We cater private events in Cascais homes — dinners, anniversaries, christenings, a summer evening on the terrace — cooking and serving on site rather than dropping off trays. The menu is planned around your kitchen and how the house actually flows, since a villa with an outdoor grill and a flat above the marina call for different things. Tableware, glassware and staff can all be arranged, so the only thing left with you is the guest list.
For at-home events we prefer to see the space once, or at least a few photos and the oven and fridge details. That decides how much can be finished on site and how much comes ready. It also settles the practical things — where the service table goes, whether the terrace needs shade or shelter, and how guests move between kitchen, garden and table.
Warm nights suit a slow build: canapés and cold starters with drinks in the garden, then a main course course served or laid out as a generous buffet. Mediterranean dishes with a Slavic touch work well here — grilled fish and seasonal vegetables next to stuffed peppers, aubergine rolls and a proper honey cake at the end. Vegetarian, vegan and gluten-free guests get full dishes, not a side plate.
We bring what your house does not have: plates, cutlery, glassware, linen, chafing dishes, sometimes a bar station. Waiting staff can serve at table or keep a buffet running, and there is always someone on drinks so hosts are not pouring. At the end the kitchen is left as we found it and everything hired goes back with us the same night or the next morning.
Both, in whatever proportion the kitchen allows. Cold work and prep are done at our base; anything better served fresh is finished at your house.
Comfortably up to around eighty with outdoor space. Beyond that we would suggest hiring a marquee or moving to a venue.
Tell us the date, the number of guests and the style — we'll send a tailored proposal.
MamaVera