Apéro
Short, elegant reception. The classic between ceremony and dinner, before a conference or vernissage.
Apéro, Flying buffet, Canapés.
Fine cooking in miniature — from a short reception to the choreography of a flying buffet.
Fine cooking in miniature
Eight bites, one choreography.
A reception that stays.
Canapés & flying buffet · WIO-Catering · Three Borders
From the Eckert kitchen
20 – 300
Ceremony to vernissage
from €35
Apéro to Premium
30 – 120
Minutes · as you like
4 – 12
plus warm component
Formats
Four formats, explained
Apéro riche
Replaces a light meal — ideal for receptions without dinner.
Flying buffet
Choreographed service, high density, serious enjoyment. Works from 30 guests.
Canapé buffet
A self-service buffet. Flexible duration, less staff needed.
Example sets
Three signatures, eight canapés each
Seasonal classic
- · Beef tartare with truffle
- · Salmon tataki, wasabi mayo
- · Asparagus in spring, chanterelles in summer
- · Mini vol-au-vent with chicken ragout
- · Crostini with Black Forest bacon
- · Selection of French cheeses
Asian influence
- · Bao buns with pork belly
- · Charcoal-grilled yakitori
- · Salmon tataki with ponzu
- · Crispy vegetable tempura
- · Tuna ceviche with mango
- · Yuzu sticky rice for dessert
Vegetarian · vegan
- · Celeriac tartare with capers
- · Smoked tofu on sweet potato
- · Beetroot tartlet with cashew cream
- · Squash arancini with sage
- · Wild-herb cream cheese truffles
- · Truffle chips in paper cones
Michelin cooking,
standing.
Eight canapés from the Eckert team, a glass between them, a conversation — and nobody notices that the big table is missing. We bring high tables, glasses, tableware and the service crew. You just provide the space.
See fondue as a module →Cheese modules
Fondue, trolley, platter — all possible
Fondue as the highlight of the reception we offer under SAY CHEESE — Fondue catering →. Platter, trolley, cheese apéro or raclette station are arranged separately on request.
In demand around the region: Apéro in Lörrach, receptions in the Three Borders region DE/CH/FR.
Pricing
Canapé & buffet pricing
Classic apéro (4–6 canapés)
from €35 / person
Apéro riche
from €55 / person
Flying buffet (8 courses)
from €85 / person
Premium flying with show-cooking
from €125 / person
These figures show where our catering starts. We cook for a buffet at €25 per person just as readily as for a gala dinner at €250. Ambition and scale decide — not the occasion.
FAQ
Canapés & buffet — frequently asked questions
01 What’s the difference between an apéro and an apéro riche? +
An apéro is a short reception with 4 to 6 savoury canapés, 30 to 60 minutes, standing. The apéro riche has 8 to 12 canapés plus a warm component and replaces a light meal.
02 How long does a flying buffet run? +
Usually 1.5 to 2 hours with 6 to 10 mini-courses. Guests stand or use high tables; the team brings the courses at a defined pace.
03 From how many guests does a flying buffet make sense? +
From around 30 guests the format comes into its own — the service team is justified and the dramatic arc of the courses works.
04 What do you bring? +
Poseur tables, glassware, canapé picks and forks, all the tableware and the service team. We need electricity and water on site.
05 Do you also work on the Swiss side for apéros? +
Very regularly. We work in Basel-Stadt, Riehen and Bettingen — apéro and apéro riche are second nature on both sides for us.
06 And cheese as a module? +
Fondue as the highlight of the reception we offer under our sister brand SAY CHEESE. Cheese trolley, cheese apéro or raclette station are arranged separately on request.
Note · An apéro riche replaces a light meal. Ideal for receptions without a sit-down dinner.
Which format for your reception?
Tell us the occasion, the duration and the guest count — we’ll propose the right format.