Catering to your aircraft in Boboc.
LRBO sits at 344 ft in Buzău County, a flat airfield where each visit is arranged in advance. We prepare the catering for that arrangement and bring it to the aircraft with 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.
Buzău County sits where the Carpathian curve meets the Bărăgan plain, and the local table reflects both: smoked and cured meats, sheep cheeses, pickles and wine from the Pietroasele vineyards. Our private jet menu for Boboc picks from that larder and adapts it to what survives a galley. The inflight menu leans on cold private jet platters for short sectors and on oven dishes for longer legs, always packed as gourmet inflight meals with the sauce apart where it matters.
Private jet food at Boboc starts from Romania rather than from a generic list. Local specialities such as mămăligă with sheep cheese, sarmale, cured pork and Buzău County fruit become private jet platters, private jet snacks and gourmet inflight meals once they are portioned for a cabin. The private jet menu for Buzău County is built per flight: what the crew can plate, what the galley can heat, what a guest will actually eat at altitude.
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.
Boboc Air Base sits on the flat Buzău plain, a military field whose visiting business traffic is handled case by case through the general aviation arrangements your handling agent confirms. For those flights, private jet catering is cooked and packed by former VIP flight attendants for the galley you actually fly. Inflight catering, aviation catering and business aviation catering all follow the same logic here: the aircraft type decides the packing, the permit decides the slot. Executive jet catering and diplomatic flight catering at LRBO are briefed ahead because access rules shape the handover, and cabin crew meals ride on the same order.
At Boboc Air Base the brief starts with the airframe: how many seats, which oven. Corporate jet catering and business jet catering are adapted to it, and charter flight catering follows the same approach. For VIP flight catering and luxury inflight catering, a private jet chef drafts a bespoke menu using Buzău County produce.
For a state visit to Romania through LRBO, the menu goes through the protocol office first. Government flight catering and head of state flight catering use an assigned team and a documented chain of ingredients, while VIP aviation catering and state visit aircraft catering stay confidential.
Special meals at Boboc are handled as a procedure adapted to Romanian cooking. Cornmeal, sheep cheese, cured pork and hidden flour in sauces are where allergens show up locally, so kosher, halal, vegan, gluten free and allergen free dishes are cooked and packed separately, sealed and marked by seat. Kids meals follow the same route with simpler portions.
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 visiting crews at LRBO, crew meals are an optional item added to the order and billed with it. We pack flight crew meals and pilot meals in labelled crew meal boxes, keep cockpit meals simple to eat, and make crew catering a distinct tray; different meals for pilots follow the policy of the operator.
At Boboc the handover goes through the FBO or your handling agent, since the field is not a regular civil airport. FBO catering is coordinated with ground handling catering staff, and catering delivery to the general aviation terminal or directly to the aircraft is agreed in advance. Handling agent catering is confirmed with the permit.
Whether a transport aircraft or a light business jet comes in, the tail number settles how the galley catering is loaded. A large transport or head-of-state aircraft may need a high loader and airside catering delivery by truck, while a light business jet takes trays by hand through the door. Galley catering is packed to the galley on board, and aircraft provisioning is agreed with your handling agent before the permit-bound 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.
LRBO lies on the Buzău plain at 344 ft, used by the Romanian air force. Business aviation traffic is occasional and organised case by case through ground handling services.
For airport catering at Boboc, general aviation arrives only by arrangement, and FBO services depend on your handling agent. Ground handling services and a business aviation hub in the usual sense are absent, so inflight catering, in-flight catering and aviation catering are planned around permits. Business aviation catering, executive jet catering and diplomatic flight catering are briefed ahead, and cabin crew meals ride on the same order.
Food import follows EU rules in Romania. Locally cooked catering is the simplest option, and animal products from outside the EU can be refused. We keep the paperwork ready for the agent.
Average rating from the cabin crew and pilots we cater for.
“One detail shaped our order at LRBO: limited fridge space, alongside a request for herb chicken with a quinoa salad for 5 passengers. The meal organisation stood out more than any sales pitch about private jet catering services. The Galley Girls understood why we wanted the snack boxes readily accessible instead of spread across several different boxes. We left the side dishes stored until needed, which kept the first service manageable and reduced unnecessary handling.”
“Choosing fresh fruit and breakfast pastries for 10 people at Boboc Air Base was straightforward; the challenge was making it work with a changing departure schedule. I want a private jet catering company to understand crew briefing, and this order gave us a useful starting point. I needed the side dishes checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. The note about the canapés was easy to spot, and we could brief the rest of the team quickly.”
“Our priority at Boboc Air Base was chicken skewers with a couscous salad for 7 passengers, with limited fridge space shaping the service plan. The Galley Girls gave us an update on the salads before the handover, which helped us organise the cabin checks. The cabin team could match the breakfast portions to the request before moving on to the remaining departure tasks. When comparing private jet catering companies, I would look closely at storage requirements after this experience.”
Two flights from Boboc rarely cost the same: one with a night slot and a cold supper, another with a full lunch for eight. Cost comes from ingredients, packing and special diets, not from the slot as such. You receive a quote per menu, invoiced on its own.
Lead time at LRBO depends on the galley: how many ovens, whether there is a chiller, how much drawer space. Once we know the type, we can plan the packing. Access to a military field adds its own steps, so we coordinate with your handling agent, and late changes are taken as well.
An early morning slot at Boboc rarely changes the customs picture, but it changes who is on the field. Local catering is loaded under Romanian rules; imported meat and dairy may be refused. We keep the order on paper for your agent.
Yes within the rules, though two services over a long leg are easier with food built for it. Customs can stop certain products, and the crew needs clear separation between meals. We label every tray by service and seat.
Catering stays outside the private jet charter and is ordered and invoiced separately for a flight into Boboc Air Base. Tell us about any special-meal requirement early, and we cook and seal those dishes apart from the rest.
Tail, pax and diets — a flight attendant takes it from there, day or night.
