Catering to your aircraft in Seville.
Seville's summer apron sits well above 40 degrees, so a tray that leaves our kitchen cold has to arrive cold at the stairs. We cook, label and hand over for the galley you actually have, with crew meals on request.
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.
Seville sits in Andalucía, and the private jet menu here leans on what the region grows: Seville oranges, olive oil from Jaén and Sevilla, jamón ibérico, and the tomatoes that become salmorejo. We treat the inflight menu as a set of items that survive a galley, not a restaurant card.
Salmorejo travels well chilled in a sealed pot and gets poured over a plate in the cabin, with the egg and jamón garnish packed apart. Private jet food from Andalucía also means a proper tortilla de patatas, cut by passenger, and pickled aubergine that keeps its bite in the drawer.
Jamón ibérico is sliced to order and interleaved so it separates cleanly on the plate; the local specialities that need heat, like carrillada in red wine sauce, are packed with the sauce apart for an oven that is often just one small unit. In Seville, the calendar matters too: orange season, strawberries from Huelva, and the feria weeks all change what we can source.
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.
July on the LEZL apron is a refrigeration problem before it is a menu problem, and private jet catering here is planned around it: cold chain, insulated carriers, items that tolerate the stairs. In Seville we also handle inflight catering for April's feria traffic, in-flight catering for orange-blossom weekends, and business aviation catering for Andalucía's golf and bullfighting seasons. Executive jet catering, aviation catering and cabin crew meals follow the same rule: labelled by seat, re-plated from the drawer. Diplomatic flight catering passes through protocol first.
Business jet catering at Seville is usually built for spring and autumn trips: corporate jet catering for the feria, VIP flight catering for Andalucía golf weekends, charter flight catering for groups out of the Costa del Sol. Our private jet chef writes a bespoke menu around the cabin, and luxury inflight catering means Ibérico, olive oil and seasonal fruit presented the way a flight attendant can serve it.
Official visits to Andalucía arrive through LEZL with their own security and ground arrangements. Government flight catering, head of state flight catering, VIP aviation catering and state visit aircraft catering are prepared after protocol clears the menu, never before, and delivered with the paperwork the handling agent needs.
In Seville, allergens hide in the local kitchen: almonds in sauces, egg in salmorejo garnish, shellfish stock in rice dishes, gluten in coated fried fish. Kosher, halal, vegan, gluten free, allergen free and kids meals are prepared in separate sets, sealed and numbered by seat. Special meals are confirmed against the manifest before cooking starts.
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 at LEZL are packed for the jumpseat: sealed, labelled CREW, eaten one-handed between the apron and the climb. Flight crew meals and crew catering are ordered on request and invoiced with the rest of the order, never folded into the passenger service. Pilot meals and cockpit meals come in crew meal boxes that hold up in Seville's summer heat, and we can pack different meals for pilots, so captain and first officer do not share a dish when the operator's policy asks for it.
FBO catering at Seville means a handover at the aircraft or at the FBO door, coordinated with the handling agent. Catering delivery to the general aviation terminal follows the airside access the ground handling catering team arranges, and handling agent catering orders are confirmed against the slot.
Seville handles everything from light jets to larger VIP airliners, and galley catering follows the aircraft's door height and cart size. For bigger types, aircraft provisioning at LEZL may need a high loader arranged through the handling agent; airside catering delivery is agreed in advance with the ramp. Tell us the type and we tell you what the door allows.
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.
Seville Airport serves the capital of Andalucía and handles a steady flow of general aviation alongside scheduled traffic. Airport catering for private jets here is shaped by the heat, the feria calendar and Spain's customs rules on food.
Golf, horses, the April feria and Holy Week bring private traffic, which makes Seville a business aviation hub for southern Spain. Inflight catering and in-flight catering here follow the season, from orange-blossom weekends to August heat, and aviation catering and business aviation catering are built around what the cabin can store. Executive jet catering, diplomatic flight catering for official visits and cabin crew meals ordered on request all pass through the same FBO services and ground handling services on the field.
Spain applies EU rules on food of animal origin, and flights leaving the EU meet the arrival country's limits on cured meat and dairy. Customs checks at Seville run through the FBO services and ground handling services of your handling agent, so name the destination on the order and we adjust the menu before cooking.
Average rating from the cabin crew and pilots we cater for.
“My order at SVQ covered a cheese board and savoury canapés for 10 guests, with a practical service plan needed because of a revised passenger count. The Galley Girls updated the breakfast portions in the written order and sent back a confirmation that clearly showed our amendments. There was no need to reconstruct the fruit plates quantities from several messages during the final departure checks. Our brief for private aviation catering was met with a sensible plan for portion planning.”
“Small packing details became important at Seville Airport: our 10 passengers wanted vegetable tartlets and a dessert selection, and we had several individual meal preferences. The Galley Girls labelled the crew provisions in line with our brief, so the cabin team could identify the relevant portions quickly. The main courses were also listed clearly, which made it easier to pass instructions between crew members during preparation. I appreciated the emphasis on storage requirements throughout the business jet catering arrangements.”
“Our priority at LEZL was herb chicken with a quinoa salad for 9 passengers, with two separate meal services shaping the service plan. We described our serving sequence to The Galley Girls and asked for the salads to be packed accordingly. The cabin service sequence stood out more than any sales pitch about business aviation catering. Our colleague could take over the fruit plates without asking where every component had been placed during preparation.”
Our quote separates food from airside access at Seville. Private jet catering cost varies with the menu: Ibérico platter versus oven dishes, and a handling agent's access fee is listed on its own line.
Lead time at Seville depends on the season: orange-blossom April and feria week raise demand on seafood and Ibérico, while January is calmer. We handle last-minute orders, with a narrower menu when sourcing is tight.
Spanish products like Seville oranges, olive oil and cured ham go out of LEZL without trouble within the EU; for flights beyond, customs rules decide what stays on the menu. We check the arrival country before we cook.
Yes, but with special meals we suggest letting us handle it: a sealed box per passenger, labelled by seat. At Seville, we also check for almond, shellfish and egg that appear in local dishes.
No: it is its own order. On a long flight from LEZL with two services on board, we split cold and hot, so the second service can come out of the drawer when the cabin wants it.
Tail, pax and diets — a flight attendant takes it from there, day or night.
