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.
VENUES WE WORK AT
- 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.
WHAT WE CHECK BEFORE YOUR DATE
ACCESS AND SET-UP
Where the vans can get to, how far equipment has to be carried, and what the ground is like once it has rained. It decides how early the team arrives and how many of them come.
KITCHEN, POWER AND WATER
Most fincas have no working kitchen. We bring our own equipment and refrigeration and build a kitchen where the venue allows one, close enough that food reaches the table as it should.
THE SHAPE OF THE DAY
Where the ceremony sits, where guests drink, where they eat and where they dance — and how far apart those are. That distance sets the service timings more than the menu does.
If you have a venue in mind, or have already booked one, tell us which and we will talk you through how a day there usually runs.
CONTACT US...
To talk through your event and for further information and also menu
examples. Please Either:
E-mail Us Direct!,
Book a One on One Video Call
Fill out the form below or Call us/Whatsapp
us! direct to see how we can bring your ideas to the next level!