A wedding menu that tastes of San Sebastián
I cook weddings in San Sebastián at Basque farmhouses, hillside estates and villas above the sea, 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.
Basque cooking is built on fire and the sea: whole turbot grilled the Getaria way, kokotxas, aged beef chops, beans from Tolosa and mild guindilla peppers. I pour Txakoli from Getaria with the fish and serve Idiazabal cheese, smoked and unsmoked, and I cook as much as I can over oak and vine cuttings.
Guests arrive in the green hills for a late afternoon ceremony, then gather for pintxos and Txakoli poured from a height. Dinner is long and generous in the Basque way, and the party runs late with music and a final round of food from the grill.
A menu idea: pintxos with Txakoli for the aperitif, whole turbot grilled over embers, and Idiazabal with quince to finish.
Season and logistics
The main wedding season in San Sebastián runs May to October. Rain is common in the Basque Country even in summer, so every outdoor plan needs a covered alternative for the ceremony, the dinner and my cooking station. 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 San Sebastián for villa stays and dinners.
Weddings in San Sebastián: good to know
When is wedding season in San Sebastián?
The main season runs May to October. Popular dates book early, so secure yours as soon as the venue is confirmed.
Can the wedding dinner feel like a Basque cider house meal?
Yes. I can build a menu inspired by the cider houses, with salt cod, a grilled beef chop and Idiazabal, served family-style at long tables.
Can you cater a large wedding in San Sebastián?
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.