Villa Gesell is a beach town built on dunes planted with pine and acacia, and the Atlantic shapes what ends up on a private jet menu here. Local specialities start with the sea: rabas, fried squid rings that travel better cold with the lemon and dip packed apart, and fresh hake or corvina from the coast, which we prepare as a fillet that finishes in the galley oven. A private jet menu for VLG also leans on the Argentine table: empanadas, provoleta, and a cold board of cured meats and cheeses from Buenos Aires Province farms.
For sweets, alfajores are the default gift of the Argentine coast, and dulce de leche goes into private jet snacks and breakfast plates alike. Private jet platters of fruit and local cheese suit a short flight better than anything that needs plating in a tight cabin. Inflight menu choices in the summer season favour chilled dishes, since the field is exposed to wind and heat on the apron. Each item is labelled by seat and by service step, so your private jet food stays easy to serve across Villa Gesell, Buenos Aires Province and the wider Atlantic coast.
Gourmet inflight meals for this stretch of coast mean seafood, grilled beef cuts and vegetables from the province. The Argentine asado tradition is the model: we cook the beef medium or well done as asked, slice it, and pack the chimichurri in its own pot. Local specialities such as milanesa, a thin breaded cutlet, are packed to be re-plated cold or finished in the oven. Private jet platters, private jet snacks and a short private jet menu can all be written around what the season brings to Villa Gesell.
