoon mussels over fire, fresh fish with lemon and wild herbs, and local figs and honey for dessert.
Season and logistics
The main wedding season in Ksamil runs May to October. Ksamil’s roads are narrow and crowded in high summer, so I schedule deliveries early in the morning and confirm parking and kitchen access with the venue well ahead. 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 Ksamil for villa stays and dinners.
Weddings in Ksamil: good to know
When is wedding season in Ksamil?
The main season runs May to October. Popular dates book early, so secure yours as soon as the venue is confirmed.
Can the wedding menu be built around seafood?
Yes. Ksamil is made for a seafood wedding, with lagoon mussels, fresh fish and octopus, and I balance it with lamb or vegetable dishes for guests who prefer them.
Can you cater a large wedding in Ksamil?
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.