The wedding menu - what to serve your guests? Tips from the Toscania kitchen
Guests may forget the wedding's colour theme and the band's name, but they will never forget what they ate. The wedding menu is the element people talk about long after the reception - so it pays to compose it wisely. Here is how to put together a menu that will collect compliments: from warm classics, through the rhythm of serving the evening courses, to dishes for guests with dietary needs and the youngest wedding participants.
Warm classics, signature in the details
A broth and a Polish-style main course are a safe base that guests of every age will appreciate - the difference lies in the quality of the ingredients and the presentation. The Toscania kitchen serves the classics in its own signature rendition: seasonal sides, refined sauces and an aesthetic plate that looks as good as it tastes. The point is not to surprise guests with the exotic, but to make the familiar dishes simply superb.
The rhythm of service matters enormously
Lunch, dessert, two or three evening courses and a night buffet - the intervals are planned so guests have time to dance while the kitchen serves everything fresh and hot. Too dense a rhythm makes the food weigh heavy and empties the dance floor; too sparse leaves guests hungry and impatient. The proven schedule is a course roughly every 2.5 hours, adjusted to the flow of the party.
The sweet table and a cake from our own patisserie
The sweet table is one of the favourite moments of a wedding today - and a great subject for photos. At Toscania the desserts and the cake are made in our own patisserie, so taste and looks hold one consistently high standard, and the variants can be matched to the theme of the reception. Homemade baking always beats anything trucked in: it is fresher, and you agree its composition directly with the pastry chef.
Diets and allergies without a “separate table”
We prepare the vegetarian, vegan and gluten-free variants to look just as appetising as the main dishes - nobody should feel like a second-class guest. We collect dietary needs with the RSVPs, and the kitchen plans them in advance. Since we run a full gluten-free menu in the restaurant, gluten-free dishes are everyday work for us, not a troublesome exception.
The children's menu - simple and well-loved
The youngest guests eat earlier and more simply than the adults. A proven children's menu is a broth, favourites like breaded chicken with potatoes, and fruit instead of heavy desserts. Well-fed, happy children give their parents peace of mind, and relaxed parents mean a full dance floor until morning. Our kitchen has ready children's proposals proven at dozens of weddings.
The tasting - a menu is best chosen with a fork
No description in a brochure can replace a tasting. At the trial meeting you sample the dishes, judge the portion sizes and presentation, compare variants and settle the final shape of the menu. It is also a good moment to discuss diets, the cake and the sweet table, and to ask about seasonal ingredients. The tasting gives you certainty that on the wedding day exactly what you expect will land on the plate.
Book a tasting at Toscania - a wedding menu is best chosen with a fork, not with your eyes on a brochure.
See the wedding offer