Catering to your aircraft in Vigo.
Galicia gives LEVX its character: shellfish, empanada and weather that changes the plan. Private jet catering here is built for your aircraft and handed to the handling agent at the apron.
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.
Galicia eats from the sea, and a private jet menu for Vigo reads like the fish market at the port. Pulpo a feira, octopus boiled and sliced over potato with paprika and olive oil, is the dish most guests ask about, and it travels well as a chilled board with the paprika in a small pot. Empanada gallega, a tuna or cod pie with sofrito, is the natural private jet snack: it is built to be eaten cold, cut by the passenger, and it holds its crust in a drawer. Percebes, scallops from the Rías Baixas and Cambados mussels make a strong inflight menu, though shellfish asks for a cold chain and a firm brief on allergens. Local specialities extend to Padrón peppers, Tetilla cheese and Santiago almond cake, all of which make solid private jet food for a short turnaround at LEVX. The region's Albariño country supplies the idea of a pairing, so a plate of cold seafood is composed to sit with whatever is already stocked on board. Private jet platters from Galicia lean on the shore, gourmet inflight meals are finished in the galley oven or re-plated cold, and Galicia is a place where a simple plate of good fish beats a complicated one.
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.
Vigo sits on a hilltop at 856 ft above the Atlantic estuary, and low cloud off the Rías Baixas shapes how a galley is planned. Private jet catering at LEVX (VGO) follows the same logic: seafood and empanada built to survive a hold, packed for the aircraft you actually fly. Inflight catering for the Galician coast is cold-led in winter, with hot dishes finished in the oven on board, and in-flight catering here leans on the sea more than any other source. Aviation catering at Vigo covers trays for guests and separate boxes for the flight deck, and business aviation catering arrives at the FBO apron on your slot. Executive jet catering, diplomatic flight catering for visiting delegations and cabin crew meals are all built to the same galley brief.
Corporate clients flying into Galicia often want something that tastes of the place, so we build a bespoke menu around octopus, empanada and cheese. For a charter flight catering order at Vigo, a private jet chef plans around the oven and the drawer. Corporate jet catering, business jet catering and VIP flight catering all follow your brief, and luxury inflight catering is simply that brief done carefully.
When an official aircraft arrives at LEVX, catering is a protocol matter first and a kitchen matter second. We handle government flight catering with a named team and sealed packing, as well as head of state flight catering and VIP aviation catering for visiting delegations. State visit aircraft catering is cleared in advance and delivered airside.
Galician cooking leans on shellfish, wheat pastry, cheese and cured pork, so special meals at Vigo are built as a procedure around those ingredients, not added at the end. Kosher and halal requests are cooked on separate boards and sealed on the day. Vegan and gluten free plates swap the empanada pastry and the pork for vegetables and rice. Allergen free work starts with shellfish, the most common trigger on this coast, and kids meals are kept plain, such as hake and potato or a small tortilla.
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.
On a turnaround at LEVX, the crew eats whatever is ready, so we pack crew meals as a separate order on request. Flight crew meals use sealed boxes, pilot meals are cooked to different recipes when policy asks, and cockpit meals are designed for a flight deck. Crew catering and crew meal boxes are invoiced like any other line, and different meals for pilots are never shared.
At LEVX, the handover happens where the handling agent says it does, usually at the general aviation terminal or at the aircraft. FBO catering is scheduled to your slot, catering delivery to the FBO is signed off with the agent, and ground handling catering is agreed before the ramp opens. Handling agent catering keeps the apron simple.
At LEVX the aircraft decides the loading: a light jet is hand-carried, while a larger cabin may need a high loader at the door. Galley catering is planned around the height of the sill and the oven count, and airside catering delivery is agreed with the handling agent before the slot. Aircraft provisioning at Vigo covers the drawer, the chilled box and the hot course, with the galley layout told to us in advance.
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.
Vigo Airport serves the south of Galicia from a ridge at 856 ft, and airport catering here is shaped by the weather and by the port below. General aviation uses the same terminal area, with FBO services and ground handling services arranged by your agent. It is a modest business aviation hub, and a good one for a quiet landing.
Inflight catering and in-flight catering at Vigo lean on the sea, and aviation catering follows the fishing calendar. Business aviation catering and executive jet catering suit the corporate flow of the region, diplomatic flight catering covers visiting delegations, and cabin crew meals are boxed separately from guest trays.
Spain follows EU food rules, so catering inside the Schengen area moves freely. Leaving the EU, animal products such as cured pork, cheese and shellfish may be restricted at the destination. We plan the menu with the route in mind, so customs does not decide the plate after it is loaded.
Average rating from the cabin crew and pilots we cater for.
“Food presentation mattered to our 6 guests, but a short ground stop also had to be considered when organising mushroom risotto and a green salad at VGO. The breakfast portions came from The Galley Girls in stackable containers, with a packing list that matched the contents. We placed the sauces in their planned storage area without first having to reorganise all the catering boxes. With flight catering, careful attention to final order confirmation matters as much to our crew as the menu itself.”
“Breakfast was already sorted; at Vigo Airport, the next request was a selection of petits fours and sandwiches for 5 guests, with an evening cabin service to work around. The Galley Girls kept the sauces separate from the finishing elements, which gave us control over the final presentation. The fruit plates stayed together in one group, so another crew member could follow the same plating sequence. I would discuss flight catering services with them again, especially when storage requirements needs careful coordination.”
“As the person coordinating vegetable tartlets and a dessert selection for 5 passengers at LEVX, I needed an arrangement that considered a small galley worktop. We described our serving sequence to The Galley Girls and asked for the salads to be packed accordingly. I appreciated the emphasis on galley preparation throughout the airline catering arrangements. That left time to check the starters properly before the passengers were ready for the next part of the service.”
Think of it as menus, not trays: a kosher meal for two, an allergen plate for one and a standard cold board for four are three different lines. At Vigo, octopus and scallops sit at the higher end, while empanada and cheese sit lower. We quote the whole menu, then invoice it as any other order.
With two services on board, the order is built backward from the second one: the hot dish decides the oven plan, the first course decides the drawer. Lead time for Vigo depends on whether the catch is in, on the slot and on the customs of the departure. We take the type, the headcount and the slot, and last-minute requests are handled.
Customs at Vigo depends on where the flight is headed. Within the Schengen area, food that is already on board generally stays; for a flight outside it, animal products such as cured pork, cheese and seafood face import rules at the other end. A night or early morning departure from LEVX means the handover is agreed with your handling agent in advance, so the galley is loaded before the ramp is quiet.
At Vigo, we ask the aircraft type before we ask the menu. A turboprop galley holds a box; a large cabin holds a service. You can bring your own food, but anything needing heat or cold storage has to match what the aircraft carries. We build around that.
Is catering part of a charter into Vigo? No, the charter covers the aircraft and its operation, and food is ordered and billed as its own order. A tight turnaround favours cold dishes such as empanada and cheese, while a longer stop lets us plan a hot course finished by your crew.
Tail, pax and diets — a flight attendant takes it from there, day or night.
