BBQ or Seated Dinner? How to Choose Your Wedding Catering in Marbella
If you are planning wedding catering in Marbella, the first big decision is the format: a relaxed barbecue around the fire, or a three-course seated dinner served at the table. Both can be beautiful. The right one depends on the mood you want, your guest count, your venue and how much structure you like in your day. Here is how we help couples choose, based on the weddings we cook for every season.
Two formats, two very different evenings
A barbecue wedding feels like a long, generous party where food is part of the entertainment. A seated dinner feels like a ceremony of its own: everyone eats at the same time, in the same order, and the evening has clear chapters. Neither is better. They simply create different memories.
| BBQ wedding | Three-course seated dinner | |
|---|---|---|
| Atmosphere | Warm, informal, convivial — guests move, mingle and help themselves | Elegant, structured, table by table |
| Service | Staff at the grill and the buffet; plated or self-serve depending on the course | Full table service, one course at a time |
| Menu | Tapas, grilled meat and fish, a spread of seasonal salads, shared desserts | Starter, main and dessert, one menu for all guests |
| Pace | About 2.5 hours around the fire, with time to mingle between rounds | About 2.5 hours of table service, with a clear rhythm |
| Best for | Garden, finca and villa weddings; couples who want a relaxed feel | Formal ceremonies, speeches, larger tables, classic wedding timelines |
| Watch out for | Wind and heat, the need for a safe outdoor cooking area | A well-organised venue layout and enough space for staff to move |
The BBQ wedding: how it works
Our barbecue wedding starts with the apéritif: cold cava, wine and a table of tapas passed as the light turns golden. Then comes the fire. A typical BBQ service includes Galician entrecôte, whole fish, grilled skewers and a spread of seasonal salads, finished with desserts that arrive without announcement. Our team works around the tables rather than past them, so the service feels like hospitality, not logistics.
When the plates are cleared, the evening carries on with an evening bar and, if you choose it, a late food stall (burgers, hot dogs, waffles) so that nobody leaves hungry. Read the full story in A Wedding Should Taste Like Something, or see the BBQ catering page for formats and options.
The seated dinner: how it works
A seated wedding dinner follows a classic order: apéritif with canapés and a food station, then a three-course dinner with house wine included, then the evening bar. Menus are built around quality produce: for example a burrata with heirloom tomatoes to start, a red tuna tataki from Tarifa or a chicken ballotine with green asparagus as the main, and a chocolate fondant or a giant pavlova to share for dessert.
We serve one menu to all guests. This is the industry standard for weddings: it keeps the kitchen timing reliable, the service smooth and the cost predictable. The menu is chosen together with you at a private tasting at our atelier in Fuengirola, and any allergy or dietary requirement notified in advance is handled individually. You can read more on our wedding catering page.
How to choose: five questions to ask yourselves
- What do you want guests to remember? The conversation around the fire, or the elegance of a long table?
- How many guests? A BBQ scales well for large groups; a seated dinner needs more staff and floor space as numbers grow.
- What does your venue offer? Open air, a terrace or a garden suits a BBQ. A venue with a covered or indoor space suits a seated dinner in any weather.
- How formal is the day? Speeches, a first dance and a precise timeline lean towards a seated dinner. A looser, all-afternoon celebration leans towards a BBQ.
- What is your budget structure? Seated service usually needs more staff per guest, which is reflected in the quote. We build each proposal around your guest count, format and bar.
Can you mix both formats?
Yes, and many couples do. A classic combination is a relaxed welcome evening on the Friday, such as a paella night or our Spanish Moments tapas and paella, followed by a seated dinner on the wedding day and a casual brunch the morning after. Each moment gets the format that suits it best, and your guests get a full weekend of good food without any of it feeling repetitive.
Season, weather and venue: practical details that matter
Marbella weddings run from spring to late autumn, and the season shapes the format. In July and August, an outdoor barbecue is wonderful in the evening but needs shade and plenty of water during the apéritif. In spring and autumn, a seated dinner under a covered terrace is easy to protect from wind. Whatever you choose, we visit or review the venue in advance, confirm where the grill or the service station will sit, and plan the flow so that staff and guests never cross paths. A good caterer should make the practical side invisible.
Planning timeline
- 9–12 months before: first call, format choice and a proposal for your date.
- 6–9 months before: deposit to secure the date and the private tasting at the atelier.
- 2 months before: venue access, setup times and the logistics of the day confirmed in writing.
- 30 days before: final guest count and menu choices confirmed, balance due.
For a broader overview of how we work, see our complete guide to catering in Marbella.
Frequently asked questions
Is a BBQ wedding too casual for a formal celebration?
Not at all. A Campo BBQ is built around quality produce, careful service and elegant presentation. It is relaxed in tone, not in standards, and works beautifully for couples who want a warm, informal feel.
Do you provide the bar and drinks at a wedding?
Yes, we can provide an evening bar and a drinks package, or work with the wine and cava you bring yourselves. We confirm exactly what is included in your proposal so there are no surprises on the day.
Can you cater a wedding with a vegetarian or vegan guest list?
Yes. Vegetarian, vegan and allergy-friendly dishes can be built into the menu. Let us know your requirements early, and we will make sure every guest is looked after individually.
How far in advance should we book?
Peak wedding dates in Marbella fill up well in advance, so we recommend getting in touch 9 to 12 months before your date. A deposit confirms the date; it is also the moment we schedule your private tasting.
Can you cook at a private finca or villa without a full kitchen?
Yes. Most of our weddings take place at fincas and villas. We prepare part of the food in our professional kitchen and finish it on site, and we confirm kitchen access, water and electricity during venue planning.
Ready to plan your day? Tell us your date, your venue and your guest count on our wedding catering page and we will come back to you with a proposal.
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