December company dinners are booked in October. Anyone who starts calling in November is choosing from what is left, and in Azca and the Castellana that happens earlier than anywhere else in Madrid, because the demand here is office demand and it all moves at once.
What to ask before confirming a group table
- Is there a set group menu, and how far in advance must it be confirmed? A well-built set menu is what stops the dinner running to four hours.
- How are allergies and intolerances handled? In a group of twenty there are always three or four. Them asking first is a good sign.
- One long table or separate tables? It changes the whole mood, and it is worth deciding before you arrive.
- How late does the kitchen stay open? Company dinners start late and run on.
- How is it invoiced? If you need a single invoice in the company’s name, say so when booking, not on the night.
Working lunches are a different animal
A weekday business lunch wants something else entirely: the clock, the noise level and being able to talk. A separate table, service that understands you are going back to the office, and a menu you can settle quickly. The set lunch usually works best with your own team, the à la carte menu when there is a client at the table.
The real calendar of a company dinner
- September. Someone is put in charge and a rough headcount appears. Nobody calls anywhere yet.
- October. The good month. Dates are open, set menus exist and there is still room to negotiate.
- November. Slots remain, but they are the ones nobody wanted: Mondays, or 23 December.
- December. You take what is left, usually a long way from the office.
How many people fit each format
Up to eight, a normal table works and the whole group can talk. From eight to twenty, a long table: it splits into two or three conversations and that has to be accepted. Beyond that the format changes in nature and wants a set menu, assigned seating and a clear finishing time.
One thing almost nobody plans for: past twelve people, desserts and coffees double the service time. Decide them in advance.
How we handle it
La Reinosa is at Avenida General Perón 13, in the heart of Azca, with room for long tables and a terrace open all year. Cantabrian cooking: rabas and sharing plates to start, charcoal-grilled meat and charcoal chicken as mains, house cheesecake to finish.
For groups the quickest route is to call us on +34 916 671 967, or write to us from the booking page.
