Catering to your aircraft in Borcea.
LRFT is open farmland, a long runway and a gate you do not cross without clearance. For crews stopping at Feteşti Borcea, we cook and pack for your type and meet you at the 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.
Călăraşi County is flat, fertile and agricultural, and that decides the private jet menu we write for Feteşti Borcea. Tomatoes, peppers and aubergines are the summer base; cabbage, root vegetables and preserved produce carry the colder months. The inflight menu follows the season rather than a fixed list.
Local specialities are the point of a Borcea order. Ciorbă de burtă and sour soups need a hot flask; grilled mici and chicken are packed to finish in your oven; plăcintă with cheese or cabbage is served warm or cold. Private jet food of this kind suits private jet platters of telemea, salată de vinete and smoked fish from the Danube, plus private jet snacks such as roasted seeds and dried fruit.
Gourmet inflight meals for LRFT are written the same way for every guest: Romanian in character, plated by the crew, with sauces 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.
Feteşti Borcea Air Base sits on flat Danube-plain farmland in Călăraşi County, a military field that sees business aircraft only by prior arrangement. Private jet catering here starts with the handling agent, because nothing reaches the apron without airside clearance. Inflight catering for a Feteşti Borcea stop is packed for your galley, aviation catering is brought to the aircraft, and cabin crew meals ride in the same order. Business aviation catering at LRFT is built around a type, a slot and a headcount; executive jet catering and diplomatic flight catering follow the same route through the gate.
Business jet catering at Feteşti Borcea is rarely routine: a corporate jet or charter flight stopping at a military base usually has a specific reason, and the brief is short. Corporate jet catering, VIP flight catering and charter flight catering here are written around the cabin you fly, with a private jet chef composing a bespoke menu from the Romanian table and luxury inflight catering touches such as plated cheese and grilled meat.
Government flight catering at a military base is a matter of protocol before it is a matter of food. For head of state flight catering, VIP aviation catering and state visit aircraft catering at Feteşti Borcea, the menu is cleared with the protocol office, ingredients are traceable, a named team handles the order, and nothing is discussed beyond the people who need to know.
A Romanian kitchen hides allergens in familiar places: flour in the soup base, cheese in the polenta, nuts in the pastry, pork fat in the beans. At Feteşti Borcea we run special meals as a procedure: kosher and halal meals are sealed and handed over unopened, vegan and gluten free dishes are cooked on a separate board, allergen free requests are traced ingredient by ingredient, and kids meals are written around what the child will actually eat. Tell us the restriction and the seat number; the label carries only the seat number.
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.
There is nowhere to buy a sandwich at LRFT, so crew meals matter more here than on a busy field. Flight crew meals and pilot meals are ordered with the trip and invoiced as normal; crew catering is boxed and numbered, cockpit meals travel in crew meal boxes, and different meals for pilots are available on request. Cabin crew meals are packed in a separate box from the passenger trays.
LRFT has no commercial terminal queue, so FBO catering is a matter of one phone call to the handling agent. Catering delivery to the FBO or the general aviation terminal is cleared in advance; ground handling catering reaches the apron with an escort, and handling agent catering is met at the aircraft.
At Borcea it is the type on the apron that sets how the trays go aboard. On a military apron there is no commercial catering truck waiting, so galley catering is planned around the door height and the galley you actually have. For a larger aircraft, airside catering delivery means a high loader arranged through the handling agent; for a light or mid-size jet, trays go up the stairs by hand. Aircraft provisioning is cleared at the gate before anything moves, and the order is packed for the type, not for a generic galley.
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.
LRFT sits in Borcea, among farmland and river channels. As a military base it has no scheduled traffic; general aviation arrives by agreement. Airport catering here is built for a visiting aircraft that must be self-sufficient, and FBO services and ground handling services are arranged through the handling agent before the aircraft lands.
This is not a business aviation hub but a base that occasionally takes business aircraft. For those visits, inflight catering and in-flight catering are packed in advance, aviation catering is cleared airside, and business aviation catering is matched to the type. Executive jet catering suits the cabin, diplomatic flight catering is cleared by protocol, crew meals are ordered with the trip, and cabin crew meals ride in their own box. Any FBO services on the field are limited, so the ground handling services you book carry the weight.
Customs at LRFT follow Romanian and EU rules, applied at a military airfield. Locally prepared catering passes airside through the handling agent, and foreign animal products should be declared or left off the aircraft. Ground handling services coordinate that clearance, and any FBO services you use should be told what food is on board.
Average rating from the cabin crew and pilots we cater for.
“Working around a tight boarding window at Feteşti Borcea Air Base, I asked for a charcuterie board and fresh bread in portions appropriate for our 4 passengers. This experience of business aviation catering gave us a useful reference for managing final order confirmation on another departure. Our handling contact received the order details from The Galley Girls, including how the starters had been grouped. We could account for the fruit plates before passing the boxes to the cabin team, without a lengthy unpacking exercise.”
“On this departure from Feteşti Borcea Air Base, 12 passengers had chosen fresh fruit and breakfast pastries, and an evening cabin service needed to be reflected in the order. For jet catering, that attention to written menu details made the order noticeably easier to manage. The Galley Girls talked through the quantities of breakfast portions with us before confirmation, rather than leaving us to guess the portions. There was enough information about the crew provisions to brief the crew without making assumptions about what had been ordered.”
“We kept the passenger brief simple at LRFT: smoked salmon bagels and sliced fruit for 8 guests, organised with a short ground stop in mind. The Galley Girls updated the crew provisions in the written order and sent back a confirmation that clearly showed our amendments. The note about the canapés was easy to spot, and we could brief the rest of the team quickly. The order made VIP flight catering feel manageable because the galley preparation had been considered beforehand.”
A flat answer would be wrong here, because the special meals drive the price. Kosher is sealed and sourced, gluten free is cooked apart, allergen free is documented line by line. These are quoted dish by dish for LRFT, alongside the normal platters, and invoiced as one order.
Ordering for Borcea is simple when you pick from the local table: zacuscă, mămăligă, grilled mici, papanași. Those are products we know how to pack. Anything exotic takes more arrangement, but last-minute orders are handled, day or night, by phone or email.
The weather window here is the thing: fog in the cold months, heat and storms in summer, and a military runway that works around its own programme. Customs follows that schedule. For catering, the practical rule is that food prepared locally travels without an import problem, while meat and dairy arriving on the aircraft from a non-EU origin can be held or refused.
Yes, within the base's own rules. Airside access at LRFT is arranged by the handling agent, so even your own food goes through the same clearance as ours. We recommend one coordinated delivery rather than two separate arrivals at the apron.
No. Charter and catering are two separate lines. For a charter into Borcea we take the final count as late as it is known, and last-minute passenger changes are handled; the food is invoiced as its own order.
Tail, pax and diets — a flight attendant takes it from there, day or night.
