Catering to your aircraft in Girona.
At GRO the season sets the rhythm: summer weekends on the Costa Brava, quieter winters. Former VIP flight attendants pack the order, the FBO hands it over.
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.
Our private jet menu for Girona-Costa Brava starts from what Catalonia does best. Local specialities such as suquet de peix, arròs negre, fideuà and Empordà cheeses go into private jet food that survives a drawer and a small oven.
For an inflight menu out of LEGE, think of the Costa Brava table: grilled calçots in season, butifarra, Palamós prawns, and a cold crema catalana. Catalonia supplies the produce, and each dish is packed for the galley of your aircraft.
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.
Girona-Costa Brava is the field behind the Costa Brava coast, and summer weekends bring a different kind of traffic than the winter months. Our private jet catering for GRO is built around Catalan produce, from Palamós prawns to cured pork. In-flight catering, business aviation catering and executive jet catering all start with your type and your galley; diplomatic flight catering is cleared by protocol before anything is cooked.
A private jet chef builds a bespoke menu for a Girona stop around the aircraft, not the other way round. Business jet catering, corporate jet catering, VIP flight catering, charter flight catering and luxury inflight catering all draw on the same local suppliers.
For state visit aircraft catering at LEGE, discretion matters more than speed. Government flight catering, head of state flight catering and VIP aviation catering are handled by a named team with traceability from kitchen to aircraft.
Allergens hide differently in Catalan cooking: nuts in romesco, shellfish in the suquet base, egg in the all-i-oli. Kosher, halal, vegan, gluten free, allergen free, kids meals and other special meals are handled as a procedure, with a separate board and each box sealed and numbered by seat.
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 request, crew meals for a Girona turn are prepared and invoiced separately. Flight crew meals, pilot meals and cockpit meals travel in crew meal boxes marked CREW; crew catering can give different meals for pilots, and cabin crew meals are packed alongside.
FBO catering at Girona-Costa Brava ends at the general aviation terminal, where your handling agent receives the delivery. Catering delivery to the FBO is coordinated with ground handling catering on the apron, and handling agent catering is agreed in advance.
Larger aircraft that call at Girona-Costa Brava need galley catering planned around the door and the galley of the type. Airside catering delivery and aircraft provisioning are agreed with the handling agent, with a high loader where the type calls for one.
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 Girona-Costa Brava supports a small business aviation hub in northeastern Catalonia. General aviation, FBO services and ground handling services share the field with scheduled traffic.
Business aviation catering at Girona-Costa Brava follows summer demand along the coast, while inflight catering and in-flight catering are ordered ahead for each trip. Aviation catering, executive jet catering and diplomatic flight catering all use the same procedure, and cabin crew meals are added on request.
Customs and food import in Spain follow EU regulations, with limits on meat and dairy from outside the Union. Catering sourced in Catalonia sidesteps most of it, and the handling agent confirms airside rules.
Average rating from the cabin crew and pilots we cater for.
“Keeping the galley organised at GRO meant planning herb chicken with a quinoa salad for 6 guests with an evening cabin service in mind. We discussed the dimensions before confirming; The Galley Girls grouped the side dishes into divided catering boxes that were easy to handle. I would discuss inflight catering with them again, especially when portion planning needs careful coordination. The breakfast portions were easy to locate, leaving the crew free to focus on the remaining cabin preparation.”
“Before our guests boarded at Girona-Costa Brava Airport, we needed roasted vegetable bowls with separate dressings divided into 7 portions suitable for a late menu amendment. This experience of in-flight catering gave us a useful reference for managing meal organisation on another departure. I needed the canapés checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. The note about the snack boxes was easy to spot, and we could brief the rest of the team quickly.”
“As the person coordinating herb chicken with a quinoa salad for 4 passengers at LEGE, I needed an arrangement that considered a small galley worktop. For our team, the strongest part of their vip inflight catering was how they handled final order confirmation. Our handling contact received the order details from The Galley Girls, including how the salads had been grouped. Knowing where the crew provisions were packed meant the crew could begin the relevant checks as soon as the order arrived.”
Think in terms of dishes: prawns and fish cost more than botifarra and beans. A longer ground wait adds crew meals. We quote per menu and invoice like any other order.
Lead time depends on the product more than the airport; Catalan staples are easy to source. Late changes to the headcount are accepted, and last-minute orders are handled.
Customs for inflight catering in Spain follow EU food import rules. At Girona, the handling agent opens the airside gate, and we coordinate so catering reaches the aircraft without surprises.
Own food is acceptable under Spanish and EU rules. We recommend ordering locally for a Costa Brava summer slot, when departures cluster and a late wheels-up is common.
Not part of the charter: catering is ordered apart and invoiced apart. For Girona we like to suggest one local product, such as fideuà, to anchor the menu.
Tail, pax and diets — a flight attendant takes it from there, day or night.
