Rio de Janeiro has a food culture that travels well if you plan for the humidity: pão de queijo, coxinha, pastel, and tapioca crepes are all handheld and forgiving, which makes them a natural fit for a private jet menu on a short leg. For a longer inflight menu we build around moqueca, the seafood stew from the Atlantic coast, and feijoada, the black bean and pork dish traditionally served on Saturdays; both reheat in the galley oven and keep their flavour. Private jet food from the Rio de Janeiro region also leans on fresh tropical fruit: açaí, mango, papaya, passion fruit. Coconut water is the local specialities item most guests ask for first. Rio de Janeiro cuisine suits the cabin when plated with a light hand: grilled fish, hearts of palm, farofa on the side.
Local specialities in Rio de Janeiro come from the sea and the street. A private jet menu here can lean on grilled fish with hearts of palm, shrimp bobó, and bolinhos de bacalhau, the salt cod fritters that are a staple of Rio bars. For the inflight menu we keep sauces apart and fruit uncut until service: caju, goiaba, and passion fruit travel better whole. Private jet food in the Rio de Janeiro style also means caipirinha-free service in the cabin, with fresh lime, guava juice and sparkling mineral water in its place. Brigadeiro, the condensed-milk chocolate truffle, is the sweet course guests recognise at once.
