Wedding Catering in Mallorca

The banquet is the biggest line in any island wedding. The usual range in Mallorca runs from €120 to €155 per head for a plated menu with wine at table and front-of-house staff. Wedding portals put the Palma average at €139 per person, inside a €96-176 range. These are island figures, above mainland Spanish averages: the kitchen, the staff and the tableware all have to be trucked to a finca or a villa that has none of them.

Quotes are almost always presented without VAT: catering is taxed at 10%, venue hire at 21%. Two large costs sit outside the per-head figure altogether: venue hire, around €4,000 midweek and €6,000 at the weekend, and full wedding planning at €2,500-8,000.

Quotes are built per head and normally cover the welcome reception, the main menu, bread and water, house wine through the meal, the cake and coffee, plus kitchen and front-of-house staff, crockery, glassware, linen and the full set-up and breakdown of the venue.

• Welcome reception with hot and cold stations: this is where the difference between a simple spread and a signature one shows most.
• Main menu plated, tasting-style or as a buffet, with a vegetarian alternative and allergy adaptations.
• Staffing: one waiter per 10-12 guests at a plated banquet, one per 20-25 at a standing reception.
• Open bar after the cake, costed per guest and per hour; check whether it sits inside the per-head figure or is added on top.

Billed separately you will find venue hire, florals, the DJ, a generator if the estate has no mains power, children's menus and crew meals for your other suppliers. Ask about corkage as well if you want to bring your own wine.

Ask three caterers to quote on identical terms: guest count, date, venue and start time. Without that, two similar figures can hide very different things, because one may include the open bar and the other may leave it out. Check the team has worked at your chosen venue, too, as every finca — the Mallorcan country estates where many island weddings are held — has its own kitchen, access and music curfew.

• Tasting: confirm whether it is free, credited against the final bill or charged on its own.
• Deposit and payment schedule: 20-30% on confirming the date is the norm.
• High-season surcharges: peak dates between May and October carry a 25-40% surcharge.
• English-speaking coordination, which matters when you are organising from abroad and cannot visit twice.
• Wet-weather plan: October and November are the wettest months, and plan B changes both set-up and staffing.

The listings cover different approaches, from banquet catering to private-chef service and full wedding planning, with names such as Garmendia Catering, Delle Vedove and Luxury Event Mallorca by Mareike Jakel. Each listing carries the contact details and website the company has supplied.

Plenty of island weddings happen at country estates in the Mallorcan countryside, from Llucmajor to Pollensa and Alcudia, or at villas along the coast. Check how far each caterer travels: most of the companies on this page are based in Palma, travel across the island is agreed inside the quote, and a crossing to Menorca, Ibiza or Formentera normally carries a logistics supplement.

Three things are worth checking before you sign. Whether the venue has a support kitchen or one has to be built on site; whether the electrical supply takes the load, because an estate without mains power needs a generator at €300-600; and whether the access track takes a lorry, since narrow lanes mean unloading from smaller vans.

Lead times follow the season. A Saturday between May and October needs booking at least 12 months ahead, a sought-after estate 18-24 months, and any wedding above 100 guests six to twelve months. September is the island's favourite month to marry and the most contested date of the high season; if yours can move, November to April opens up both availability and price.