Catering to your aircraft in Málaga.
Málaga's single runway fills with Gulfstreams and Globals each summer, and the galley you load here has to cope with Andalusian heat on the apron. We cook, label and pack for that galley, and hand it over to your crew at 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.
Andalucía gives the Málaga galley a clear identity. A private jet menu here can start from ajoblanco, the cold almond and garlic soup of the province, and from boquerones fried in olive oil, which is how most of the coast eats fish. Inflight menu choices lean on Málaga's sea: espeto-style sardines grilled over a beach fire and then re-plated cold or lightly warmed, gambas from the coast, and fresh anchovies. Private jet food built on these items travels well if the heat on the apron is kept in mind.
The inland side matters too. Iberian ham from the Sierra and goat cheese from the Málaga hills make strong cold plates, while Málaga's sweet wine and raisins from the Axarquía work as a light dessert note. We list these as local specialities and describe how each one rides in a galley, so your crew knows what comes out of the drawer chilled and what needs the oven.
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.
Runway 13/31 at Málaga sits a few metres above sea level, and the apron bakes from June to September: that is the setting for private jet catering at LEMG. We pack inflight catering for the Costa del Sol rotation, from cold plates built for a warm ramp to hot dishes that survive the galley oven. In-flight catering here leans on local fish, olive oil and Iberian charcuterie, with aviation catering labelled by seat number for the crew. Business aviation catering covers owners and corporate guests, executive jet catering suits the longer repositioning legs, diplomatic flight catering follows protocol set before the slot, and cabin crew meals are packed so the person serving can eat between sectors.
Business jet catering at Málaga is shaped by who flies in: corporate groups for the Costa del Sol, owners on weekend rotations, and charter flight catering for guests heading to Marbella. Corporate jet catering and VIP flight catering follow a brief agreed before the slot, with a private jet chef writing a bespoke menu around what the galley can handle, and luxury inflight catering reserved for guests who ask for it.
Flights carrying officials into Málaga bring their own rules, and our government flight catering follows them. Head of state flight catering needs a menu approved by the protocol office, VIP aviation catering keeps staff to a named few, and state visit aircraft catering is sealed and labelled for traceability.
A vegan menu at Málaga can be built from what the Andalusian market already sells: ajoblanco, tomato salads, grilled vegetables in olive oil, chickpea stews. Kosher, halal, gluten free and allergen free requests follow a written procedure, with the cooking surface kept separate and each tray sealed and marked by seat. Kids meals and other special meals are agreed in advance with the crew, so the galley carries only what the guests asked for.
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 Málaga are ordered on request and invoiced like the rest of the order, never folded into the guest food. Flight crew meals run hot or cold depending on the rotation: pilot meals boxed for a quick turn on the Costa del Sol, plated cockpit meals for a longer sit on a warm apron. Different meals for pilots travel in separate crew meal boxes marked CAPT and F/O, so crew catering never mixes with the cabin trays. Cabin crew get their own marked box, eaten between sectors.
FBO catering at Málaga is handed over at the general aviation terminal or at the aircraft, through your handling agent. Catering delivery to the FBO is coordinated for ground handling catering, with handling agent catering planned around apron access and the slot you hold.
At LEMG the aircraft type decides how galley catering arrives. A light jet needs hand-carried trays up the airstair, while a larger cabin may call for a high loader at the door. We confirm the type and tail, then plan airside catering delivery around the apron access your handling agent gives us. Aircraft provisioning is packed in the order the galley is loaded: drinks and ice first, hot items last, cold drawers sealed.
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.
LEMG handles both airline and private movements, and the general aviation terminal is where business flights are met. Airport catering for these flights follows the apron's rules, and FBO services and ground handling services arrange access to the aircraft.
Málaga is a seasonal business aviation hub: from May to September the ramp fills with owners and charter flights bound for the coast. Inflight catering and in-flight catering here are written around heat and short turns, aviation catering and business aviation catering reflect the Gulf and northern European clientele, executive jet catering suits owners, diplomatic flight catering is cleared in advance, and cabin crew meals ride in their own boxes.
Spain follows EU rules on food entering and leaving the country. Meat and dairy often cannot continue to certain non-EU destinations, so we ask where the aircraft is heading before we menu it, and the handling agent can advise on current restrictions.
Average rating from the cabin crew and pilots we cater for.
“Food presentation mattered to our 11 guests, but two separate meal services also had to be considered when organising vegetarian wraps and colourful salads at LEMG. I would discuss aviation catering services with them again, especially when catering handover needs careful coordination. The Galley Girls prepared the crew provisions for assembly in the galley, with the accompanying elements easy to locate. We could finish the snack boxes as each guest was ready, rather than laying everything out at once.”
“It was the packing plan I cared about at AGP, with 5 servings of a cold lunch with cheese and fruit and a small galley worktop to consider. I want an aviation catering company to understand meal organisation, and this order gave us a useful starting point. The Galley Girls labelled the canapés in line with our brief, so the cabin team could identify the relevant portions quickly. We could distinguish the salads at a glance instead of lifting lids just to establish what belonged to each service.”
“Passenger preferences led us to a mezze selection with flatbreads at Málaga-Costa del Sol Airport; 5 portions were needed, with a small galley worktop factored into preparation. The main courses came from The Galley Girls in separate meal boxes, with a packing list that matched the contents. Separating the sauces from the first service items helped us avoid opening boxes we did not yet need. When comparing aviation catering companies, I would look closely at written menu details after this experience.”
Think in terms of dishes, not a flat fee. A weekend jet into Málaga with a changing passenger list is quoted per item: seafood and ham sit at the top, gazpacho and salads at the bottom, and last-minute orders are handled.
For Málaga, lead time is mostly a question of apron access. Once the handling agent confirms the stand and the airside pass, the order slots in; late requests are handled but need that confirmation.
For flights leaving the EU from Málaga, meat and dairy often cannot continue to certain countries. The weather window decides when you actually depart, so we ask where you are heading and pack accordingly.
You may bring food, subject to customs and handler rules, yet the Costa del Sol market is a short order away. Iberian ham sliced per passenger is one local product that goes straight onto the menu.
Charter and catering are separate invoices. If a passenger needs a kosher or child's meal at Málaga, we build it as its own order and bill it as one.
Tail, pax and diets — a flight attendant takes it from there, day or night.
