When we say catering, we mean the whole event, not just the food. Our offer covers preparing the menu, delivery, setting the table, service by our own team and clearing up afterwards. You look after your guests, we handle the rest.
Below is exactly what you get, where we work, how it goes from first enquiry to a finished table, and when to get in touch so your date is still free.
What the price includes
There is one offer and it covers everything the event needs:
- Preparing the menu from fresh produce, in the galleon's own kitchen;
- Delivery to the venue;
- Setting up the table and presenting the dishes;
- Service by our team throughout the event;
- Clearing up afterwards.
Extras such as drinks, equipment hire or decoration are added only if you want them, and they appear clearly itemised in the offer. There are no hidden fees, and both the consultation and the proposal itself are free.
The last two items on that list are the ones most often underestimated. Service means somebody is tracking when each dish goes out, topping up the platters and clearing between courses, instead of the host doing it in the gaps between conversations. Clearing up is the work left over once everybody has gone home and nobody wants to do it any more. When a catering quote looks suspiciously cheaper, the difference is usually exactly here.
Three kinds of occasion we work with
Corporate events
Company dinners, team building, marking results, Christmas parties. Guest numbers are usually known in advance and the format is more structured, which makes both the menu and the service timing easier to plan.
The practical difference is that corporate events run to a clear schedule: presentation, then dinner, then the free part of the evening. So the menu is planned for the food to be ready at the right moment rather than sitting on the table for half an hour. For larger teams we suggest a format that lets people move and talk instead of staying pinned to their seats.
Private celebrations
Birthdays, anniversaries, christenings, family gatherings. The menu is built around who is actually coming, including children and guests who do not eat fish.
Family occasions almost always mean a mixed crowd: adults who want seafood and children who want something familiar. So we make sure the menu works for both, without the children's part looking like an afterthought.
Weddings and special occasions
The busiest category, and the one planned furthest ahead. Here we almost always run a tasting before the event, so there are no surprises on the day that matters most.
For weddings we agree the timing as well as the menu: when the starter goes out relative to the ceremony, how long the pause before the main course is, when the cake appears. Those details decide whether dinner flows or the guests sit waiting.
On the galleon or at your place
Both work. You can celebrate with us, on the deck at Kraybrezhna Aleya, where you have five halls across three levels and a view of the sea. Or we bring the kitchen to you: at home, at the office, or at a venue you have chosen.
We cover Varna and the surrounding region. For events outside the city we agree terms individually, with the logistics built into the quote. For smaller, more intimate occasions we usually suggest hosting you on the galleon itself, because that way you get the same kitchen without the organisational weight of an off-site event.
How it works, step by step
1. Enquiry
Send us the date, the occasion, a rough guest count and the location. You do not need to have decided on the menu at this stage.
2. Quote and menu
We put together a proposal with specific dishes and a final price. The menu is built with you rather than picked off a fixed package list.
3. Details and tasting
We settle the service format, the timings and any special requirements. For weddings and larger events we arrange a tasting, where you try what you have chosen and make final adjustments.
4. The day itself
The team arrives, sets up, serves and clears away. None of that is your problem.
The menu and special diets
The base is the same as in the restaurant: seafood and Mediterranean cooking, with produce chosen the same way we choose for the daily menu. We work with fish off the hot plate, mussels, prawns, squid, starters and salads, and the exact line-up depends on the season and the occasion.
Vegetarian, vegan and allergy-conscious dishes are not an exception, they are part of the normal job. Tell us in advance what to bear in mind for your guests and everybody will have something to eat without feeling like an add-on to the menu.
Allergies deserve separate attention with a seafood kitchen, because crustaceans and molluscs are among the most common allergens. If one of your guests has such an allergy, it changes not only their plate but the layout of the table, so that dishes do not cross over. That is why we ask about diets at the quote stage, not on the day.
What is included and what is added
| Item | In the offer |
|---|---|
| Preparing the menu | included |
| Delivery to the venue | included |
| Set-up and presentation | included |
| Service by our team | included |
| Clearing up afterwards | included |
| Consultation and quote | free |
| Drinks | on request |
| Equipment hire | on request |
| Decoration | on request |
When to book
For smaller events, around two weeks is usually enough. For weddings and large events we recommend one to two months ahead, particularly over the summer season, when dates fill up quickly.
If you are on a shorter timeline, write to us anyway. There is often a way, especially on weekdays and outside the peak months.
From our kitchen
Catering is not a separate business for us, it is the same kitchen taken outside. The fish goes through the same inspection, the menu is built by the same team, and the season applies to off-site events too: if turbot is not in season, it is not in the catering offer either.
That is also why we do not work from fixed packages. An event in September with freshly caught bonito looks different from one in March, and the quote ought to reflect that instead of pretending everything is available all year.
Frequently asked questions
How far in advance should I book catering?
For smaller events around two weeks is enough. For weddings and large events we recommend one to two months ahead, especially in summer, when dates fill up quickly.
Do you work outside Varna?
We cover Varna and the surrounding region. For events outside the city we agree terms individually, with the logistics calculated into the quote.
Can I have a custom menu and special diets?
Yes. The menu is built together with you, and we offer vegetarian, vegan and allergy-conscious or intolerance-conscious dishes.
Can we taste the menu beforehand?
For weddings and larger events we arrange a tasting, where you try the chosen dishes and make final adjustments before confirming the menu.
Conclusion
Our catering covers everything from the kitchen to the clearing up, works both on the galleon and at your own venue, and is quoted transparently with no hidden lines. If you have a date in mind, ask for a quote and we will come back with a specific menu and a final price.
If you are still weighing up the format, have a look at the restaurant menu, or at how we handle corporate catering and catering for a party at home.