Catering to your aircraft in San Bartolomé.
At GCRR a turnaround can be an hour or an afternoon of waiting, and the menu has to suit both. Tell us the tail and the slot and we build the order around the aircraft you fly into Lanzarote.
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.
Lanzarote is a volcanic island, and its table is short and exact. Wine comes from La Geria, where vines sit in black ash pits behind low stone walls; Malvasía volcánica is the white worth pouring. A private jet menu built for Lanzarote starts with that, then moves to the sea: vieja grilled whole, sama, lapas with green mojo, fresh tuna from the south coast. These local specialities travel well when you split them cold and hot.
On a Canary Islands inflight menu, papas arrugadas are the signature: small potatoes boiled in heavily salted water until the skin wrinkles, served with mojo rojo and mojo verde. Sauce stays apart on every tray. Cheese from the island, quesos majoreros and conejeros, plus gofio and sweet bienmesabe, rounds out private jet food that tastes of {Region}. We build the private jet menu for Canary Islands flights around fish in season, and Lanzarote local specialities are stated clearly for the galley: what goes in the oven, what stays chilled.
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.
Lanzarote runs on trade wind and volcanic stone, and the cabin menu follows it: fresh atlantic fish, goat cheese, small salted potatoes with mojo. Our private jet catering at César Manrique-Lanzarote is built by former VIP flight attendants who know your galley. Inflight catering here arrives sealed, sauce apart. For business aviation catering and executive jet catering we label each tray by seat. In-flight catering for crew follows the same rule, and cabin crew meals are packed as separate boxes. Aviation catering for state and ministerial movements, including diplomatic flight catering, goes through a named protocol contact.
Business jet catering at ACE usually serves guests arriving from villas or yachts, flying out on a short rotation. Corporate jet catering, VIP flight catering and charter flight catering all use the same method: a private jet chef writes a bespoke menu, luxury inflight catering stays simple on board, and the tray reaches the galley ready to re-plate.
When an official delegation lands at ACE, we deal with the delegation's office and your handling agent. State visit aircraft catering and head of state flight catering are cooked from sourced produce, sealed, and delivered plane-side; VIP aviation catering and government flight catering both keep a written record of ingredients.
Canarian kitchens lean on gofio, almonds and shellfish, so allergens hide in places guests do not expect: almonds in bienmesabe, wheat in gofio, crustaceans in fish stock and mojo. We write the allergen list per dish, cook special meals on a separate board and pack them in a separate box, seat number on the lid. Kosher, halal, vegan, gluten free, allergen free and kids meals are all possible at ACE: tell us the restriction and the headcount.
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.
On a Lanzarote rotation, the crew eats between guests. Crew meals on request, flight crew meals in separate boxes, pilot meals that avoid a shared dish, and cockpit meals easy to eat during a turn. Our crew catering uses labeled crew meal boxes, with different meals for pilots when policy says so.
At Lanzarote, who opens the gate decides the delivery. We work through the FBO and your handling agent: FBO catering is released to the apron with the right pass, catering delivery to the FBO is signed by name, and the general aviation terminal side stays quiet. Ground handling catering and handling agent catering follow your flight plan.
For wide-body arrivals at César Manrique-Lanzarote, galley catering has to match the aircraft: door height, number of carts, whether a high loader is needed. Airside catering delivery is arranged with your handling agent so the truck reaches the apron on your slot, and aircraft provisioning is loaded to the galley plan you send. A bizjet needs a van and one carrier; a larger aircraft needs the lift, and we plan it with you.
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.
Airport catering at César Manrique-Lanzarote means preparing for an island with limited supply and strong flavor. The airport sits at 46 ft in San Bartolomé and serves a mix of holiday and business traffic. General aviation and FBO services handle executive arrivals, and ground handling services are coordinated through your agent.
Lanzarote is a winter and spring destination for business aviation, with peaks around holidays and events. As a business aviation hub it sees private jet catering orders for guests on short stays, and inflight catering, in-flight catering, aviation catering and business aviation catering all follow the same sealed method. Executive jet catering, diplomatic flight catering and cabin crew meals are ordered with the tail and slot.
Spain applies EU rules to food brought in from outside the Union, and the Canary Islands have their own customs arrangements. Meat and dairy from abroad can be refused, so we cook locally and list the order for the handling agent. Ask your agent about declarations before an onward flight.
Average rating from the cabin crew and pilots we cater for.
“Working around limited fridge space at ACE, I asked for a cheese board and savoury canapés in portions appropriate for our 9 passengers. I want an inflight catering company to understand catering handover, and this order gave us a useful starting point. With several people involved, The Galley Girls kept the breakfast portions and delivery arrangements together in a concise order update. We could account for the fruit plates before passing the boxes to the cabin team, without a lengthy unpacking exercise.”
“Our priority at César Manrique-Lanzarote Airport was smoked salmon bagels and sliced fruit for 7 passengers, with a short ground stop shaping the service plan. I asked The Galley Girls for the side dishes in separate meal boxes, with garnishes supplied separately for plating on board. The starters stayed together in one group, so another crew member could follow the same plating sequence. When comparing inflight catering companies, I would look closely at galley preparation after this experience.”
“Despite a small galley worktop, we wanted the 4 guests at GCRR to enjoy a cold lunch with cheese and fruit without a complicated cabin service. The breakfast portions supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. I found the main courses without searching through every box, a small detail that mattered during the final cabin checks. Our brief for in-flight catering services was met with a sensible plan for portion planning.”
It depends on the departure slot and how long the aircraft waits on the ground. A tight turnaround points to chilled dishes; a longer stay lets us use the oven. Atlantic fish and island cheeses cost more than a plain platter, and the order is priced per menu, not per tray.
A delegation or government flight is the one case that asks for care: the menu is cleared by the protocol office before anything is cooked. For an ordinary corporate trip, ordering is simple, and last-minute orders are handled, day or night.
For a short repositioning flight with an empty cabin, the paperwork stays light, because food prepared locally stays inside the EU. The Canary Islands keep their own customs arrangements, so ask your handling agent about declarations before an onward leg.
Many crews order here for the way back: we cook, seal and hand over a return-leg order at the aircraft. Meat and dairy brought in from outside the EU can be stopped at customs, so a sealed local order avoids surprises at ACE.
No. Is catering part of a charter into San Bartolomé? Not at all: the charter covers the aircraft, and food is ordered separately and invoiced on its own, like any order. Send us the tail and the slot at GCRR and we plan the menu around what can legally fly out of Spain.
Tail, pax and diets — a flight attendant takes it from there, day or night.
