SAVJ / IGB · Ingeniero Jacobacci - Captain H R Bordón · Río Negro Province

Private jet catering at Ingeniero Jacobacci - Captain H R Bordón Airport (SAVJ / IGB), Ingeniero Jacobacci

Catering to your aircraft in Ingeniero Jacobacci.

A steppe airfield at 2,925 feet, quiet between charters toward the Patagonian lakes. We prepare the catering and crew meals for the flight, labelled by seat, and your crew finishes and serves.

Menu & order Download the menu

10 hours

ideal notice, last-minute handled

Plane-side

handover at the steps

Flight deck

crew and pilot dishes, on request

24/7

a flight attendant on the line

Three of us. All ex VIP cabin 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.

Camille

Menu & galley logistics

Fourteen years on VIP and head-of-state cabins. Can plate for twelve in a G650 galley and still land it hot.

Inès

Dietary & labelling

The one who reads every diet card twice. If it says no cross-contact, it means no cross-contact.

Sofia

The 24/7 line

Answers at 5 a.m. when the leg moved overnight. Same-day swaps are her love language.

The local tableCooked so it travels

Local specialities from Ingeniero Jacobacci for your inflight catering

Ingeniero Jacobacci is a railway town in the middle of the Patagonian plateau, and the region's table follows the land: lamb, trout, mushrooms and berry preserves. For a private jet menu here we start from those local specialities and ask what the galley can finish.

The inflight menu for a flight through Río Negro Province is private jet food with a Patagonian accent: slow-cooked lamb finished in the oven, trout pâté chilled on a board, empanadas that reheat cleanly. Gourmet inflight meals and private jet snacks such as dried fruit, nuts and alfajores keep well on a long, dry leg, and private jet platters can be cut per passenger.

Open the menu Download the menuPDF

Patagonian lamb and smoked trout, local specialities of Río Negro for a private jet menu at IGB

01Patagonian lamb, slow roastedOven; sauce apart

02Smoked trout from the Andean lakesChilled; re-plate cold

03Empanadas, lamb and onionOven

04Calafate berry preserveServed apart, for cheese or dessert

05Regional cheese and cured meat boardChilled; sliced per passenger

How it works

Three steps, one message

You message us

Tail, pax, diets, timing. One message — no portal, no quote form. Answered at any hour, by a flight attendant.

We cook & pack for a galley

Leak-proof boxes, marked by guest and restriction, with reheating times written on the lid.

You re-plate and serve

Two minutes out of the drawer. Whatever you ordered for the crew comes in the same delivery, and one clean invoice follows.

At a glance · Ingeniero JacobacciIngeniero Jacobacci - Captain H R Bordón Airport · SAVJ

The three founders, former VIP cabin crew, on a business jet airstair — private jet catering at Ingeniero Jacobacci - Captain H R Bordón Airport (SAVJ)

Ingeniero Jacobacci sits on the dry Patagonian steppe of Río Negro Province, a junction town on the old rail line that business flights use for stopovers toward the lakes and ski valleys. Private jet catering at SAVJ is built for that kind of trip: inflight catering packed for a galley with little room, in-flight catering that holds up through cold, windy ramps, and aviation catering that suits a quiet general aviation field. Business aviation catering and executive jet catering for owners, plus diplomatic flight catering where protocol applies, arrive with cabin crew meals marked for the people who serve.

Restaurant cuisine, cooked on the ground
Fresh and local produce
Labelled by seat, diet and reheat
Aviation-ready packaging
High loader for large cabins
HACCP certified kitchens

Who we fly forTwo cabins, one standard

Business jet cabin set with business jet catering for a flight departing Ingeniero Jacobacci, SAVJ

Business aviationOur core

Private jet catering for business flights from Ingeniero Jacobacci (SAVJ)

A typical business jet catering brief at Ingeniero Jacobacci is a small group heading to the lakes or the ski valleys, with a galley that is more drawer than kitchen. Corporate jet catering here is lamb, trout and cold boards, VIP flight catering is plated and labelled, charter flight catering follows the seat plan, and luxury inflight catering stays simple enough to serve in turbulence. Our private jet chef writes a bespoke menu around the aircraft, not the other way round.

Discreet government flight catering tray prepared for a VIP aviation flight from Ingeniero Jacobacci

State & royalDiscretion, protocol

State visit and VIP aviation catering at Ingeniero Jacobacci - Captain H R Bordón Airport

When an official party passes through Río Negro, government flight catering is arranged with protocol first and the kitchen second. Head of state flight catering uses a fixed team and a menu cleared in advance, VIP aviation catering is sealed per seat, and state visit aircraft catering is handed over at the aircraft, never left on the apron.

The jet catering menu at *Ingeniero Jacobacci - Captain H R Bordón Airport* (IGB)Or write your own, we cook it

Chilled private jet platters with smoked trout and regional cheese for a flight from Ingeniero Jacobacci

Cold galley

No oven · served in four minutes

Smoked trout, pickled onion, rye — private jet plattersChilled

Cured lamb and regional cheese board — gourmet inflight mealsRe-plate cold

Dried fruit, nuts and alfajores — private jet snacksChilled

Calafate berry yogurt cupChilled

Roast Patagonian lamb and empanadas, hot gourmet inflight meals for a flight from SAVJ

Hot service

One oven · re-plated in twelve minutes

Patagonian lamb shoulder, roasted potato, rosemary jusSauce apart

Lamb and onion empanadasOven

Wild mushroom risotto, Río Negro styleOven

Grilled river trout, lemon butterSauce apart

Make a request Download the menuPDF

A dish sealed and labelled for one guest's diet

PrincipalSealed

Nut-free · gluten-freeChecked by two people

Special meals

Halal, kosher and kids meals: inflight catering at Ingeniero Jacobacci - Captain H R Bordón Airport (IGB)

Special meals are handled as a procedure, and in Río Negro the allergen risk sits in the usual places: wheat in empanada dough and breaded dishes, nuts in regional sweets, dairy in the local cheeses. Kosher, halal, vegan, gluten free and allergen free meals, plus kids meals, are cooked on separate boards and sealed, marked with the seat number so the crew never has to guess.

Allergens

A sheet per guest. Separate boards, separate boxes.

ii.

Halal & kosher

Sealed, certificate in the same box.

iii.

Children

Their own menu, nothing to cut at altitude.

iv.

Plant-based & wellness

Vegan, low-carb, light — composed, never compromised.

Crew & pilot mealsOn request

Crew meals for pilots and cabin crew at Ingeniero Jacobacci - Captain H R Bordón Airport (IGB)

On a Patagonian routing the crew eats when the schedule allows, so crew meals are an order of their own, on request and invoiced with the rest. Flight crew meals, pilot meals and cockpit meals are boxed and marked CREW; crew catering can be hot or cold, crew meal boxes close securely, and different meals for pilots are available for operators who need them.

Meal passSAVJ

Cabin crew

Box

Marked crew

Galley

Oven 6 min

Order

On request

Marked crew

Meal passSAVJ

Pilots

Box

CPT ≠ F/O

Galley

Cold or hot

Order

On request

Two dishes

Ingeniero Jacobacci - Captain H R Bordón airport apron and terminal, Río Negro Province, Argentina

To the steps, on your slot.

Airside · plane-side · day or night

DeliveryEvery FBO

FBO catering at Ingeniero Jacobacci - Captain H R Bordón Airport (IGB): delivery to your aircraft

FBO catering at Ingeniero Jacobacci is handed over at the aircraft on your slot: catering delivery to the FBO, with the general aviation terminal as the meeting point. Ground handling catering is coordinated with your handling agent for airside access, and handling agent catering stays simple on a small field with a quiet ramp.

FBOHandling agentGround handlerGA terminal

High loaderLarge cabins, bizliners

High loader delivery for jet catering at Ingeniero Jacobacci - Captain H R Bordón Airport (IGB)

On the quiet ramp at Ingeniero Jacobacci, the tail number decides whether galley catering goes up the stairs by hand or needs a high loader. On a light or midsize jet the airside catering delivery goes through the main door by hand; a larger aircraft with a high sill may need a high loader arranged through your handling agent. Tell us the type and which galley units are fitted, and aircraft provisioning is packed to match.

Mention it when you order

HACCP kitchen

Certified, inspected, with cold-chain records filed against your trip.

All FBOs served

Whichever terminal you park at, handover is at the aircraft, on your slot.

Diets read twice

Allergen sheet per guest, halal and kosher on request, sealed and labelled.

One clean invoice

Itemised and trip-report ready, sent after the leg.

About the airportSAVJ / IGB

Airport catering at Ingeniero Jacobacci - Captain H R Bordón Airport (SAVJ)

Ingeniero Jacobacci is a small, quiet airport on the Río Negro plateau, handling general aviation and charter flights toward Patagonia. Airport catering here is minimal infrastructure and maximum planning: FBO services and ground handling services are modest, and the order is built around your tail and slot.

Business aviation

As a business aviation hub, Ingeniero Jacobacci is a stopover for flights toward the Andean lakes and the ski season. Inflight catering, in-flight catering and aviation catering follow the same method: business aviation catering and executive jet catering for owners, diplomatic flight catering for official parties, and cabin crew meals for the people at the front and in the galley.

Customs & food import

Argentine customs are strict on fresh meat, dairy and produce arriving from abroad, and the rule applies to a private aircraft too. For planning, local catering ordered at Ingeniero Jacobacci avoids the import question entirely, and your handling agent confirms what can come off the aircraft.

ReviewsFrom the crews we cater for

5.0 / 5

★★★★★

Average rating from the cabin crew and pilots we cater for.

Leave a review

★★★★★BUSINESS JET

“Packing prawn salad and small fruit plates for 3 passengers at Ingeniero Jacobacci - Captain H R Bordón Airport needed careful thought, especially given a late menu amendment. With inflight catering, careful attention to final order confirmation matters as much to our crew as the menu itself. Our request to The Galley Girls focused on the fruit plates, with enough detail to distinguish passenger portions from additional provisions. The quantities of crew provisions matched our service plan, leaving us comfortable with the order before the final briefing.”

Felix U. | VIP flight attendant

Falcon 8X

★★★★★CREW MEALS

“The cabin briefing at SAVJ included 2 passenger meals, a request for vegetable tartlets and a dessert selection, and instructions addressing a changing departure schedule. We described our serving sequence to The Galley Girls and asked for the snack boxes to be packed accordingly. The sauces were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes. The written menu details stood out more than any sales pitch about in-flight catering.”

Audrey F. | Chief flight attendant

Falcon 2000

★★★★★BUSINESS JET

“Working around a revised passenger count at IGB, I asked for avocado toast components and breakfast fruit in portions appropriate for our 12 passengers. I wanted clear identification on the snack boxes; The Galley Girls made the packing arrangement easy to compare with the order. I found the crew provisions without searching through every box, a small detail that mattered during the final cabin checks. My main takeaway from this vip inflight catering order was the practical approach to crew briefing.”

Juliette R. | FBO operator

Global 7500

The Ingeniero Jacobacci - Captain H R Bordón questionsAsked by crews

How much does private jet catering cost for a flight through Ingeniero Jacobacci when Patagonian lamb is on the menu?+

A fair way to read it: private jet catering here is priced dish by dish. Lamb roasted for a full cabin is the high line, a trout board the low one, and the crew boxes are quoted on request like anything else.

What is the lead time for catering at Ingeniero Jacobacci if the passenger count changes late?+

If the count changes, tell us as soon as you know. Last-minute changes are handled, and the plate counts are re-cut from the same menu, so a late guest does not mean a different order.

What happens with customs when I order a return leg from Ingeniero Jacobacci for the way back?+

If you want the way back covered, order it here. A return leg prepared in Río Negro Province is local food, and there is no import paperwork on it; your handling agent coordinates the handover.

Can you bring food on board at Ingeniero Jacobacci, and how does the turnaround affect it?+

Personal food is allowed in most cases, but check the cabin and customs rules for what you carry. We plan around your departure slot, delivering to the FBO so the crew is not loading in a hurry.

Is catering part of a charter on a long leg from Ingeniero Jacobacci with two services on board?+

A private jet charter price does not include meals. For two services aloft, tell us the leg and the seat plan, and we organise the menu in two stages, invoiced as one catering order.