Luxury wedding chef in Palasë and the Green Coast

A wedding menu that tastes of Palasë and the Green Coast

I cook weddings in Palasë and the Green Coast at beachfront terraces, modern residences and gardens on the shore at Palasë, 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.

Behind Palasë the Llogara national park climbs through black pine forest, and the slopes give me wild thyme, sage, mountain tea and herb honey. On the shore I cook red mullet, sea bream and squid over wood embers, and serve them with salty white sheep’s cheese, figs and pomegranates from the coast. To drink I pour Vlosh, the red grape of the Vlorë and Narta area.

Palasë looks west over the open Ionian, so the sun sets straight into the sea and the ceremony is usually timed to it. Guests drift from the beach to cocktails as the light turns pink on the mountain behind, then dinner runs long and the dancing moves close to the water. I serve the first bites cold and bright, and save the fire-cooked courses for after dark.

A menu idea: red mullet and squid cooked over embers, mountain lamb with wild thyme, and figs with honey and sheep’s cheese.

Season and logistics

The main wedding season in Palasë and the Green Coast runs late May to September. Every delivery comes over the Llogara pass, a long run of hairpin bends from Vlorë, so I bring equipment in one planned trip and have fish and produce arrive early in the morning. The wind can pick up on the open beach in the afternoon, so I set the cooking stations somewhere sheltered. I work alongside your planner and venue so the kitchen fits into their timeline.