I decorated the table with olive branches, lemons, and a variety of local olives. I served dinner on beautiful hand painted plates from Southern France, doubled up linen napkins in two colours and textures, and lit the table with spiral beeswax candles from a little shop in Ibiza. Of course, the menu was simple Mediterranean-inspired with lots of crisp vegetables and grilled fish. We finished with a lemon tart – the centrepiece should connect with the food being served.
03/11/2022s, By nataliamiyar