Wedding Menu and Catering: How to Choose

The menu is one of the most memorable parts of the wedding reception — guests comment on the food long after the last dance. In Sofia, catering prices mainly vary between 33 € and 61 € per person, while in the premium segment, they exceed 77 € per person depending on the number of courses and the level of service. Choosing catering deserves as much attention as the venue and the decor.

How much does catering cost per person

According to data from wedding portals, the average price for wedding catering in Sofia is between 33 and 61 € per person (approximately 33–61 €), and in the premium segment, it can exceed 77 € per person, especially for gourmet menus and buffet service 1. For specialized catering companies, four-course set menus (salad, cold appetizer, main course, dessert) range between 34.80 € and 43.20 € per guest with VAT included 2. Hotel wedding packages with included soft drinks and alcohol reach around 80 € per person for all-inclusive 3.

Service Format

The main options are table service (plated), buffet, and family-style service in shared platters on the table. Plated service looks more elegant and is easier for portion control, but requires more staff. The buffet provides freedom of choice but can create queues for a larger number of guests.

• Plated — elegant, requires more waiters
• Buffet — flexibility, risk of queues with over 100 guests
• Family style — warm, shared atmosphere
• Food stations — interactive, modern for garden weddings

The Tasting: What to check

Request a tasting with real portions and serving temperatures, not mini versions under ideal conditions. Ask how the kitchen handles high volume orders simultaneously — food at a tasting is always easier to prepare than 100 identical plates at once. Most catering firms and hotels offer a free tasting for two as part of the wedding package 3.

Dietary Needs and Allergies

Collect information about allergies and food preferences in advance through the RSVP form on the wedding site — guests mark vegetarian, vegan, gluten-free, or a specific allergy directly upon confirmation of attendance. This way, the kitchen receives the exact count of special portions without tedious messaging in the final week.

• Include a field for allergies and special diets in the RSVP form
• Send the final count to the caterer 5–7 days before the wedding
• Provide 3–5% backup portions for unexpected guests
• Mark the plates on the table with small signs for the diet

Drinks and Alcohol in the Package

Carefully check if drinks are included in the price per person or charged separately. Hotel packages often include unlimited consumption of soft drinks and water for a specific number of hours, plus half a bottle of wine and a small amount of spirits per guest 3. If you want to bring your own wine, ask about the "corkage fee" — it is standard practice in most halls and restaurants.

Contract and Budget

Check exactly what is included in the price per portion — usually linens, cutlery, waiters, and the cocktail part are separate items. Ask about the minimum number of guests, fees for children, and drinks included in the package.

Good food is remembered long after the music stops.

Finalize the menu at least a month before the wedding and share a short summary with the host and DJ — the serving of the main course and the cake usually dictates the rhythm of the entire evening.

Cake and Dessert in the Menu

The wedding cake is usually ordered separately from the main catering, but it is good to clarify with the catering team who serves the cake and whether they include slicing and serving in the service price. Read more in our guide on wedding cake — flavors and design if you haven't chosen the flavor and decoration yet.

In addition to the main cake, some couples add a 'candy bar' or dessert table with small sweets — macarons, eclairs, chocolate bites — as a supplement to the cake for guests who prefer variety. This is a good way to visually impress with the dessert table without replacing the classic wedding cake.

Children and Special Menus at the Table

If there are children at the wedding, most catering firms offer a simplified children's menu at a reduced price — usually with simpler and familiar dishes. Specify the number of children through the RSVP form to avoid paying for a full portion for every child at the celebration.

Welcome Cocktail for Guests

While the newlyweds take official photos after the ritual, guests usually spend 30–60 minutes at a cocktail hour with light appetizers and drinks. This is a good way to fill the time without boredom and allow guests to get to know each other informally before sitting at the tables. The most common choices are canapés, miniature bites, cheeses, and a colorful vegetable board, served at a buffet or by waiters with trays.

• Plan 4–6 types of light appetizers for a 30–45 minute cocktail hour
• Include a non-alcoholic option — lemonade or fruit punch
• Place small signs with recognizable allergens (nuts, gluten) on the buffet
• Coordinate the cocktail time with the photographer so it doesn't overlap with group photos

Seasonal Products and Local Menu

Seasonal products are usually fresher and more affordable because they do not require import or long-term storage. A summer menu with local vegetables and light sauces fits well for outdoor weddings, while winter menus rely more on roasted dishes and richer side dishes. Ask the catering team if they offer a seasonal menu — this is often a sign of better quality and attention to detail, rather than just a standard template repeated at every wedding.

Staff, Service, and Logistics

The number of waiters per table directly affects the speed and quality of service — the standard ratio is approximately one waiter per 10–15 guests for plated service. Ask in advance how many staff members will serve your celebration and if they include separate bar staff for the cocktail and the party after dinner.

Vegetarian, Vegan, and Gluten-Free Menu

More and more catering firms offer complete vegetarian and vegan options that are not just 'grilled vegetables', but a structured menu with appropriate protein and side dishes. Ask in advance if vegan portions are prepared in a separate space or only by replacing individual ingredients in the standard menu — this is important for people with severe allergies, not just personal preferences.

Packing Leftovers for Guests

At larger weddings, food often remains, especially from the sweet buffet and the cake. Clarify in advance with the catering team if they offer packing leftovers for guests or for the newlyweds — some restaurants include this service for free, others charge a symbolic fee for boxes and packaging. This is a small detail that reduces food waste and is a pleasant gesture toward loved ones.

Sample Table Setting and Decor

Besides the taste of the food, pay attention to the visual presentation of the plate — especially if the wedding has a specific color theme. Many catering teams and venues offer a sample table setting with tablecloths, cutlery, and decor along with the tasting, so you can see the real final result before confirming the final choice. This is a good opportunity to correct small details in time, rather than discovering them only on the day of the celebration.

Alcohol, Own Wine, and Corkage Fee

If you want to bring your own wine or rakia from a family cellar, most restaurants and halls allow this for a bottle-opening fee, known as a 'corkage fee'. Clarify its size in advance and whether it applies per bottle or per liter to avoid an unpleasant surprise in the final bill. Some locations allow alcohol imports only for certain categories of drinks, not all.

Checking the Restaurant Before Signing a Contract

In addition to the menu, visit the chosen hall at least once to check the kitchen conditions and the serving style live, if possible during another event. Also, ask about a backup plan in case of a power outage or another technical problem on the day of the celebration — good locations have a generator or an alternative scenario for such situations.

Sample Bill Before the Final Signature

Request a written sample bill with the exact number of guests, chosen dishes, and drinks before signing the final contract. This way you see the real total amount, not just the price per person, and you can decide whether to reduce the number of appetizers or choose a simpler cocktail format if the budget is limited.