Budget & costs

How much does a Greece wedding cost in 2027?

A wedding in Greece in 2027 costs a typical couple about €32,800 for 100 guests. That is €5,000 of venue hire, €143 a head for a plated dinner and a house open bar, and €13,500 for a core supplier team. Run the same wedding lean and it lands near €12,650; take every line to the top of its range on a premium island, with full production, and it reaches €129,000. Per guest that is roughly €127 to €1,290. Region moves the number more than anything else: Mykonos runs at 1.75× the national baseline and Zakynthos at 0.78×. Every figure here is net of VAT and service, and none of them include guest travel or accommodation.

Those numbers come from two places and nowhere else. The first is a researched set of 2027 market rates drawn from 70 sources and cross-checked, line by line, against real published prices. The second is our own collection: 61 wedding venues across 18 parts of Greece, 59 of which publish a starting figure and 16 of which publish what they charge per person for food and for drinks. Where the two disagree, the published venue price wins, because it is the number a couple is actually quoted. Below, the researched bands set the shape and our venues prove it.

The short answer, at three levels

There is no single price for a Greek wedding, but there are three honest ones. Each row below is the same arithmetic: venue hire, plus food and drink multiplied by the guest list, plus the supplier team. Lean uses the bottom of every band — a boutique hotel or resort at €1,400, a buffet or sharing spread and welcome drinks only. Typical uses the middle — a private villa or estate at €5,000, a plated dinner and a house open bar. Top uses the ceiling — a coastal venue at €18,000, a tasting menu and a premium open bar, with videographer, rentals and full lighting production added on.

Read the last column before anything else. Per-head cost falls steadily as the list grows, because venue hire and the supplier team do not care how many people turn up. A wedding of 40 costs €606 a head at typical rates; the same wedding at 120 costs €297. That is the arithmetic behind the advice to cut the list — it is true, but it is weaker than it sounds, because cutting guests only saves the €143 a head that food and drink cost, not the whole per-head figure.

Cost by region: the biggest lever you have

Two islands run a clear premium and the rest of the country does not. The multipliers below are relative to a national baseline of 1, applied to the typical 100-guest build of €32,800. They are central tendencies, not quotes: within-region variation between a small terrace and a full estate buyout is as large as the variation between regions.

The same wedding, unchanged in every other respect, costs €31,800 more on Mykonos than on Zakynthos. That is the largest single saving available to anyone still choosing where to marry. Crete and Athens both sit at 0.9×, Rhodes at 0.85× and Zakynthos at 0.78×, while Paros is the region that defines the baseline and Corfu sits marginally above it.

Two honest caveats. First, Mykonos and Santorini are close enough that the ordering between them is arguable; treat them as one premium tier rather than a ranking. Second, these multipliers describe the market, not any particular property. Our own listed prices show why: Pyrgos Restaurant on Santorini opens at €800, well below plenty of mainland venues, because it sits inland and uphill rather than on the caldera edge. If a venue publishes a figure, use the figure and ignore the multiplier — the multiplier is a tool for the stage before you have one.

Venue hire, by the kind of venue

Venue hire is the line with the widest spread in Greek weddings — high to low is a factor of eight or more inside a single category — and the reason is that the word "hire" covers two different products. At one end it buys a terrace for a few hours. At the other it buys a whole estate for three nights. A private villa or estate on exclusive use runs €2,000–€16,000, with €5,000 typical. A boutique hotel or resort runs €1,400–€15,000. A coastal venue or beach club runs €1,500–€18,000 and carries the highest ceiling of any category. A castle, manor or historic property runs €1,800–€14,000. A winery, vineyard or farm estate is the most contained at €2,000–€8,000, and a city venue, rooftop or restaurant runs €1,500–€9,500.

Our collection sits squarely inside those bands and shows how much the headline figure hides. The Courti Estate on Corfu is €12,000, and that figure covers a three-night exclusive rental of the house and gardens for up to 50 guests in low season, on a midweek basis, including the event fee — a whole weekend, not a day. Corfu Imperial, A Grecotel Resort To Live is €14,800 for 50 guests with catering and drinks already inside it. Aristi Mountain Resort in the Zagori mountains is €3,500 for 50 guests, and that price includes a buffet wedding dinner, a basic drink package, venue hire and service, but explicitly excludes accommodation. Three figures, three completely different things. Always ask what the number contains before you compare it with anything.

Catering and bar: the lines that multiply

Venue hire is fixed. Food and drink are not, and on a list of any size they are the largest part of the bill. A buffet or meze-style sharing spread is €45–€85 per person. A seated plated dinner of three or four courses is €70–€130 per person. A fine-dining tasting menu is €125–€260 per person. The step from a buffet at €65 to a tasting menu at €175 adds €11,000 across 100 guests, which is more than most couples' entire venue budget.

The bar is quoted separately and the structure matters more than the tier. Welcome and ceremony drinks alone, for an hour or two, are €15–€55 per person. Wine, beer and soft drinks with dinner, no spirits, are €20–€55 per person. A house open bar for four to five hours is €30–€80 per person. A premium open bar for five hours or more, with branded spirits and cocktails, is €50–€130 per person. Watch for venues that make the open bar compulsory for every adult guest for the whole event — where that applies, the cheap wine-with-dinner option is not available to you and the bar becomes a floor rather than a choice.

Here is the evidence underneath those bands. These are the 16 venues in our collection that publish both a per-person food price and a per-person drinks price, for the 2027 season, sorted by food.

Food runs €45 to €142 a head across that set and drinks €15 to €55. Note that these are "from" prices for the entry menu at each venue, not what most couples end up choosing, which is exactly why the researched typical sits above the median of this table rather than on it.

Suppliers: what the team around you costs

Supplier fees are sized here for a wedding of roughly 60 to 100 guests. They split into a core six that almost every wedding buys and a production three that only some do. The core six — planner, photographer, DJ, florist, hair and make-up, celebrant — come to €5,250 at the bottom of their bands, €13,500 at typical, and €36,000 at the top. Adding a videographer, rentals and furniture, and lighting and AV production takes that up by €13,300 at typical rates and by €36,000 at the ceiling.

Two of these lines behave differently from the rest. Planner fees are quoted both as a flat fee and as a percentage of budget; on a mid-sized wedding the two models agree, but on a large one the percentage model runs away from the flat fee, which is why the ceiling of €12,000 is so far above the typical €4,500. And rentals, furniture and lighting are the least openly published lines in the Greek market — treat €1,500–€15,000 and €2,500–€15,000 as directional rather than precise, and get them quoted early if your venue is a bare site.

Every cost line, low to high

The whole picture in one table. Per-person lines are marked as such; everything else is a total for the wedding. All figures are in euros and all are net of VAT and service.

To put your own list and month through the same model, use our Greece wedding budget calculator, which runs on this exact dataset.

What actually moves the number

Guest count. Food and drink are the only truly variable lines, at €143 a head typical. Removing 20 people from a 100-guest list saves €2,860, not a fifth of the budget.

Season. Peak carries 1.12× and off-peak 0.85× against the shoulder baseline — a swing of €8,856 on the typical 100-guest build. Individual venues swing far harder than that national average: Galazia Limni publishes three nights of exclusive hire at €3,000 in low season rising to €6,000 in peak. Shoulder months are the sweet spot, since they hold the light and the sea temperature while dropping the peak loading.

Region. Covered above, and worth €31,800 between the extremes.

Whether your guests sleep on site. This is the variable couples most often leave out of the budget entirely, and on an island in August it is not small. 42 of the 61 venues we list state how many people they sleep, which means the accommodation question has an answer before you enquire. Putting the party on the property also removes late-night transfers, which are a real cost and a real risk on Greek island roads.

Exclusive use. 46 of our 61 venues offer full exclusivity. In peak season it is worth paying for, and it is often the difference between the low and the high end of a venue's own range — the same property will quote a shared-site fee and a buyout fee that are not close to each other.

Minimum stays. 31 of our venues carry a stated minimum night stay, most commonly three nights. Sometimes the stay is inside the headline price, as at The Courti Estate, and sometimes it sits on top of it. Minimum night requirements also tend to rise in high season, so the peak loading is not only a rate change but a nights change.

Three worked examples, at real venues

Each of these uses a venue's own published hire fee and its own published per-person food and drink prices, with the researched supplier bands around it. The supplier team is shown as a range, from the bottom of every band to the typical, because that is genuinely where couples land. All three totals are net of VAT and service.

40 guests on Kos — TAF Beach Villas. Hire is €3,000, quoted for 50 guests, so a list of 40 sits inside it. Food is €55 a head and drinks €15, so food and drink for 40 come to €2,800. That is €5,800 on the venue side. Add the core supplier six at €5,250 to €13,500 and the wedding lands at €11,050 to €19,300. The venue sleeps 36 and asks for a 2-night minimum, both of which belong in the same budget. Browse the rest of Kos.

80 guests on Ios — Liostasi. The venue fee starts at €2,500 without exclusive use of the hotel. Food is €70 a head, drinks €35, so 80 guests come to €8,400 — €10,900 on the venue side. With the core team that is €16,150 to €24,400. The detail that makes this one work is that it sleeps 80, so the whole list can stay where the wedding is. Compare the rest of Ios.

120 guests on Santorini — Pyrgos Restaurant. This is the example that breaks the island's reputation. Hire from €800, food €89 a head, drinks €35, receptions to 600. At 120 guests, food and drink are €14,880, the venue side is €15,680, and with the core team the wedding sits at €20,930 to €29,180 — below the national typical for the same headcount, on the island everyone assumes is dearest. The trade is location: it sits at the top of a village inland, not on the caldera edge. See what else Santorini holds.

And the bundled route, for contrast. Some venues quote one number with the food and bar already inside it, and those cannot be compared with a hire fee at all. Minos Beach Art Hotel on Crete is €13,200 for 40 guests including catering and drinks, covering the ceremony on the waterfront deck, welcome drinks, a floral arch and bouquet, the exclusivity fee, a buffet dinner with a wine package, a two-hour open bar, the cake and a coordinator. Against the €11,050 to €19,300 example above at the same guest count, it looks dear until you notice it has already absorbed the food, the bar, the flowers and the planning.

What the quoted price usually excludes

VAT and service — say this out loud before you compare two quotes. Greek wedding quotes are commonly given net. Food carries 13% VAT. Drinks and services carry 24%. On top of that, a service charge of 10 to 20% is normally applied to the food and drink total. The working rule across the Greek market is to add roughly 30% to any net figure. This is not a rounding error: on the typical 100-guest build it is the difference between a budget that holds and one that does not. Every figure on this page is a quoted rate, not a final invoice, because that is how both the market and our own venue data express them — which keeps them comparable, and which means the uplift is yours to add. Ask each supplier, in writing, whether their number includes VAT and service.

Guest travel and accommodation. Not in any figure here. Flights, ferries and rooms are usually the guests' own cost, but they shape your list, your date and your region, and a venue that sleeps your party changes the shape of the whole thing.

Minimum stays, and their high-season creep. Where a minimum applies, it is part of the cost of the wedding rather than an extra, and several venues state plainly that the minimum rises in high season.

Compulsory bar packages and minimum headcounts. A number of venues require an open bar for every adult guest for the full event, and some charge for a minimum number of guests whether or not they attend. Both turn an apparently optional line into a floor, and both hit small weddings hardest.

Double-counting what the venue already gives you. The opposite trap. 42 of our 61 venues have in-house catering, and several fold rentals, base florals, AV and even local entertainment into their quote. If you then add the supplier lines from the table above on top, you will overstate your budget by thousands. Take the venue's inclusion list and delete the lines it covers.

Where the savings actually are

Region first, season second, structure third. Moving from the premium tier to a mid-priced region saves more than every supplier negotiation combined. Moving from peak to shoulder holds the weather and drops the loading. After that, look at structure rather than at line items: a venue with no corkage charge can cut the drinks bill sharply against a resort bar package, and a venue that discounts hire when you use its own kitchen — Lazarou Beach Venue on Sifnos applies a 40% reduction on the rental fee when in-house catering is used — changes the sum more than shaving a florist's quote ever will.

What not to cut: the planner, if you are marrying somewhere you do not live. Greek weddings run across islands, ferries, permits and suppliers who quote net of tax, and the planner is the person who makes the €4,500 back by stopping the errors. And do not cut the honest conversation about VAT. A budget built on net figures without the uplift is not a budget.

Common questions