A wedding menu that tastes of Vlorë
I cook weddings in Vlorë at seaside villas, terraces on the bay and gardens around Radhimë and Orikum, 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.
Vlorë is olive country, and oil from the local Kalinjot olive is the backbone of my cooking here. I grill fresh fish and octopus from the bay over wood, roast mountain lamb from the hills toward Llogara with wild oregano and sage, and bring in mussels from the Butrint lagoon. Albanian whites from Shesh i bardhë and a glass of grape raki finish the meal.
Many couples gather their guests in Vlorë or Orikum, sometimes with a boat day along Karaburun before the wedding. The ceremony is set for the evening light over the bay, and dinner and dancing follow on the terrace. My food carries the whole weekend, from a light lunch on the water to a late supper.
A menu idea: cured and wood-grilled fish from the bay, Kalinjot olive oil and lamb with wild herbs from the hills.
Season and logistics
The main wedding season in Vlorë runs May to October. If you want part of the celebration on the Karaburun peninsula, the coves are reached only by boat, so I plan food that travels well by sea and keep the main kitchen on land. 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 Vlorë for villa stays and dinners.
Weddings in Vlorë: good to know
When is wedding season in Vlorë?
The main season runs May to October. Popular dates book early, so secure yours as soon as the venue is confirmed.
Can you cook for a boat day before the wedding?
Yes. A cold seafood lunch on board, prepared in the morning and finished on deck, is a lovely way to start a wedding weekend here.
Can you cater a large wedding in Vlorë?
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.