Gibraltar sits on the southern tip of Iberia, and the private jet menu here leans on what the Strait gives: red prawns, bluefin tuna, sea bream, clams, olives and Andalusian olive oil. A good inflight menu from Gibraltar starts with these local specialities and then asks how each one survives a galley. Private jet food built around seafood travels best chilled and finished plate by plate; fried fish, a Gibraltar and Andalusian favourite, is the dish that does not, so we pack it crisp and give you the sauce apart. Calentita, the chickpea flan that is Gibraltar's own dish, holds well and re-plates cold or slightly warmed, and it makes a talking point for passengers who have never heard of it.
Private jet platters for Gibraltar are built around cured Iberian ham, aged Manchego, marinated olives, roasted peppers and grilled vegetables, all of which behave in a drawer. Gourmet inflight meals draw on the Spanish side of the border and the Moroccan coast across the water: grilled sea bream, prawn rice, slow-cooked lamb with preserved lemon. Private jet snacks are small and local: almonds, anchovy-stuffed olives, quince paste with cheese. For anyone building a private jet menu for GIB, the Gibraltar and Andalusian local specialities are the starting point, and the galley decides the finish.
