Why a Mallorca wedding works better over two or three days
Most of your guests are getting on a plane. They are taking days off, booking cars, finding somewhere to stay. By the time they arrive they have spent money and effort to be in the room with you, and then, at a lot of weddings, they spend the day being organised: seated, photographed, moved along.
We think a wedding should be a day your friends and family are genuinely part of, rather than one they watch from a distance. That is why we would rather feed a wedding across a weekend than squeeze the whole thing into six hours.
What two or three days actually buys you
The night before is where the introductions happen, usually over paella cooked in front of everyone, grazing tables or a long seated dinner, and it is about the least formal way there is to start. Half your guests will never have met each other, so getting that out of the way the evening before means the wedding itself begins with a room that already knows itself.
The day then has far less work to do, because nobody is spending the first two hours working out who everyone is.
The morning after is where people say what they actually thought. Brunch, Bloody Marys, mimosas, nobody dressed up, the couple sitting down for the first time in two days. It is the easiest way to get everyone in one place once more before they leave for the airport.
Spread over two or three days the pressure stops sitting on one afternoon, and guests relax into it. So do the couple.
Keep it simple
We would rather do something simple properly than something complicated adequately, because every extra moving part is one more thing that can run late. Guests never see the plan. What reaches them is whether the evening kept moving.
So we would rather cook fewer dishes well, with produce that is genuinely in season, than build a menu that reads impressively and arrives lukewarm.
Make it flow
A great atmosphere usually comes down to an evening that never stalled.
Drinks reach people quickly. We staff the bar to keep people served rather than queuing, because a queue at a wedding bar takes the life out of a room faster than almost anything else.
The end of dinner does not trap anyone. Dessert goes down the table family style, and tea and coffee run from a station rather than being poured seat by seat. People help themselves when they want it, so the room can get up and start dancing instead of sitting through another course.
Nobody drinks on an empty stomach. Canapés while people arrive, food through the evening, something late for the people still dancing. In Mallorca, where guests are drinking in the heat, keeping people fed is as much about care as hospitality.
The two ways we serve it
Family style. Platters go down the middle of the table and people help themselves, which does three useful things at once.
It makes the meal sociable, because food gets passed, plates get handed across and guests move about between settings instead of being pinned to a chair for three hours.
It handles dietary requirements without making anyone feel like an exception. When every table carries meat, fish, vegetables and sides, the vegetarian guest is not waiting for a separate plate to arrive, and nobody has to announce an allergy to a waiter in front of eleven people.
And it wastes far less, because people take what they actually want. Some guests eat a full plate and some pick, and appetites differ anyway after a long hot day and a few drinks, which sharing platters absorb in a way a fixed plate per person never can.
Plated. The format is more formal, but the seating plan can stay flexible. We need to know what each guest has chosen, and which table they are on. We do not need to know the exact chair they will end up in.
That small difference matters a good deal on the day. Guests sit where they like at their table, and rather than matching plates to a numbered seating chart, our team comes to the table and asks, the way a restaurant would. It takes a short conversation with each guest, which is usually where the rapport starts, and it means a guest who has moved seats does not derail the service.
What people are drinking
Guests notice the glass in their hand more than almost anything else on the table. So the bar carries local and national wines and proper spirits such as Grey Goose, Bombay Sapphire and Don Julio, rather than whatever is cheapest behind the bar. We also pour the Canonita Spritz, our own drink built around local produce.
Each part of the day gets the offering that suits it, rather than one bar list running from midday to midnight. Something cold and light as people arrive in the heat, wines chosen to go with dinner, the full bar once the dancing starts, and something gentler at brunch the next morning.
None of that is for show. It is the difference between a guest noticing that there is a bar and a guest thinking the drink in their hand is a good one.
Fresh, seasonal, alive
The food follows the same thinking: bright, fresh flavours that suit eating outside in the heat, built on produce from Mallorcan growers, fishermen and suppliers, and changing through the year because the island does.
A heavy menu in August is one that guests end up leaving on the plate, however well it reads.
What stays afterwards
A menu is rarely what lasts. The evening is: the table they sat at, the people they ended up talking to, and the fact that they were still there at one in the morning.
A wedding is one of the few times everyone who matters to you is in the same place at the same time. Family who rarely see each other, friends from different parts of your life, most of them meeting for the first time. Bringing those people together properly is the real job, and food and drink are simply how it gets done.
That is what we are trying to leave behind: not a day people attended, but a weekend your friends and family remember for the rest of their lives.
Tell us your dates and rough guest numbers and we will come back with menus and a price. You can use the form below, or book a one-to-one call.