Catering to your aircraft in Termas de Río Hondo.
A flat field at 935 ft, an autodrome nearby on race weekends and a quiet GA apron the rest of the year. Private jet catering for SANR is cooked for your galley and delivered to the 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.
Santiago del Estero Province eats from the grill and the clay oven. For a private jet menu at Termas de Río Hondo we lean on local specialities that survive a galley: empanadas santiagueñas, baked rather than fried so they re-plate crisp, and locro, packed in a sealed tray with the sauce apart. Cold, an inflight menu can carry humita, quesillo with membrillo, and sandwiches de miga cut for each seat.
Private jet food in this part of Argentina means northern criollo cooking. Chilled, we pack private jet platters of cured meats, regional cheese and olives, plus gourmet inflight meals such as milanesa de pollo with salad on the side. Private jet snacks are alfajores and nuts. All of these local specialities travel well across Santiago del Estero Province and the Termas de Río Hondo apron, and each is labelled by seat.
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.
Termas de Río Hondo sits at 935 ft in the flat plains of Santiago del Estero Province, and its apron fills for motorsport weekends and thermal-spa trips. Private jet catering here is built around those arrivals: provisioning for the galley you actually have, handed over at the aircraft. We also cover inflight catering, in-flight catering, aviation catering and business aviation catering for the field, executive jet catering for owner-flown trips, diplomatic flight catering when protocol applies, and cabin crew meals for whoever serves.
Business jet catering at Termas de Río Hondo usually starts with a racing weekend or a spa trip from Buenos Aires. Corporate jet catering here favours regional dishes: a private jet chef writes a bespoke menu around empanadas and cheese. VIP flight catering, charter flight catering and luxury inflight catering are all ordered the same way, with the galley type confirmed first.
When an official party lands at Termas de Río Hondo, protocol decides the menu. Head of state flight catering, government flight catering and state visit aircraft catering go through one contact, with VIP aviation catering packed and labelled by seat for a discreet handover.
Special meals at Termas de Río Hondo start with the local kitchen: empanadas, stews and milanesas hide wheat, egg and dairy in ways a label does not show. Kosher, halal, vegan and gluten free orders are cooked and packed on a separate board, and allergen free and kids meals are marked by seat number, with sauce apart whenever a stew is involved.
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.
Whoever flies into SANR eats too. Crew meals are optional, charged and not bundled; flight crew meals and pilot meals are packed in boxes with their own labels. Crew catering comes in hot or cold, cockpit meals are easy to eat during a short sector, and different meals for pilots are available. Crew meal boxes are sealed so nothing mixes with the passenger service.
FBO catering at Termas de Río Hondo means catering delivery to the FBO, where your handling agent meets us at the general aviation terminal. Ground handling catering is coordinated so the galley is stocked on your slot, and handling agent catering is simply the same order with the contact written on it.
What goes through the door at SANR depends on the aircraft you bring to the apron. A light jet takes galley catering through the cabin door with a trolley from the apron, while a larger cabin may need airside catering delivery with a lift. Tell us the type and we plan aircraft provisioning around the galley you have: one oven, a drawer, or nothing but chilled storage.
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.
SANR lies in the flat plains of northern Argentina at 935 ft. Airport catering here supports general aviation arrivals for events, spa trips and regional charters.
The field is a business aviation hub only a few days a year, yet it handles real traffic: race teams, spa guests and owner-pilots. Inflight catering and in-flight catering are ordered ahead, aviation catering and business aviation catering follow the tail, executive jet catering suits owner trips, diplomatic flight catering needs protocol, and cabin crew meals are packed on request.
Argentina limits imported fresh meat, dairy and produce, so airport catering sourced locally avoids inspection. General aviation arrivals at Termas de Río Hondo clear through the usual customs and immigration process; ask your FBO services and ground handling services team about the formalities.
Average rating from the cabin crew and pilots we cater for.
“Passenger preferences led us to a seafood starter and warm vegetable sides at SANR; 12 portions were needed, with a changing departure schedule factored into preparation. Our brief for flight catering was met with a sensible plan for galley preparation. We discussed the dimensions before confirming; The Galley Girls grouped the salads into compact food boxes that were easy to handle. The starters were easy to locate, leaving the crew free to focus on the remaining cabin preparation.”
“The 12 passenger portions of smoked salmon bagels and sliced fruit were the easy part; managing different crew meal preferences at RHD took more planning. The final order confirmation stood out more than any sales pitch about flight catering services. After a final adjustment to the starters, The Galley Girls gave us one revised order summary to work from. The crew provisions remained as originally requested, which was reassuring when we checked the latest version with operations.”
“Despite limited fridge space, we wanted the 2 guests at Termas de Río Hondo international Airport to enjoy vegetarian wraps and colourful salads without a complicated cabin service. The crew provisions from The Galley Girls were organised around the cabin plan, with the later service items kept apart. The salads were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes. The portion planning stood out more than any sales pitch about airline catering.”
Think in menus, not in a fixed number. At RHD, locro and empanadas keep costs modest; premium cuts raise them. A count changing late only reshuffles portions, and you see the revised total before we cook.
A return leg ordered from here is just a second delivery to the same FBO. The galley, the customs status and the produce are known, which makes late additions simple, and last-minute orders are handled.
Argentina can confiscate fresh produce, meat and cheese carried in from abroad, so carry nothing perishable you cannot lose. Ordering here means the delivery arrives pre-cleared at the FBO, ready for your departure slot.
Packed lunches from home work for the departure leg only if they clear customs on arrival. For two services over a long sector, we pack a sealed main and a cold tray, each with its own label.
No, catering is a separate order, priced by menu. When weather decides your departure from Termas de Río Hondo, we hold the food and hand it over once the slot is confirmed.
Tail, pax and diets — a flight attendant takes it from there, day or night.
