01 · Gourmet Hospitality — On Demand
We Bring the Table to You — Our Catering & Private Events
Some celebrations are easier lived at home than out — an anniversary, a milestone, a reunion that only really works around your own table. So we bring ours to you: a full Iberian menu, hand-picked ingredients, the same seventy parts tradition to thirty parts Alpine curiosity as our own kitchen, cooked and served wherever you’re gathering. Ask for a jamón carved right at your table, or a paella finished in front of your guests — theatre we’re glad to bring along.
At a Glance
The Essentials
Starting from €100 per person — the number climbs when a whole jamón gets carved table-side, and settles for a room happy with a simple spread of petiscos. Ingredients stay hand-picked and authentic, chosen the way we’d choose for our own family, whatever the evening becomes.
Wine pairing — course by course, chosen by our sommelier for whatever’s arriving next, a jamón tasting paired differently than a cataplana built around Bodensee felchen. The same expertise extends into a full cocktail bar service, available for any event of any size.
How the food arrives — some evenings want a Staffed table, others a Buffet room can serve itself from, a Rotating Tapas circuit that never quite stops, a simple Drop-off, or something closer to a Party. Whichever fits, it’s chosen the way we’d choose for our own family gathering.
Dietary and allergen care — handled with close attention from the moment you book, the same way we’d look after a guest at our own table. Tell us what’s needed, and the kitchen quietly reworks the whole menu around it, from the very first course through dessert.
Three ways the kitchen cooks — traditional, modern, or fusion, each drawn from the same pantry. A chorizo browned slow, a pulpo a la gallega deconstructed like it’s never been done before, a cataplana built around Bodensee felchen, different nights, same table waiting at the end.
Wherever you’re gathering — setup and cleanup travel with the same team that cooked the meal, the jamón and the petiscos arriving exactly where they’re meant to be. A backyard, a favorite venue, or your own dining room, all treated the same unhurried way we’d treat our own.
20 to 49 Guests
Small Fiestas — A Gathering That Still Fits at Home
A room full of faces around the table, still close enough that nobody needs a microphone to be heard. A garçon for every ten guests keeps the room moving, plates cleared, glasses topped, while the kitchen works traditional tonight, one dish built the way it’s always been, chorizo browning slow in its own fat. Someone’s cousin ends up dancing near the drinks table before dessert. Ask about the jamón carving and/or a tasting as an add-on, before or during the night, whichever the room prefers.
50 to 99 Guests
Medium Fiestas — When the Celebration Needs Its Own Space
Petiscos keep circling long after the first tapa’s gone, a garçon threading through the room with pastéis de bacalhau still warm from the fryer, gone before he’s crossed the room twice. The kitchen plays modern here, pulpo a la gallega reduced to two clean bites, the paprika barely dusted before it’s gone. Conversation never really pauses, just shifts as each new tapa arrives. Onsite tastings can be woven into the rotation as an add-on, one course quietly explained before it’s passed around.
100+ Guests
Large Fiestas — The Whole Guest List, Una Gran Fiesta
Nobody waits to be served here — the buffet runs the length of the room, guests filling their own plates twice before the night’s half over. Fusion runs through tonight’s spread, a cataplana built around a Bodensee felchen instead of the usual seafood, the copper lid lifted table-side the way it’s always been done. A live paella station and a cocktail show were both added to the buffet, the pan finished at one end of the table while the drinks got a show of their own at the other.
Bar, Wine & Tastings
At the Table — Wine, Bar, and a Taste Before You Decide
A full bar and cocktail service runs alongside the kitchen, given the same attention as every course leaving it. Our sommelier pairs each pour the way we would at Private Dining, scaled to however many glasses the room needs. Before anything is booked, a pre-event tasting lets the host walk the whole menu firsthand — a spoon of pulpo a la gallega, a sip of the pairing beside it — so it is already familiar by the time it reaches the table.
Styling, Branding & Photography
Look & Feel — The Details That Make It Yours
Every table gets dressed for the occasion, from simple linen and Iberian ceramics to a full co-branded look for corporate events, logos and colors folded into the setting rather than stuck onto it. A photographer or videographer can be arranged through one of our partners, so the paella station and the toast both get captured exactly as they happened, an authentic record rather than a restaged one.
Equipment & Coordination
On the Day — Coordinated Before Your Guests Arrive
Chairs, tents, heaters, and anything else the day calls for, coordinated directly with our rental partners well before the first guest arrives. Event-day coordination means someone from Sabores Ibéricos stays on site the whole time, working with venue staff and vendors so the timing holds and the host gets to simply be a guest at their own event.
Optional Extras
Event Add-Ons — A Few Ways to Make It Unforgettable
A handful of extras can be booked alongside any event, each one already at home elsewhere on this site — brought here as a shortlist rather than described twice.
Jamón carving theatre — a whole leg carved table-side, the same show guests get at a Small Fiesta.
Live paella cooking — the pan finished right in front of the table.
Live Iberian Nights — a fado or flamenco set, brought straight into the room.
Storytelling dinners — each course paced around the story behind it.
A small cooking course — a short, hands-on lesson from our own kitchen.
Interactive cooking demo — a shared cooking session built for teams.
On-site tasting — a course explained as it’s passed around the room.
Take-home favor boxes — an Iberian Mystery Box for every guest to take home.
Corporate gifting boxes — for branded and co-branded events.
Dessert & pastry — a sweet finish, handled by our own pastry team.
How It Comes Together
Three conversations, then we cook
One
Share your occasion
An anniversary, a milestone, a reunion — tell us what you’re celebrating and where you’ll be gathering.
Two
We design the menu
A full Iberian spread, hand-picked ingredients, the same seventy-thirty balance as our own kitchen — built around your table, not ours.
Three
We cook, wherever you gather
Staffed or drop-off, with jamón theatre or a paella finished in front of your guests, if you’d like the show.
If You’d Like the Show
Two pieces of theatre, brought along
Neither is required — some gatherings just want the menu. But both travel well, and both turn dinner into something closer to an event.
Jamón carved table-side. Thin, deliberate slices, cut in front of your guests the way it’s always been done.
Paella finished in front of you. The last few minutes over the flame, right where your guests can watch.
Before You Reach Out
A few things worth knowing
Tell us where you’re gathering —