Wedding Catering in Malaga

These are the typical per-head prices charged by wedding caterers in Malaga, depending on the style of service:

For a wedding with 100 guests, catering typically runs from €5,000 to €15,000, with €7,000 – €11,000 the most common band. If venue and catering come as one package, such as a finca or hacienda with the space included, budget €15,000 – €20,000: this sits at the top end of the Costa del Sol market, which also adds the usual 10-20% high-season surcharge from April to July and from September to October. Quotes are normally given excluding VAT, since catering is taxed at 10% in Spain. For a seated menu, caterers typically staff one server per 10-12 guests; for a cocktail reception, that ratio drops to one per 20-25.

The per-head price for a Malaga wedding usually covers far more than the food itself: full tableware, glassware and linen, waiting and kitchen staff, and set-up and breakdown of the venue before and after the banquet. Most companies also coordinate timings with your other suppliers on the day, from the florist to the band.

• Full tableware: crockery, cutlery, glassware and linen.
• Serving staff: waiters, floor managers and kitchen crew.
• Set-up and breakdown of tables, buffet and cocktail area.
• Timing coordination with your other wedding suppliers.

The open bar is normally quoted separately, at a typical €10 – €14 per head per hour, with a minimum spend of €800 to €2,500 depending on the company. Before you sign anything, always check what sits inside the per-head price and what gets billed as an extra, especially if your venue is a finca with no kitchen of its own.

Start with your venue: a city-centre hall with its own kitchen needs a different setup from a finca or hacienda where the whole kitchen arrives on the day. Companies in the directory include names such as Recio's Catering Show Cooking Málaga, La Santa Catering, Paloverde Ágape by PyG events, La Borraja and Hacienda del Álamo, each with its own style of service.

• Ask for a tasting before you decide.
• Check their menus for allergies and dietary needs.
• Confirm the staff ratio for your banquet format.
• Get a full breakdown of what's quoted and what isn't.

Compare several quotes before booking, since the per-head price rarely means the same thing from one company to the next: ask each company to break the quote down line by line before you decide.

Malaga city and its province bring together very different wedding settings: urban venues, countryside fincas and coastal haciendas. Logistics change a great deal depending on the location, especially when there's no kitchen on site and the caterer has to bring the whole set-up.

• Access for delivery vehicles and an unloading area.
• Enough space for a field kitchen or service marquee.
• Distance from the caterer's base, which can affect the price.

High season runs from April to July and from September to October, with the usual 10-20% surcharge on the per-head price or the venue hire; demand peaks especially between May and September. In low season, from November to March, prices drop and more dates are available, with winter weddings in February and March becoming increasingly popular. For a Saturday wedding between May and October, book 9-12 months ahead; outside that window, 5-8 months is usually enough.