The Hotel Villa Argentina hosts dinners and parties for weddings and other events.The dining room and the hotel garden, which is charming and sweet-scented, can accommodate up to 90 people.
Chef Paolo revisits gourmet cuisine with creativity. He uses ingredients typical of Italian and Ligurian tradition to design sophisticated but genuine dishes.
Villa Argentina events are intimate, elegant, and beautifully detailed. You will be able to create your personalized menu with Chef Paolo, starting from your desires and tastes.
The traditional, complete banquet includes:
- the aperitif, served in the garden
- the hors d’oeuvres buffet, served in the garden
- the starter course, served indoors
- a couple of pasta courses, served indoors
- the main course, served indoors
- the cake, served in the garden or indoors
- the dessert buffet, served in the garden or indoors
To give you an idea of what we can prepare for you and your guests, here are some popular wedding menus at the Villa Argentina:
Menu 1. Classic
Hors d’oeuvres buffet: Among the other options you can have a fountain of prosciutto ham with white and yellow melon; rolls of bresaola ham and arugula; feline salami slices with freshly baked bread; vegetable pies; a variety of soufflés; tomato, anchovies, and swordfish; sliced marinated salmon; octopus carpaccio; stuffed anchovies; seafood salad; shrimp salad; and flambéed prawns.
Pasta courses: Sea bass ravioli with cream of zucchini from the Garden of Neptune; Licorice risotto.
Main course: Bream escalope with asparagus and shellfish.
Fresh, colorful, slightly alcoholic sorbet.
Caramelized fruit with ice cream.
Wedding cake.
Menu 2. Fresh and Stylish
Hors d’oeuvres buffet. Choose from a variety of options.
Pasta courses: Light pesto and swordfish millefoglie pie; Sea bass ravioli with cream of zucchini and pesto shrimp; Porcini mushrooms risotto.
Lemon sorbet with berries.
Fruit wedding cake.
Menu 3. Sophisticated
Hors d’oeuvres buffet. Choose from a variety of options.
Starter course: Pear and cheese salad on lettuce with walnuts and beef mignon, along with a composition of pesto and seafood in Bellavista.
Pasta courses: Risotto with asparagus in light fondue and truffle waffle; Piccagge pasta with muscat grape and red shrimp; Fish and seafood millefoglie pie with hints of licorice.
Main course: Fillet of beef Villa Argentina.
Lemon sorbet with vodka, strawberry, and coulis mint.
Wedding cake.
