A wedding menu built around you
Every couple is different, so we never work from a fixed wedding package. We start with your story: where you met, the dishes you love, the season and the style of the day. From there we design a menu that feels personal and unmistakably yours, often with a touch of Italian heritage.
Before the wedding we can arrange a tasting so you can try the key dishes and fine-tune the details together with us.
Welcome drinks and canapés
The moments after the ceremony set the tone. While guests gather and toast, we serve elegant canapés that are light, beautiful and easy to eat with a glass in hand — crudo, savoury tartlets, seasonal vegetables and small Italian-inspired bites.
Plated dinners and dessert
For the wedding dinner we serve plated courses, finished in the kitchen at the moment of service so every plate arrives as intended. A typical menu might include a delicate starter, handmade pasta, a main course of fish or meat and a refined dessert — or a dessert table to complement your wedding cake.
Service and dietary requirements
We can provide waiters and service staff to keep the evening flowing, as well as wine pairings, bread and butter service and rental of plates, cutlery and glasses.
Allergies and dietary requirements are part of the plan from the start. Vegetarian, gluten-free or other needs are cooked with the same care as the main menu, so no guest feels like an afterthought.
Venue coordination
We cater weddings in private homes and gardens, manor houses, barns, restaurants without their own kitchen team and event venues around Greater Copenhagen. We coordinate directly with your venue and planner on kitchen access, timings and equipment so you can enjoy the day.
Intimate weddings and larger celebrations
Some of our favourite weddings are small — a long table of family and close friends. Others are larger celebrations. We have no fixed guest limit; we scale the kitchen and service team to your guest list and plan every course with the same attention.
For weddings we recommend getting in touch as early as possible, ideally several months before the date, so we can reserve the day and plan the menu without hurry.