The same food you've trusted us with since 2009 — now at your place, your party, your day.
Same hands, same fire, same kitchen — set for the people you love.
Tampa Bay · Since 2009
The asado comes to you.
The same food you've trusted us with since 2009 — now at your place, your party, your day.
Same hands, same fire, same kitchen — set for the people you love.
De nuestra mesa a la tuya.
Events we've cooked, set, and served across Tampa Bay.
Every event gets a written quote — itemized, clear, signed by us. The way we'd want it if we were the ones hosting.
01 · Tell us
Occasion, date, guest count, address, appetite. Your itemized quote comes right back — food, service, delivery, tax. No surprises, no fine print.
02 · Save the date
Half down holds your date; the rest on delivery. Final headcount, allergies, and the little things — just tell us four days before.
03 · We cook, you host
Insulated carriers, chafing kits, platters, utensils — set and ready from your nearest Renzo's. Cold displays arrive chilled on ice. Want us to stay? Book staff & the asador below.
Five boards, same kitchens, same hands. Everything is priced per tray, per dozen, or per guest on your quote. Three favorites lead each board — open it for the rest.
Board One
The dishes our regulars have ordered since 2009 — restaurant classics, rebuilt in catering format: carving trays, family pans, sliced and sauced.
Famous Milanesa
Breaded, fried, still crisp by the tray — a crowd's favorite math.
Churrasco & Chimichurri
Josper-fired, rested, sliced — served as carving trays.
Parrilla “Renzo's”
The mixed-grill board: cuts, sausages, and the fire's best, built to your headcount.
Picanha · Vacio · Asado de Tira · New York Strip
The parrilla cuts as carving trays, chimichurri on the side.
Braised Short Ribs · Chicken Chimichurri · Pork Chops
The slow and the fired, by the tray.
Matambre
The classic rolled flank with vegetables, eggs & herbs — born to be served cold.
Gnocchi · Ravioli · Linguine Bolognese
House-made pasta in family trays, red or white.
Sides
Adobo roasted potatoes · rice & beans · corn humita · traditional yucca · mashed potatoes · grilled vegetables.
Board Two
Passed or stationed — one-hand food for the cocktail hour. The party math: 3–5 pieces per guest, per hour.
Empanadas, by the dozen
All 25 hand-folded flavors, baked to order, chimichurri on the side.
Tequeños, by the box
12 to 50 pieces — plus guavaqueños and jalaqueños.
Croquetas
Blue cheese, cod, or manchego — by the tray.
Mini Cachapas · Mini Arepas
Sweet-corn pancakes and griddled corn pockets, party-size, by the dozen.
Assorted Quiches · Mixed Sandwiches
The cocktail-table classics, by the dozen.
Pinchos Criollos — chicken & beef skewers
Marinated, fired, and easy to hold — the Latin skewer, by the dozen.
Ceviche display
Fresh catch, Argentine shrimp, Spanish octopus, lime leche de tigre — arrives chilled, on ice.
Charcuterie & cheese boards
House-cured meats, cheeses, olives — built to your headcount.
The Sausage Board
Chorizo clásico, picante & carupanero, chistorra, salchicha parrillera, and the three morcillas — with breads and chimichurri for a choripan station. Meet them all at the Sausage House.
Board Three
Northern Spain on toasted baguette — the way the bars of the Bay of Biscay serve them, speared and stacked. Already a nightly ritual at our St. Pete bar; now yours by the dozen.
Chistorra Montado
Navarre's paprika-red sausage, piquillo ribbon, basil.
Salmón Montado
Smoked salmon crowned with pesto — the tray that empties first.
Tortilla Española
The Spanish potato omelet in pincho wedges, roasted piquillo on top.
Rusa & Avocado Montado
The house potato salad with avocado, cherry tomato & olive.
Tuna & Egg Montado
Tuna, boiled egg, olive and piquillo — the bar classic.
Prosciutto & Mozzarella Montado
Draped and stacked, olive oil finish.
Filet Mignon Montado
Grilled tenderloin, chimichurri onions, salsa golf.
Milanesa Montado
Breaded & fried New York strip, house aioli.
Mushroom Montado
Sautéed seasonal mushrooms, garlic confit, pimento sauce.
Board Four
Whole cakes for the table, single bites for the room. Whole formats need 48 hours.
Chajá — whole
Uruguay's cloud cake. The dessert people remember the event by.
Basque Burnt Cheesecake — whole
Dark-topped, molten center, straight from San Sebastián's playbook.
Alfajores, by the dozen
Dulce de leche between shortbread — the small sweet that empties first.
Whole Cakes — 48h notice
Chajá · Chenó · Tres Leches · Tiramisú · Basque Burnt Cheesecake
Whole formats, sized to your table. The chajá's story: foods.renzos.com/desserts/chaja.
Fraisier · Milhojas · Massini · Bienmesabe · Swiss Roll
The bakery classics from our first menus — back by the whole cake.
Single Bites
Chajá cups · Alfajores · Churro bites · Pastel de Nata
By the dozen — built for a dessert station.
Flan · Chocolate Mousse cups · Mini Cannoli
Individual and spoon-ready, by the dozen.
Crème Brûlée
Arrives set — torched on site on request.
Board Five
Large-format, self-serve, honest portions — set the tray down and let the line move. Built for crews, teams, and family tables.
Paella
The wide pan, saffron rice, from the fire — serves the whole room.
Arroz con Pollo
The comfort classic in deep trays — generous by design.
Salad Bowls
Caesar · Bianca · Palmitos · Capresara · Wedge · Renzo's house — bowls that serve your table.
Rice & beans · Adobo potatoes · Corn humita · Yucca · Grilled vegetables
The supporting trays — same honest portioning.
One kitchen, every kind of gathering — from a boardroom lunch to a backyard asado. Here's where Renzo's shows up most across Tampa Bay.
Boardroom lunches, client dinners, and office parties, delivered and set across Westshore, Downtown, and Hyde Park. Every order comes with an itemized quote your accounting team can file without a single phone call.
Rehearsal-dinner asados, welcome parties, and day-after brunches across Tampa Bay. We bring the food you actually want the night before the big day — no banquet-hall compromise.
Birthdays, quinces, graduations, and Nochebuena — the tables that matter most. Put a whole chajá in the middle and let the room gather around it.
Jobsite lunches and team feeds built for real appetites — paella pans and deep trays, honest portions, self-serve. Set it down, let the line move, get everyone back to it fed.
Your order comes from the nearest Renzo's, so the food travels minutes, not miles — hot when it should be, cold when it should be.
We deliver from Renzo's Soho in Hyde Park (S Howard Ave), Renzo's Carrollwood on N Dale Mabry, and Renzo's Downtown St. Petersburg on 2nd St S — whichever kitchen sits closest to your event. That reach covers Westshore, Downtown Tampa, Hyde Park, and South Tampa; Carrollwood, Lutz, and Wesley Chapel to the north; Brandon to the east; and across the water to Downtown St. Pete, the Old Northeast, and Clearwater.
Hillsborough and Pinellas get an instant, itemized quote right on this page. A little past the bay, we still cater — tell us where and we'll pick up the phone and work it out with you.
The things people ask us most, answered the way we'd want them answered.
Every event gets a written, itemized quote — priced per tray, per dozen, or per guest, plus a flat 20% for production and service. You see every line before you commit, so there's no mystery per-head number and no surprises on the invoice.
Three days is our minimum runway for most orders. Whole cakes need 48 hours. For big headcounts or the on-site asador, reach out as early as you can — the bigger the fire, the more lead time it likes.
Ten guests and a $300 order minimum. If your gathering is smaller than that, we'll happily point you to takeout from the nearest Renzo's.
We deliver across Hillsborough and Pinellas from the nearest kitchen — Soho, Carrollwood, or Downtown St. Pete — with a $35 base delivery fee, setup included. A little past the bay, we'll pick up the phone and work it out with you.
It's our live-fire parrilla brought to your event — steaks to temperature, provoleta bubbling, mollejas off the fire, the whole grill working in front of your guests. It's priced per event, right on your quote.
Send us your final headcount, allergies, and dietary notes four days before the event and we'll build the order around them. Just ask — we do this every week.
Yes. Pick up from any Renzo's location and skip the delivery fee entirely — we'll have everything hot in carriers and ready to travel.
We do — rehearsal-dinner asados, welcome parties, and day-after brunches. We leave the plated formal service to the venues and do what we do best: the food, set and ready for your people.
The Full Fire
Our grill and our asador at your event — steaks to temperature, provoleta bubbling, mollejas off the fire, the whole parrilla live in front of your guests. Priced per event, right on your quote.
Ask About On-SiteA few details and your itemized quote comes right back. Or just call (813) 870-3606 and ask for catering — we like talking about food.