Guide · Updated 2026-08-09

What a St Barts Wedding Costs: Three Honest Budgets

Three scenarios, line by line — from a €25k elopement week to a €250k grand weekend.

Intimate — €25,000–€45,000

Ten to twenty guests, ceremony at your own rented villa or on public sand, dinner by a private chef, one photographer, flowers that respect the island’s own beauty. The couple’s villa week is the biggest line; the wedding itself rides on it.

Classic — €70,000–€140,000

Forty to sixty guests, an event villa with permission and fee, full catering, planner, florals, sound within island norms, photo and video team, welcome dinner the night before. Guest villas are on guests; transport between houses is on you.

Grand — €180,000 and up

Eighty guests across a weekend: buyouts, boats, artists flown in, the event villa at Christmas-adjacent rates. At this scale the constraint is not money but the island’s physics — rooms, boats and staff are finite, and December multiplies everything.

Where money converts to memory

Research and experience agree: guests remember the peak and the ending, not the inventory. One designed hour — the vows at exact light, the voice nobody expected — outperforms a second seafood tower every time. That conversion is our craft.

Questions

What is the single biggest saving available?

The date: the same wedding costs 30–40% less in May–June or November than in the December–March corridor.

Who pays for guest villas?

Convention: guests book their own rooms from a list you curate; the couple hosts the events. Announce it early and clearly.

Keep planning

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Saint-Jean, St Barts: The Island’s Beating Heart

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Grand Cul-de-Sac, St Barts: The Lagoon Side

A reef holds back the open sea and leaves a warm, shallow lagoon — Grand Cul-de-Sac is the island’s calmest water, its kitesurf capital, and its most family-easy coast.

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Corossol, St Barts: The Fishing Village That Feeds the Island

A few minutes from Gustavia and a world away from it, Corossol is the working fishing village where the island’s oldest culture — and much of its seafood — still comes from.