Warm & cold components
Souvlaki, moussaka and sea bream warm; salads, tzatziki and mezze cold. Lamb, beef and chicken all halal.
Greek · Mediterranean · shared
Mediterranean catering with Greek character.
Grilled dishes, salads, roast vegetables, dips, breads and sides create a generous buffet for teams, weddings and summer events.
15–2,000 guestsQuote in 24 hrs100% halal, alcohol-freeGermany-wide
Lemon, oregano, olive oil — and all of it halal, from souvlaki to moussaka.
What you can expect
A table everyone wants to share.
We align selection, quantities, service and staffing so the buffet feels generous and works reliably.
Strong vegetarian choice
Greek salad, fava, melitzanosalata, spanakopita and roast vegetables. Vegan on request at no extra cost.
Grill station available
Souvlaki and sea bream from the charcoal grill, on site. Your venue needs no high-voltage supply and no kitchen.
Buffet or full service
Self-service or served at the table. You get the price in writing before you commit.
From the terrace
What's on the table at lunchtime.
To share
Mezze in small bowls, with warm pita.
Tzatziki, melitzanosalata made from roasted aubergine, yellow fava, olives, feta with oregano and spanakopita. Cold, vegetarian, and on the table before the grill is hot.
Summer parties & weddings
One long white table.
Grilled skewers, sea bream, salads and mezze on blue-and-white ceramics, pita in baskets, lemons in between. For summer parties, weddings and company events — in Berlin or anywhere in Germany with our mobile kitchen.
How it works
Four clear steps to the first plate.
Brief
Date, guests, venue, dietary needs and service objective.
Quote within 24 hours
A clear proposal covering menu, people and logistics.
Complimentary tasting
Review taste and service plan together before booking.
Cook at the venue
Our team sets up, cooks fresh and hands over cleanly.
How this menu is built
For Greek and Mediterranean menus we cook to your brief.
Unlike our Indian signature kitchen, we keep no standing card here. The menu is built in conversation — around the occasion, guests, dietary needs and budget.
You describe the framework
Occasion, guest count, venue, date and what your guests expect. Two sentences are enough to start.
We propose a menu
A concrete proposal with courses, quantities and service — not a kit you have to assemble yourself.
You change what does not fit
Swap dishes, adjust heat, extend the vegetarian range, work around allergies. We cook fresh, so none of that is a special request.
Tasting before you book
For larger jobs you taste it beforehand at our restaurant in Köpenick. Free of charge.
Allergens: we adapt the dish, not your guest list
Because every dish is cooked fresh for your date, an intolerance rarely means removing something — we cook it differently instead. For our first catering job we converted the buffet to lactose-free: korma with coconut milk instead of cream, curries without butter or yoghurt, rice without ghee. Only the naan stayed as it was, at her explicit request. At no extra charge.
Our kitchen is fully halal and alcohol-free. Tell us what your guests cannot eat — gluten, lactose, nuts, celery, whatever it is. The complete LMIV allergen list is confirmed in writing before contract, matched to your final menu.
BEFORE YOU BOOK
Taste before you book.
Before you book, we agree flavour, menu and service flow with you at a complimentary tasting.
The next step