Tucked away in the lush coastal shoreline of Guanacaste, Brooke and Justin celebrated their intimate wedding at Casa de los Tortugas, a private villa that felt like their own secret piece of paradise. With just 19 of their closest friends and family, the entire day was effortlessly elegant and filled with thoughtful, personal touches.
The couple wanted a laid-back yet beautiful destination experience, and their villa wedding delivered exactly that.
Brooke wore her hair in a soft updo with a sparkling jewel comb, while Justin kept it relaxed but sharp in a beige vest and crisp white shirt.
The ceremony took place beneath the shade of tropical trees, where a wooden arch adorned with pink, purple, and green tropical florals framed Brooke and Justin perfectly. Simple wooden chairs lined the aisle, leading to a serene, heartfelt exchange of vows. It was an intimate setting with just the right amount of style—completely them.
Wedding Playlist
The Ceremony Starts With: Can’t Help Falling in Love by Elvis Presley
The Ceremony Ends With: Happy Together by The Turtles
Couple's Introduction song: I’m a Believer by Smash Mouth
Couple's First Dance Song: Fooled Around and Fell in Love by Elvin Bishop
Last Song of the Night: Ain't No Mountain High Enough by Tammi Terrell
After a few sunset photos on the villa’s scenic grounds, guests gathered on the manicured lawn for dinner under the stars. A single long wooden table created a cozy family-style feel, dressed with layered rattan chargers, textured ivory napkins, bold blue plates, and matching vintage goblets. Bud vases with fresh florals and taper candles added a soft glow as the sun dipped below the horizon.
The villa’s warm, private atmosphere made the entire evening feel like home—only dreamier. The couple served dinner buffet-style and cut into a sweet and simple cake surrounded by a small dessert bar.
Wedding Day Menu
Hors d’ oeuvres: Jumbo shrimp skewers with tequila sauce, crispy ravioli with spicy aioli, meatballs with spicy aioli and roasted red pepper and cream cheese crostini
Starter: Organic mixed green salad with raspberry vinaigrette
Main course: Marinated grilled pork loin and pan-seared mahi mahi with tropical relish
Desserts: Chocolate mousse, pineapple and mango crumble, cheesecake and brownies
Guests danced barefoot by the pool, drinks in hand, laughter echoing through the trees. From welcome bags with Turkish towels to a boat cooler full of drinks and soft bistro lights overhead, every moment was casual, personal, and picture-perfect.
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