Catering to your aircraft in Palmar Sur.
Flights into MRPM tend to carry guests to remote lodges, often with a crew waiting on the ground. We pack local fish, fruit and crew meals for the galley, handed to your FBO or handling agent.
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.
Puntarenas Province is Pacific fish country, and the private jet menu for Palmar Sur follows it: corvina and mahi-mahi from the southern coast, pargo, shrimp, and the fruit that grows around the Osa lowlands. The inflight menu here leans on local specialities such as gallo pinto, plantain, hearts of palm and fresh pineapple, papaya and mango. Private jet food from this region travels well when the fish is cooked to be finished in your oven and the sauce comes apart.
Private jet platters from Palmar Sur are built around what the south of Costa Rica does well: ceviche of corvina, tuna tartare, tropical fruit boards, cheeses with tropical chutney. For gourmet inflight meals we add casado-style hot plates and rice with beans, and for private jet snacks plantain chips, roasted cashews, coconut and fresh fruit. These local specialities from Puntarenas Province are packed cold or sealed for your galley, never assembled in the cabin.
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.
Most arrivals at MRPM are charters carrying guests to remote lodges, with a crew that may wait on the ground until the return leg. That shapes private jet catering at Palmar Sur: dishes that hold, labelled by seat. We supply inflight catering and in-flight catering for the cabin, business aviation catering and executive jet catering for operators, aviation catering for tight turnarounds, diplomatic flight catering when protocol applies, and cabin crew meals boxed separately.
Business jet catering at Palmar Sur serves lodge-bound charters and small corporate groups in light jets. Corporate jet catering here is usually a short, precise brief: guests, seats, galley. VIP flight catering and charter flight catering follow the same method, as does luxury inflight catering for sport-fishing and wellness trips. A private jet chef writes a bespoke menu around Pacific fish and tropical fruit.
When an official flight uses MRPM, state visit aircraft catering follows the delegation's requirements. Head of state flight catering and government flight catering are cooked by a named team, sealed, and handed over to security. VIP aviation catering at Palmar Sur means discretion and a clean paper trail.
In Puntarenas Province the allergen risks are specific: shellfish and fish sit next to almost every local plate, and coconut and cashews appear in sauces and snacks. Kosher, halal, vegan, gluten free, allergen free, kids meals and other special meals are cooked on a separate board, sealed, and labelled with the seat number. At Palmar Sur we tell you what the local kitchen can do for each diet before the order is confirmed.
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.
At MRPM the crew often waits on the ground, so crew meals are a real part of the order, requested and billed with the rest. Flight crew meals and pilot meals travel in separate boxes from the guest trays, and our crew catering is marked by seat. Cockpit meals are one-handed and tidy, crew meal boxes are sealed, and different meals for pilots are prepared on request so captain and first officer never share a dish.
At MRPM, catering delivery to the FBO is coordinated with your handling agent, who opens the apron access. Ground handling catering and handling agent catering are arranged around the slot, and the general aviation terminal is where paperwork is closed. FBO catering is therefore a handover at the aircraft, not a drop at a gate.
Palmar Sur is a small field, and most arrivals are light jets, turboprops and charter aircraft, so galley catering is usually carried to the door rather than lifted. If the aircraft needs a high loader for airside catering delivery, say so when you order and aircraft provisioning is arranged with your handling agent at MRPM. The type and the galley decide the loading.
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.
Palmar Sur Airport (MRPM, PMZ) serves the southern Pacific lowlands of Puntarenas Province and the lodges of the Osa region. Airport catering here supports general aviation and charter operations, with FBO services and ground handling services arranged through your handling agent.
Palmar Sur is a quiet business aviation hub: inflight catering and in-flight catering for lodge transfers, aviation catering and business aviation catering for operators, and executive jet catering for owners. Diplomatic flight catering is available on request, and cabin crew meals are packed for crews who wait on the ground.
Customs in Costa Rica checks food brought into the country, and the rules cover fresh produce and animal products. For flights out of Palmar Sur, local catering is the simple answer; if you carry food in, ask your handling agent what the officer needs to see.
Average rating from the cabin crew and pilots we cater for.
“I wanted smoked salmon bagels and sliced fruit for 7 guests at Palmar Sur Airport, packed sensibly for a cabin team dealing with a family lunch request. When comparing private jet catering companies, I would look closely at crew briefing after this experience. I needed the snack boxes checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. The note about the salads was easy to spot, and we could brief the rest of the team quickly.”
“Between cabin checks at MRPM, I coordinated vegetarian wraps and colourful salads for 7 guests and explained our concerns about a short ground stop. Our handling contact received the order details from The Galley Girls, including how the crew provisions had been grouped. The snack boxes went straight to the right colleague instead of circulating between several people during the turnaround. My search for "private jet catering near me" led to a practical conversation about galley preparation.”
“Timing and organisation mattered at PMZ, where our order of a charcuterie board and fresh bread for 3 people involved different crew meal preferences. The salads supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. I found the canapés without searching through every box, a small detail that mattered during the final cabin checks. This experience of private jet catering menu gave us a useful reference for managing galley preparation on another departure.”
Cost depends on what you ask for: a crew waiting hours on the ground at Palmar Sur usually wants a proper hot meal, while a quick turn calls for boxed plates. Fresh Pacific fish costs more than a fruit and cheese platter, and each menu is quoted for the headcount. Private jet catering is billed as its own order, separate from the aircraft.
For a night departure from MRPM, lead time is mostly about access to the apron after dark and what the kitchen can finish. Early morning slots are the same: the order follows the slot. Phone or email us day or night, and last-minute orders are handled.
Costa Rica controls the import of fresh food, so we use local produce and local fish for flights leaving Palmar Sur, which keeps the galley clear on arrival and departure. Leftovers from an international leg should not be assumed to come off the aircraft. A crew waiting on the ground for hours is better served by a fresh meal than by what was brought in.
Bringing food on board at MRPM is up to the operator and the guests. For an early morning slot, a cooler bag does not replace a packed galley meal. We recommend ordering the main service and letting guests bring a small personal item if they wish.
Is catering part of a charter into Palmar Sur? No, and that is worth confirming early: private jet charter operators often assume the client has arranged food. At MRPM, with limited alternatives nearby on the field, we recommend ordering ahead so the crew is not left without a meal.
Tail, pax and diets — a flight attendant takes it from there, day or night.
