This informal meal for large groups includes material, staff and utensils. You can cook paellas, fideuás, roasts of whole animals, 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 prepared. In international terms, there is the option of rice el hadj 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 pastries close the meal. Wine is included.

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