The meal your guests will still be talking about

Fine dining, Mediterranean, vegetarian, barbecue. The caterers in the directory, sorted by cuisine.

19 approved caterers 14 criteria 10 provinces

This is the heaviest item in the budget, and the one people remember. A wedding is often told through what was eaten and the time spent at the table. We sort the caterers here by cuisine, because that is the first thing a couple can name: what they feel like serving.

What cuisine do you have in mind?

The cuisines actually on offer, and the number of caterers behind each one.

Or by province

Supply is not spread evenly across the provinces. That is why the province is a filter here, and not a page of its own.

How to choose your caterer

1Do the tastingNo serious caterer turns it down. Go as a couple, and taste the menu you really plan to serve.
2Count the service, not just the dishesStaff, tableware, furniture and cleaning often weigh as much as the food.
3Flag dietary needs earlyVegetarian, halal, gluten free, allergies. A good caterer builds them into the menu, they are not handled on the side.
4Check the venue's exclusivityMany venues impose their own caterer. Check before you fall in love with a place.
5Pin down the wineCorkage, drinks package, open bar. Three very different arrangements, to compare item by item.

The five questions to ask at the tasting

Does the quoted price include the service, the tableware and the cleaning?
How many staff on the floor for our number of guests?
How do you handle special diets and allergies?
Can we bring our own wine, and at what corkage fee?
Up to what date can we adjust the number of covers?

What it costs

From 45 € per person for a simple buffet to 150 € and more for a plated gourmet menu, drinks not included.

These amounts are market benchmarks I wrote, not measurements. In the database, out of the 19 approved listings, only 5 have entered a starting price: there is not enough to work out a real average.

What's moving right now

·Sharing platters in the middle of the table, which get guests talking.
·Mostly plant-based menus, with meat as an option rather than the default.
·Local sourcing owned up front, with the producers named on the menu.
·The late-night food truck, for the second lull of the night.

Not sure yet what you like?

The style quiz shows two screens of photos and names your mood in one sentence, with vendors to match. Two minutes, no account needed.

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Frequently asked questions

How much does a wedding caterer cost in Belgium?

Between 45 € and 150 € per person depending on the package, drinks not included. Editorial range, not recalculated from the database.

Can you choose your caterer freely?

Not always. Many reception venues impose their own caterer or a closed list. That is the first question to ask on a visit.

When do you have to lock in the final guest count?

Usually 10 to 15 days before. Get it stated in the contract, it is the thing that moves latest.

Do you need to plan a meal for the vendors?

Yes, and it adds up. Photographer, DJ, wedding planner: include their plates from the quote onwards.

The other categories

Each one sorts its vendors by what really sets them apart.

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