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Group Menus in Ibiza: How to Organise a Meal for 10 to 50 People
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There is one rule when organising a group meal that almost nobody follows: most of the work should be done before you arrive at the restaurant.
Anyone who has organised one before already knows this. Anyone doing it for the first time discovers at nine in the evening, with twenty-five people sitting down, that the bill cannot be split, two chairs are missing and nobody mentioned the nut allergy.
This guide is designed to prevent exactly that.
Start with the number and put it in writing.
A group of twelve and a group of thirty are not the same conversation: the space, type of service and even whether the restaurant can accommodate you all change. Confirm attendance in advance and work with a fixed number, not “there will be around twenty of us”.
Most restaurants allow you to adjust the number until a few days beforehand. After that, products are purchased and there is usually no going back.
This is the decision that has the biggest impact on the evening.
From around ten or twelve guests onwards, a set menu is almost always better. Not just because it is more convenient for the restaurant, but because with a large group ordering à la carte the kitchen has to stagger everything, dishes arrive at different times and half the table is eating while the other half waits.
With a set menu, everything comes out together, the price per person is known in advance and whoever is organising the meal does not have to chase anyone.
The usual objection is that it limits choice. That is easy to solve: most restaurants offer two or three menu options at different price points, with alternatives for specific dietary requirements.
Always ask, and get it in writing, exactly what the price includes:
The difference between a menu “with drinks” and one “with drinks during the meal” can add up to several euros per person. It is one of the main reasons for arguments when the bill arrives.
In our case, we offer three group menus at 69, 75 and 85 euros per person. All three include starters to share, a choice of main course or parrillada, sides, homemade dessert and two hours of unlimited drinks from a selection of wines, draught beer, soft drinks and water.
In Ibiza, this depends heavily on the time of year.
From June to September, book several weeks in advance. The island is busy and large groups are among the first to run out of options.
From October to December is the season for company meals. The best dates, especially Fridays in November and December, are often booked two or three months ahead.
During the rest of the year there is more flexibility, although it is still worth giving at least one week’s notice.
There is also one factor specific to a parrilla: the meat needs time. A rack of ribs can spend three hours over the embers. It is not something that can be improvised when you arrive, so the earlier the menu is confirmed, the better the result.
It is normal for a restaurant to ask for a deposit for large groups. It protects the restaurant against a no-show that could leave half the dining room empty on a Saturday.
Ask how much the deposit is, how it is paid and what happens if people drop out at the last minute. A serious restaurant will explain it clearly. If it does not, be cautious.
In our case, for groups we discuss this when confirming the menu and date, so that everything is clear for both sides from the beginning.
Collect all the information beforehand, not once everyone is sitting at the table. One message to the group asking about allergies, intolerances, vegetarians and vegans is enough. Send the list to the restaurant together with the menu.
At a parrilla this is especially important: if someone does not eat meat, it is worth solving that in advance rather than assuming there will be something available.
Decide before you sit down. The three usual options are:
Ask how you will be seated. One long table is not the same as four separate tables of six: with the first, the group is together; with the second, you are effectively having four different dinners.
If there will be a toast, a speech or anything else that needs to be said to everyone, one long table is the only really sensible option.
And if it is summer, ask about the terrace. In Ibiza, outdoor space can completely change the evening for a large group.
At Social Point we organise group lunches and dinners with set menus and an Argentine parrilla: wood-fired grilled meat, parrillada to share and long tables. We have a terrace, music and we are open Monday to Sunday from 13:00 to 02:00, all year round. You will find us at Carretera de Sant Josep km 2, 07817 Ibiza.
Our group menus range from 69 to 85 euros per person, including two hours of unlimited drinks. Send us the number of people and the date and we will confirm the conditions.
For groups, the best approach is to speak to us directly and confirm the menu in advance. You can see the options under celebrations, book if you are a smaller group, or contact us and we will organise it with you.
Live however you want, but book ahead.