Catering to your aircraft in Alghero.
A single runway on the Sardinian coast and a summer season that never quite sleeps. At Alghero-Fertilia we cook, pack and label for your galley, and hand over at the FBO on your slot.
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.
Sardinia eats from the sea and from the hills, and a private jet menu for Alghero can use both. The local specialities worth putting on an inflight menu are spiny lobster in the Catalan style (aragosta alla catalana), served cold with tomato and red onion, and bottarga di muggine grated over pasta or sliced thin on a platter. Pane carasau, the paper-thin shepherd's bread, travels better than almost any bread and survives a drawer. Culurgiones, the crimped potato and pecorino dumplings of Ogliastra, are cooked, chilled and packed for the oven. Pecorino sardo, from fresh to aged, and Vermentino di Sardegna and Cannonau for the wine list round out the private jet food a Sardinian galley should have. Seadas, the fried pastry with pecorino and bitter honey, is a dessert that needs to be fried at the last minute, so we pack it for the oven rather than the drawer. Whatever the season, the private jet menu here is local first.
For a trip into Alghero, think in layers: sea first, hills second, sweet last. The inflight menu can open with a platter of bottarga, pecorino and carasau, move to a spiny lobster salad or a Vermentino risotto, and close on seadas or amaretti. These local specialities are written to survive a galley: sauces go apart, cold items stay chilled, and anything fried is finished in the oven. Culurgiones, the Ogliastra dumplings, are a favourite for crews and guests alike. Private jet food in Sardinia is also about restraint: the island is not a place for heavy sauces or shortcuts, and a short, seasonal private jet menu reads better than a long one. If the guest list calls for something else, we build around it.
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.
Alghero-Fertilia sits on Sardinia's north-west coast, a single-runway field that fills with business jets from late spring to September. Private jet catering here leans on what the island does well: spiny lobster, bottarga, pecorino and carasau bread. Inflight catering for a Gulfstream or a light jet is cooked and packed to the galley you actually have, and aviation catering for the first rotation of the day is ready at the FBO. Business aviation catering, executive jet catering and diplomatic flight catering all follow the same logic, and cabin crew meals are ordered with the trip, on request. In-flight catering for a quiet winter charter is as welcome as the August rush.
For a business jet into Alghero, the brief is usually shorter than the menu: a few guests, a Sardinian lunch, a drawer and a small oven. Business jet catering and corporate jet catering here mean seafood, bottarga and pecorino, with VIP flight catering and charter flight catering written around the guest list. Our private jet chef builds a bespoke menu, and luxury inflight catering on this island stays seasonal and short.
For delegations at Alghero, the menu is cleared by protocol and the kitchen follows. Government flight catering for a ministerial visit, head of state flight catering, VIP aviation catering and state visit aircraft catering are all prepared quietly, traceably, and delivered at the apron.
Special meals at Alghero start in the kitchen, before any label is printed. Kosher, halal, vegan, gluten free and allergen free orders, and kids meals for a child on the manifest, are cooked on their own board, packed in their own box and marked by seat number. In Sardinian cooking the risks sit in shellfish, almonds in the pastries and pecorino folded into filled pasta, so each request is read against the local menu before the stove is lit.
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.
When the turn at Alghero is short, crew meals matter. Flight crew meals and pilot meals are ordered with the trip, on request, and invoiced with it. Crew catering comes in labelled crew meal boxes, cockpit meals are packed to be eaten without a table, and different meals for pilots are prepared separately if the operator asks for it.
We deliver to the FBO at the general aviation terminal, and the handling agent takes it airside. FBO catering at LIEA is straightforward: ground handling catering coordinated in advance, handling agent catering confirmed on your slot, and catering delivery to the FBO made at the aircraft.
At Alghero, a larger aircraft changes how the galley is loaded. Galley catering for a bigger cabin is packed in trolleys and boxes sized for the door and the galley, and airside catering delivery is coordinated with the handling agent so the aircraft provisioning goes on at the apron. Give us the aircraft type and how the galley is fitted out, and the trolleys and boxes are packed to match.
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.
Alghero-Fertilia is a regional airport on the north-west coast of Sardinia, with a general aviation apron that sees steady business traffic in summer. Airport catering here is shaped by the season and the island.
Business aviation at Alghero is seasonal and leisure-led. General aviation traffic arrives for the coast; FBO services and ground handling services are coordinated through the handling agent. Inflight catering and in-flight catering for private jets, aviation catering for crews, business aviation catering, executive jet catering, diplomatic flight catering and cabin crew meals are all available on request, and Alghero works as a business aviation hub for north-west Sardinia.
Italian and EU rules govern food at Alghero. Food carried in from non-EU airports, especially meat and dairy, can be refused. Ordering locally avoids the question, and the handling agent can confirm what needs declaring.
Average rating from the cabin crew and pilots we cater for.
“My order at LIEA covered mini sandwiches and individual desserts for 2 guests, with a practical service plan needed because of a short ground stop. The Galley Girls prepared the sauces for assembly in the galley, with the accompanying elements easy to locate. The snack boxes stayed together in one group, so another crew member could follow the same plating sequence. When comparing private jet catering companies, I would look closely at portion planning after this experience.”
“Getting roasted chicken and seasonal vegetables ready for 10 guests at AHO required an order that accounted for limited fridge space. The Galley Girls labelled the desserts in line with our brief, so the cabin team could identify the relevant portions quickly. We could distinguish the canapés at a glance instead of lifting lids just to establish what belonged to each service. My search for "private jet catering near me" led to a practical conversation about final order confirmation.”
“Service planning came first at Alghero-Fertilia Airport, with 8 passengers choosing a cold lunch with cheese and fruit and a family lunch request influencing our preparation. I asked The Galley Girls to review the canapés quantities against the passenger brief, and the proposed portions made sense. This experience of private jet catering menu gave us a useful reference for managing final order confirmation on another departure. The quantities of starters matched our service plan, leaving us comfortable with the order before the final briefing.”
Think about who is actually flying. An empty repositioning into Alghero needs crew meals and light provisioning, so the order is small. Add guests and a seafood menu and the price grows with it. We quote per menu, not per airport.
The aircraft decides. A small galley means a short menu, packed cold or ready for one oven, which is easy to arrange even late. A larger galley opens up hot dishes and sauces apart, which take more planning. Last-minute orders are handled either way.
A kosher or allergen-free meal at Alghero is made locally, so customs are not part of the story. They do matter for leftover galley stock arriving from non-EU airports, where meat and dairy are restricted. Ask us and we will tell you what to declare.
Yes, but the handling agent decides what comes airside. Meat and dairy from outside the EU are the usual issue. A local order sidesteps it: we pack, label and hand over through the agent, so the galley receives food that has already cleared the field.
Not part of it. A charter into Alghero is one contract, and catering is a second one, invoiced separately. Customs affect only imported food; our meals are cooked in Italy, so they are not.
Tail, pax and diets — a flight attendant takes it from there, day or night.
