Catering to your aircraft in Alajero.
On a small clifftop strip at 716 feet, La Gomera sees few jets, so each order is planned around the island's cheese, fish and bananas and packed for your galley at GMZ.
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.
La Gomera is the quietest of the Canary Islands, and the private jet menu from GMZ reflects that: short, local and built to survive a galley. The inflight menu leans on almogrote, the grated cheese and pepper spread from La Gomera, served cold on crackers or crostini that you finish on board. Fresh island fish, plated Canarian-style with mojo verde and mojo rojo, travels with the sauce in its own pot. Gomeran banana, honey from the palm and gofio-based sweets complete a private jet food selection that tastes of the Canary Islands rather than a generic airport kitchen.
Local specialities from La Gomera are small-batch, so the private jet platters we pack at GMZ are built around a few strong items. Papas arrugadas with mojo are a staple for the island-hopping flights out of Alajero, and gourmet inflight meals can add palm honey, queso gomero and fresh fruit from the terraces. Private jet snacks lean on gofio, almonds and dried banana; the private jet menu is written per flight so that nothing ends up in the drawer unused, and the inflight menu stays lighter than the island's own heavy stews.
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.
On a clifftop runway at 716 feet, La Gomera Airport (GCGM / GMZ) sees few jets and every one of them arrives with a short brief, so private jet catering here is planned around what Alajero and the island can supply fresh. Inflight catering, in-flight catering and aviation catering at GMZ share one logic: we cook, pack and label for the galley you have, whether that is a light jet or a larger business aviation catering order for a long onward leg. Executive jet catering for owners, diplomatic flight catering for delegations and cabin crew meals for the people serving them are all ordered the same way, by phone or email, day or night.
Owners and operators using GMZ usually fly a light or midsize jet with a limited galley. For business jet catering and corporate jet catering we keep dishes simple; VIP flight catering and charter flight catering get a private jet chef and a bespoke menu using Gomeran produce, with luxury inflight catering touches such as palm honey and fresh fruit.
When an official party lands at GCGM, the menu goes through the protocol office first. We handle government flight catering, head of state flight catering, VIP aviation catering and state visit aircraft catering with traceability and one contact, delivered to the aircraft through the FBO.
Special meals at La Gomera are a procedure built around Canarian cooking: mojo sauces, gofio and almogrote hide gluten, nuts and dairy, so we check each local dish before it is packed. Kosher, halal, vegan, gluten free and allergen free meals are prepared separately and marked by seat, and kids meals are simple versions of the island plates.
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.
Crews landing at Alajero can order crew meals on request, billed with the rest. We pack flight crew meals and pilot meals as crew meal boxes, with cockpit meals designed to be eaten at the panel, and different meals for pilots when needed. Crew catering is ordered with the flight and marked CREW.
At La Gomera the handover is at the FBO or with your handling agent at the aircraft. FBO catering and catering delivery to the FBO are coordinated with the general aviation terminal, and ground handling catering and handling agent catering are arranged around your slot.
On this clifftop strip, the aircraft you fly in decides how the order is loaded. Light and midsize jets take galley catering by hand through the cabin door, while a larger cabin may need a high loader for airside catering delivery, arranged with your handling agent. Aircraft provisioning at GCGM is planned around the galley you actually have: oven, drawer, chiller or none.
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.
La Gomera Airport sits in the Canary Islands and serves mostly regional traffic, with a small general aviation presence. Airport catering for private aircraft is arranged through the FBO and ground handling services, and the same FBO services cover the handover at the aircraft.
As a quiet business aviation hub, GMZ handles occasional private traffic, and the FBO services there are small but reliable. Inflight catering, in-flight catering and aviation catering are packed to order; business aviation catering and executive jet catering cover owners, diplomatic flight catering serves official parties, and cabin crew meals and crew meals feed the people on the flight deck.
Spain and the Canary Islands apply EU and national rules to imported food, with limits on meat and dairy from outside the EU. We buy and prepare locally, and the FBO services at GCGM receive the order at the aircraft, so catering clears without trouble.
Average rating from the cabin crew and pilots we cater for.
“Getting fresh fruit and breakfast pastries ready for 6 guests at GMZ required an order that accounted for an evening cabin service. The Galley Girls prepared the breakfast portions for assembly in the galley, with the accompanying elements easy to locate. We could finish the main courses as each guest was ready, rather than laying everything out at once. I would discuss in-flight catering with them again, especially when final order confirmation needs careful coordination.”
“Between cabin checks at La Gomera Airport, I coordinated a mezze selection with flatbreads for 9 guests and explained our concerns about a revised passenger count. We discussed the dimensions before confirming; The Galley Girls grouped the canapés into sealed meal containers that were easy to handle. The snack boxes were easy to locate, leaving the crew free to focus on the remaining cabin preparation. The catering handover stood out more than any sales pitch about vip inflight catering.”
“Breakfast was already sorted; at GCGM, the next request was smoked salmon bagels and sliced fruit for 3 guests, with two separate meal services to work around. The confirmation from The Galley Girls showed the side dishes clearly enough for us to check the planned service quantities. I would discuss private jet catering with them again, especially when galley preparation needs careful coordination. The quantities of crew provisions matched our service plan, leaving us comfortable with the order before the final briefing.”
Ask how much private jet catering costs for two services and the honest answer is that it follows the dishes: papas arrugadas and almogrote keep the total modest, a fish course and a dessert course raise it. For La Gomera we send a written quote per menu, invoiced like any other order.
Early departures from Alajero are routine for us: the order is built around your slot and the FBO opening arrangements, and the menu is chosen so nothing needs a late market run. Lead time here is about product and customs, and last-minute orders are handled day or night.
Customs at GCGM follow Spanish and Canary Islands rules, so we avoid bringing in restricted foods and buy locally. A small galley means cold, ready-to-serve plates; a bigger aircraft can take oven items. Either way the catering is supplied inside the country and cleared with your handling agent.
Your own food can come through GCGM if it meets Spanish and EU rules, but a tight turnaround leaves no time for surprises. Ordering from us means the menu is built for your galley and delivered to the aircraft on your slot.
For a government or delegation flight into La Gomera, catering is an additional order and not part of a private jet charter. We agree the menu, dietary restrictions and seating with the operator, then deliver it to the handling agent and invoice it apart.
Tail, pax and diets — a flight attendant takes it from there, day or night.
