Catering to your aircraft in Reconquista.
Reconquista is a quiet field in northern Santa Fe where summer storms decide the day and cattle country sets the menu. We cook for the galley you fly with, pack by seat number, and hand it over at your FBO.
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.
Santa Fe Province eats from the river and the pampa, and a private jet menu for Reconquista borrows from both. Surubí and dorado from the Paraná come cooked, never raw, and travel as fillets with the sauce apart. Beef is the other pillar: asado cuts such as vacío and entraña are grilled, sliced and packed to be re-plated cold or finished in the galley oven.
Local specialities make the best private jet food here because they were always meant to be carried: empanadas, milanesas, chipá, alfajores from Santa Fe. Our private jet platters pair them with a regional inflight menu, and our gourmet inflight meals keep the Argentine habit of a late, unhurried lunch. Private jet snacks lean on dulce de leche, nuts and fruit from the Litoral. Everything is written for a Reconquista departure.
Where the river meets the plain, private jet food is simple and generous. Expect grilled river fish, provoleta, salads of tomato and onion, and yerba mate with a flask for the cabin. The private jet menu for SATR keeps those local specialities intact and adapts the service to your galley.
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.
Reconquista sits on the Paraná lowlands of northern Santa Fe, where summer storms and river fog shape the departure board, and private jet catering here is planned around that rhythm. Inflight catering for SATR is cooked and packed for the galley you actually have, and in-flight catering for a quiet apron means the handling agent knows who is arriving. Aviation catering at Reconquista Airport leans on river fish and grilled beef, while business aviation catering, executive jet catering and diplomatic flight catering follow the same brief: seat numbers, diet cards, the sauce apart. Cabin crew meals are ordered with the trip and invoiced like the rest.
A typical business jet catering brief at Reconquista comes from agribusiness executives, charter groups and corporate jet catering requests for site visits. VIP flight catering and charter flight catering follow the same routine: a bespoke menu from our private jet chef, luxury inflight catering with grilled river fish or asado, packed for the galley and passed to your handling agent.
When an official delegation lands at SATR, the catering is planned with protocol first. State visit aircraft catering, government flight catering, head of state flight catering and VIP aviation catering all follow written instructions, a limited team and sealed boxes.
Special meals in northern Santa Fe need care where the local kitchen hides things: wheat flour in milanesa and empanada dough, dairy in provoleta and dulce de leche, nuts in sweets. Kosher, halal, vegan, gluten free and allergen free plates are prepared on separate boards and sealed in their own box, marked by seat number. Kids meals follow the same card, with mild versions of empanadas and plain grilled meat.
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.
Between a short rotation and a long wait in Santa Fe Province, the crew still eats. Crew meals on request cover flight crew meals for the cabin team and pilot meals that are easy to hold. Crew catering and cockpit meals travel in crew meal boxes, with different meals for pilots when the policy requires, all invoiced as ordered.
We hand the order over at the FBO, not at a gate. Ground handling catering, handling agent catering and FBO catering at SATR all start from the same information: the tail, the slot, the headcount. Catering delivery to the general aviation terminal ends at the foot of the aircraft.
For Reconquista, the aircraft type decides the loading: a light jet takes a hand-carried box, a larger cabin may need galley catering brought to the door with a trolley. Airside catering delivery runs through your handling agent, who takes the boxes to the foot of the aircraft. Aircraft provisioning is confirmed against the galley layout, oven count and drawer space, so nothing arrives that the aircraft cannot hold.
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.
SATR sits at 160 feet in the Paraná lowlands, serving Reconquista and the surrounding farm belt. It is a small general aviation field: FBO services are modest, ground handling services are arranged by your agent, and airport catering is delivered to the aircraft.
The hub is small but real: Reconquista is a business aviation hub for northern Santa Fe, and general aviation traffic swells around harvest. Inflight catering, in-flight catering, aviation catering, business aviation catering and executive jet catering are tailored to those arrivals. Diplomatic flight catering is available on request, and cabin crew meals and crew meals are invoiced as ordered.
For general aviation arrivals, Argentine customs is strict on animal and plant products. At Reconquista, anything carried in from abroad may be declared or destroyed, so ordering catering locally removes the risk and keeps the handover simple.
Average rating from the cabin crew and pilots we cater for.
“On this departure from Reconquista Airport, 8 passengers had chosen avocado toast components and breakfast fruit, and a revised passenger count needed to be reflected in the order. With several people involved, The Galley Girls kept the canapés and delivery arrangements together in a concise order update. The sandwiches went straight to the right colleague instead of circulating between several people during the turnaround. I appreciated the emphasis on crew briefing throughout the FBO catering arrangements.”
“With a small galley worktop to consider at SATR, we needed a practical way to serve vegetarian wraps and colourful salads to 7 passengers. The Galley Girls suggested clearly marked packs for the snack boxes, and that choice worked well with our storage arrangement. My main takeaway from this airport catering order was the practical approach to meal organisation. Separating the fruit plates from the first service items helped us avoid opening boxes we did not yet need.”
“A request for roasted chicken and seasonal vegetables, 12 passengers, and a family lunch request: that was our brief for the departure at RCQ. For inflight catering, that attention to catering handover made the order noticeably easier to manage. The fruit plates supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. Keeping the canapés identifiable helped the colleague taking over service understand the order without another long explanation.”
Think of cost as a function of the plate, not the airport. Beef from the Santa Fe plains, river fish and fresh produce vary through the year, so how much does private jet catering cost in January differs from July. We quote after seeing your tail number, passengers and slot.
Lead time here depends on the menu rather than the airport. Simple cold plates are easy to place; a full hot menu with special diets needs more care. Last-minute orders are handled, and the ordering line is open day and night.
Customs cares about origin, not passenger count. A repositioning flight into Reconquista Airport with open cheese, cold cuts or fruit from another country may have that food removed. Local catering sidesteps the question and keeps your handling agent's job simple.
Galley size usually decides the answer. A mid-size jet with an oven can warm local dishes, while a light jet needs cold plates only. Foreign food entering Argentina can be declined at customs, so bring only what you are sure is allowed.
No, the aircraft hire stays apart from the meal. For a child with an allergy or a passenger who needs halal, order catering through us directly and we handle the plating instructions. Phone and email are open 24/7.
Tail, pax and diets — a flight attendant takes it from there, day or night.
