Catering to your aircraft in Córdoba.
At LEBA the afternoon sun on the apron is the real constraint, so we plan cold dishes first and pack hot ones sealed. The service is by former flight attendants, for the crew in the galley.
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.
Andalucía gives Córdoba Airport a private jet menu built on cold soups, olive oil and slow-cooked meat. Salmorejo, the thick tomato and bread cream from Córdoba, travels well as an inflight menu item: it goes in chilled, topped with jamón and egg only at plating. Rabo de toro, the oxtail stew, is the classic local hot dish for private jet food and reheats in the galley oven with its sauce apart.
Flamenquín, the rolled pork and ham cutlet, is a Córdoba habit and a good snack for the cabin. Berenjenas con miel de caña, fried aubergine with cane honey, are packed so the crust is finished at service. Pastel cordobés, a pumpkin-angel-hair pastry, closes the local specialities list for passengers who want a sweet from Córdoba. Montilla-Moriles fino can sit beside the platters when the passengers ask for a regional wine pairing.
For any Andalucía order we keep the olive oil local and the seasoning light, because the cabin changes how flavour reads. Ask for a menu by passenger and we adapt it to Córdoba produce and the aircraft galley.
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.
Córdoba Airport sits on the Andalusian plain at 297 ft, where July afternoons turn a plated lunch into a cooling problem, so private jet catering here is planned around temperature first. We pack for the galley you have, as inflight catering and in-flight catering that survives the heat of the apron, with aviation catering and business aviation catering handled for LEBA and ODB.
Flights into LEBA are often corporate, executive or charter, and the cabin menu can be as simple as salmorejo and jamón. We build business jet catering, corporate jet catering, VIP flight catering, charter flight catering and luxury inflight catering around what Córdoba grows, with a private jet chef and a bespoke menu on request.
State visits and official flights through LEBA are handled with a named contact and discreet packing. We cover government flight catering, head of state flight catering, VIP aviation catering and state visit aircraft catering, each cleared by protocol before the kitchen starts.
Kosher, halal, vegan, gluten free and other special meals at Córdoba are handled as a procedure adapted to Andalusian cooking, where olive oil, bread and cured pork hide allergens. Allergen free and kids meals are packed apart.
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 Córdoba turn, flight crew meals are a separate order with their own line. We pack pilot meals, crew catering and cockpit meals in crew meal boxes, with different meals for pilots when policy asks, and these crew meals are charged as ordered, not bundled.
At LEBA, your handling agent decides how the delivery reaches the aircraft. We handle FBO catering and catering delivery to the FBO, passing the general aviation terminal with ground handling catering and handling agent catering sorted by your slot.
Galley catering at Córdoba depends on the aircraft: smaller jets are loaded by hand, larger ones may need a high loader. Airside catering delivery and aircraft provisioning are agreed with your agent 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.
Córdoba Airport is a small airport catering stop in Andalucía, used for general aviation, with FBO services and ground handling services available for business aviation hub traffic from the region.
Inflight catering and in-flight catering at Córdoba lean on the season: spring fairs, summer heat. Aviation catering, business aviation catering and executive jet catering follow the calendar, while diplomatic flight catering and cabin crew meals are ordered like everything else.
Customs at LEBA applies Spanish and EU food-import rules, so imported meat or dairy is restricted. Local sourcing avoids the issue, and the handling agent covers formalities on the aircraft.
Average rating from the cabin crew and pilots we cater for.
“On this departure from LEBA, 5 passengers had chosen mini sandwiches and individual desserts, and a changing departure schedule needed to be reflected in the order. I appreciated the emphasis on meal organisation throughout the charter flight catering arrangements. The Galley Girls used a readable packing list for the snack boxes, which helped when two colleagues checked the order together. We could distinguish the main courses at a glance instead of lifting lids just to establish what belonged to each service.”
“Breakfast was already sorted; at ODB, the next request was mushroom risotto and a green salad for 6 guests, with an evening cabin service to work around. The Galley Girls talked through the quantities of salads with us before confirmation, rather than leaving us to guess the portions. The quantities of side dishes matched our service plan, leaving us comfortable with the order before the final briefing. For our team, the strongest part of their private jet food was how they handled storage requirements.”
“A request for prawn salad and small fruit plates, 6 passengers, and limited fridge space: that was our brief for the departure at Córdoba Airport. The Galley Girls kept the snack boxes separate from the finishing elements, which gave us control over the final presentation. The crew provisions stayed together in one group, so another crew member could follow the same plating sequence. My main takeaway from this private jet meals order was the practical approach to cabin service sequence.”
Return legs ordered from LEBA are priced per menu, like the outbound. A tray of flamenquín costs differently from a jamón board, and we show each leg on the invoice so you can compare them.
Customs and food import in Spain shape the order more than the clock does. Products from outside the EU, especially meat and dairy, may not be allowed on board, so we build the menu from Córdoba suppliers. Last-minute orders are handled.
When crew duty time forces a wait at LEBA, food is the easy part: crew meals are ordered with the trip and handed over at the aircraft. Customs on food follows Spanish and EU rules, so we keep to local produce.
If the passenger count changes, we recut the platters: a salmorejo for six becomes one for eight, and extra rabo de toro is cooked to match. Bringing food yourself is possible, but customs and handling limit what can be loaded.
Catering is separate from the charter into Córdoba. Airside access depends on your handling agent, and we work with them for the handover.
Tail, pax and diets — a flight attendant takes it from there, day or night.
