Catering to your aircraft in Reus.
LERS is quiet outside the summer rush, and that suits a clean handover. Tell us the type, the slot and the seats at Reus; we cook, pack and label, and your handling agent receives the order.
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.
Reus lies in Catalonia, a few steps from the Costa Daurada, and the private jet menu here follows the Tarragona table. Hazelnuts from the Reus area go into romesco, the red-pepper and almond sauce that travels well in its own pot. Calçots, the charred spring onions, appear in winter and early spring and need a bib and a paper cone, so we pack them for hand service. For private jet platters we build Catalan charcuterie boards: fuet, botifarra, jamón, pa amb tomàquet bread kept apart until the last minute. Gourmet inflight meals can include suquet de peix, the fisherman's stew, packed to finish in your oven. Private jet snacks lean on torró, hazelnut biscuits and olives. These local specialities make an inflight menu that reads as Catalonia, not as a generic airport order. Private jet food from the Reus area also means Priorat and Penedès wines on request, handled with the same care as the rest of the order.
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.
Reus sits on the Tarragona coast at 233 ft, and its general aviation traffic swings with the summer beach season and the Costa Daurada resorts. Private jet catering here leans on Catalan produce: hazelnuts, Priorat wines, romesco, fresh Mediterranean fish. We pack inflight catering and aviation catering for the galley you actually have, with cabin crew meals boxed and marked by seat. Business aviation catering and executive jet catering orders at LERS are cooked and handed over at your FBO. Diplomatic flight catering runs through a protocol brief first.
Reus (REU) sees corporate and charter traffic bound for the Costa Daurada. Business jet catering, corporate jet catering and VIP flight catering are written per aircraft by a private jet chef. Charter flight catering and luxury inflight catering follow a bespoke menu: a hazelnut romesco board, a prawn rice, a cold dessert, each marked for its seat.
Government flight catering at Reus follows protocol first, kitchen second. Head of state flight catering and VIP aviation catering are cleared with the protocol office, labelled by seat and traced from cooking to handover. State visit aircraft catering at LERS is quiet, named and discreet.
Catalan cooking hides allergens in predictable places: almonds and hazelnuts thicken romesco, shellfish stock sits under many rice dishes, and cured meats carry pork. For kosher, halal, vegan, gluten free, allergen free and kids meals at Reus, we cook the dish in its own station, seal it, and mark it by seat so special meals reach the right passenger.
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.
On request, and billed as its own line, crew meals at Reus follow the same order as the passenger menu. Flight crew meals and pilot meals are packed to be eaten one-handed in the cockpit: cockpit meals in sealed boxes, crew meal boxes labelled CREW, and different meals for pilots when your operator asks for it. Crew catering at LERS is built for a short turnaround on the apron, and cabin crew meals can sit in a separate box so nobody opens a passenger tray.
Reus catering lands at the FBO or with your handling agent, who walks it to the aircraft. FBO catering and catering delivery to the FBO are coordinated with ground handling catering staff. Tell us your slot and we deliver to the general aviation terminal; handling agent catering is handed over at the aircraft.
Jets at Reus are mostly light and midsize, with a galley small enough that galley catering is packed by the drawer and the oven you have. For a larger type, airside catering delivery is coordinated with your handling agent for the door height and loader, and aircraft provisioning is confirmed against the type before cooking begins.
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.
Reus is a Catalan regional airport that supports general aviation alongside its scheduled traffic. Airport catering at LERS is straightforward: one terminal approach, a compact apron, and handling agents who know jets. FBO services and ground handling services cover the usual requests.
Reus works as a business aviation hub for the Costa Daurada, with traffic peaking in summer. Inflight catering and in-flight catering here lean on Catalan produce. Aviation catering and business aviation catering for executive jet catering clients are briefed by seat plan. Diplomatic flight catering is cleared before cooking, and cabin crew meals are packed apart.
Spain is an EU member, so intra-EU flights from Reus move food without much friction. Departing for a non-EU destination, meat and dairy rules at arrival may apply, and we keep a packing list with each box. Pork products are the usual question.
Average rating from the cabin crew and pilots we cater for.
“We kept the passenger brief simple at LERS: a selection of petits fours and sandwiches for 8 guests, organised with a tight boarding window in mind. Our brief for airline catering was met with a sensible plan for catering handover. The Galley Girls talked through the quantities of salads with us before confirmation, rather than leaving us to guess the portions. We also checked the canapés before approval, which helped avoid a second round of questions later in the preparation.”
“An order of grilled salmon with a lemon dressing for 5 people at REU had to be organised around several individual meal preferences. The Galley Girls prepared the canapés for assembly in the galley, with the accompanying elements easy to locate. Keeping the sauces aside until service helped preserve the presentation while we dealt with the boarding tasks. With crew meals, careful attention to final order confirmation matters as much to our crew as the menu itself.”
“The cabin briefing at Reus Airport included 3 passenger meals, a request for grilled salmon with a lemon dressing, and instructions addressing a revised passenger count. After a final adjustment to the snack boxes, The Galley Girls gave us one revised order summary to work from. There was no need to reconstruct the desserts quantities from several messages during the final departure checks. Our brief for FBO catering was met with a sensible plan for meal organisation.”
Think of the menu as a shopping list: Tarragona hazelnuts, Ebro rice, fresh fish. Each item carries its own cost, so the answer to how much does private jet catering cost at Reus is whatever the list adds up to.
A nut allergy matters in Catalan cooking, since romesco is nut-based. Lead time for that dish simply means we cook it separately; we take late additions and last-minute orders without drama.
Pork products like botifarra can be restricted on arrival in some countries. For a long leg out of Reus with two services, we flag this when we build the menu and substitute where needed.
Some captains accept personal food, some do not. For night departures or early mornings at Reus, we cook, pack and label for the galley, so nobody has to improvise.
Charter and catering are two bills. A small galley changes how we pack, not how it is billed; the private jet charter quote stays as it is.
Tail, pax and diets — a flight attendant takes it from there, day or night.
