LEST / SCQ · Santiago de Compostela · Spain

Private jet catering at Santiago-Rosalía de Castro Airport (LEST / SCQ), Santiago de Compostela

Catering to your aircraft in Santiago de Compostela.

Santiago-Rosalía de Castro sits at 1,213 ft in the Galician hills, where Atlantic fog and Holy Year pilgrim traffic decide the rhythm of the ramp. Whatever the galley on your type can hold, we cook and pack to that, then pass it up at the aircraft door.

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

Santiago de Compostela on the plate: local specialities for in-flight catering at SCQ

Galicia eats from the sea, and a private jet menu from SCQ shows it. Percebes, razor clams, a whole turbot and octopus cooked the pulpo á feira way are the local specialities people ask for first. For a private jet menu this means choosing what travels: the octopus is sliced, dressed with paprika and oil, and packed cold so it re-plates in seconds; the turbot is cooked and sauced apart so the flesh does not dry in the oven.

Cheese and bread carry the rest of the inflight menu. Tetilla, San Simón da Costa and a rustic empanada gallega slice cleanly by passenger. Private jet food from Galicia is simple by design: Padrón peppers blistered and boxed, Santiago almond tart for the end. Every dish in {Region} is chosen for how it behaves in a drawer, not on a plate in a restaurant.

Open the menu Download the menuPDF

Pulpo á feira and empanada gallega on a private jet menu, local specialities of Galicia

01Pulpo á feiraSliced, paprika and oil, packed chilled

02Empanada gallegaTuna or pork, cut by passenger, served cold

03Percebes and razor clamsCooked and chilled, lemon packed apart

04Tetilla and Arzúa-Ulloa cheeseBoard portions, bread in its own bag

05Tarta de SantiagoAlmond tart in a flat box, sugar cross on top

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 · Santiago de CompostelaSantiago-Rosalía de Castro Airport · LEST

The three founders, former VIP cabin crew, on a business jet airstair — private jet catering at Santiago-Rosalía de Castro Airport (LEST)

The apron at LEST is small, and in Holy Year it fills with arrivals bound for the Cathedral square. Private jet catering here starts from the Galician market: shellfish, cured meats, Tetilla cheese, packed for a galley with one oven. Inflight catering for these legs is planned around fog delays, so what we pack holds. In-flight catering, aviation catering and business aviation catering all follow the same rule: nothing that needs the galley to be bigger than it is. For executive jet catering we label by seat, and for diplomatic flight catering we keep the protocol office in the loop. Cabin crew meals are packed apart from guest trays.

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 cabin with a Galician cheese and seafood platter, business jet catering at Santiago de Compostela

Business aviationOur core

VIP flight and private jet catering at Santiago-Rosalía de Castro Airport (LEST)

Business jet catering at Santiago is usually shaped by the Camino calendar and the Atlantic weather. For corporate jet catering and VIP flight catering we agree the menu against the galley of your type, and for charter flight catering we build around the seat plan. Luxury inflight catering from a private jet chef follows a bespoke menu: Galician shellfish when the market allows, cheese and cured meats when it does not.

Government flight aircraft at LEST, VIP aviation catering handed over at the FBO in Santiago de Compostela

State & royalDiscretion, protocol

State visit and VIP aviation catering at Santiago-Rosalía de Castro Airport

Government flight catering at Santiago involves the protocol office before the kitchen. For head of state flight catering and VIP aviation catering, the menu is approved first, the team is named, and nothing is left unlabelled. State visit aircraft catering into LEST during Holy Year or Galician government events follows the same traceability.

Private jet platters and gourmet meals: jet catering in *Santiago de Compostela* (SCQ)Or write your own, we cook it

Cold private jet platters with Tetilla cheese and cured lacón, inflight menu from Santiago de Compostela

Cold galley

No oven · served in four minutes

Private jet platters of Galician cured lacón, Tetilla and Padrón peppersChilled

Octopus with potato and paprika, gourmet inflight meals for a cold lunchRe-plate cold

Empanada gallega slices as private jet snacksChilled

Tarta de SantiagoChilled

Hot caldo gallego and hake in green sauce, gourmet inflight meals from Galicia for SCQ

Hot service

One oven · re-plated in twelve minutes

Caldo gallego with white beans and greensOven

Turbot with potato and garlic oilSauce apart

Galician beef fillet with Padrón peppersOven

Hake in green sauceSauce apart

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

Halal, kosher and kids meals: inflight catering at Santiago-Rosalía de Castro Airport (SCQ)

Galician kitchens lean on shellfish, wheat and dairy, so a diet card at Santiago is read against the dish, not the label. Kosher, halal, vegan, gluten free, allergen free and kids meals are packed in separate boxes on a separate board, matched to the seat plan. Special meals avoid shared fryers and shared knives, and each box carries the seat number, not the name.

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

Flight crew meals on request at Santiago-Rosalía de Castro Airport

Crew meals at Santiago are ordered with the trip, on request, and invoiced like the rest of the order. Flight crew meals come boxed, hot or cold, marked CREW. For pilot meals we pack different meals for pilots when the operator asks for it, so the captain and first officer are never on the same dish after a fog hold at LEST. Cockpit meals have to be eaten one-handed: a filled empanada, a rice box, fruit. Crew catering for a Camino-season rotation stays light, and crew meal boxes go over with the guest food.

Meal passLEST

Cabin crew

Box

Marked crew

Galley

Oven 6 min

Order

On request

Marked crew

Meal passLEST

Pilots

Box

CPT ≠ F/O

Galley

Cold or hot

Order

On request

Two dishes

Santiago-Rosalía de Castro Airport terminal and apron, LEST, general aviation, Galicia

To the steps, on your slot.

Airside · plane-side · day or night

DeliveryEvery FBO

FBO catering and handling agent delivery at Santiago-Rosalía de Castro Airport

At Santiago the general aviation terminal is small, and everyone knows who is on shift. FBO catering is handed to the handling agent, who clears the way airside. Catering delivery to the FBO, ground handling catering and handling agent catering are coordinated by phone before the slot, so wet weather on the ramp changes the route, not the plan.

FBOHandling agentGround handlerGA terminal

High loaderLarge cabins, bizliners

High loader and aircraft provisioning: aviation catering at Santiago-Rosalía de Castro Airport

At LEST the aircraft type decides the loading: a light jet is loaded by hand from the cart, while larger cabins may need a high loader at the door. Galley catering is packed to fit the oven and drawers of the type you send us. Airside catering delivery follows the handling agent's access to the apron, and aircraft provisioning is staged by trolley so the cabin crew re-plates in the order of service.

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 airportLEST / SCQ

General aviation and airport catering at Santiago-Rosalía de Castro Airport (SCQ)

Santiago-Rosalía de Castro is the main airport of Galicia, at 1,213 ft in the hills inland from the Atlantic. Airport catering here serves a mixed ramp of scheduled traffic and general aviation, with pilgrims, officials and business travellers. FBO services and ground handling services are limited but efficient.

Business aviation

As a business aviation hub, Santiago has seasonal peaks around Holy Year and summer festivals. Inflight catering and in-flight catering for private jets are planned around the weather and the slot. Aviation catering, business aviation catering, executive jet catering, diplomatic flight catering for official visits and cabin crew meals all follow the same Galician pantry.

Customs & food import

Spain follows EU rules on food imports: meat, dairy and some fish from outside the EU can be restricted, and what is left on board may have to be declared or disposed of. Galician produce is local and travels freely inside the EU. We pack to the headcount so little remains.

ReviewsFrom the crews we cater for

5.0 / 5

★★★★★

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

Leave a review

★★★★★VIP AIRLINER

“What impressed me at Santiago-Rosalía de Castro Airport was how a request for a seafood starter and warm vegetable sides was handled despite a late menu amendment. The Galley Girls kept the canapés separate from the finishing elements, which gave us control over the final presentation. Keeping the desserts aside until service helped preserve the presentation while we dealt with the boarding tasks. My main takeaway from this business aviation catering order was the practical approach to portion planning.”

Antonio L. | Chief cabin officer

BBJ

★★★★★BUSINESS JET

“Keeping the galley organised at LEST meant planning yoghurt pots and fresh berries for 12 guests with a short ground stop in mind. The fruit plates came from The Galley Girls in sealed meal containers, with a packing list that matched the contents. This experience of jet catering gave us a useful reference for managing catering handover on another departure. Separating the side dishes from the first service items helped us avoid opening boxes we did not yet need.”

Lin G. | VIP flight attendant

Global 6000

★★★★★LIGHT JET

“With a tight boarding window to consider at SCQ, we needed a practical way to serve a light pasta dish with grilled vegetables to 2 passengers. This experience of VIP flight catering gave us a useful reference for managing final order confirmation on another departure. We described our serving sequence to The Galley Girls and asked for the sauces to be packed accordingly. The main courses were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes.”

Fatima P. | VIP flight attendant

Phenom 300

Ordering for LEST, in shortAsked by crews

How much does private jet catering cost at Santiago-Rosalía de Castro?+

A long leg from LEST with two services means two sets of plates, so the bill grows with courses, not just with seats. Galician shellfish costs more than local cheese and bread. Send us the headcount and the menu you like and we quote it line by line.

What is the lead time for catering at LEST?+

Night departures at Santiago mean the handover happens in the dark, so we agree access with the handling agent first. We handle last-minute orders, though shellfish and fresh turbot are best requested early.

Are there customs rules for inflight catering into Santiago?+

On customs, the aircraft type decides the work. A light jet's galley takes limited fresh food, so we keep the Galician menu simple; a large-cabin aircraft takes a fuller load. EU rules on meat and dairy apply to what arrives, not to what is cooked locally.

Can you bring food to the aircraft at Santiago yourself?+

You may carry food on board, and customs rules apply to what crosses the border. The slot at SCQ is the real question: a short turnaround leaves no time for prep, so a pre-packed order is easier.

Is catering part of a charter into Santiago de Compostela?+

Catering sits on its own invoice, whatever the charter terms say. A government flight into LEST adds an approval step: the menu goes to the protocol office first, and we cook once it is cleared.