Catering to your aircraft in Rabil.
Sand, wind and a long runway: GVBA is where Atlantic legs stop and restart. We pack local fish and island produce for your galley, and the crew gets fed too.
We know the galley, the diet card and the 5 a.m. re-plate — because we lived them. So we built the caterer we always wished we could call.
Fourteen years on VIP and head-of-state cabins. Can plate for twelve in a G650 galley and still land it hot.
The one who reads every diet card twice. If it says no cross-contact, it means no cross-contact.
Answers at 5 a.m. when the leg moved overnight. Same-day swaps are her love language.
Boa Vista is an island of sand, salt and Atlantic fish, and the private jet menu from Rabil follows that. The inflight menu leans on tuna, wahoo and grilled catch of the day, cachupa as the island's slow-cooked staple, and fresh goat cheese from Barlavento farms. Private jet food here is simple and strong rather than elaborate, and local specialities travel well when they are packed for a galley oven.
Cachupa is the dish people ask about first. It is a corn and bean stew that reheats better than most things, so it suits a crew or a cabin that wants something from the island. Add grilled tuna with a sauce kept apart, papaya and mango when they are in season, and the local goat cheese, and the private jet menu for Boa Vista writes itself. Everything listed under {Region} below is something we have packed for an aircraft before: Barlavento Islands produce, plated for the galley you actually have.
Tail, pax, diets, timing. One message — no portal, no quote form. Answered at any hour, by a flight attendant.
Leak-proof boxes, marked by guest and restriction, with reheating times written on the lid.
Two minutes out of the drawer. Whatever you ordered for the crew comes in the same delivery, and one clean invoice follows.
Rabil is a tiny town beside a runway that sees ferry flights, charter rotations and tech stops between Europe, Brazil and the Caribbean. We build private jet catering for those legs: business aviation catering for the cabin, executive jet catering for owners' aircraft, diplomatic flight catering when protocol applies, and cabin crew meals boxed and labelled for the jumpseat.
Business jet catering at GVBA is mostly a short brief: who is flying, which aircraft, how many in the cabin. Corporate jet catering here leans on tuna, goat cheese and fruit; VIP flight catering and charter flight catering follow the same order. Luxury inflight catering means a private jet chef writing a bespoke menu around the galley you actually have.
State visits to Cape Verde use Aristides Pereira International for island legs. Head of state flight catering and government flight catering are planned around security rules; VIP aviation catering and state visit aircraft catering are kept to a small, named team.
Gluten-free is the first thing to plan on Boa Vista: local bread and pastry are wheat-based, so a gluten-free guest gets rice, corn and fish dishes cooked on separate boards and boxed apart. Kosher, halal, vegan, allergen free, kids meals and other special meals are written as a procedure, not a label, and the allergen check covers fish, nuts and shellfish, which are everywhere on the island's menus.
A sheet per guest. Separate boards, separate boxes.
Sealed, certificate in the same box.
Their own menu, nothing to cut at altitude.
Vegan, low-carb, light — composed, never compromised.
For a crew sitting on the ramp at GVBA, we pack crew meals and flight crew meals in boxes marked CREW, with cockpit meals sealed for the flight deck. Pilot meals are separate from passenger trays, crew catering is on request and invoiced, crew meal boxes fit a drawer, and different meals for pilots are prepared when the operator asks.
FBO catering at Rabil is delivered to the general aviation terminal by arrangement with your handling agent. Catering delivery to the FBO is booked against your slot; ground handling catering and handling agent catering are coordinated so the food reaches the aircraft.
Larger aircraft at Aristides Pereira International are provisioned at the apron by the handling agent, so galley catering is sized to the aircraft's trolleys and drawers. Airside catering delivery follows the handler's access rules, and aircraft provisioning for a wide-body is planned around the door height and the high loader available at GVBA. Tell us the type and the galley and we plan the load.
Mention it when you orderCertified, inspected, with cold-chain records filed against your trip.
Whichever terminal you park at, handover is at the aircraft, on your slot.
Allergen sheet per guest, halal and kosher on request, sealed and labelled.
Itemised and trip-report ready, sent after the leg.
Aristides Pereira International is the airport of Boa Vista, serving Rabil and the island's resorts. Airport catering for private jets is a small operation here: one runway, one terminal, a general aviation apron, and FBO services and ground handling services run by a handling agent who knows every tail that parks on it.
Boa Vista works as a business aviation hub for Atlantic positioning flights and tech stops, backed by FBO services and ground handling services on the apron. Inflight catering, in-flight catering and aviation catering are in demand, with business aviation catering for owners, executive jet catering for charter operators, diplomatic flight catering for official visits, and cabin crew meals and crew meals for the long legs.
Cape Verde customs are strict on animal products and fresh produce coming in from outside, and the handling agent applies those rules through its ground handling services and FBO services. Food that arrives on the aircraft may not be allowed to leave, so for a return leg we recommend ordering from here.
Average rating from the cabin crew and pilots we cater for.
“Timing and organisation mattered at GVBA, where our order of vegetable tartlets and a dessert selection for 8 people involved a small galley worktop. The Galley Girls labelled the canapés in line with our brief, so the cabin team could identify the relevant portions quickly. I found the snack boxes without searching through every box, a small detail that mattered during the final cabin checks. With vip inflight catering, careful attention to packing arrangement matters as much to our crew as the menu itself.”
“Passenger preferences led us to roasted vegetable bowls with separate dressings at BVC; 10 portions were needed, with two separate meal services factored into preparation. I needed the sauces checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. There was no need to reconstruct the desserts quantities from several messages during the final departure checks. My main takeaway from this private jet catering order was the practical approach to final order confirmation.”
“Nothing about the 6 guest order at Aristides Pereira International Airport called for excess complexity: just chicken skewers with a couscous salad and sensible planning for an evening cabin service. With several people involved, The Galley Girls kept the side dishes and delivery arrangements together in a concise order update. For private jet catering services, that attention to storage requirements made the order noticeably easier to manage. The main courses went straight to the right colleague instead of circulating between several people during the turnaround.”
Ask any flight attendant what drives cost and she will say the galley. A seared tuna course needs an oven; cold platters do not. We price the menu your aircraft's galley can actually serve, and add local items only where they hold up.
Season and weather windows decide departures here more than any rule. In busy weeks the local fish supply is tighter, so an early message helps, but a late request is still handled and we substitute honestly if a product is missing.
Plan the way back: order the return-leg catering from Boa Vista instead of carrying it in. Local fish, cheese and fruit clear customs more easily when they leave from here than when they arrive.
You can carry food on board, subject to Cape Verde customs. What changes at 2 a.m. is that nobody can fix a gap, so a packed, labelled order waiting at the FBO is simpler than hunting for ingredients on a quiet island at night.
No, catering is not part of the charter. Food is its own order and its own invoice, and the handling agent at GVBA is the person who gets it through airside access to the aircraft.
Tail, pax and diets — a flight attendant takes it from there, day or night.
