How many people can you seat for a company meal?

From 10 to 60 seated guests. Between 30 and 60 the room is rearranged around your group; above 40 we split the tables to keep the service flowing. For a larger headcount, call us: depending on season and time of day, options exist.

Can we have the room to ourselves midweek?

Yes. On Thursdays the restaurant opens by reservation only, for parties of 10 or more, which makes it the easiest day to have the whole room. On other days it depends on the calendar and we confirm as soon as you ask.

How does payment work?

One invoice in the company name, with VAT itemised. Payment by card, bank transfer or cheque. If drinks need to be tracked separately, we list them on their own line.

How far ahead should we book?

One to two weeks is enough out of season. In July and August, and across the end-of-year period, book three to four weeks ahead: those slots go first.

Company meals in Agde, from 10 to 60 staff

A dining room rearranged around your headcount, a menu agreed in advance and a single invoice in the company name.

09 82 28 88 64 Request a quote

Group specialist, 30 to 60 guests

A team lunch or dinner planned from start to finish

Taking a team out to eat is mostly about predictability: an arrival time that holds, a menu everyone already knows, and a service brisk enough that the working afternoon survives. La Marina hosts companies from Agde, Cap d'Agde and the whole Thau basin in a room that seats 30 to 60 guests, with a riverside terrace whenever the season allows.

The process is simple: you send the number of guests, the date and the budget per head, and we come back with two or three suitable set menus. Choices are made in advance, dietary requirements are noted at booking, and on the day your group sits down without waiting. The invoice is issued in the company name, VAT included, ready for accounting.

What the corporate format includes

Flexible room seating 30 to 60 guests, terrace in season
Group menu agreed in advance, budget known per person
Single invoice in the company name, VAT itemised
Diets and allergies handled from the booking stage
Coordinated service so the whole group eats together
Quote sent within 24 hours of your call

Working lunch: leaving the table on time

For a weekday lunch, the most efficient format is a starter, main and dessert served from a single menu chosen beforehand. Allow roughly an hour and a half from arrival to coffee, which leaves room to talk without derailing the day. We agree the timing of each course so that everyone is served together, including separate tables when the group goes beyond 30 people.

Team dinner: a freer rhythm

In the evening the clock stops mattering. Standing drinks first, so people can move around, then the meal, dessert and coffee. This is the format chosen for project completions, welcoming new colleagues or end-of-season meals. The riverside terrace changes the mood entirely compared with a meeting room or a staff canteen.

What we settle with you beforehand

Final headcount confirmed 48 hours ahead, a single menu or a limited choice of two mains, drinks included or billed separately, allergies and diets (vegetarian, pork-free, gluten-free), table layout in a U shape, a rectangle or tables of eight, and the payment method. Those six points remove almost every unpleasant surprise on the day.

Frequently asked questions

How many people can you seat for a company meal?: From 10 to 60 seated guests. Between 30 and 60 the room is rearranged around your group; above 40 we split the tables to keep the service flowing. For a larger headcount, call us: depending on season and time of day, options exist.
Can we have the room to ourselves midweek?: Yes. On Thursdays the restaurant opens by reservation only, for parties of 10 or more, which makes it the easiest day to have the whole room. On other days it depends on the calendar and we confirm as soon as you ask.
How does payment work?: One invoice in the company name, with VAT itemised. Payment by card, bank transfer or cheque. If drinks need to be tracked separately, we list them on their own line.
How far ahead should we book?: One to two weeks is enough out of season. In July and August, and across the end-of-year period, book three to four weeks ahead: those slots go first.

Your company meal in Agde

Call us with your date, headcount and budget per person, and you will leave the conversation with two or three costed options.