Catering to your aircraft in San Javier.
San Javier in August means a hot apron and a galley that needs cold dishes that hold. We pack Murcian produce for exactly that, ready at the 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.
Murcia is the market garden of Spain, and a San Javier private jet menu draws on it directly: lettuce and artichoke from the Segura plain, tomatoes, peppers and the lemons and oranges that grow across the region. The inflight menu for LELC leans on that produce, with Mar Menor seafood and caldero rice, the fisherman's rice of the lagoon coast, as the dish people ask for by name.
For private jet food in the Murcia region we work with what is local and what travels: zarangollo, the courgette and onion scramble, served warm; Murcian pastel de carne as a cold slice; salazones such as tuna roe and cured fish on a board; and fruit from the huerta. These local specialities are packed as private jet platters, gourmet inflight meals and private jet snacks, each marked for the galley that has to finish it.
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.
San Javier sits on a flat strip of coast between the Mar Menor and the Mediterranean, and the aircraft that use LELC tend to land with a short brief and a clear idea of what the cabin wants. Private jet catering here is built around that brief: Murcian produce, seafood from the lagoon coast, and meals packed for the galley you actually have. We handle inflight catering and aviation catering for business aviation catering orders, executive jet catering and diplomatic flight catering alike, with cabin crew meals ordered alongside.
A business jet into San Javier usually arrives for a golf or lagoon weekend with a short brief. Business jet catering, corporate jet catering and charter flight catering follow it: a private jet chef writes a bespoke menu around Murcian produce, VIP flight catering for the cabin and luxury inflight catering that finishes in your galley.
For state visit aircraft catering at San Javier, the protocol office signs off the menu before a single dish is cooked. Government flight catering and head of state flight catering are traced, discreet and cooked by a named team; VIP aviation catering arrives sealed, marked by seat number.
San Javier's kitchen leans on seafood, eggs, cured meats and wheat, so allergens hide in the obvious places: shellfish in the caldero stock, egg in the alioli, gluten in the pastel de carne. Kosher, halal, vegan, gluten free and allergen free special meals, plus kids meals, are cooked and packed on a separate board and marked by seat number, so the galley opens the right tray.
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 for a San Javier rotation are added on request, then invoiced alongside the rest of the order. Flight crew meals and pilot meals travel as crew meal boxes, with cockpit meals eaten one-handed on the ground. Crew catering and different meals for pilots follow operator policy, so captain and first officer never share a dish.
At LELC the order goes to the FBO or the handling agent, not the aircraft door. FBO catering and catering delivery to the FBO run through the general aviation terminal, with ground handling catering and handling agent catering coordinated for your slot.
Loading at LELC depends on the cabin you fly. A light or midsize jet takes its galley catering through the door by hand, while a larger airframe may call for a high loader to manage airside catering delivery and aircraft provisioning. Tell us the type and we plan around the door height, the galley and where the aircraft parks at San Javier.
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.
LELC is a small coastal airfield in Murcia region, used for private and business traffic. General aviation handling at San Javier keeps the apron uncomplicated: FBO services and ground handling services share the same short walk to the stand, which suits airport catering orders that go straight to the aircraft.
San Javier is a quiet business aviation hub for the Murcia coast, busiest in summer. Inflight catering and in-flight catering follow the season, and ground handling services plan the apron around it; aviation catering and business aviation catering suit golf and lagoon weekends, while executive jet catering, diplomatic flight catering and cabin crew meals run on request, with crew meals ordered alongside.
Customs at San Javier follow Spanish and EU rules on meat, dairy and fresh produce. Ground handling services will ask about anything crossing the border, so we plan the order around those rules and say early if a dish is better bought locally than carried in.
Average rating from the cabin crew and pilots we cater for.
“I wanted a mezze selection with flatbreads for 5 guests at LELC, packed sensibly for a cabin team dealing with a small galley worktop. The Galley Girls talked through the quantities of main courses with us before confirmation, rather than leaving us to guess the portions. I would discuss VIP flight catering with them again, especially when storage requirements needs careful coordination. The quantities of starters matched our service plan, leaving us comfortable with the order before the final briefing.”
“We kept the passenger brief simple at San Javier Airport: avocado toast components and breakfast fruit for 2 guests, organised with a revised passenger count in mind. With charter flight catering, careful attention to galley preparation matters as much to our crew as the menu itself. The Galley Girls confirmed the handover contact and identified the sandwiches, making the catering delivery easier for our team to track. We could account for the desserts before passing the boxes to the cabin team, without a lengthy unpacking exercise.”
“Our priority at San Javier Airport was a mezze selection with flatbreads for 5 passengers, with a family lunch request shaping the service plan. With private jet food, careful attention to final order confirmation matters as much to our crew as the menu itself. The Galley Girls labelled the crew provisions in line with our brief, so the cabin team could identify the relevant portions quickly. We could distinguish the breakfast portions at a glance instead of lifting lids just to establish what belonged to each service.”
Cost comes down to what is cooked: shellfish and grilled sea bream sit higher, vegetable dishes and cold boards lower. For a delegation we quote the menu list line by line and the total is confirmed before the aircraft arrives.
A repositioning flight often decides late. At LELC that is fine: last-minute orders are handled, and a crew-only order needs far less planning than a full cabin.
For the return leg, customs matters at the destination more than here. Food leaving Spain is rarely the issue; what lands abroad may be. Tell us where you go back to and we pack without restricted meat, dairy or fresh produce if needed.
Customs in Spain will not welcome an aircraft full of imported cured meats or fresh fruit. A flight into San Javier is better served by Murcian produce ordered and delivered to the FBO.
No: a private jet charter contract doesn't carry catering. A long wait at San Javier changes nothing in that; it only means crew meals may be worth adding to the order.
Tail, pax and diets — a flight attendant takes it from there, day or night.
