Catering to your aircraft in Split.
At Split Saint Jerome the galley is rarely big and the slot rarely generous, so we plan around both. Menus are cooked in Dalmatian style, packed by seat, and handed over to your handling agent at the FBO.
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.
Anyone building a private jet menu in Split starts at the sea. Dalmatian cooking is fish, olive oil, blitva with potatoes and slow braises, and that is the base of every inflight menu we write for LDSP.
Private jet food here is seasonal by necessity: sea bream and octopus in warm months, black risotto and braised dishes when it cools. Local specialities such as pasticada, Pag cheese and Dalmatian prsut come packed by guest and by seat.
In the Split region, a crew can ask for a lighter, fish-led menu or a rich braise after a long positioning flight. We cook, pack and label for the galley you actually have, with the cold items sealed and the hot items ready for the oven.
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.
Split Saint Jerome sits on the Dalmatian coast, where the summer season turns the apron into a queue of yachting-crowd charters. Private jet catering here follows the Adriatic calendar: sea bream, octopus and local olive oil in July, much lighter pickings in winter. Inflight catering for a Split departure is packed for the galley on your aircraft, and in-flight catering for the return leg can be ordered at the same time. Aviation catering for business aviation, executive jet catering and diplomatic flight catering all run from one brief, and cabin crew meals ride in their own labelled boxes.
Corporate and charter passengers at Split often want something that tastes of the coast: octopus, sea bream, a good olive oil. Our private jet chef builds a bespoke menu for business jet catering, with VIP flight catering and luxury inflight catering for the cabin, while corporate jet catering and charter flight catering stay on one brief.
Government flight catering at Split is rare but exact: an official party arrives with protocol and a fixed menu. Head of state flight catering is traced by lot and sealed by tray, VIP aviation catering is handed over by a named team, and state visit aircraft catering goes through the protocol office before anything is cooked.
Dalmatian cooking leans on fish, shellfish, nuts and wheat pasta, so allergens hide in places a crew would not expect: fish stock in rice, walnuts in pastry, wheat in the gnocchi. Kosher, halal, vegan, gluten free, allergen free, kids meals and other special meals are cooked and packed on a separate board, sealed, and labelled by seat number.
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.
Our crew meals out of LDSP are written by people who have flown the leg. Flight crew meals, pilot meals and cockpit meals are packed in labelled crew meal boxes, crew catering is billed as a normal order, and different meals for pilots are prepared when the operator asks. Cabin crew meals are boxed apart from the guest food.
On the ground at LDSP, FBO catering reaches the aircraft through your handling agent. We arrange catering delivery to the FBO, ground handling catering for the apron, and handling agent catering for the paperwork, with the general aviation terminal as the usual point of handover.
At LDSP the aircraft type decides how the galley is loaded: door height, whether a high loader is needed, and how many trays the galley takes. For larger cabins, galley catering and aircraft provisioning are agreed with your handling agent before the slot, and airside catering delivery follows the apron rules at Split Saint Jerome.
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.
Split Saint Jerome is the main gateway to the Dalmatian coast, and airport catering here follows the tourist and yachting season. General aviation traffic peaks in summer and thins out in winter, and FBO services and ground handling services are organised for that cycle.
Business aviation here is seasonal: inflight catering and in-flight catering orders spike in summer. Business aviation catering and executive jet catering ride alongside aviation catering for the yachting crowd, and diplomatic flight catering and cabin crew meals complete the order. SPU works as a business aviation hub for the coast.
Croatia is in the EU, so food imported from outside the union is limited, especially meat and dairy. Buying locally at Split avoids the question at customs, and we tell you what the catering order will and will not need on arrival.
Average rating from the cabin crew and pilots we cater for.
“Passenger preferences led us to a mezze selection with flatbreads at Split Saint Jerome Airport; 2 portions were needed, with a family lunch request factored into preparation. The written menu details stood out more than any sales pitch about business jet catering. Our handling contact received the order details from The Galley Girls, including how the salads had been grouped. The canapés went straight to the right colleague instead of circulating between several people during the turnaround.”
“Food presentation mattered to our 10 guests, but a family lunch request also had to be considered when organising vegetarian wraps and colourful salads at LDSP. The catering handover stood out more than any sales pitch about business aviation catering. The Galley Girls kept the snack boxes separate from the finishing elements, which gave us control over the final presentation. Keeping the canapés aside until service helped preserve the presentation while we dealt with the boarding tasks.”
“It was the packing plan I cared about at SPU, with 3 servings of prawn salad and small fruit plates and a tight boarding window to consider. The Galley Girls grouped the sauces by service, which was more useful to us than simply receiving a list of dishes. That left time to check the breakfast portions properly before the passengers were ready for the next part of the service. The portion planning stood out more than any sales pitch about jet catering.”
Private jet catering at LDSP is priced per menu. A short turnaround means a cold, easy menu; a long one allows an oven dish. Prsut and Pag cheese stay low, Adriatic seafood sits higher, and we quote the real total by phone or email.
For LDSP, lead time is shaped by season rather than distance: summer fish menus book up around peak weekends, winter ones are easy. Order the return trip with the outbound, and call or email us for anything last minute.
Customs rules at Split Saint Jerome follow EU food import limits, strict on meat and dairy from outside the union. A changing passenger count is easy to absorb on our side, as we pack by seat and can add or remove portions.
If you prefer to bring food, make sure it respects Croatian customs. If you want local flavour, add one Dalmatian product to the menu, such as Pag cheese, and we pack it for the galley.
A charter out of LDSP does not include meals; catering is its own order and its own invoice. Early morning or late night departures are handled day or night, so send the tail, the slot and the headcount.
Tail, pax and diets — a flight attendant takes it from there, day or night.
