A hen party for Sara — Cala en Brut

Sara arrived in a veil. The table was set on the terrace, the sky went pink, and for a few hours everything else stopped.

I opened with aperitivo — sourdough, anchovy tostadas, olive skewers, a spread of small things to reach for while the glasses filled. Then Dorada crudo on ajoblanco — cold almond, the fish just yielding, chilli and herb oil to cut through. Grilled vegetables to share: asparagus, mushrooms, courgette.

The kind of dinner you build around a moment, not a menu.

"You were absolutely brilliant — both the service and, above all, the food. We loved everything so much; the bride is over the moon, and so are we girls."— Giulia