Catering to your aircraft in Alicante.
Most business traffic at LEAL peaks with the Mediterranean season. We build menus around that: cold boards when it is hot, a rice dish for the oven when the evening is cooler, and crew meals boxed on the side.
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.
Alicante and the wider Valencia community eat from the sea and the orchard. A private jet menu for Alicante leans on that: rice cooked in stock, Santa Pola prawns, salt-cured fish, turrón from Jijona and the citrus that grows around Elche.
Our inflight menu for this coast avoids anything that collapses in a drawer. Local specialities that travel well are the cold ones: tomato and tuna salad, cured meats, almonds, local cheese. Private jet food from Valencia (community) works best when the heavy dish arrives sealed and gets finished in the galley oven.
The local specialities are chosen for the aircraft, not the postcard. Elche dates and Marcona almonds make private jet food that needs no plating at all, and a jug of horchata-style cold drink works on a summer departure from Alicante.
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.
Alicante-Elche sits on a flat Costa Blanca plain at 142 ft, and the business jets that use it arrive mostly in the summer and around golf and property trips. Private jet catering here follows that rhythm: light Mediterranean food that survives a short sector, built for a small galley. The same house also writes inflight catering and in-flight catering for the long hauls out of Spain, plus aviation catering and business aviation catering for operators, executive jet catering for owner flights, diplomatic flight catering when a delegation lands, and cabin crew meals for the people who serve.
Business jet catering at Alicante is shaped by short sectors and small galleys. Corporate jet catering and VIP flight catering here lean on cold plates and one oven dish. Charter flight catering for ALC follows the same pattern, and luxury inflight catering means a private jet chef writing a bespoke menu around what grows on the Costa Blanca.
When a delegation lands at LEAL, government flight catering needs traceability and discretion. Head of state flight catering and state visit aircraft catering are planned with the protocol office, and VIP aviation catering is handled by a small, named team.
Alicante's kitchens lean on shellfish, nuts and eggs, so allergen separation is where the work is: the almond in turrón, the shellfish stock under the rice, the aioli on the side. Kosher, halal, vegan, gluten free, allergen free, kids meals and other special meals are each cooked and sealed on their own board, then travel marked by 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.
Ordering crew meals for ALC is simple: they are a line on the order, invoiced like any other. Flight crew meals and pilot meals are packed in separate boxes; crew catering never mixes with guest trays. Cockpit meals are easy to eat in a seat, crew meal boxes carry seat numbers, and different meals for pilots are made on request. Cabin crew meals follow the same rule: apart from the guest food.
FBO catering at Alicante means a delivery to the general aviation terminal that your handling agent meets at the aircraft. Ground handling catering and handling agent catering are coordinated so the trays reach the aircraft on your slot. Catering delivery to the FBO is the simplest route in.
Larger cabins parked at LEAL need galley catering that matches the aircraft, not the menu. We confirm the type, the door height and whether a high loader is needed before airside catering delivery is agreed with your handling agent. Aircraft provisioning for a widebody is planned around its ovens and carts; for a light jet it is a single drawer and a cool bag.
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.
Alicante-Elche is a Costa Blanca airport at 142 ft that mixes holiday and business traffic. Airport catering here has to work for a flat terrain with summer peaks, and general aviation and FBO services handle the private side.
For LEAL's business aviation hub, we cover inflight catering, in-flight catering, aviation catering and business aviation catering, plus executive jet catering and diplomatic flight catering. Cabin crew meals sit alongside, boxed apart. On the ground side, the FBO services and ground handling services at ALC are what get a tray from the van to the aircraft door.
Spain follows EU rules on food entering from outside the Union, which shapes what a galley can take at Alicante. Meat and dairy from outside the EU are the usual obstacles, so cooking locally avoids the problem.
Average rating from the cabin crew and pilots we cater for.
“With a revised passenger count to consider at LEAL, we needed a practical way to serve grilled salmon with a lemon dressing to 2 passengers. Our handling contact received the order details from The Galley Girls, including how the main courses had been grouped. The canapés went straight to the right colleague instead of circulating between several people during the turnaround. My main takeaway from this flight catering services order was the practical approach to storage requirements.”
“An order of roasted chicken and seasonal vegetables for 3 people at ALC had to be organised around a short ground stop. The salads came from The Galley Girls in individual containers, with a packing list that matched the contents. I could hand the starters to a colleague with a short explanation instead of unpacking the whole order. The order made airline catering feel manageable because the portion planning had been considered beforehand.”
“Food presentation mattered to our 9 guests, but a revised passenger count also had to be considered when organising fresh fruit and breakfast pastries at Alicante-Elche Miguel Hernández Airport. The Galley Girls understood why we wanted the sauces readily accessible instead of spread across several different boxes. For crew meals, that attention to portion planning made the order noticeably easier to manage. The breakfast portions were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes.”
Pricing for private jet catering at LEAL starts from three things: what is on the menu, how many are flying, and which diets must be separated. A night slot rarely adds cost by itself; a seafood-heavy menu does.
Start with the type and the galley. A turboprop and a widebody need different plans at LEAL, and we build each around its own equipment. Late orders are accepted and handled.
Alicante handles private aircraft under the usual Spanish and EU controls. How long the aircraft stays decides whether there is time for inspections, so we flag restricted products before they reach your galley.
Government and delegation flights are the exception. Outside food is hard to explain in a security review; ours comes with a traceable kitchen and a single contact. Private flights have more room, but customs still applies.
No. A repositioning leg into Alicante with nobody aboard needs no catering, and the charter price does not cover it either. When a menu is wanted, it is ordered and invoiced like any other.
Tail, pax and diets — a flight attendant takes it from there, day or night.
