What's included
- Menu designed around your concept, with tasting
- Cocktail, buffet or plated service
- Experienced service team and one point of contact
- Tables, crockery, glassware and service equipment
- On-site team from set-up to clear-down
Setting a wedding table in Bodrum
A wedding in Bodrum usually happens outdoors: by the sea, on a terrace or in a garden. That beauty comes with practical questions. Wind, heat, access to the venue and power supply all shape what the kitchen can do. Before we design a menu we talk through the venue, the timing and the guests, so that every plate arriving at the table is prepared for the conditions of that particular evening.
Wedding catering is more than delivering food. The rhythm of the night, from the cocktail hour to the main course and from the cake to late-night bites, needs to be planned together with the kitchen. When the service team steps out, in which order the hot dishes arrive and how guests are looked after without waiting are all part of that plan.
We design the menu with you
Every couple has a different story, and the menu should reflect it. We can build an evening that starts with Aegean olive oil dishes and meze and continues with seafood, or you may prefer a classic Turkish menu, international plates, or a balanced mix of both. We take the season into account: for summer weddings we lean towards light, fresh dishes that hold up well in the heat.
Your guests' dietary needs are built into the menu from the start. Vegetarian, vegan, gluten-free and children's options are prepared as a natural part of the menu rather than an afterthought. Dishes containing allergens are flagged to the service team in advance.
Service styles
- Cocktail style: Canapés, small plates and stations for lively, standing receptions.
- Buffet: Variety and ease for larger groups of guests.
- Plated service: Courses served in sequence for seated, more formal evenings.
- Stations: Grill, seafood, meze or dessert stations for an interactive evening.
Tasting and final decisions
Once the draft menu is ready we hold a tasting. Together we review flavours, portion sizes and presentation. We note any changes you would like and send the final menu to you for written approval. At this stage we also confirm the service flow, table layout and the equipment we will bring.
What happens on the wedding day
On the day our team arrives at the venue early. The kitchen area is set up, the equipment for the hot and cold chain is put in place, and the service tables are prepared. One contact person handles communication with your planner, the venue manager and you, so you are not answering questions all day.
Our service staff are briefed on the menu and the running order before they step out. Every transition, from cocktails to the main course, from cutting the cake to late-night service, follows a plan agreed in advance. At the end of the night we clear the area and hand the venue back as we found it.
Engagements, henna nights and family ceremonies
Smaller family celebrations deserve the same care. For engagements and promise ceremonies we can bring a compact set-up that works at home or in a garden, and for henna nights we prepare a menu enriched with traditional flavours. Whatever the guest count, the menu and service are scaled to suit the character of the occasion.
Venues across the Bodrum peninsula
From our central kitchen in Dirmil we serve venues in Yalıkavak, Türkbükü, Gündoğan, Gümüşlük, Turgutreis, Bitez, Torba and central Bodrum. We assess access and set-up conditions during the site visit and plan an on-site kitchen where needed. Share your date and approximate guest count, and we will come back with a tailored menu suggestion and a quote.
