Río Negro Province · San Carlos de Bariloche · SAZS / BRC

Private jet catering at Teniente Luis Candelaria International Airport (SAZS / BRC), San Carlos de Bariloche

Catering to your aircraft in San Carlos de Bariloche.

At 2,774 feet in the Andes foothills, SAZS has seasons that change the whole order. We cook, pack and label for crews arriving at Bariloche, and hand it over at the FBO on your slot.

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

San Carlos de Bariloche on the plate: local specialities for in-flight catering at BRC

The private jet menu for Bariloche and the Río Negro Province lake district starts with what the Andes and the cold lakes give: Patagonian lamb, rainbow and brook trout, smoked venison and boar, wild mushrooms, and the chocolate Bariloche is known for. These local specialities become private jet food that fits a galley: lamb is cooked at the kitchen and packed to finish in the oven, trout is plated cold or finished warm, and a chocolate box rides in the drawer for the end of the flight.

An inflight menu built around San Carlos de Bariloche leans on cold-climate cooking. Lamb from Patagonian estancias, lake trout, smoked meats and cheeses, wild berry preserves and alfajores sit alongside the chocolate shops of the town. For a private jet menu we choose the pieces that hold on a ramp at altitude, send sauces apart, and label every local speciality with how it finishes. Río Negro Province produce is seasonal: berries and cherries in summer, game and root vegetables in winter, so the private jet food list changes with the month.

Open the menu Download the menuPDF

Patagonian lamb and lake trout, local specialities of Bariloche for the private jet menu

01Patagonian lamb, slow roastedOven, sauce apart

02Lake trout, smoked or bakedChilled or oven

03Venison with wild berry sauceOven, sauce apart

04Smoked boar and local cheesesRe-plate cold

05Bariloche chocolate selectionChilled, store in drawer

06Alfajores and berry preservesRoom temperature

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 · San Carlos de BarilocheTeniente Luis Candelaria International Airport · SAZS

The three founders, former VIP cabin crew, on a business jet airstair — private jet catering at Teniente Luis Candelaria International Airport (SAZS)

Patagonian lamb and lake trout travel well, and the Andean ski season fills the ramp at Bariloche with jets arriving for the slopes. Private jet catering at SAZS follows that rhythm, written by former VIP flight attendants who know what a small galley can finish and what has to arrive ready. Inflight catering here leans on local produce, and in-flight catering for winter charters stays warm-weather simple. Aviation catering at BRC also covers business aviation catering and executive jet catering for owners flying in for the slopes, plus diplomatic flight catering when a delegation visits the lakes, and cabin crew meals for the people who fly them.

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

Private jet cabin with catering trays served at Bariloche SAZS, business jet catering for Río Negro Province

Business aviationOur core

Business aviation catering at Teniente Luis Candelaria International Airport (BRC)

A business jet catering brief at SAZS usually starts with who is flying and for how long: a ski group, a corporate team, a family on a lake break. Corporate jet catering here favours hearty plates in winter, with VIP flight catering for owners who want game or trout. Charter flight catering for groups of ten or more needs the seat plan and the galley layout. Luxury inflight catering at Bariloche means local lamb and chocolate, and a private jet chef writes a bespoke menu around the aircraft type and the dietary notes.

Government flight catering tray prepared for a diplomatic aircraft at Bariloche, Argentina

State & royalDiscretion, protocol

Inflight catering for government and royal flights at Teniente Luis Candelaria International Airport

When a delegation lands at Bariloche, government flight catering is handled by a small team that clears the menu first. Head of state flight catering stays quiet and traceable, VIP aviation catering uses sealed trays, and state visit aircraft catering is adapted to the type and the galley at SAZS.

Inflight catering menu highlights at *Teniente Luis Candelaria International Airport* (SAZS)Or write your own, we cook it

Cold board with smoked trout and goat cheese, private jet platters at Bariloche SAZS

Cold galley

No oven · served in four minutes

Smoked trout, goat cheese, pickled vegetablesChilled

Patagonian smoked meats and cheese private jet plattersRe-plate cold

Wild berry and cream cups, gourmet inflight meals dessertChilled

Alfajores and Bariloche chocolate private jet snacksRoom temperature

Quinoa and roasted vegetable saladChilled

Hot lamb and venison course for gourmet inflight meals at Bariloche, Argentina

Hot service

One oven · re-plated in twelve minutes

Patagonian lamb, rosemary jus, mashed potatoOven, sauce apart

Baked lake trout, lemon butter, steamed greensOven

Venison with berry reduction and root vegetablesOven, sauce apart

Wild mushroom risotto, gourmet inflight mealsOven

Hot chocolate service in thermosSauce 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

Kosher, halal, vegan and gluten free in-flight catering at Teniente Luis Candelaria International Airport (BRC)

A child on the manifest changes the whole tray at Bariloche: smaller portions, plain pasta or rice, mild lamb, no nuts, and a chocolate treat in a separate bag. Kosher, halal, vegan, gluten free, allergen free and other special meals are cooked on their own board and boxed separately, with kids meals marked by seat number so nobody opens the wrong tray.

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 on request for flights from San Carlos de Bariloche (BRC)

Crew catering at SAZS suits long ground waits and cold ramps. Crew meals, flight crew meals and pilot meals are ordered with the trip, on request, and invoiced as a separate line. Cockpit meals are one-handed and packed in crew meal boxes, and different meals for pilots can be arranged when the operator asks. Cabin crew meals come in their own marked box.

Meal passSAZS

Cabin crew

Box

Marked crew

Galley

Oven 6 min

Order

On request

Marked crew

Meal passSAZS

Pilots

Box

CPT ≠ F/O

Galley

Cold or hot

Order

On request

Two dishes

Teniente Luis Candelaria International Airport (SAZS / BRC) terminal and apron, San Carlos de Bariloche

To the steps, on your slot.

Airside · plane-side · day or night

DeliveryEvery FBO

FBO delivery and FBO catering at Teniente Luis Candelaria International Airport (BRC)

FBO catering at Bariloche is handed over at the FBO or the general aviation terminal on your slot, and the handling agent opens the door to the apron. Ground handling catering follows the same path, and catering delivery to the FBO is confirmed with handling agent catering contacts before the aircraft arrives. Tell us the tail and the slot, and we plan the hand-over.

FBOHandling agentGround handlerGA terminal

High loaderLarge cabins, bizliners

High loader delivery for jet catering at Teniente Luis Candelaria International Airport (BRC)

At SAZS the aircraft type decides how the galley catering reaches the cabin: light jets take the trays by hand up the airstair, while larger cabin aircraft may call for a high loader at the ramp. Airside catering delivery is arranged with your handling agent, and aircraft provisioning on cold winter mornings means sealed cold boxes and insulated hot carriers so nothing waits unprotected on the apron.

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 airportSAZS / BRC

Airport catering at Teniente Luis Candelaria International Airport (SAZS)

SAZS, Teniente Luis Candelaria International Airport, serves San Carlos de Bariloche in Río Negro Province. It works as a business aviation hub for the Andean lake district, busiest in ski season, with general aviation traffic of private and corporate jets. FBO services and ground handling services shape every turn on the apron, and airport catering here depends on the aircraft type, the date and the weather.

Business aviation

Business aviation catering at SAZS covers corporate shuttles, ski charters and private families. Private jet catering is the core of it, with inflight catering and in-flight catering fitted to each aircraft, and aviation catering for executive jet catering and diplomatic flight catering following protocol. The FBO services and ground handling services on the field decide where each tray changes hands; cabin crew meals and crew meals complete the order, and the Patagonian season sets the menu.

Customs & food import

Imported fresh food entering Argentina is inspected, and animal products are the most restricted. Buying lamb, trout and dairy in Bariloche keeps the aircraft inside the rules, and the ground handling services team at the terminal explains anything that must be declared.

ReviewsFrom the crews we cater for

5.0 / 5

★★★★★

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

Leave a review

★★★★★LIGHT JET

“Service planning came first at Teniente Luis Candelaria International Airport, with 5 passengers choosing smoked salmon bagels and sliced fruit and an evening cabin service influencing our preparation. Our brief for private jet catering menu was met with a sensible plan for portion planning. We changed the quantities of breakfast portions, and The Galley Girls reflected the request in the final packing list. There was no need to reconstruct the crew provisions quantities from several messages during the final departure checks.”

Lucas C. | VIP flight attendant

Citation CJ4

★★★★★LARGE CABIN

“Packing a cold lunch with cheese and fruit for 10 passengers at SAZS needed careful thought, especially given a late menu amendment. The main courses came from The Galley Girls in compact food boxes, with a packing list that matched the contents. The canapés were easy to locate, leaving the crew free to focus on the remaining cabin preparation. Our brief for private aviation catering was met with a sensible plan for written menu details.”

Danielle O. | Chief cabin officer — private jet

Gulfstream G700

★★★★★CREW MEALS

“Before our guests boarded at BRC, we needed herb chicken with a quinoa salad divided into 12 portions suitable for an evening cabin service. The Galley Girls used a readable packing list for the crew provisions, which helped when two colleagues checked the order together. Keeping the sandwiches identifiable helped the colleague taking over service understand the order without another long explanation. For business jet catering, that attention to packing arrangement made the order noticeably easier to manage.”

Naomi V. | Chief flight attendant

Challenger 650

Asked before every SAZS slotAsked by crews

How much does private jet catering cost for a July ski charter into Bariloche?+

Snow decides which jets land in Río Negro Province, and the season moves the bill. A July tray of lamb with sauce apart and hot chocolate in a thermos costs more than a spring cold board of smoked trout and goat cheese. Give us the month and the cabin count and the difference becomes visible.

What is the lead time for catering when the crew is waiting on the ground at SAZS?+

A crew sitting out duty time on a cold ramp wants food that arrives as the clock allows, not by a fixed rule. Tell us the slot and the wait, and we plan the pack around it; last-minute orders are handled at Bariloche.

What do customs ask about food when an empty jet repositions into Bariloche?+

Argentine sanitary inspection looks hard at animal products and unsealed foreign food. An aircraft arriving with an empty cabin can simply order lamb, trout and dairy locally and avoid the declaration conversation altogether.

Can you bring food on board at Bariloche, or does the galley limit it?+

A large cabin aircraft has drawers and ovens for your own supplies, a light jet has almost nothing. Own food is possible within customs limits, but most crews find it easier to order local and keep the galley free.

Is catering part of a charter into Bariloche when a child needs a special meal?+

No. Catering is not part of a charter: it is ordered separately and invoiced on its own. A child's mild lamb, a kosher tray or an allergen free set is its own request, boxed apart and marked by seat number.