Catering to your aircraft in Goya.
Goya is a quiet field on the Corrientes lowlands where light and midsize jets drop in for estancia stays and fishing weekends. We cook and pack the galley order for that trip and hand it over to your crew.
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.
Corrientes Province eats from the river and the cattle country, and a private jet menu for Goya reflects that. The inflight menu leans on surubí and dorado from the Paraná, grilled beef from the surrounding estancias, and chipa baked fresh, which keeps its crust when packed dry. Private jet food from here is not fussy: it is rustic, well seasoned and built to travel. Our local specialities are cut and portioned so they re-plate cleanly in a small galley. For a private jet menu in Goya, the Region of Corrientes gives you a short list of dishes that actually belong to the place. Private jet platters, gourmet inflight meals and private jet snacks all draw on the same ingredients, so the table stays coherent from the first course to the last bite of fruit.
Ask what people in Goya eat and the answer is the river, the grill and manioc bread. We turn that into a private jet menu: surubí and dorado fillets packed chilled, regional beef with its sauce apart, chipa and mandioca for the snack drawer. The inflight menu is local specialities first, with citrus from the Corrientes groves for the fruit plate. Private jet food built this way stays honest and travels well. Private jet platters carry the cold items, gourmet inflight meals carry the hot ones, and private jet snacks cover the rest. Goya and the wider Corrientes Province supply most of it, so the menu reads like the place you are landing in.
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.
Goya sits in Corrientes Province, in the humid lowlands east of the Paraná, and a small business jet arriving here lands on a field with a short ground footprint and few hands on the apron. Private jet catering at SATG is planned around that: a compact galley order, packed for your type, handed over by the handling agent. We also supply inflight catering and in-flight catering when the trip continues, aviation catering for the return leg, business aviation catering for corporate programmes, executive jet catering for owners, diplomatic flight catering for delegations and cabin crew meals for the people working the cabin.
At Goya, business jet catering starts from who is flying and for how long. Corporate jet catering orders tend to be small, and the private jet chef builds a bespoke menu from Corrientes produce. VIP flight catering and charter flight catering use the same kitchen, and luxury inflight catering is simply the seat plan followed with care.
For a delegation landing at SATG, we treat the order as a protocol matter first. Government flight catering goes through the menu approval, head of state flight catering gets sealed packing and VIP aviation catering keeps discretion. State visit aircraft catering is prepared by a fixed team.
Dietary requests at Goya are handled as a procedure, not a label. Regional cooking leans on beef, cheese and manioc flour, so allergens hide in sauces, chipa dough and stews: we flag dairy and gluten on every local dish. Kosher, halal, vegan and gluten free meals are prepared and sealed separately, allergen free orders get their own board and packaging, and kids meals are simplified versions of the local menu. All special meals travel with the seat number, never the guest name.
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 crews at SATG, crew meals are a catalogue item, on request and billed with the order. Flight crew meals come boxed, pilot meals are split so the two pilots eat different dishes, and crew catering suits a short ground stop. Cockpit meals are easy to eat in a seat, crew meal boxes carry a CREW label, and different meals for pilots are noted at ordering. Cabin crew meals are packed separately.
On the ground at SATG, your handling agent is the key contact for FBO catering. Catering delivery to the FBO goes through the general aviation terminal, and ground handling catering covers access to the apron. Handling agent catering means one clear handover with the tail and slot.
Goya is a small-aircraft field, so most arrivals are light and midsize jets and turboprops whose galley catering fits in a few insulated boxes carried by hand or by cart. If a larger type is coming, tell us the type and we plan airside catering delivery around the door height and whether a high loader is needed for aircraft provisioning. The handling agent confirms what equipment exists on the ramp, and we pack accordingly.
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.
Goya Airport is a small regional field in Corrientes Province, at 128 ft above sea level, and airport catering here is simple by design. The general aviation apron is quiet, so FBO services and ground handling services are handled by one handling agent who meets the aircraft. We pack a compact order for your type and it is handed over at the aircraft through the general aviation terminal.
Goya is a business aviation hub only in a quiet sense: few movements, mostly private, with FBO services and ground handling services scaled to match. Inflight catering and in-flight catering are ordered ahead of the slot, aviation catering and business aviation catering draw on local produce, executive jet catering suits owners, diplomatic flight catering follows protocol, and cabin crew meals and crew meals are added on request.
Argentine customs inspect fresh meat, dairy and produce entering the country, so a menu made in Corrientes sidesteps the issue. General aviation arrivals clear the usual formalities with your handling agent, and the same ground handling services that meet the aircraft also guide the catering handover at the apron. If your FBO services contact needs paperwork for the order, we supply it with the invoice.
Average rating from the cabin crew and pilots we cater for.
“Menu approval at SATG covered a charcuterie board and fresh bread for 11 guests, leaving us to organise the service around a late menu amendment. The Galley Girls grouped the sandwiches by service, which was more useful to us than simply receiving a list of dishes. The order made crew meals feel manageable because the final order confirmation had been considered beforehand. That left time to check the side dishes properly before the passengers were ready for the next part of the service.”
“For 7 passengers departing from OYA, the agreed menu was herb chicken with a quinoa salad; our main consideration was an evening cabin service. For our team, the strongest part of their FBO catering was how they handled storage requirements. The Galley Girls gave us an update on the fruit plates before the handover, which helped us organise the cabin checks. We could account for the main courses before passing the boxes to the cabin team, without a lengthy unpacking exercise.”
“It was the packing plan I cared about at Goya Airport, with 7 servings of a cheese board and savoury canapés and a family lunch request to consider. I appreciated the emphasis on packing arrangement throughout the airport catering arrangements. The Galley Girls used a readable packing list for the starters, which helped when two colleagues checked the order together. I found the sandwiches without searching through every box, a small detail that mattered during the final cabin checks.”
Customs rules shape the quote here. Fresh meat and produce loaded abroad may not clear Argentine inspection, so most clients switch to a local menu from Goya. Price then follows the dishes, the number of passengers and whether crew meals are added, and it is invoiced like the rest of the order.
A delegation arriving at SATG usually has a security officer who wants to know who touched the food. We keep one named team per order and a clear chain from kitchen to aircraft. Lead time follows the clearance, and last-minute additions are processed.
Departing before dawn from Goya changes nothing about the menu, only the coordination. We tell the handling agent when the vehicle arrives, and customs formalities are covered by using local ingredients. Hot dishes are packed for the oven, cold ones chilled.
If you bring food from abroad, expect questions at Argentine customs. If you order here, a local product such as Corrientes citrus gives a fresh finish with no inspection worry. We cut and chill it for the cabin.
No, a charter does not include the food. Catering for Goya is ordered separately and invoiced like the rest. If passengers are added late, we increase the portions and keep the same menu so the galley stays organised.
Tail, pax and diets — a flight attendant takes it from there, day or night.
