Catering to your aircraft in Valencia.
Valencia's spring brings Fallas, regattas and a crowded apron at LEVC. We cook and pack for your galley, so the private jet catering is ready for the crew to serve.
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.
Valencia is rice country. The Albufera wetland south of the city gave the world paella, and a private jet menu built around it has to respect how the dish travels: the socarrat crust suffers in a closed box, so we pack rice in shallow trays that finish in the galley oven and leave the lemon aside. An inflight menu here also leans on the huerta, the irrigated market garden around the city: tomatoes, artichokes, tiger nuts. Private jet food from the region includes horchata de chufa, served chilled, and the oranges that define the Valencia community, squeezed fresh or cut as a segment plate. Local specialities such as fideuà, all i pebre eel stew and jamón with tomato bread suit a cold board far better than a plated course. For a Valencia (community) departure, we label every item by seat and say plainly which ones need the oven.
The Valencia (community) coast shapes the private jet menu. Seafood arrives from the Mediterranean ports, rice from the Albufera, citrus from the surrounding orchards. We describe each dish as it travels: fideuà noodles in a covered tray with alioli in its own pot, esgarrat salad of roasted peppers and cod served chilled, turrón and almond sweets for the end of the leg. The inflight menu changes with the season, so winter means mandarins and clementines, summer means melon and ice-cold gazpacho in sealed cups. Private jet food from this region is simple, strongly flavoured and easy to portion by seat. Local specialities are the heart of what we pack at Valencia, and the galley you have decides the final form.
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.
Valencia Airport sits on flat coastal ground at 240 ft, and the rhythm of its business aviation follows the calendar: Fallas in March, spring regattas, late-summer heat. Our private jet catering is written by former VIP flight attendants, so a rice dish arrives packed for a galley with one small oven, and the cold board stays sealed until you open it. Inflight catering here means orange, saffron and Albufera produce, in-flight catering that survives the drawer, and aviation catering you re-plate yourself. For business aviation catering, executive jet catering or diplomatic flight catering, one call or email is enough; cabin crew meals can be added to the same order.
At LEVC, corporate jet catering for a flight department differs from charter flight catering for a leisure trip. Our private jet chef builds a bespoke menu either way, and VIP flight catering uses Valencian produce with luxury inflight catering touches such as saffron and citrus. Business jet catering stays practical.
On a government flight catering order out of Valencia, the file stays small and the names stay off every label. For head of state flight catering and state visit aircraft catering, the menu is cleared by protocol before anything is cooked. VIP aviation catering means a named team and traceable ingredients.
At Valencia, the rice dishes are where allergens hide: fish stock in a vegetable paella, shellfish in a shared pan, nuts in almond sweets. So special meals are cooked on a separate board and packed in a separate box, marked by seat number only. We handle kosher, halal, vegan, gluten free and allergen free requests, and kids meals built around simple rice, chicken and fruit. Tell us the restriction and the seat; we adapt the local menu around it.
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.
For crew meals on a Valencia turnaround, we offer flight crew meals in simple boxes, pilot meals that suit the cockpit, and crew catering for the whole rotation. Cockpit meals are labelled apart from guest trays, crew meal boxes are on request and invoiced, and different meals for pilots are available. Cabin crew meals can be added too.
At LEVC, the FBO opens the door and your handling agent clears the airside run. FBO catering, catering delivery to the FBO and ground handling catering all pass through the general aviation terminal, and handling agent catering instructions are confirmed before the slot.
Larger cabins and wide-body positioning need a high loader on the apron, and the aircraft type decides the rest: door height, galley position, and whether trolleys or boxes fit the opening. Galley catering for a large VIP aircraft at LEVC is planned with your handling agent before the slot. We coordinate airside catering delivery and aircraft provisioning so the load goes in once, through the right door, in the right order.
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.
Valencia Airport is a regional hub on the Mediterranean coast, and airport catering for business aviation here is shaped by seasons and events. General aviation traffic uses its own terminal, with FBO services and ground handling services on the same field.
Spring crowds and summer heat make LEVC a seasonal business aviation hub. We supply inflight catering and in-flight catering for charters, aviation catering for operators, business aviation catering for corporate teams, executive jet catering for owners, diplomatic flight catering for state guests and cabin crew meals on request.
At Valencia, EU rules apply: animal products entering from non-EU countries may need documents. Ordering locally avoids the problem, and your handling agent confirms what is allowed.
Average rating from the cabin crew and pilots we cater for.
“Several practical details needed attention at Valencia Airport, with smoked salmon bagels and sliced fruit requested for 4 guests and a revised passenger count to accommodate. We changed the quantities of desserts, and The Galley Girls reflected the request in the final packing list. The note about the sandwiches was easy to spot, and we could brief the rest of the team quickly. With private jet food, careful attention to meal organisation matters as much to our crew as the menu itself.”
“With a small galley worktop to consider at LEVC, we needed a practical way to serve fresh fruit and breakfast pastries to 3 passengers. The Galley Girls grouped the main courses by service, which was more useful to us than simply receiving a list of dishes. My main takeaway from this private jet meals order was the practical approach to portion planning. That left time to check the sandwiches properly before the passengers were ready for the next part of the service.”
“Passenger preferences led us to roasted chicken and seasonal vegetables at VLC; 8 portions were needed, with a late menu amendment factored into preparation. For our team, the strongest part of their private jet menu was how they handled written menu details. The fruit plates supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. I found the sauces without searching through every box, a small detail that mattered during the final cabin checks.”
A seasonal departure from Valencia, whether a spring regatta or a March Fallas weekend, changes what is good value. How much does private jet catering cost then? We price each tray, board and box and send the quote before you confirm.
For lead time, think about product first. Horchata, citrus and cured ham are on the market year-round; shellfish depends on the catch. Last-minute orders are handled, and our team is reachable 24/7 by phone and email.
When you request a special meal, say whether the ingredients are local. Spanish customs rules treat produce bought in Spain differently from food carried in. We build special meals from local product to avoid delays.
Passengers can carry their own food, subject to customs rules for the leg you fly. On a long flight with two services, a prepared tray from us avoids improvising in a small galley. Tell us the aircraft and the legs.
Is catering part of a charter? Not at Valencia, nor anywhere else. A dawn slot or a night departure changes the menu, not the rule: order it separately, receive a separate invoice, and tell us the seats.
Tail, pax and diets — a flight attendant takes it from there, day or night.
