A wedding menu that tastes of Lisbon and Cascais
I cook weddings in Lisbon and Cascais at quintas in the Sintra hills, villas along the Cascais coast and historic palaces in Lisbon, 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.
Lisbon’s markets give me Atlantic fish, clams for a Bulhão Pato with garlic and coriander, goose barnacles from the rocky coast, salt cod and sardines for the grill in early summer. I serve creamy Azeitão cheese, pour wines from Colares, grown in sand on ungrafted vines near the sea, and finish with my own lighter take on the pastel de nata.
In Sintra, guests often arrive for a garden ceremony among old trees and stone walls, while in Cascais the day leans toward the Atlantic and an evening sea breeze. Dinner begins as the sun sets over the ocean, and I plan warm courses for the cooler Atlantic night.
A menu idea: goose barnacles and Azeitão cheese with the aperitif, Atlantic fish over fire with Colares wine, and a modern pastel de nata with Moscatel.
Season and logistics
The main wedding season in Lisbon and Cascais runs May to October. Lisbon’s old neighbourhoods are steep, cobbled and narrow, so loading, parking and van access need planning with the venue. Sintra often sits in cool mist while Cascais is sunny, so a covered plan is wise there. 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 Lisbon and Cascais for villa stays and dinners.
Weddings in Lisbon and Cascais: good to know
When is wedding season in Lisbon and Cascais?
The main season runs May to October. Popular dates book early, so secure yours as soon as the venue is confirmed.
Is a wedding in the Sintra hills colder than on the coast?
Often, yes. Sintra has its own cooler, misty microclimate, so I plan warm courses and a covered service area, and we keep shawls in mind for guests.
Can you cater a large wedding in Lisbon and Cascais?
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.