Catering to your aircraft in Granada.
Small jets, ski weeks and Alhambra weekends set the tempo at LEGR. Tell us the tail and the slot; former VIP flight attendants cook and pack for your galley, delivered through your FBO, day or night.
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 a private jet menu its backbone: Iberian ham carved at the table, Granada's Alpujarra cured meats, olive oil from the Jaén groves just across the provincial line, and the Sierra Nevada trout that suits a cold plate. Every local speciality below is described the way it travels: what goes in the oven, what stays chilled, what rides in its own pot.
An inflight menu for Granada starts with the region. Private jet food here means salmorejo and gazpacho served cold, remojón granadino, tortilla, jamón, Manchego-style cheeses and Andalusian olive oil in a small bottle for the crew. Local specialities travel well when you tell us the galley. Private jet platters of ham and cheese ride in the drawer; the warm dishes finish in the oven. Gourmet inflight meals, private jet snacks and a private jet menu built on Andalucía, packed for a short climb out of Granada.
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.
At 1,860 feet on the Vega de Granada, F.G.L. Airport Granada-Jaén sees business aircraft arrive for Alhambra weekends and Sierra Nevada ski weeks, and private jet catering here follows those two rhythms. Inflight catering for a ski-season light jet looks nothing like in-flight catering for a summer visit, so we build the order around the season and the galley you actually have. Aviation catering and business aviation catering at LEGR are cooked and packed by former VIP flight attendants; executive jet catering, diplomatic flight catering and cabin crew meals all follow the same procedure.
Business jet catering at Granada is mostly ski-season light jets with compact galleys. Corporate jet catering and VIP flight catering here are planned around cold service and one oven, with a private jet chef writing a bespoke menu for charter flight catering and luxury inflight catering alike.
Government flight catering at Granada follows protocol: a menu cleared before anything is cooked, a traced chain, a named team. Head of state flight catering, VIP aviation catering and state visit aircraft catering for visits to the Alhambra city are handled with discretion.
Kosher, halal, vegan, gluten free, allergen free and kids meals are special meals handled as a procedure, not a label. Granada's kitchens lean on bread, nuts, shellfish and ham, so we name where an allergen hides in a local dish and keep that plate on a separate board. Tell us the seat and the restriction when you order.
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.
At LEGR the crew eat from a separate order: crew meals are requested with the trip and billed with everything else. Flight crew meals, pilot meals and crew catering are packed for a short turnaround; cockpit meals eat with one hand, and crew meal boxes are labelled CREW. We provide different meals for pilots when the operator's policy asks for it. Cabin crew meals go in their own labelled boxes, apart from the guest trays.
FBO catering at Granada is delivered to the aircraft through the FBO or your handling agent. Catering delivery to the general aviation terminal is coordinated for ground handling catering, and handling agent catering is confirmed against your slot before anything leaves the kitchen.
Most traffic at LEGR is light and midsize, and the aircraft type decides the loading: door height, whether a high loader is needed, and what the galley can hold. Galley catering is packed to that galley. Airside catering delivery goes through the FBO or your handling agent, and aircraft provisioning is confirmed against the tail before we cook.
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.
F.G.L. Airport Granada-Jaén sits on the high plain west of the city at 1,860 feet. Airport catering here serves a general aviation flow of ski charters, cultural visits and business trips, with FBO services and ground handling services coordinated through the terminal.
Business aviation hub it is not, but LEGR gets steady seasonal use, and inflight catering, in-flight catering and aviation catering here follow ski weeks and Alhambra seasons. Business aviation catering and executive jet catering are written for compact aircraft; diplomatic flight catering and cabin crew meals for official arrivals.
Customs at Granada follow Spanish and EU import rules for meat, dairy and fresh produce. Locally sourced jamón and cheese depart without difficulty; on arrival from outside the EU, the handling agent will say what leaves the aircraft and what is disposed of.
Average rating from the cabin crew and pilots we cater for.
“Keeping the galley organised at F.G.L. Airport Granada-Jaén Airport meant planning poached fish with steamed rice for 3 guests with a revised passenger count in mind. This experience of flight catering gave us a useful reference for managing packing arrangement on another departure. The Galley Girls used a readable packing list for the crew provisions, which helped when two colleagues checked the order together. I found the breakfast portions without searching through every box, a small detail that mattered during the final cabin checks.”
“Despite a revised passenger count, we wanted the 8 guests at LEGR to enjoy prawn salad and small fruit plates without a complicated cabin service. We changed the quantities of snack boxes, and The Galley Girls reflected the request in the final packing list. There was no need to reconstruct the side dishes quantities from several messages during the final departure checks. My main takeaway from this flight catering services order was the practical approach to written menu details.”
“An order of roasted vegetable bowls with separate dressings for 8 people at GRX had to be organised around a tight boarding window. With several people involved, The Galley Girls kept the side dishes and delivery arrangements together in a concise order update. We could account for the canapés before passing the boxes to the cabin team, without a lengthy unpacking exercise. My main takeaway from this airline catering order was the practical approach to packing arrangement.”
A cold Iberian ham and Manchego platter costs less than a hot Sierra Nevada trout service for six, and the handling agent's airside access set-up can add a line of its own. Give us the menu and the cabin, and the quote follows from those.
We work to your slot, not to a cut-off. When fog on the Vega or snow in the Sierra reshuffles departures, the handover moves with the aircraft, and last-minute orders are handled day or night.
Spain applies EU rules to animal products. Granada jamón leaving in your galley is simple; arriving from a non-EU origin with meat or dairy is where the handling agent says what stays on the aircraft. Give us the route and we pack for it.
You may bring your own, but a kosher, halal, vegan or child's plate is a procedure: separate board, sealed tray, seat number on the lid. Ordering through us keeps the chain traceable.
No, catering is not part of the charter: you order it separately and it is invoiced separately. For a long leg with a main service and a light second one, we plan both against your galley.
Tail, pax and diets — a flight attendant takes it from there, day or night.
