Catering to your aircraft in Cascais.
At Cascais, the aircraft are small and the passengers know what they want. We build the catering around the tail, the headcount and the slot, with local fish, cheese and pastry, and deliver to your 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.
Lisbon District gives a private jet menu a very clear identity: the Atlantic is right there, and the market in Cascais is about fish. Grilled sea bass and sea bream, prawns, clams cooked with garlic and coriander, and bacalhau in its various forms all travel well on a plate if the sauce stays apart. For an inflight menu built around Cascais, we lean on those local specialities rather than a generic international list.
Cheese from Azeitão and Serra da Estrela, cured presunto, olives and good bread make strong private jet food for a short leg: cold, sliceable, and easy to re-plate in a small galley. On the sweet side, pastel de nata and queijadas from the Sintra hills are the local specialities passengers ask for by name. Our private jet platters, gourmet inflight meals and private jet snacks are built from these Lisbon District products, with the warm dishes labelled for oven or sauce apart.
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.
Landing at Cascais means a general aviation terminal, a handling agent and a handful of aircraft on the apron, not a crowd. For private jet catering, that suits a brief written the way a flight attendant writes it: seat numbers, restrictions, the galley's single oven. We supply inflight catering and in-flight catering from Portuguese produce, aviation catering for corporate and charter movements, business aviation catering for regular operators, executive jet catering for owner flights, diplomatic flight catering on request, and cabin crew meals boxed separately.
Business jet catering at Cascais starts with the aircraft type: a light jet with one oven needs a different brief from a midsize with a full galley. Corporate jet catering and VIP flight catering for owners and charter flight catering for visiting clients are written around the flight, with luxury inflight catering where the cabin allows. Our private jet chef writes a bespoke menu once we know the headcount and restrictions.
When a delegation flies into LPCS, protocol decides the menu and the schedule, and we follow. Head of state flight catering and government flight catering are prepared by a small named team, with every item traceable. VIP aviation catering and state visit aircraft catering are delivered to the aircraft with minimal handling.
Cascais menus lean on fish, shellfish, egg and nuts, so allergen handling here starts with the sauces and the garnish, not with the main item. Kosher, halal, vegan, gluten free, allergen free, kids meals and other special meals are cooked and sealed separately, then labelled by seat number and restriction, so the flight attendant sees what each passenger can eat.
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 the crew on a Cascais turnaround, we pack crew meals separately from the guest trays and mark them CREW. Flight crew meals and pilot meals can be hot or cold, and cockpit meals are built to be eaten quickly. Crew catering is on request and billed on its own, with crew meal boxes and different meals for pilots when the operator wants them.
FBO catering at Cascais is delivered to the aircraft through the FBO or your handling agent. Catering delivery to the FBO is booked with your slot, and the general aviation terminal is the point of access. Ground handling catering and handling agent catering are coordinated so the handover is at the apron, not the gate.
Aircraft into Cascais are generally light and midsize jets, so galley catering is carried up to the door by hand rather than by high loader. When a larger aircraft is booked, tell us the type and we plan the airside catering delivery and aircraft provisioning around its door height and galley layout.
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.
LPCS serves private and business flights, without scheduled traffic. Airport catering at Cascais is delivered through the FBO services on the field, and ground handling services are coordinated with the general aviation terminal.
Cascais works as a business aviation hub for the Lisbon coast, and the traffic follows the season and the events. Inflight catering and in-flight catering are ordered per movement; aviation catering and business aviation catering suit regular operators, and executive jet catering suits owner flights. Diplomatic flight catering is available on request, and cabin crew meals are packed separately.
Portugal applies EU rules on animal products, which makes catering uplifted at Cascais straightforward for departures, but arrival countries may restrict meat, dairy and fresh produce. We pack sealed and itemised, so your crew can declare the cabin accurately.
Average rating from the cabin crew and pilots we cater for.
“Rather than an elaborate service at CAT, our 12 guests wanted a light pasta dish with grilled vegetables, organised sensibly around a family lunch request. The Galley Girls suggested stackable containers for the breakfast portions, and that choice worked well with our storage arrangement. I would discuss flight catering with them again, especially when portion planning needs careful coordination. The fruit plates were easy to locate, leaving the crew free to focus on the remaining cabin preparation.”
“Good preparation made the difference at Cascais Airport, where 2 guests expected yoghurt pots and fresh berries despite two separate meal services. The order made flight catering services feel manageable because the storage requirements had been considered beforehand. Our request to The Galley Girls focused on the sandwiches, with enough detail to distinguish passenger portions from additional provisions. There was enough information about the breakfast portions to brief the crew without making assumptions about what had been ordered.”
“Nothing about the 2 guest order at LPCS called for excess complexity: just a selection of petits fours and sandwiches and sensible planning for an evening cabin service. For our team, the strongest part of their airline catering was how they handled final order confirmation. The Galley Girls labelled the starters in line with our brief, so the cabin team could identify the relevant portions quickly. I found the sandwiches without searching through every box, a small detail that mattered during the final cabin checks.”
Start from the aircraft type. A small cabin means fewer trays, cold dishes and simple re-plating; a bigger one allows several hot courses and a cheese service. We quote the menu for your tail and galley, so the cost reflects what the aircraft can actually serve.
Cascais is a small field, so a late or early departure is simple to coordinate with the FBO. Tell us the slot, the passenger count and any restrictions; the order is prepared for that slot, and last-minute requests are taken at any hour.
On a long leg with two meal services, the question is what remains on board at the destination. Meat, dairy and fish can be refused by many countries, so we pack for the planned number of services and suggest keeping leftovers sealed for disposal rather than carrying them across a border.
You can, though customs and the galley may limit what is practical. For kosher, halal, allergen or child meals we cook separately and label by seat, so the crew can serve without cross-contact risk.
Charter contracts rarely cover meals. At Cascais you can build a menu with local fish, cheese and pastry as an independent order, which is invoiced on its own and delivered plane-side.
Tail, pax and diets — a flight attendant takes it from there, day or night.
