Catering for Company Events in Berlin
From healthy bowls to private chefs — Berlin has it all.
Last updated: March 2026
Whether your team needs energizing bowls for a morning workshop or a private chef for an executive dinner, Berlin’s catering scene delivers. We curate the best options for your event.
| Catering Type | Price (EUR) | Best For |
|---|---|---|
| Healthy Snacks & Bowls | €25–€45 per person | Morning events, workshops, health-conscious teams, conference breaks |
| BBQ & Grill Buffet | €19–€45 per person | Summer events, outdoor venues, casual team celebrations |
| Fine Dining & Private Chef | €65–€120 per person | Executive dinners, client entertainment, milestone celebrations |
| Streetfood Stations | €25–€40 per person | Large groups, casual events, parties, diverse dietary needs |
| Fingerfood & Cocktail Reception | €35–€85 per person | Networking events, product launches, celebrations |
| Brunch & Breakfast Catering | €18–€55 per person | Workshop kick-offs, morning team events, weekend gatherings |
| Vegan Catering | €25–€70 per person | Inclusive team events, health-conscious companies, sustainability-focused events |
Prices are indicative for 2026 and vary by group size, venue, and specific menu choices. GalaCube delivers 3–5 curated catering quotes within 24 hours — free.
Frequently Asked Questions
How much does event catering cost in Berlin?
Event catering in Berlin ranges from €18 per person for healthy snack boxes to €150 per person for fine dining with a private chef. BBQ buffets cost €19–45 per person and streetfood stations €25–40 per person.
What types of catering are available for corporate events in Berlin?
Berlin offers healthy bowls and snack catering, BBQ and grill buffets, fine dining with private chefs, streetfood stations with live cooking, fingerfood and cocktail receptions, brunch catering, and fully vegan options. GalaCube curates 3–5 options within 24 hours — free.
How far in advance should we book catering in Berlin?
1–2 weeks for most catering types. During summer party season or December, book 3–4 weeks ahead. Private chefs need 2–3 weeks for menu planning.
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