Plated service gives you the structure of a traditional wedding dinner, while leaving plenty of room for personality, energy and good food.
Guests are seated and served individually, with a choice of up to three main courses. Each table has a dedicated waiter who confirms choices before service.
The menu and service are planned in advance, so the timings are clear and the dinner can move naturally alongside the rest of the celebration.
CLASSIC SERVICE
WHY CHOOSE OUR CLASSIC PLATED SERVICE...
ELEGANCE
Courses are plated in the kitchen and carried out together, which is what gives a plated dinner its pace. It is the format that holds an evening to a running order.
IT'S CLASSIC
Everyone knows how a plated dinner works, so nobody has to think about it. Guests stay seated, the courses come to them, and speeches can be run to time because the service is predictable.
WE ARE FLEXIBLE
Three main courses, meat, fish and vegetarian, cover the room without anyone being given a separate arrangement. Dietary requirements are collected in advance and built into the count.
WHAT IS INCLUDED?
TABLES AND CHAIRS
We offer a choice of round or long tables, with a stone or classic white tablecloth and napkins to match. Base plates, cutlery and glassware are all included.
UNMATCHED SERVICE
Two tastings are included after booking and we will arrange a third if the menu still needs work, along with site visits and a WhatsApp group for the planning, so there is always somewhere to ask a question.
The detail is settled before the day, so the evening runs without anyone having to make decisions during it, which leaves you free to be at your own event rather than running it.
THE MENU
Menus are built around seasonal ingredients and can include up to three main-course choices for guests. We work with the season and the setting rather than fitting every wedding to the same menu.
A typical menu can include canapés and a grazing reception, a choice of starters, main courses and desserts, followed by coffee and optional late-night food, and it can be adapted for dietary requirements and individual preferences.
THE SERVICE
Each table has a dedicated waiter, with the service coordinated carefully around the running order of the evening. The result is polished and organised, without making the dinner feel overly formal.
Our team manages the timing of the courses, drinks, clearing and table service, so the dinner stays part of the wider evening rather than becoming a separate formal occasion.
PLANNING
Wedding catering involves more than the menu. Before the event we discuss the venue, access, kitchen arrangements, staffing, timings and the table plan, and we work with you and your planner throughout.
Two tastings are included so the menu can be adjusted before the wedding. On the day, our kitchen and service teams work together so the food arrives at the table properly and on time.
- Menu planning
- Two tastings
- Professional chefs
- Dedicated waiting staff
- Food preparation and cooking
- Crockery, cutlery and glassware
- Tables, linen and service equipment
- Setup and breakdown
- Transport and logistics
- Venue coordination
INTIMATE WEDDINGS
FIFTEEN TO FORTY GUESTS
A smaller wedding suits a plated service, and it changes the shape of the day. With this many people it works better as a long lunch that runs on at its own pace than as a timeline anyone has to keep to.
MORE OF THE PLANNING
At this size we are usually involved in more of the planning than we would be on a large wedding, from the shape of the day to the suppliers around it. Fewer guests means fewer moving parts, so more of the attention goes to the table itself.
The bar is staffed well enough that nobody is left standing in a queue waiting for it to catch up.
The list covers premium spirits, local and national wines, and Mallorcan producers wherever we can use them.
Classic cocktails can be added, along with the Canonita Spritz, our own version built around local produce.
If you would rather supply your own drinks, we will work around that and provide the service.
EXTRA SERVICES
An event is more than the food, and the parts around it decide how the evening feels.
Music and lighting set the room. Over a decade working in Mallorca and Ibiza has given us the contacts to arrange both.
We work with suppliers we have used before and would use again, so the parts we do not cover ourselves are handled by people we can vouch for.
EXTRAS
Things people add on top of a menu rather than instead of one. Most of them are for the later part of the evening, when the dinner is cleared and the night changes gear.
COFFEE SERVICE
A two-hour barista service after dinner, serving every kind of coffee alongside a selection of teas.
ESPRESSO MARTINI STATION
Served with the coffee, or on its own once dinner is cleared.
MIDNIGHT SNACK WITH LA VAN
Tacos and slider burgers served late, for the part of the night when people have been dancing for a while.
PIZZA STATION
A live pizza station with a run of toppings, cooked and served in front of your guests.
CAVA TOWER
A poured cava tower for the toast, with the whole room gathered round it.
ICE CREAM CART
A cart of ice cream through the afternoon or after dinner, which is reliably the first thing the children find.
Extras are quoted separately from your menu. Tell us which appeal and we will price them into your proposal.
TESTIMONIALS...
The canapés were a huge hit, guests were raving about them. The cocktail reception was handled with real professionalism, and guests were greeted with a welcome drink as soon as they arrived, which was a class touch that set the tone perfectly. The starter, mains, and dessert were all delicious. … the team handled 130 guests with ease and professionalism.
Kieran & Louise McGeary
We hired La Van for both the wedding dinner (a plated, luxury style meal) and the day-after pool party. … Now months later, our guests STILL have not stopped raving about the food! … Max's team did not let a single wine glass go empty through the evening. They anticipated our needs with a premier level of service.
Our wedding experience was flawless from bar/drink service to cocktail hour to main course to after-party asado. A big part of planning a large event is the emotional strain, La Van Mallorca do a good job of taking that pressure off of you and helping tie together the loose ends. We had a ton of fun working with them.
Kassi Baldwin
FREQUENTLY ASKED QUESTIONS
What is included in your catering?
Effectively everything between the first planning meeting and the last guest leaving. A quoted event includes:
- Menu planning and consultation
- All food and ingredients
- Canapés and reception service, then full dinner service
- Selected wines, beers, soft drinks and water
- Open bar service with premium spirits and cocktails
- Professional chefs and service staff
- All crockery, cutlery, glassware, tablecloths and napkins
- Tables, chairs and basic table settings
- Bar equipment, ice and service equipment
- Transport of all equipment and staff to and from the venue
- Full set-up before, and complete breakdown and removal after
- Venue coordination, event management and on-site logistics
- Management of dietary requirements and special requests
- 10% VAT
How much does plated wedding catering cost?
Plated service is priced per person and comes down as guest numbers rise, because the fixed costs of an event spread further:
- 60 guests: €300 per person
- 80 guests: €270 per person
- 100 guests: €250 per person
- 120 guests: €245 per person
- 140 guests: €235 per person
- 200 guests: €225 per person
All prices include 10% VAT and cover the full list above: food, drinks, staff, furniture, tableware, transport, set-up and breakdown. Extras and premium upgrades are quoted separately. For the full breakdown, and when a wedding costs more, read what wedding catering in Mallorca actually costs.
Do you provide the staff, furniture and tableware?
Yes. Chefs, service staff, crockery, cutlery, glassware, tablecloths, napkins, tables, chairs and basic table settings are all part of the quote, along with transport, set-up and the breakdown afterwards.
For furniture beyond the basics we work with several of the island's leading rental suppliers, and visits to their showrooms are included so you can choose in person. Bespoke pieces and premium upgrades are quoted separately.
Do we get a tasting before the event?
Two personalised tastings are included once you have booked, and we will arrange a third if the menu still needs work. The point is that nothing served on the day is something you have not already tried.
Can you cater for dietary requirements and allergies?
Yes, and we would rather know early than late. Our menus are built so that every guest has a meat, fish or vegetarian option as standard, and we handle allergies and specific requirements individually. They are collected during planning and managed by the kitchen on the day.
Do you look after the bar and the drinks?
We do. Open bar service runs for four hours and covers premium spirits, wines, beers, soft drinks and water, along with classic cocktails and our own Canonita Spritz, made with local produce wherever we can.
If you would rather supply your own drinks, a case of something meaningful, or wine given as a wedding gift , we are happy to work that way and simply provide the service around it.
How many guests do you cater for?
Most weddings we cater are between sixty and a hundred and twenty guests. We work from fifteen up to two hundred. Smaller numbers tend to suit a plated service or a private chef; larger ones suit family-style tables and show-cooking.
Which parts of Mallorca do you cover?
The whole island. We cater at fincas, villas, private estates and established wedding venues across Mallorca, and we bring our own kitchen equipment, which means we can work at locations with no kitchen of their own.
Do you only do weddings?
No. Weddings are the bulk of what we do, but we also handle corporate events and production catering, pool and villa parties, welcome dinners and other pre-wedding events, and private chef services in your own villa.
How far in advance should we book?
For a summer wedding, twelve to eighteen months is comfortable and the peak dates in June, July and September go first. Smaller events and villa catering need far less notice. If your date is close, ask anyway rather than assuming we are full.
CONTACT US...
Tell us the date, the place and roughly how many people, and we will
come back with menus and a price. Whichever is easiest:
email us directly,
book a one-to-one call,
use the form below, or message us on WhatsApp