Mediterranean Wedding Menu Ideas (From a Prague Kitchen)

The first question: how do you want your guests to eat?

After catering hundreds of weddings, we've learned that the menu decision is rarely about food — it's about the atmosphere you want at the tables. Here are the five concepts we build wedding menus around at Turquoise.

1. The mezze station

A landscape of small plates: hummus crowned the best in Prague, baba ganoush, labneh with za'atar, warm flatbread, pickled vegetables, olives. It works beautifully for aperitif hour or as a full station-style dinner — and it gives guests something to do with their hands while they meet each other.

2. Family-style sharing

Our signature. Big platters travel down long tables: grilled sea bass, lamb shoulder, fattoush, jewelled rice, roasted vegetables. Sharing food does what speeches can't — it turns a room of families into one table of friends.

3. Plated service

For formal weddings, an elegant multi-course journey: every plate composed, every course paired. Plated service needs more staff and time, and it's worth it when the evening has a strict shape — speeches, first dance, cake.

4. The grill moment

Nothing gathers a garden like live fire. A grill station with skewers, grilled pita and fresh-catch seafood turns dinner into theatre — and the smoke is half the romance.

5. The late table

The most underrated idea: a simple midnight spread — spiced nuts, börek, flatbread and labneh — that keeps dancers dancing. Weddings end at the late table.

Which one is yours?

A practical rule from our kitchen: up to 80 guests can happily do plated or sharing; over 80, stations and family-style keep the evening relaxed and the plates full. And remember dietary needs — Mediterranean cuisine is naturally generous to vegetarians and vegans, which is one more reason it's the perfect wedding food.

Tell us your guest count and we'll sketch a menu around it.