Catering to your aircraft in Cagliari.
Elmas fills with private traffic between June and September, and the season sets the menu: cold plates for the drawer, hot dishes for the oven. We prepare it for Cagliari and deliver to your handling agent.
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 differently from the mainland, and a private jet menu built here should show it. For a private jet menu at Cagliari, the island offers fresh bottarga from the Santa Gilla lagoon, pecorino sardo, carasau flatbread, fregola with clams and suckling pig that is carved and plated in the galley. These local specialities travel well when you plan them as private jet food: cold plates for the drawer, hot dishes for the oven.
An inflight menu for Sardinia leans on seafood and sheep's cheese. Sea bream and spiny lobster come from the coast around Cagliari, malloreddus pasta takes a sauce kept apart, and seadas, the fried cheese pastry, finishes with honey in a pot. We write the private jet menu for the Sardinia region around these local specialities and your galley.
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.
Elmas sits on the edge of the Santa Gilla lagoon, and the flamingos on the water are about the only thing that slows a summer morning there. For your crew, private jet catering at Cagliari Elmas means a menu that survives July heat in the galley and a handover at the FBO. We run inflight catering and aviation catering here for business aviation catering, executive jet catering and diplomatic flight catering, with cabin crew meals boxed and marked CREW.
Who flies into LIEE? Mostly owners and charter clients bound for the Costa Smeralda and the south coast. Business jet catering and corporate jet catering follow the aircraft: a private jet chef writes a bespoke menu for the galley, and VIP flight catering, charter flight catering and luxury inflight catering are handled from one order.
Official arrivals at Elmas are discreet by design. Government flight catering starts with the protocol office, not the kitchen; head of state flight catering and VIP aviation catering are labelled by seat and packed separately, and state visit aircraft catering is agreed in advance.
Sardinian cooking hides allergens in plain sight: bottarga, shellfish in the fregola, sheep's cheese in nearly every filling and semolina in the pasta. Kosher, halal, vegan, gluten free and allergen free special meals, plus kids meals, are cooked on separate boards, packed in sealed boxes and marked by seat number, so the crew can tell a restricted tray from a standard one at a glance.
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.
On a rotation through Sardinia the crew eats between legs. We supply flight crew meals and pilot meals on request, billed as part of the order. Crew catering is boxed and labelled, cockpit meals travel in sealed containers, crew meal boxes stay apart from guest trays, and different meals for pilots are available.
FBO catering at Cagliari is handed over where the aircraft is. Catering delivery to the FBO goes through the general aviation terminal, and we coordinate ground handling catering with your handling agent. Handling agent catering follows your slot, so the order meets the aircraft rather than the terminal.
At Cagliari the aircraft type settles how the order goes on board. A Global or Gulfstream takes trolleys through the main door, while a wide-body arrival may need a high loader at the door. Tell us the type and we plan galley catering around the galley you have: airside catering delivery to the stand, and aircraft provisioning handled with your handling agent.
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.
Cagliari Elmas is Sardinia's main airport, laid out beside the Santa Gilla lagoon. Business aviation uses the general aviation side of the field, where ground handling services, FBO services and airport catering follow a strongly seasonal pattern.
Summer is the peak at CAG, when inflight catering and aviation catering demand rises with charter traffic. Business aviation catering and executive jet catering cover guests, in-flight catering covers long sectors, diplomatic flight catering is handled by protocol, and cabin crew meals are packed alongside. Cagliari is a business aviation hub for the south of the island, with general aviation and FBO services on the field.
Customs at Cagliari follows Italian and EU rules, applied by the officers on the field, and ground handling services route any food declaration through the handling agent. Animal products arriving from outside the EU can be held, which is why we cook on the island and hand over at the aircraft instead.
Average rating from the cabin crew and pilots we cater for.
“Despite a revised passenger count, we wanted the 6 guests at Cagliari Elmas Airport to enjoy roasted vegetable bowls with separate dressings without a complicated cabin service. This experience of crew meals gave us a useful reference for managing storage requirements on another departure. Instead of asking us to improvise, The Galley Girls explained how the starters could be arranged during service. Keeping the snack boxes aside until service helped preserve the presentation while we dealt with the boarding tasks.”
“With an evening cabin service to consider at LIEE, we needed a practical way to serve a breakfast basket with individual preserves to 10 passengers. This experience of FBO catering gave us a useful reference for managing written menu details on another departure. The crew provisions came from The Galley Girls in compact food boxes, with a packing list that matched the contents. We placed the starters in their planned storage area without first having to reorganise all the catering boxes.”
“As the person coordinating avocado toast components and breakfast fruit for 12 passengers at CAG, I needed an arrangement that considered several individual meal preferences. I asked The Galley Girls to review the snack boxes quantities against the passenger brief, and the proposed portions made sense. We also checked the desserts before approval, which helped avoid a second round of questions later in the preparation. For airport catering, that attention to meal organisation made the order noticeably easier to manage.”
Customs shapes the price here more than people expect. Italian import rules for food are strict for non-EU arrivals, so we cook with Sardinian produce rather than carrying items in. Expect lobster and porceddu to sit above fregola or a cheese board; the quote names every dish.
For a government flight, lead time begins with protocol. Cagliari Elmas sees official arrivals in summer and during island events, and the menu is cleared before preparation. Late changes to headcount or restrictions are handled, labelled by seat.
For an early morning slot, the order is packed the evening before and handed to your handling agent. Italian customs rules apply to food arriving from non-EU origin, not to what is cooked locally. Departures at night usually favour cold or oven-finished dishes.
Yes, but check the rules for what is entering Italy. A single local product, a wedge of pecorino sardo or a box of seadas, is easier than explaining imported items to customs.
Not part of the charter: ordered and billed separately. When the passenger count changes late for a Cagliari flight, we adjust and keep the seat-number labelling intact.
Tail, pax and diets — a flight attendant takes it from there, day or night.
