Catering to your aircraft in Madrid.
LECU is a general aviation field on Madrid's southwestern edge, where light jets and turboprops outnumber heavy cabins. We cook, pack and label for those small galleys and deliver to your handling agent, 24/7.
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-Cuatro Vientos draws on the table of the Madrid community, and a private jet menu for LECU leans on what Madrid does well: cured jamón ibérico sliced thin, manchego with membrillo, a proper tortilla española cut in wedges. Each of these local specialities travels well in a galley, which is why the inflight menu here rarely needs improvising.
Private jet food from Madrid is often cold-first. Jamón, chorizo and queso hold in a drawer; cocido-style braises and croquetas finish in the oven. Private jet platters, gourmet inflight meals and private jet snacks all draw on these local specialities, packed for the cabin you fly rather than the kitchen we cook in.
Madrid's markets give the private jet menu its seasonal turn: tomatoes and peppers in summer, setas and artichokes in autumn, roasted lamb through the colder months. We label each dish for the Madrid-Cuatro Vientos handover, with the sauce kept apart and the cold items chilled.
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.
Cuatro Vientos sits at 2,269 ft on the southwestern edge of Madrid, a field shared with flight schools and light business aviation, so private jet catering here is built around small galleys and small headcounts. Inflight catering for a turboprop or light jet is mostly cold and boxed, while in-flight catering for a midsize cabin can include a warm main finished in the oven. We treat aviation catering at LECU as a brief per tail: business aviation catering for the executives, executive jet catering for the charter operator, cabin crew meals for the front of the cabin. Diplomatic flight catering is cleared with your handling agent before anything is cooked.
Business jet catering at LECU usually means two to six passengers in a light or midsize cabin. Corporate jet catering here is often a cold lunch with one warm item; VIP flight catering and luxury inflight catering stretch to multiple courses when asked. For charter flight catering, a private jet chef in Madrid can write a bespoke menu around the tail's galley.
For a state visit aircraft catering order into Madrid, the menu is agreed with the protocol office first. Government flight catering and head of state flight catering here mean a small, named team; VIP aviation catering is delivered sealed to the handling agent.
Special meals at Madrid-Cuatro Vientos follow the Madrid kitchen: kosher and halal plates prepared apart from pork-heavy local dishes, vegan menus that avoid the lard and jamón stock hiding in many traditional recipes, gluten free and allergen free meals with flour-thickened sauces swapped out, and kids meals kept simple. Each dish travels on its own board and in its own sealed box.
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 Cuatro Vientos the crew often waits through a school-traffic delay, so crew meals matter. Flight crew meals come on request and are invoiced as an order of their own; pilot meals are written as two separate dishes. Crew catering is boxed for the crew room, cockpit meals are easy to eat in the seat, and crew meal boxes are labelled by role. Different meals for pilots are standard practice, not an extra.
FBO catering at LECU ends with a handover at the general aviation terminal or straight at the aircraft. Catering delivery to the FBO is arranged with your handling agent, and handling agent catering also covers the airside access that ground handling catering needs on a busy general aviation apron like Madrid-Cuatro Vientos.
On the Cuatro Vientos apron it is the tail number that settles how the load goes aboard. A light jet or turboprop takes boxes through the cabin door and into the drawers, while a larger cabin on a corporate charter may need a high loader for galley catering at the door sill. Airside catering delivery here goes through your handling agent, and aircraft provisioning is planned from the galley plan of the tail, not the other way around.
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.
LECU serves as a general aviation field and business aviation hub for the southwest of Madrid. Airport catering here has to respect a busy training apron, so FBO services and ground handling services are the way catering reaches your aircraft.
For private jet traffic into Madrid, LECU sees executive jet catering, business aviation catering and the odd diplomatic flight catering order. Inflight catering and in-flight catering are tailored to light cabins, aviation catering is boxed for drawers, and cabin crew meals are labelled apart.
At Madrid-Cuatro Vientos, customs and food import follow Spanish and EU law. Meat and dairy from outside the EU can be inspected; locally prepared catering is already compliant, which is why most operators resupply on the ground.
Average rating from the cabin crew and pilots we cater for.
“Small packing details became important at Madrid-Cuatro Vientos Airport: our 11 passengers wanted smoked salmon bagels and sliced fruit, and we had several individual meal preferences. The written menu details stood out more than any sales pitch about aviation catering. I gave The Galley Girls our storage brief and asked for the starters to arrive in shallow trays. The salads were easy to locate, leaving the crew free to focus on the remaining cabin preparation.”
“Passenger preferences led us to mini sandwiches and individual desserts at Madrid-Cuatro Vientos Airport; 7 portions were needed, with a late menu amendment factored into preparation. The order made aviation catering services feel manageable because the storage requirements had been considered beforehand. The Galley Girls gave us an update on the main courses before the handover, which helped us organise the cabin checks. We could account for the sandwiches before passing the boxes to the cabin team, without a lengthy unpacking exercise.”
“Our priority at LECU was a mezze selection with flatbreads for 6 passengers, with limited fridge space shaping the service plan. We changed the quantities of fruit plates, and The Galley Girls reflected the request in the final packing list. We checked the canapés against the same summary, keeping the cabin team and the handling contact aligned. I want an aviation catering company to understand cabin service sequence, and this order gave us a useful starting point.”
Because repositioning flights carry no guests, the menu is usually the smallest item. At Madrid-Cuatro Vientos that often means gazpacho in summer or a warm croqueta box in winter. We price what you order and invoice it on its own.
Return legs from Cuatro Vientos work best when you tell us the outbound menu: we avoid repeating the same dish and adjust for what stayed on board. Late changes to the return order are handled.
Customs at Madrid follow European food-import rules. Jamón and cheese made locally are no issue, but pork or dairy carried in from a non-EU airport may be seized at inspection. Local catering sidesteps this.
Yes, crew can carry their own food into Madrid, subject to customs. During a long wait at Cuatro Vientos, though, many operators prefer a pilot meals box waiting in the crew room, with different meals for each pilot.
Not part of a charter: catering is its own order. If six guests become four on the way to LECU, send the new number and we trim the platters; if four become eight, we extend them.
Tail, pax and diets — a flight attendant takes it from there, day or night.
