This casual meal for large groups includes materials, staff, and utensils. You can cook paellas, fideuás, whole animal roasts, tortillas, lamb or bull stews, giant sandwiches or sardines. Local dishes such as marmitako, empedrao, fabada, golden cod, espardenyà, gazpacho manchego, migas or porridge are also made. Internationally, there is the option of hadj rice or German barbecue.

This option opens with a variety of cold canapés such as mini puff pastries, Iberian ham with almonds, sheep cheese, assorted sandwiches and salmorejo shots. Next, hot tapas are served, including Spanish omelette, complete hamburgers and sobrasada and bacon montaditos with quail eggs. Small pieces of pastry close the meal. Wine is included.

This alternative includes material, staff, kitchenware, furniture, tents and, above all, delicacies to entertain the guests. Catering can be adapted to country celebrations, on the shore of a river or a beach, to multifunctional spaces or old farmhouses. There is the possibility of setting up a show-cooking.