Catering to your aircraft in San Antonio Oeste.
A quiet field at 85 feet above the Golfo San Matías, OES sees business aircraft on a short ground stop. We prepare the galley order in San Antonio Oeste and hand it over at the aircraft.
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.
Río Negro Province gives the private jet menu at Antoine de Saint Exupéry its character: the Golfo San Matías at San Antonio Oeste supplies the seafood, and the Patagonian steppe behind it supplies lamb. Local specialities that travel well in a galley include merluza (hake) fillets, Patagonian lamb, and regional cheeses and smoked fish.
Our inflight menu for OES splits by how each dish survives the cabin. Private jet food from the sea, such as seafood empanadas and a chilled ceviche-style plate, travels cold with its dressing apart. Lamb arrives cooked and finishes in the oven. Private jet platters of cheese, cured meat and fruit from the Río Negro valley suit a short sector, while gourmet inflight meals take the sauce in its own pot.
Argentine habits shape the order: empanadas for the first sector, dulce de leche to close, and mate-friendly snacks for the crew. Private jet snacks from the region, alfajores and regional nuts, round out a San Antonio Oeste menu without any extra galley work.
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 people reach San Antonio Oeste by road; business aircraft arrive at SAVN with a short ground time and a galley that has to work with what the field offers. Our private jet catering for OES is cooked and packed for that galley: business aviation catering with Río Negro produce, executive jet catering with proper plating notes, and diplomatic flight catering handled with discretion. Cabin crew meals for the people waiting at OES are added when you ask for them, and they appear on the same invoice as the trays. Aviation catering is delivered to the apron by your handling agent, and inflight catering menus are tuned to a Patagonian palate.
Business jet catering at San Antonio Oeste starts with who is on board and what the galley allows. For corporate jet catering we build VIP flight catering around gulf seafood; charter flight catering favours cold platters; luxury inflight catering adds a lamb course. Our private jet chef sets a bespoke menu per flight.
When an official party lands at San Antonio Oeste, government flight catering is agreed through the protocol office. Head of state flight catering and VIP aviation catering are packed under strict traceability; state visit aircraft catering reaches the stairs discreetly.
Special meals at San Antonio Oeste are handled as a procedure, not a label. Argentine cooking leans on wheat in empanada dough and milanesa crumb, and on dairy in dulce de leche and cheese, so gluten free and allergen free meals are cooked and boxed apart from the regular trays. Kosher, halal, vegan and kids meals are agreed ahead of the flight and marked by seat number, so a flight attendant can serve the right box without opening the wrong one.
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 a crew waiting on the ground at SAVN, crew meals come as a separate order, billed with the rest. Flight crew meals and pilot meals are boxed and marked CREW, crew catering follows the trip details, cockpit meals are easy to eat in a seat, crew meal boxes stack in the drawer, and different meals for pilots are handled when your policy requires it.
FBO catering at San Antonio Oeste reaches the aircraft by way of your handling agent. We arrange catering delivery to the FBO and the general aviation terminal on your slot, so ground handling catering and handling agent catering stay a single call.
Antoine de Saint Exupéry is a small field, and the aircraft type decides how galley catering reaches the cabin. A light or midsize jet takes boxes and trays carried up the stairs; a larger cabin may need airside catering delivery with a high loader arranged through your handling agent. Tell us the type and the galley layout, and aircraft provisioning is packed to match its ovens and drawers.
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.
Antoine de Saint Exupéry Airport serves San Antonio Oeste in Río Negro Province, a coastal town on the Golfo San Matías. For airport catering, the terminal is small, general aviation is the main visitor, and FBO services and ground handling services are simple and quick to coordinate.
As a business aviation hub for the Río Negro coast, OES sees private flights tied to Patagonian trips. Inflight catering, in-flight catering and aviation catering are planned around the weather. Business aviation catering and executive jet catering are ordered with the trip; diplomatic flight catering and cabin crew meals follow the same route.
Argentina inspects imported food closely, so fresh meat, dairy and produce are best sourced locally rather than carried in. Our catering is prepared in-country, which keeps the customs conversation short for operators flying into San Antonio Oeste.
Average rating from the cabin crew and pilots we cater for.
“Getting beef fillet with roasted potatoes ready for 7 guests at Antoine de Saint Exupéry Airport required an order that accounted for several individual meal preferences. I appreciated the emphasis on packing arrangement throughout the vip inflight catering arrangements. I needed the side dishes checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. The fruit plates remained as originally requested, which was reassuring when we checked the latest version with operations.”
“Good preparation made the difference at SAVN, where 12 guests expected grilled salmon with a lemon dressing despite a late menu amendment. The order made private jet catering feel manageable because the crew briefing had been considered beforehand. The Galley Girls suggested separate meal boxes for the sandwiches, and that choice worked well with our storage arrangement. The crew provisions were easy to locate, leaving the crew free to focus on the remaining cabin preparation.”
“On this departure from OES, 7 passengers had chosen roasted chicken and seasonal vegetables, and limited fridge space needed to be reflected in the order. We described our serving sequence to The Galley Girls and asked for the salads to be packed accordingly. Our colleague could take over the desserts without asking where every component had been placed during preparation. The order made private jet catering services feel manageable because the written menu details had been considered beforehand.”
Think in menus rather than tariffs. A private jet catering order for San Antonio Oeste is built dish by dish, so the cost reflects the produce, the number of covers and how much of it needs oven finishing. The quote reaches you before anything is cooked.
What makes a lead time easy at San Antonio Oeste is a menu built on local produce. Seafood from the gulf and lamb from the steppe do not wait on customs, so the order moves quickly. Last-minute orders are handled day or night.
The simplest answer on customs at San Antonio Oeste: do not import what you can order locally. Hake, lamb and regional cheeses are all local, and they are handed over to the aircraft after the empty positioning flight lands.
Personal food is allowed in principle; the aircraft type and its galley set the practical limits, and customs sets the legal ones. Tell us the type and we fit the order to it.
Not part of the charter price: you order meals from us, and we invoice them like any other order. Dietary requests, allergen-free or children's meals included, are handled in the same order.
Tail, pax and diets — a flight attendant takes it from there, day or night.
