Catering to your aircraft in Santa Cruz das Flores.
A mid-Atlantic stop at LPFL leaves little ground time, so the food is cooked and packed in advance. Local fish and island cheese go into dishes built for your aircraft.
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.
The Azores table is built on grass-fed beef, dairy and Atlantic fish, and a private jet menu for Flores draws on it directly. This inflight menu leans on local specialities such as Flores cheese, island butter, limpets and fresh fish, and private jet food from the region travels well because most of it is served simple.
Private jet platters from Flores pair island cheese with cured meats and regional bread, while gourmet inflight meals follow the catch of the day. Private jet snacks include fruit from the Azores, and local specialities such as bolo lêvedo and pineapple from São Miguel suit a galley with no oven. Autonomous Region of Azores produce shapes the whole private jet menu.
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.
Flores sits on the westernmost island of the Azores, a green, wet landing strip that business jets use on Atlantic crossings, and private jet catering here is planned around the stop rather than around a long ground time. Your crew gets inflight catering, in-flight catering and aviation catering built for a galley, with business aviation catering and executive jet catering menus written for the sector ahead. Diplomatic flight catering and cabin crew meals are ordered the same way, handed over at the FBO.
Business jet catering at Flores usually serves aircraft crossing the Atlantic or flying between the islands. Corporate jet catering and VIP flight catering here stay simple: charter flight catering with luxury inflight catering touches, a private jet chef writing a bespoke menu around local fish and cheese.
When a delegation lands at LPFL, discretion matters. We handle government flight catering and head of state flight catering, VIP aviation catering and state visit aircraft catering with traceable sourcing and quiet handover.
Island kitchens lean on dairy, shellfish and wheat bread, so allergens sit in more dishes than a menu suggests. For kosher, halal, vegan, gluten free, special meals, allergen free and kids meals at Flores, we write the restriction on the order and pack each dish separately.
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.
Ordered with the trip and billed like any other item, crew meals for LPFL are not extras. Flight crew meals and pilot meals come as crew catering in labelled crew meal boxes, cockpit meals stay eatable at altitude, and different meals for pilots are prepared on request alongside cabin crew meals.
FBO catering at Flores reaches the aircraft through your handling agent. Catering delivery to the FBO and the general aviation terminal is coordinated for ground handling catering, with handling agent catering planned around the slot.
Larger aircraft on the apron at Flores need a high loader to reach the door, so galley catering and aircraft provisioning are planned around the type and its door height. Airside catering delivery goes through the FBO and your handling agent, and we confirm the equipment before the slot.
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.
LPFL is the island gateway to Flores. Airport catering here means working with a small apron, general aviation traffic, FBO services and ground handling services that are few but reliable.
Seasons on Flores bring crossing traffic and fog, and the business aviation hub role is quiet. We provide inflight catering, in-flight catering, aviation catering, business aviation catering, executive jet catering, diplomatic flight catering and cabin crew meals with the same method.
Flores falls under Portuguese and EU rules: food products of animal origin from outside the Union are restricted, so we source on the island. Declare any leftovers on arrival.
Average rating from the cabin crew and pilots we cater for.
“It was the packing plan I cared about at LPFL, with 2 servings of vegetarian wraps and colourful salads and different crew meal preferences to consider. The portion planning stood out more than any sales pitch about inflight catering services. We discussed the dimensions before confirming; The Galley Girls grouped the snack boxes into shallow trays that were easy to handle. I could hand the crew provisions to a colleague with a short explanation instead of unpacking the whole order.”
“Packing a cheese board and savoury canapés for 4 passengers at FLW needed careful thought, especially given two separate meal services. Our request to The Galley Girls focused on the breakfast portions, with enough detail to distinguish passenger portions from additional provisions. We also checked the snack boxes before approval, which helped avoid a second round of questions later in the preparation. I want an inflight catering company to understand storage requirements, and this order gave us a useful starting point.”
“For 2 passengers departing from Flores Airport, the agreed menu was roasted vegetable bowls with separate dressings; our main consideration was limited fridge space. I wanted clear identification on the side dishes; The Galley Girls made the packing arrangement easy to compare with the order. Keeping the sauces identifiable helped the colleague taking over service understand the order without another long explanation. When comparing inflight catering companies, I would look closely at catering handover after this experience.”
Because EU import rules limit animal products arriving from outside, we buy local cheese, beef and fish at Flores. Pricing depends on what is in season and what the galley needs, and you see it before the slot.
Ordering the way back from here works best when the departure slot is known. Island sourcing, weather and the customs position decide what is available, and last-minute orders are handled.
An empty cabin does not remove the rule: uneaten animal products are controlled when moving between EU and non-EU airports. We keep crew meals light and sealed.
A delegation can carry food, yet inspectors may hold anything that is not clearly packaged. Planning the menu with us avoids a refusal at the ramp.
Catering sits as its own order apart from a private jet charter, billed separately. For a short stop at Flores we prepare it ahead and hand it over at the aircraft on your slot.
Tail, pax and diets — a flight attendant takes it from there, day or night.
