A Wedding Should Taste Like Something
There is a particular kind of afternoon on the Costa del Sol — the light arriving sideways through the olive trees, the air warm and still carrying the faint salt of the sea — that makes everything feel like a ceremony.
The kind of afternoon where time slows, where a glass appears at exactly the right moment, where the people around you seem more present than usual. Where something ordinary — a meal, a table set beneath the sky — becomes the memory everyone keeps.
We believe a wedding should feel like that, all the way through dinner.
Campo was built around one idea: that the best meals are the ones you remember with your whole body. The scent of wood smoke. A cold glass arriving at exactly the right moment. The weight of a proper meal shared with the people you love most.
Our BBQ Wedding Collection brings that philosophy to your celebration — from the first tapas passed at golden hour to the last ember of the evening.
The Setting
Campo works wherever the Costa del Sol is at its best.
A private villa on the hills above Marbella. A finca with stone walls and an open terrace. A garden that catches the evening light just right. We come to you — with the equipment, the team, the fire — and we turn the space into a table worth gathering around.
We have cooked for weddings in places that don’t have an address on any map. We will find your place and make it work.
The Apéritif
It begins slowly, as the best things do.
We offer two apéritif formulas, each built around the same idea: that arrival should feel generous. The Classic brings cold Cava, local beer, fresh lemonade and infused mineral water — alongside a selection of five tapas chosen from our seasonal menu. Fried Nobashi, crispy goat cheese tartelette, Andalusian gazpacho, chicken satay skewers, homemade gyozas — each wedding makes its own selection.
The Campo formula goes further. All Classic drinks, plus organic fresh juices, a Spritz (Aperol or St. Germain), Gin & Tonic — and if the moment calls for it, a Champagne supplement. The tapas selection elevates accordingly: truffled Manchego bites, red tuna from Tarifa with cherries and miso, shrimp croquettes with spicy mayo, mini beef carpaccio with Cipriani sauce, crispy endive with creamy goat cheese and toasted nuts.
Both formulas run for two hours, with a full team on the floor. For something extra: our Blini’s Bar — homemade blinis à la plancha with smoked salmon and fish roe — or a Cortador de Jamón: an Iberian ham master carver, cutting à la minute at the table.
Wine poured without asking. Hospitality that makes a person feel expected rather than received.
This is not a drinks reception. This is the first chapter of a long day.
The Barbecue
Two and a half hours at the fire.
We take the barbecue seriously. Not as a format — as a discipline. The fire is prepared with intention. The timing is managed so that the table is never without something to eat, but never overwhelmed.
What goes on the grill: Spanish sausages, king prawns, lamb skewers, Galician entrecôte with smoked sea salt — and chicken shish taouk alongside seasonal vegetables and tender little potatoes. On the table: chimichurri, green pepper sauce, sweet Texas BBQ, vinaigrette. The kind of spread where the sauces alone start a conversation.
Alongside the grill, each wedding chooses eight salads from our seasonal menu. Roasted beetroot with goat cheese and pesto. Raw carrot tagliatelle with pistachios and feta. Burratina with arugula and figs. Oriental tabbouleh with mint and pomegranate. A table that looks like a market — because it is.
Desserts arrive without announcement, crafted by our pastry chef: sablé breton with lemon curd and meringue, chocolate brownies with dulce de leche, red fruits pavlova, vanilla panna cotta with mango and pineapple, macaron selection.
Wine and water flow throughout. The table takes care of itself. That is the point.
The Evening
When the plates are cleared, something shifts.
The light has changed. The formality, if there ever was any, has dissolved. The evening bar opens — Classic (wine, Cava, beer, soft drinks, coffee) or Premium, which adds a full spirits bar: gin, rum, tequila, vodka, whiskey. For a signature moment, add an Espresso Martini Bar with a resident mixologist.
If you’ve chosen the Food Stall, it opens here. Black Angus burgers with cheddar and caramelised onions. Hot dogs three ways — classic, crispy, veggie falafel. Belgian waffles with chocolate or caramel. The kind of late-night gesture that makes guests lean back in, that keeps the night from ending too soon.
A Campo wedding doesn’t have a scheduled ending time. The night moves at its own pace.
The Team
The people who cook your wedding have cooked together before.
Campo is a kitchen, not a booking platform. The team that responds to your enquiry is the team that arrives on the day. We know the menus because we built them. We know the service rhythm because we practice it. When something changes at the last minute — and something always does — we adapt without making it your problem.
We operate out of Fuengirola, where our kitchen is open for private tastings. If you are seriously considering Campo for your wedding, we would rather you taste the food before you sign anything.
Building Your Day
Every Campo wedding starts from the same foundation — an apéritif, a barbecue, an evening — and is built outward from there.
You choose the formula for each moment. Classic or Campo for the apéritif. Classic or Premium for the evening bar. The Food Stall is optional. Entertainment — a live singer, DJ, Spanish guitar band, flamenco show or saxophonist — can be added to give the night a sound.
The BBQ Wedding Collection is our signature format — but not our only one. For couples who prefer a more formal table, Campo designs bespoke three-course dinner menus: a plated starter, a considered main, a dessert that arrives when it should. And for those who want to celebrate the morning after — or make the brunch the main event — we bring the same attention to a wedding brunch: long tables, seasonal abundance, the kind of spread that keeps people at the table well into the afternoon. The fire is still there. The care is the same. The format simply changes.
Our job is to make the whole thing feel inevitable — as though it could not have been any other way.
A Campo wedding is not a production. It is an afternoon and an evening spent around food that matters, in a place that deserves it.
The Costa del Sol has always known how to hold a celebration.
We bring the fire.
