Looking for a venue for events in GaetaFrom ten people to a hundred and fifty, the menu is put together alongside Chef Raffaele Lenti. On the table, fish from the Formia auction and meat grilled in the Josper oven, on display in the dining room: meat and fish in the same offering, without anyone having to choose for the others. There are 500 labels on the wine list. In front of the restaurant, free parking with over 50 spaces.
Where your event takes place
Events in the dining room: from ten guests upwards. And it is where Waves works every evening, with the charcoal grill and dry-ageing cabinet on full view. For a group of thirty or forty people it is just the right place: an empty floor to be fitted out adds nothing, and takes away precisely what makes Waves different from a banquet hall.
The room is a single, very large space, and the group has a defined area within it, with their own tables. The restaurant remains open to other customers: it is not a private room, it is the dining room of a working restaurant.
The private upper floor: arranged with the chef. It opens according to the format of the event: the number of guests and the cost per person are defined together with Chef Raffaele Lenti. It accommodates over 100 seated and served guests and exceeds 150 for a buffet style. It is not an area separated by a curtain: it is a floor in its own right, and for the entire duration of the event there are no other guests. Also on the first floor, the covered terrace with a sea view can be booked for a private dinner, for up to 30 seated guests.
In front of the bar there is a free car park with more than 50 spaces. For an event of forty people, that's not a detail: it's the difference between arriving and looking for a space.
The kitchen
You don't choose the menu from a list: you build it together with the chef Raffaele Lenti, based on the occasion, the number of guests and the season.
Everything Waves does every day is available: the catch from the Formia fish auction, and meat that is aged in the Maturmeat® and cooked over the embers of the Josper.
The cellar
500 wines, from the wines of southern Lazio and champagnes to the great international names. At an event, the wine list matters more than people think: the pairing is built together, dish by dish.
For every occasion
Birthday
From a dinner for around fifteen people to a party across the entire floor. The menu is built around the taste of the person celebrating, not on a pre-set package.
Company dinner
The private first floor allows for conversation without the noise of a shared room. Over 100 seated and served places, over 150 for a buffet depending on the required format; for smaller groups, the sea-view terrace accommodates up to 30 people. During the Christmas period demand is high: bookings are made 60-90 days in advance.
Graduation party
Buffet for larger groups or a served lunch for the family: the floor handles both.
Anniversary
A limited number of guests and a menu designed together with the chef, with the wine list doing the rest.
Baptisms, First Communions and Confirmations
Family celebrations in a contemporary setting: minimalist tables without tablecloths, low lighting, an open kitchen. It is not the classic formal lunch, and that is precisely why those who choose it do so. The floor remains reserved for the entire duration: over 100 seated covers, or the sea-view terrace for up to 30 people.
If you want to get a feel for the style of the house before deciding, take a look at our story and our specialities.
How it works
What kinds of event can be held at Waves?
Two different formats. On the restaurant floor, where the group has its own tables in a designated area and the dining room remains open to other customers. Or on the first floor, exclusively reserved, where for the entire duration of the event there are no other guests.
What is the minimum number of people?
Ten. From then on we discuss the format, not the number.
How many people does the upper floor hold?
Over a hundred seated and served. Standing, with a buffet, more than a hundred and fifty. The sea-facing terrace, also on the upper floor, seats up to thirty for a served dinner.
How is the upper floor opened?
This is agreed directly with Chef Raffaele Lenti. Opening the floor means dedicating a space and a brigade to the event, so it requires a financial commitment that justifies it: we discuss it together, on a case-by-case basis.
Is space reserved only for us?
It depends on the format. On the first floor, yes, exclusively. On the restaurant floor, the group has a dedicated area with its own tables, but the venue continues to operate normally.
How do you build the menu?
Always alongside the chef. There are no set menus to choose from on a list: it all starts with the occasion, the number of guests and the season.
Can you have meat and fish on the same menu?
Yes, and it is the most frequent request. The kitchen works every day with the catch of the day from the Formia fish auction and the meat that matures in the Maturmeat and cooks in the Josper, so no one has to choose for the others.
How do you handle allergies and intolerances?
They are communicated when the menu is set and the kitchen works accordingly. We cater for allergies, intolerances, vegetarian menus and vegan menus.
Can we bring our own cake?
The Waves has an in-house patisserie, capable of satisfying even the most demanding requests: the cake is designed together, like the rest of the menu. If you already have a trusted pastry chef, we can discuss it.
What is there to drink?
The wine list features over five hundred labels, ranging from southern Lazio wines to champagnes. For an event, the pairing is designed together, dish by dish.
What occasions do you host?
Birthdays, company dinners and graduation parties above all. Then anniversaries, family celebrations such as christenings, first communions and confirmations, and stag or hen dinners.
Do you host weddings?
No, the wedding reception is not the style of Waves, and we prefer to say this in advance.
Are events only held in the evening?
No — at lunch and at dinner.
Can we have some music?
Yes. A DJ or live music can be arranged when finalising the schedule for the day.
Until what time can we stay?
The usual closing time is midnight. Extending is possible, but it must be agreed upon when booking, not on the evening itself.
Do you handle the set-up?
The dining room is set and ready, and the atmosphere is deliberately minimalist: bare tables, low lighting, the grill on show. Decorations, flowers or themed arrangements can be agreed upon in advance.
Is there guest parking?
Yes, in front of the venue: free, with more than fifty spaces. For an event of forty people, that's not a minor detail.
Can you see the space before deciding?
Right. Just book an appointment with chef Raffaele Lenti: you look at the dining room, you look at the first floor and in the meantime you start talking about the menu.
How far ahead should we book?
At least thirty days. For company dinners in December, sixty to ninety: dates over the Christmas period go early.
How does invoicing work for companies?
We issue a regular invoice for the agreed amount.
