LESO / EAS · San Sebastián · Basque Country

Private jet catering at San Sebastián Airport (LESO / EAS), Hondarribia

Catering to your aircraft in Hondarribia.

A short strip, a small apron, a sea fog that comes and goes: LESO is a place where food has to hold. Our former flight attendants pack it for the drawer and the oven, and deliver to your handling agent.

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

What Hondarribia brings to your in-flight catering (EAS)

The Basque Country eats seriously, and a private jet menu for San Sebastián Airport can draw on it without ever leaving the galley's limits. Pintxos are the local idiom, but the bar-top version does not survive a drawer, so we rebuild them as private jet platters: anchovy and guindilla on toasted bread kept apart until service, Idiazabal slices, Ibérico ham cut thin. The inflight menu runs to gourmet inflight meals such as hake in green sauce, bacalao al pil-pil and txuleta, each marked for oven, sauce apart or re-plate cold. Private jet snacks mean Gernika peppers, marcona almonds and Basque cheesecake in portions. Local specialities in Hondarribia include the fishing-village seafood of the harbour. This is private jet food that makes sense at altitude and on a Basque Country schedule.

Hondarribia is a fishing town with a walled upper quarter, and the private jet food we pack for LESO follows what the Basque Country boats and farms really produce. A private jet menu starts with the sea: grilled or poached hake, kokotxas, cod, anchovies in vinegar. The inflight menu then moves inland to Idiazabal, Piquillo peppers and Txuleta. Local specialities arrive as private jet platters, gourmet inflight meals sealed for the galley oven, and private jet snacks for a short hop: Basque cheesecake slices, almonds and cured meats. Everything is labelled by how it finishes, never by minutes.

Open the menu Download the menuPDF

Basque pintxos and local specialities for a private jet menu, Hondarribia, Basque Country

01Hake in green sauceSauce apart, finishes in the galley oven

02Bacalao al pil-pilCooked in advance; re-plate warm

03Txuleta, Basque dry-aged rib steakSliced per passenger, served pink or well done

04Idiazabal with quinceServed cold on a board

05Anchovies and guindilla pintxosChilled, assembled at the seat

06Basque cheesecakePortioned per guest, served chilled

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 · HondarribiaSan Sebastián Airport · LESO

The three founders, former VIP cabin crew, on a business jet airstair — private jet catering at San Sebastián Airport (LESO)

Fog rolls off the Bay of Biscay and decides departures at Hondarribia more than any timetable does, so private jet catering for LESO is planned around holds and late slots. Inflight catering here travels well when it is built from salt cod, anchovies and sheep cheese. In-flight catering for a delayed rotation stays cold and re-plates easily. Aviation catering, business aviation catering and executive jet catering go through your handling agent and the FBO. Diplomatic flight catering and cabin crew meals can sit on the same order.

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 on the apron at San Sebastián Airport (EAS) awaiting private jet catering

Business aviationOur core

Private jet catering for business flights from Hondarribia (LESO)

At San Sebastián, business jet catering is usually for a light jet carrying four to eight guests to or from the Basque Country. Corporate jet catering here often means a lunch built from local cheese and cured meat. VIP flight catering and charter flight catering follow the same brief: the galley, the seat plan, the destination. Luxury inflight catering is a txuleta cooked in advance and re-plated by you. Our private jet chef writes a bespoke menu around what your galley can finish.

Discreet government flight catering tray prepared for a state visit at LESO, Basque Country

State & royalDiscretion, protocol

Government flight and VIP aviation catering at San Sebastián Airport

Government flight catering at San Sebastián Airport is rare but real: regional authorities, visiting delegations, the occasional ministerial hop. Head of state flight catering and state visit aircraft catering are cleared by protocol before anything is cooked, with a named team and no names on the packaging. VIP aviation catering here keeps the same discretion as everywhere.

Menu highlights for jet catering in *Hondarribia* (LESO)Or write your own, we cook it

Chilled private jet platters of Idiazabal and Ibérico ham for flights from EAS

Cold galley

No oven · served in four minutes

Private jet platters of Ibérico ham, Idiazabal and quinceChilled

Anchovy and guindilla pintxosRe-plate cold

Gourmet inflight meals: marinated hake salad with piquillo peppersChilled

Private jet snacks: marcona almonds, Gernika peppers, Basque cheesecakeChilled

Hot hake in green sauce, a gourmet inflight meal packed at San Sebastián Airport

Hot service

One oven · re-plated in twelve minutes

Hake in green sauceSauce apart

Bacalao al pil-pilOven

Txuleta with roast potatoesOven

Gourmet inflight meals: Basque piperade with eggOven

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

Dietary requirements and aviation catering at San Sebastián Airport (LESO)

Hondarribia kitchens lean on shellfish, fish, nuts and dairy, so allergen free work here is a matter of where hake stock, almonds and sheep cheese end up. Kosher, halal, vegan and gluten free meals are packed as sealed units with a separate board and box. Special meals and kids meals are marked by seat number and restriction, and the allergen free line is cleared before cooking begins.

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 Hondarribia (EAS)

Waiting out the Biscay fog at EAS, your crew still needs to eat. Crew meals are a line on the order, on request and invoiced with the rest. Flight crew meals and pilot meals travel in their own boxes, cockpit meals are packed to eat one-handed, and crew catering is built around what keeps. Crew meal boxes can hold different meals for pilots, so the captain and the first officer never share a dish.

Meal passLESO

Cabin crew

Box

Marked crew

Galley

Oven 6 min

Order

On request

Marked crew

Meal passLESO

Pilots

Box

CPT ≠ F/O

Galley

Cold or hot

Order

On request

Two dishes

San Sebastián Airport (LESO) runway beside the Bidasoa estuary, Hondarribia

To the steps, on your slot.

Airside · plane-side · day or night

DeliveryEvery FBO

Airport catering delivered to the FBO at San Sebastián Airport (LESO)

FBO catering at San Sebastián is a handover at the general aviation terminal, with the handling agent opening the door to the apron. Catering delivery to the FBO is arranged on your slot. Ground handling catering and handling agent catering are the same conversation: tail, slot, and who signs for the boxes.

FBOHandling agentGround handlerGA terminal

High loaderLarge cabins, bizliners

Aircraft provisioning for large cabins: airport catering at San Sebastián Airport

San Sebastián Airport receives light jets and turboprops far more than widebodies, so galley catering here is sized to a small cabin: one drawer, one oven, one fridge. Airside catering delivery is handled with your handling agent at the apron. For aircraft provisioning on a larger type, tell us the door height and whether a high loader will be on the ramp, and we plan the load accordingly.

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 airportLESO / EAS

About San Sebastián Airport: business aviation and airport catering

Airport catering at San Sebastián works around a compact terminal and a short runway. General aviation traffic here is steady in summer and quiet in winter, FBO services are concentrated in one place, and ground handling services cover the usual list. Hondarribia sits on the French border, so crews often meet customs on both sides.

Business aviation

San Sebastián is a small business aviation hub. Executive jet catering here is for guests arriving for the film festival or a gastronomic weekend; inflight catering, in-flight catering and aviation catering all sit on the same order. Business aviation catering and diplomatic flight catering follow the same discreet process, and cabin crew meals ride along.

Customs & food import

Hondarribia sits on the French border, and for food on board LESO follows the common EU framework that Spain shares with its neighbours. Inside the Schengen area, nothing special is needed for food on board. Onward to a non-EU country, meat and dairy are restricted at departure. Your handling agent files the customs declaration, and we label by seat number to keep it simple.

ReviewsFrom the crews we cater for

5.0 / 5

★★★★★

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

Leave a review

★★★★★LARGE CABIN

“Getting poached fish with steamed rice ready for 5 guests at EAS required an order that accounted for a family lunch request. Our brief for aviation catering was met with a sensible plan for crew briefing. The Galley Girls confirmed the handover contact and identified the crew provisions, making the catering delivery easier for our team to track. We could account for the main courses before passing the boxes to the cabin team, without a lengthy unpacking exercise.”

Rohan Y. | Chief flight attendant

Global 7500

★★★★★CREW MEALS

“I wanted a light pasta dish with grilled vegetables for 12 guests at San Sebastián Airport, packed sensibly for a cabin team dealing with several individual meal preferences. Our request to The Galley Girls focused on the crew provisions, with enough detail to distinguish passenger portions from additional provisions. There was enough information about the breakfast portions to brief the crew without making assumptions about what had been ordered. With aviation catering services, careful attention to written menu details matters as much to our crew as the menu itself.”

Gabrielle A. | Chief flight attendant

Falcon 2000

★★★★★ROYAL FLIGHT

“My order at LESO covered a light pasta dish with grilled vegetables for 5 guests, with a practical service plan needed because of two separate meal services. The salads supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. We could distinguish the sandwiches at a glance instead of lifting lids just to establish what belonged to each service. I want an aviation catering company to understand final order confirmation, and this order gave us a useful starting point.”

Haruka Y. | Royal family manager

Global 7500

The San Sebastián questionsAsked by crews

How much does private jet catering cost for a flight leaving from Hondarribia?+

Anyone asking what private jet catering costs in Hondarribia should start with the route. An onward leg to a non-EU airport brings customs restrictions on meat and dairy; a flight inside Schengen does not. Then the menu sets the figure: sea bream over hake, a cheese board over almonds. We quote from a short brief, with no flat rate.

What is the lead time for private jet catering at EAS when crews are waiting on the ground?+

For crews on ground standby at San Sebastián, the question is less about lead time and more about what survives a long wait. We take late orders, and we pack cold or oven-finish dishes depending on how long the aircraft is expected to sit. Call or email day or night.

How do customs work for inflight catering at San Sebastián Airport when the passenger count changes?+

Spain applies EU food rules at LESO, so what customs sees is the route, not the headcount. If your party grows, we add portions and relabel by seat number; if it shrinks, the crew takes the surplus under operator policy. Flag it to your agent either way.

Can you bring food of your own onto a flight from LESO?+

Bringing food is possible, but at a small Basque terminal the handling agent and the FBO control the door. For an international leg the customs rules apply. We offer a match: a cold board or oven dish packed to the same standard.

Is catering part of a charter flying into Hondarribia during fog season?+

Not in the charter contract: the food is its own order and its own invoice. Hondarribia's morning mist decides departure windows more than the schedule does, so we build the menu to survive a longer wait: cold fish, cured meats, an oven dish that finishes late.