Palma de Mallorca · LEPA / PMI · Islas Baleares

Private jet catering at Palma de Mallorca Airport (LEPA / PMI), Palma de Mallorca

Catering to your aircraft in Palma de Mallorca.

Palma runs on summer pressure: August Saturdays stack Challengers, Globals and Gulfstreams onto a general aviation apron that fills fast. We cook, pack and label for the galley you actually have, and hand over at your FBO on your slot.

Menu & order Download the menu

10 hours

ideal notice, last-minute handled

Plane-side

handover at the steps

Flight deck

crew and pilot dishes, on request

24/7

a flight attendant on the line

Three of us. All ex VIP cabin crew.

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.

Camille

Menu & galley logistics

Fourteen years on VIP and head-of-state cabins. Can plate for twelve in a G650 galley and still land it hot.

Inès

Dietary & labelling

The one who reads every diet card twice. If it says no cross-contact, it means no cross-contact.

Sofia

The 24/7 line

Answers at 5 a.m. when the leg moved overnight. Same-day swaps are her love language.

The local tableCooked so it travels

Private jet catering with local specialities from Palma de Mallorca

Building a private jet menu for Palma starts with the galley, because Mallorca's best products are not all equally kind to a drawer. Ensaimada, the coiled pastry dusted with icing sugar, crushes under any weight and rides in a rigid box on top. Sobrasada, the soft paprika sausage, is spread rather than sliced, so it travels in a pot with warm bread packed apart and needs no oven.

The inflight menu leans on what the island does well at room temperature or chilled. Sóller oranges and island lemons turn into fresh juice at the last moment or a cold dessert that holds a long leg. Tumbet, the layered aubergine, potato and pepper dish, is the dependable hot option: it reheats evenly in a small oven and forgives a delayed slot. Arròs brut and fideuà are richer, and suit a cabin with a proper oven and a crew who can re-plate. For private jet food built from local specialities in Islas Baleares, each dish carries its seat and its oven or chilled label, and shellfish stays apart from anything a restricted guest will touch.

Marcona almonds and Mahón-style cheese squares make private jet snacks that need no preparation at all. Mallorcan wines and cava are ordered with the food and handed over chilled, with the glassware settled before the slot, not at the steps.

Open the menu Download the menuPDF

Ensaimada, sobrasada and Sóller oranges as local specialities for a private jet menu in Islas Baleares

01Ensaimada mallorquinaPrivate jet menu staple for breakfast: rigid box, top of the drawer, never under a tray.

02Sobrasada with warm breadSpread from a pot, bread packed apart, no oven needed.

03Sóller orange and lemonSqueezed at the last moment or served as a cold dessert.

04TumbetLayered vegetables that reheat evenly in a small oven.

05Arròs brutRich rice, for galleys with a proper oven and a re-plating crew.

06Mahón-style cheese and almondsCold, portioned, ready for the first service.

How it works

Three steps, one message

You message us

Tail, pax, diets, timing. One message — no portal, no quote form. Answered at any hour, by a flight attendant.

We cook & pack for a galley

Leak-proof boxes, marked by guest and restriction, with reheating times written on the lid.

You re-plate and serve

Two minutes out of the drawer. Whatever you ordered for the crew comes in the same delivery, and one clean invoice follows.

At a glance · Palma de MallorcaPalma de Mallorca Airport · LEPA

The three founders, former VIP cabin crew, on a business jet airstair — private jet catering at Palma de Mallorca Airport (LEPA)

Son Sant Joan has a long summer peak and a very quiet winter, and the weekend departure wave sets the pace on the apron. Private jet catering at Palma de Mallorca (LEPA / PMI) is built around that rhythm: orders closed before the Saturday rush, trays marked by seat, and a plan for the aircraft that sits two days parked before leaving full. Business aviation catering here is a question of timing more than volume, and executive jet catering for a Friday-to-Sunday group follows the same logic. For a delegation, diplomatic flight catering is cleared with the protocol office before anything is cooked.

Restaurant cuisine, cooked on the ground
Fresh and local produce
Labelled by seat, diet and reheat
Aviation-ready packaging
High loader for large cabins
HACCP certified kitchens

Who we fly forTwo cabins, one standard

Business jet catering trays loaded into a galley at Palma de Mallorca PMI for a charter flight

Business aviationOur core

Business jet & VIP jet catering at Palma de Mallorca Airport

A typical Palma brief is a family or a corporate group arriving on Friday and leaving on Sunday evening, often on a mid-size jet with a modest galley. Business jet catering for that return leg usually means cold plates that survive a delayed slot, one hot dish per cabin, and a lunch that can wait in the drawer. Corporate jet catering here is lighter than you expect and more precise: allergen cards, a children's tray, a bespoke menu written around the island's produce. VIP flight catering and luxury inflight catering follow the same discipline, with a private jet chef cooking for the aircraft's oven count, not for a showroom. Charter flight catering for owners-away repositioning legs is smaller still, and we size it to the seats actually flying.

Discreet government flight catering handover at Palma de Mallorca Airport for a VIP aviation arrival

State & royalDiscretion, protocol

Head of state and government inflight catering at Palma de Mallorca Airport (PMI)

Palma sees royal and official movements in summer, and the apron around them is crowded and watched. Government flight catering and head of state flight catering follow a protocol-first process: the menu is cleared with the office before anything is cooked, the team is named, and packing is traceable from kitchen to door. VIP aviation catering for a delegation is quiet and unlabelled, with nothing that identifies a passenger. For state visit aircraft catering, we agree the handover point and the access route with your handling agent in advance, so the delivery crosses the ramp once and without improvisation.

Private jet menu at Palma de Mallorca Airport: inflight catering highlights (PMI)Or write your own, we cook it

Cold Mallorcan private jet platters with cheese and almonds for an inflight menu at Palma de Mallorca

Cold galley

No oven · served in four minutes

Mallorcan cheese and cured meat platterPrivate jet platters, cold, portioned per seat

Sóller orange and almond saladCold, dressing in a separate pot

Mini ensaimadas with local honeyRigid box, room temperature

Gazpacho shots with prawnGourmet inflight meals, sealed cups, seat marked

Hot tumbet and fideuà gourmet inflight meals packed for the galley at LEPA Palma de Mallorca

Hot service

One oven · re-plated in twelve minutes

Tumbet with roast lambGourmet inflight meals, reheat time on the lid

Fideuà with aioliReheat, aioli packed apart

Arròs de verdurasVegan, reheat in tray

Sea bass with escalivadaSealed, fish kept separate

Make a request Download the menuPDF

A dish sealed and labelled for one guest's diet

PrincipalSealed

Nut-free · gluten-freeChecked by two people

Special meals

Allergen free special meals and aviation catering at Palma de Mallorca Airport (LEPA)

On the island, restricted diets work with the market rather than against it. Vegan menus lean on tumbet, escalivada, grilled vegetables and almonds, and we check the stock and the oil before anything is sealed. Kosher and halal meals are ordered ahead and kept sealed in their original containers, special meals are labelled by seat with the card attached, and allergen free preparation is done on separate boards, since almonds, shellfish and eggs are common in Balearic cooking. Gluten free bread and kids meals are packed as their own box, so a tray never gets opened by mistake. Tell us the restriction and the seat, and the kitchen builds the whole dish around it.

Allergens

A sheet per guest. Separate boards, separate boxes.

ii.

Halal & kosher

Sealed, certificate in the same box.

iii.

Children

Their own menu, nothing to cut at altitude.

iv.

Plant-based & wellness

Vegan, low-carb, light — composed, never compromised.

Crew & pilot mealsOn request

Crew meals on request for flights from Palma de Mallorca (PMI)

Summer turnarounds at Palma can run long, with crews waiting out a slot or a weekend reposition. Crew meals are available on request, ordered with the flight and invoiced like the rest of the order. Flight crew meals travel in crew meal boxes marked CREW so they never mix with guest trays. Cockpit meals are the cold salad or wrap you can eat one-handed, and different meals for pilots are packed when the operator's policy asks for it. Pilot meals and cabin crew meals suit the jumpseat: a wrap or a salad you can eat standing, with no plate to wash. For crew catering on a layover, tell us how long the aircraft stays and we shape the boxes to match, hot or cold.

Meal passLEPA

Cabin crew

Box

Marked crew

Galley

Oven 6 min

Order

On request

Marked crew

Meal passLEPA

Pilots

Box

CPT ≠ F/O

Galley

Cold or hot

Order

On request

Two dishes

Palma de Mallorca Airport PMI apron and general aviation terminal used for airport catering and FBO services

To the steps, on your slot.

Airside · plane-side · day or night

DeliveryEvery FBO

Ground handling and FBO catering at Palma de Mallorca Airport

Delivery on Palma's general aviation apron goes through the FBO or your handling agent, who control access to the stand. FBO catering here means we bring the order to the terminal or the airside point agreed in advance, and the handler escorts it to the aircraft. Catering delivery to the FBO works best when the loading order is settled first: drinks and ice, then cold trays, then hot, then crew boxes, so the first thing you need is the first thing you reach. The general aviation terminal is busy on summer weekends, so we agree the slot with the handling agent beforehand. Ground handling catering is simple when the tail number, the stand and the contact are confirmed at the time of the order, and handling agent catering follows the same checklist at every stand.

FBOHandling agentGround handlerGA terminal

High loaderLarge cabins, bizliners

Galley-door delivery and aviation catering at Palma de Mallorca Airport (PMI)

The aircraft decides how the order reaches the galley. Most business jets at Palma load through the main door by hand, with the order split into manageable carts. A larger cabin may need a high loader for airside catering delivery, and we flag that to your handling agent when you give us the type. Galley catering depends on the oven count, the chiller space and the drawer depth, so we ask before we pack. Aircraft provisioning for a long-range return leg means more, and heavier, so we agree the loading order and the door before the vehicle moves.

Mention it when you order

HACCP kitchen

Certified, inspected, with cold-chain records filed against your trip.

All FBOs served

Whichever terminal you park at, handover is at the aircraft, on your slot.

Diets read twice

Allergen sheet per guest, halal and kosher on request, sealed and labelled.

One clean invoice

Itemised and trip-report ready, sent after the leg.

About the airportLEPA / PMI

About Palma de Mallorca Airport: business aviation and airport catering

Palma de Mallorca Airport (LEPA / PMI) serves the island with a large general aviation terminal and several FBO services on the field. Airport catering is shaped by the volume of private traffic and by the speed of summer turnarounds. Ground handling services are well organised, but apron space is the constraint, so the handling agent is your first contact for any delivery.

Business aviation

Palma is a business aviation hub with a hard seasonal curve: spring and early summer build, July and August peak, and the weekend wave strains every slot. Regattas and the boat show pull extra business jets onto the apron and parking limits can shorten stays. Plan the order around the departure, not the arrival.

Customs & food import

Spain is in the EU and the Schengen area, so an intra-Schengen flight faces no customs check on food loaded in Palma. Flights to non-EU destinations follow the rules of the arrival country, and animal products in particular may be restricted. If you carry your own food, tell us beforehand and we will advise on the leg ahead.

ReviewsFrom the crews we cater for

5.0 / 5

★★★★★

Average rating from the cabin crew and pilots we cater for.

Leave a review

★★★★★BUSINESS JET

“Keeping the galley organised at Palma de Mallorca Airport meant planning vegetable tartlets and a dessert selection for 11 guests with a late menu amendment in mind. We discussed the dimensions before confirming; The Galley Girls grouped the desserts into clearly marked packs that were easy to handle. We placed the sandwiches in their planned storage area without first having to reorganise all the catering boxes. This experience of private jet meals gave us a useful reference for managing crew briefing on another departure.”

James D. | FBO operator

Falcon 7X

★★★★★CHARTER

“Our priority at LEPA was fresh fruit and breakfast pastries for 5 passengers, with limited fridge space shaping the service plan. The breakfast portions supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. Keeping the fruit plates identifiable helped the colleague taking over service understand the order without another long explanation. For our team, the strongest part of their private jet menu was how they handled catering handover.”

Camille C. | Charter operator

Citation Latitude

★★★★★ROYAL FLIGHT

“Getting vegetarian wraps and colourful salads ready for 5 guests at PMI required an order that accounted for different crew meal preferences. Our handling contact received the order details from The Galley Girls, including how the breakfast portions had been grouped. I want a private jet chef to understand catering handover, and this order gave us a useful starting point. We could account for the desserts before passing the boxes to the cabin team, without a lengthy unpacking exercise.”

Alessandro X. | Royal family manager

BBJ

Before you order at LEPAAsked by crews

How much does private jet catering cost at Palma in August versus the shoulder season?+

Summer is the expensive window: when every operator wants the same Saturday slot, sourcing fresh fish, island produce and last-minute kitchen time costs more. A cold Mallorcan platter in April costs less than a full hot service for eight in the first week of August. We quote per menu once we know the headcount, the galley and the date.

What is the lead time for ordering catering with Sóller oranges or sobrasada?+

Sobrasada and ensaimada order easily at Palma, and last-minute orders are handled. Sobrasada and ensaimada are easy to source, but fresh Sóller oranges depend on the day's supply, so naming the product early lets us hold it for your slot.

What are the customs rules for a kosher or halal meal flown out of Palma?+

Within Schengen there is no check on food loaded at Palma. For a non-EU arrival, sealed kosher and halal meals in their original packaging travel more easily than opened trays, and meat or dairy may be refused on arrival. Tell us the destination and the special meals request, and we pack to the stricter rule.

Can you bring food of your own on a long leg with two services?+

You can, but on a long leg with two services the galley gets crowded, and outside food has no labels or reheat times. We suggest ordering the second service from us and keeping your own items for the first, packed so they do not touch the guest trays.

Is catering part of a charter into Palma?+

No. Catering is not part of the charter: it is ordered and invoiced separately, even for a night departure or an early morning slot. Send the tail and the slot and we plan the delivery around the handling agent's hours.