Catering to your aircraft in Sta Cruz de la Palma.
GCLA is a small island field where light jets and midsize business aircraft come and go. We prepare meals that survive the galley, with Canarian ingredients, and bring them to your FBO.
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 Palma is the greenest of the Canary Islands, and its table shows it. A private jet menu for La Palma leans on queso palmero, the smoked and sometimes rubbed goat cheese, and on papas arrugadas with red and green mojo, which travel well in a galley. Our inflight menu also draws on the island's almonds, bananas and the sweet bienmesabe, so private jet food from Canary Islands kitchens feels local rather than generic.
Our private jet platters for La Palma start with queso palmero, local cured pork and fruit from the island's banana plantations. These local specialities are packed for the galley, with mojo in its own pot and almond sweets kept apart. We write each private jet menu around what the guests will actually eat, and the same gourmet inflight meals and private jet snacks suit a short island hop as well as a long positioning leg, anchored in Sta Cruz de la Palma and the Canary Islands.
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.
A single runway on the east coast of La Palma, with the island's volcanic ridge behind it, sets the tone for every trip into GCLA. Private jet catering here means a galley that lands with a short rotation in mind: Canarian cheese, papas arrugadas, mojo on the side. We handle inflight catering and in-flight catering for business aviation catering and executive jet catering, plus diplomatic flight catering, aviation catering and cabin crew meals, all handed over at the aircraft.
Corporate and executive travellers into La Palma tend to want something local and light. For business jet catering we propose cheese, fruit and papas, finished in the galley oven. Corporate jet catering and VIP flight catering follow the same plan as charter flight catering, and luxury inflight catering brings the grilled fish. Our private jet chef shapes a bespoke menu for each tail.
When a state aircraft lands at GCLA, the menu is cleared before cooking, and traceability follows each tray. For government flight catering and head of state flight catering, a named team handles the order. VIP aviation catering and state visit aircraft catering stay discreet at every step, down to the handover.
Special meals at La Palma are handled as a procedure, not a promise. Island cooking leans on mojo, nuts and goat cheese, so allergen free trays are prepared and packed apart from the rest. Kosher, halal, vegan, gluten free and kids meals are each cooked and boxed separately, then handed over to your handling agent with the card showing the 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.
At GCLA, the people who fly are often the ones waiting longest. Crew meals are available on request and are invoiced like any other order. Flight crew meals include hot or cold options, pilot meals are packed separately, and crew catering extends to the cabin team. Cockpit meals are made for quick eating, crew meal boxes keep a shift together, and different meals for pilots are prepared when the policy requires it, as are cabin crew meals.
FBO catering at La Palma means handover at the aircraft, through your handling agent. Catering delivery to the FBO is coordinated with the general aviation terminal, and ground handling catering stays simple on a small field. Handling agent catering follows the slot you file, and the box goes straight to the galley.
GCLA is a small field, and most traffic here is light and midsize business jets, so galley catering usually comes by van to the stairs. When a larger aircraft needs a high loader, the handling agent arranges it for airside catering delivery, and we adapt the aircraft provisioning to the door height and the galley layout. Give us the type and we pack for it.
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 Palma Airport, GCLA, serves Santa Cruz de La Palma and the western Canary Islands from its east coast site. Airport catering for business aviation here is small and personal, matching a terminal that handles mostly private and scheduled traffic.
Visitors to GCLA come for hiking, volcanoes and the observatory, and business aviation follows. Our inflight catering and in-flight catering cover executive jet catering and business aviation catering, plus aviation catering and diplomatic flight catering, with cabin crew meals when needed. General aviation, FBO services and ground handling services keep the field running as a small business aviation hub.
At GCLA, customs follow Spanish and EU law, with a special regime for the Canary Islands. Meat and dairy from non-EU sources can be refused, which is another reason to order catering here rather than carry it in.
Average rating from the cabin crew and pilots we cater for.
“I wanted mini sandwiches and individual desserts for 10 guests at SPC, packed sensibly for a cabin team dealing with a changing departure schedule. We described our serving sequence to The Galley Girls and asked for the snack boxes to be packed accordingly. Our colleague could take over the starters without asking where every component had been placed during preparation. My main takeaway from this VIP flight catering order was the practical approach to crew briefing.”
“An order of a mezze selection with flatbreads for 6 people at La Palma Airport had to be organised around a family lunch request. I wanted clear identification on the snack boxes; The Galley Girls made the packing arrangement easy to compare with the order. The main courses were also listed clearly, which made it easier to pass instructions between crew members during preparation. I appreciated the emphasis on final order confirmation throughout the charter flight catering arrangements.”
“We kept the passenger brief simple at GCLA: a cheese board and savoury canapés for 9 guests, organised with an evening cabin service in mind. The Galley Girls updated the fruit plates in the written order and sent back a confirmation that clearly showed our amendments. The order made private jet food feel manageable because the final order confirmation had been considered beforehand. The note about the crew provisions was easy to spot, and we could brief the rest of the team quickly.”
An empty cabin into GCLA usually means a light order: a crew meal box and a small snack tray cost far less than a guest menu with queso palmero, papas and fish. How much private jet catering costs here depends on what goes in the galley, so a seasonal fruit plate and a grilled fish dinner will not price alike.
If you are flying out of La Palma after a stay, the return order can be added once the slot is filed. Lead time stays flexible while the menu leans on local produce such as queso palmero and island fruit, and last-minute orders are handled, including changes made while you are still on the ground.
Spain applies EU food rules, and the Canary Islands add their own customs status. Meat and dairy arriving from outside the EU can be refused at the airport, so a sealed galley order prepared locally is the safer route for inflight catering and in-flight catering alike.
Crew can carry personal food, though meat and dairy may be checked or kept at customs. When duty time stretches and the wait at GCLA is long, crew meals are simpler: ordered with the flight, boxed, marked CREW and handed over at the aircraft.
No. Is catering part of a charter? It is not: a charter covers the aircraft, while food is a separate order invoiced on its own. If the headcount into La Palma moves late, tell us and we adjust the trays and labels, and the invoice follows the final count.
Tail, pax and diets — a flight attendant takes it from there, day or night.
