We are a catering company, but that is only part of what we do. By the time your guests sit down, we have usually spent months on the timings, the logistics, the hire, the staffing and the hundred small decisions that decide whether an evening runs beautifully or merely happens.
Our own team handbook puts it plainly: our work does not consist only of serving food and drink. It also matters how we arrive, how we organise ourselves, how we treat people, how we solve the unexpected, and how we leave the space at the end.
ABOUT LA VAN
MORE THAN A CATERER
Most couples come to us for the food. What they end up handing over is the whole day: two tastings, one-to-one planning calls, the running order, the tables and chairs, glassware and linen, the bar, the show-cooking, recommendations for music and lighting, and a team who know where everything is at every moment.
A good service is not only noticed in what is served. It is noticed in how the team arrives, how it works, and how it leaves the space at the end.
HOW WE WORK
NO SMALL TASKS
Arriving on time, keeping a station clean, restocking before something runs out, loading a van properly, flagging a problem early. Every one of those decides how the evening ends. We train for them the way other companies train for the showpieces.
ONE PERSON RESPONSIBLE
Every department has a named lead, and every service starts with a briefing: who is doing what, where they stand, and who to go to. Nobody improvises in the middle of your dinner.
PROBLEMS, NOT BLAME
Things go wrong at events — weather, timings, numbers. We solve the problem in front of us and look at the cause afterwards. Our team is told to raise anything early rather than hope it passes, because the earlier we know, the less you ever see.
WHAT HOSPITALITY MEANS HERE
Hospitality is not saying yes to everything. It is reading what a moment needs and acting on it without losing the order of the service — calm presence, attention to detail, and a team who are warm and natural without ever being intrusive.
It also means discretion. What we see and hear during a service stays with us. We are guests at your event as much as we are working it.
WHO WE WORK WITH
Private celebrations, weddings, and film and photography productions — from fifteen guests to two hundred and fifty. The settings change constantly. What does not change is what people expect of us: professionalism, judgement, and the confidence that it will be handled.
Over eight years on the island we have built the supplier relationships and the working knowledge of Mallorca’s venues and seasons that makes that possible.
PRODUCTION WORK
Alongside private events we cater for film and photography productions on the island. Our past clients include Netflix, the content production company Alana International, and campaign shoots for Zara, H&M, Missoni, Ted Baker, Calzedonia, Marks & Spencer, Estrella Damm and Kia.
It is a different discipline from a wedding. A wedding has one location and a timetable everybody agreed months ago. A shoot has neither, and the catering is judged on whether it held up when the day changed.
LOCATIONS WITHOUT KITCHENS
Shoots go where the light is, which is rarely anywhere with a kitchen in it. We bring our own equipment, refrigeration, transport and staff, so the location is not asked to provide anything but the space.
THE SCHEDULE MOVES
Call times shift, a set-up runs long, the light changes and the day is rebuilt around it. We plan for the schedule changing rather than assume it will hold, and we serve in the window that actually appears — across several locations in a day where the shoot needs it.
A CREW IS NOT A GUEST LIST
Crews eat quickly, in shifts, with every dietary requirement in the room and no time to discuss it. Requirements are collected in advance and everything is labelled, so nobody spends a short break asking what is in the food.
That is also why the weddings run the way they do. A team used to a day being rewritten at short notice does not lose its footing when the weather turns or the numbers change.
See our film and photo production services for menus, delivery options and how a shoot day is usually run.
VENUES
Every venue has its own logistics and its own character. Some have a kitchen; most do not. Some are ten minutes from Palma, others are up a track in the Tramuntana with one way in and one way out. We are used to working across a wide variety of environments, and we plan around what each one actually needs rather than arriving with a single way of doing things.
Access, power, water, where a kitchen can be built, how far a plate travels between the pass and the table, where the staff change, how long the breakdown takes at midnight — those are settled before the day, not on it.
- Biniorella
- Son Sampol
- Binigual
- Son Cosmet
- Ca’s Hereu, Sóller
- Son Esteve
- Son Burguet
- Fontseca
- Son Bi
A selection — not the full list. If your venue is not here we have very likely worked somewhere like it, and if we have not, we will go and see it. Tell us where you are getting married.
CONTACT US...
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