Festive table décor and menu: see how Geri Lamata creates her meal and table

Content creator Geri Lamata’s festive table décor: where textiles, flowers and food come together with spirit

Taking a seat at Geri Lamata’s table feels less like an invitation and more like an embrace. A content creator with an instinct for connection, her easy approach to gastronomy and table décor has earned a loyal following. There’s a cheerful grace to her gatherings, inviting conversation, second helpings and the kind of lingering that continues long after the plates have been cleared. It’s not just dining; it’s the art of making people stay.

At the table

Before the first plate is set down, the tablecloth speaks. A hand-blocked floral print, with soft magenta blooms on an ivory ground, creates a rhythm across the surface, a pattern that isn’t merely decorative but sets the entire mood of the table. It’s this textile that holds the rest of the composition together, providing the overture upon which everything else rests.

Geri Lamata’s festive table décor and recipes

Above Beautifully arranged flowers echo the tablecloth

Above The eclectic mix of pieces is distinctive of Lamata’s style

Beautifully arranged flowers echo the tablecloth

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This print is echoed, almost instinctively, in the florals. The arrangement isn’t stiff or overly engineered; it has the ease of a hand-guided placement. Gerberas in tones of orange, red and yellow stand tall, while asters and carnations nestle lower in softly burnished silver vessels. The effect is layered, a natural conversation between pattern and bloom.

Stoneware plates in muted green-grey tones anchor each place setting, their weight tempering the liveliness of the floral palette. Olive-green napkins, held by rattan rings, introduce a texture that links the tableware to the florals without overwhelming them. The clear ribbed glassware lends verticality, catching candlelight in slender lines rather than scattered reflections.

Small tea lights in shallow bowls of coloured glass punctuate the table’s length. Their glow is soft and low, casting warm halos that gently frame the tablecloth’s pattern rather than compete with it. The result is a cohesive set-up, an arrangement that reads as instinctive, layered with quiet decisions.

Above Beautiful tea lights cast a warm glow

Above Bursts of colour are everywhere at Lamata’s table

Beautiful tea lights cast a warm glow

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The food

Lamata’s table décor doesn’t distinguish between what’s served and how it’s set. The colours of the food echo the floral story: greens, soft yellows and deep reds that pull through the palette of the print. Broccoli, prime rib and a Razzle-Dazzle Cheese Wheel aren’t just dishes here; they are part of the composition. Their tones mirror the table’s surface, adding a kind of edible continuity that makes everything feel whole.

Nothing on this table exists in isolation. Textile, floral, ceramic, glass and food are part of a single register, speaking fluently with one another.

Above Crisp and refreshing in a savoury sesame sauce the dark greens and reds create feelings of festivity

Crisp and refreshing in a savoury sesame sauce the dark greens and reds create feelings of festivity

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Broccolini and radish with tahini dressing

Ingredients

500g broccolini
1 cup cherry tomatoes
Olive oil
Salt and pepper

For the dressing

1 cup tahini
1/4 cup cold water
1/4 cup olive oil
1 tbsp lemon juice
1 tbsp balsamic or red wine vinegar
1/4 cup honey
Salt and pepper

Directions

Season broccolini with olive oil, salt and pepper
Roast at 200°C until it starts to get charred and set aside
Whisk all your dressing ingredients together until they form a creamy consistency
Slice all your cherry tomatoes in half
Drizzle your dressing over the broccolini and top with sliced cherry tomatoes

Above The rosemary garnish adds a fresh note to this hearty prime rib

The rosemary garnish adds a fresh note to this hearty prime rib

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Prime rib with roasted vegetables

Ingredients

3 kgs prime rib or rib roast
3 tbsp salt
3 tbsp pepper
1/4 cup olive oil
1 kg carrots, cut into halves lengthwise
1 kg potatoes cut into chunks
1/2 kg Brussels sprouts, cut into halves
Fresh rosemary for garnish

Directions

Marinate your beef with generous amounts of salt and pepper
Leave uncovered in the fridge for about 24 to 36 hours
In a big roasting pan, roast at 120°C until the internal temperature reaches 50°C
Remove from oven and loosely cover with foil
Increase the temperature to 220°C
Add veggies into your roasting pan and roast until golden brown, or until your beef registers 125°C on the thermometer
Remove foil and broil for that nice crust