The catering service we’ve been known for over the years, which has evolved alongside us and which many event organisers keep coming back to because they love it.
Regional ingredients, carefully prepared dishes that you’ll be happy to see on your plate a second time – all accompanied by attentive and well-coordinated service.
This is where everything that defines us comes together: cuisine, service, facilities and logistics – all seamlessly coordinated, expertly managed and tailored to your specific event.
All our dishes are designed to be vegetarian from the outset; we use meat or fish sparingly, rather than as a matter of course. The format, scale and programme are tailored to your event – whether it’s a reception for 50 or a conference for 500 guests.
Not usually. Our dishes are prepared, plated up and presented on site. To this end, we send at least one chef with us. This ensures that the quality and presentation are just right, and that any queries regarding allergens or food intolerances can be addressed straight away.
Our kitchen staff are permanent employees. They take care of all kitchen-related matters, from menu development to on-site preparation. In the front of house, we have been working for years with trusted partners who are familiar with our processes and standards. This means you get a team that works together seamlessly.
For most events. Whether it’s a reception, a conference, a summer party or a trade fair – the format, scale and programme are tailored to your event. This catering style is deliberately designed to be flexible.
What I keep hearing in conversations: it was just right. The food, the service, the timing, everything fit. This isn’t catering that makes you remember one single dish – it’s catering that makes you remember the feeling that everything worked. Many clients book us again and again, year after year. I think that’s exactly why.