Catering to your aircraft in Getafe.
A military apron, a quiet FBO and 2,034 ft of elevation: Getafe asks for simple, well-labelled catering. We cook it, you re-plate it, and the handling agent brings it to 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.
Madrid's table travels well in a galley, and Getafe sits in the Madrid community, so the private jet menu leans on what the region does best. The inflight menu for LEGT can open with private jet platters of jamon iberico, manchego and tortilla de patatas, cut and chilled for the drawer. Local specialities such as cocido madrileno are sealed in oven-ready foil for the Oven step, with the broth kept apart. Gourmet inflight meals follow the same logic: callos and rabo de toro finish hot, while escalivada and Spanish olives ride as private jet snacks. Private jet food from the Madrid region is easy to portion by seat number, and the Madrid community gives us a long list of cheeses, cured meats and seasonal produce to build from.
For a Getafe departure the private jet menu starts from Madrid and works outwards. Madrid community staples such as bocadillo de calamares, sopa de ajo and torrijas become compact inflight menu items that survive a drawer and a small oven. Private jet platters carry jamon, lomo and manchego sliced to order; private jet snacks run to marcona almonds and olives; gourmet inflight meals include merluza a la madrilena with the sauce apart. Local specialities from the region are labelled for the crew by seat number, and the private jet food list shifts with the season, from gazpacho in summer to hot stews in winter.
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.
Getafe Air Base sits at 2,034 ft on the southern edge of the Madrid community, a military field that business aircraft reach through the general aviation terminal. Private jet catering for LEGT is built around that access: the handling agent receives the order at the FBO and the trays reach the aircraft at the apron. Inflight catering for a Getafe departure is written for the galley you actually have, and in-flight catering for a bizjet is usually two ovens' worth of hot dishes plus cold boards. Aviation catering and business aviation catering here follow the same discipline as anywhere, and executive jet catering, diplomatic flight catering and cabin crew meals are all ordered and invoiced separately from the aircraft.
A Getafe brief is usually short: tail, slot, seats. Business jet catering and corporate jet catering here run to cold boards and a hot dish or two, while VIP flight catering and charter flight catering can add a private jet chef's bespoke menu. Luxury inflight catering for Getafe follows the galley the aircraft actually has.
Getafe Air Base sees its share of official aircraft, so government flight catering is planned around discretion. Head of state flight catering, VIP aviation catering and state visit aircraft catering are written to the protocol office's list, with no names on the labels, only seat numbers.
Madrid cooking leans on pork, shellfish and wheat, so at Getafe the diet procedure starts in the kitchen: kosher, halal, vegan and gluten free meals are cooked on a separate board and sealed in a separate box, marked by seat number. Special meals for LEGT include allergen free dishes where nuts, egg and cured meat are the usual hiding places, plus kids meals sized for a cabin.
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.
Crew meals at LEGT are commissioned with the flight, never assumed. Flight crew meals come in boxes, pilot meals are packed to eat with one hand, crew catering follows the rotation, cockpit meals travel in their own bag, crew meal boxes are marked, and different meals for pilots can be arranged on request.
FBO catering at Getafe means handover through the general aviation terminal. Catering delivery to the FBO is coordinated with ground handling catering staff, and handling agent catering is organised so the trays reach the aircraft at the apron on your slot.
At LEGT the type of aircraft decides how galley catering reaches the cabin. A light or midsize jet takes trays through the main door by hand, while a larger cabin may need a high loader for airside catering delivery at the apron. Tell us the type and the galley, and the aircraft provisioning is packed accordingly, with oven-ready items separated from cold boards.
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.
Getafe Air Base is a military airfield in the Madrid community that business aircraft reach through a dedicated general aviation terminal. FBO services and ground handling services are what make it workable for civil traffic: airport catering is received there and brought to the aircraft at the apron.
For crews who choose a military field over a busy civil one, Getafe works as a quiet business aviation hub, backed by FBO services and ground handling services that cope with a small apron. Inflight catering and in-flight catering follow the seat plan, aviation catering and business aviation catering are written for a tight stand, executive jet catering suits the usual midsize arrivals, diplomatic flight catering is cleared by protocol first, and cabin crew meals and crew meals ride in labelled boxes.
Customs at Getafe applies Spanish and EU rules to fresh food from outside the EU. Declare anything you carry in to the FBO services desk; ground handling services will tell you what is held back. Menus cooked in Madrid and passed over at the FBO avoid most of the paperwork.
Average rating from the cabin crew and pilots we cater for.
“Packing mini sandwiches and individual desserts for 4 passengers at LEGT needed careful thought, especially given an evening cabin service. For our team, the strongest part of their crew meals was how they handled storage requirements. The Galley Girls talked through the quantities of salads with us before confirmation, rather than leaving us to guess the portions. The quantities of starters matched our service plan, leaving us comfortable with the order before the final briefing.”
“One detail shaped our order at Getafe Air Base: an evening cabin service, alongside a request for vegetable tartlets and a dessert selection for 5 passengers. Our handling contact received the order details from The Galley Girls, including how the breakfast portions had been grouped. We could account for the main courses before passing the boxes to the cabin team, without a lengthy unpacking exercise. My main takeaway from this FBO catering order was the practical approach to crew briefing.”
“I wanted poached fish with steamed rice for 2 guests at Getafe Air Base, packed sensibly for a cabin team dealing with a changing departure schedule. The Galley Girls kept the starters separate from the finishing elements, which gave us control over the final presentation. It made a difference to have the sandwiches ready without cluttering the galley work area during preparation. The order made airport catering feel manageable because the cabin service sequence had been considered beforehand.”
Getafe orders are quoted menu by menu. A short turnaround at the air base rules out some hot items, which brings the cost down; a longer stay opens the full inflight menu, from callos to merluza. Give us the slot and the number of seats and we will say what it comes to.
Delegations at Getafe tend to send the manifest late, so we keep the brief short: tail, slot, seats, restrictions. Last-minute orders are handled, and diplomatic flight catering is written around what protocol allows, not around a fixed deadline.
Repositioning out of LEGT with no passengers means customs rarely comes up, and we recommend leaving catering off the leg. If the aircraft returns with guests, Spanish import rules cover anything arriving from outside the EU, so sourcing from Madrid avoids the issue.
Passengers sometimes arrive at LEGT with food from home. It can go aboard, but a return leg ordered from here keeps the cabin consistent: same labels, same restrictions, same handover at the aircraft. Outside-EU items are the ones customs may ask about.
No: catering sits on its own order and its own invoice, whatever the private jet charter terms say. For Getafe the practical point is customs: Spanish rules restrict meat and dairy arriving from outside the EU, so local cooking is simpler.
Tail, pax and diets — a flight attendant takes it from there, day or night.
