Catering to your aircraft in Tabatinga.
SBTT is a small apron on a big river, where the turboprop and the business jet share the same ramp and the same weather. We cook and pack for crew who need it simple, labelled and ready to re-plate.
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.
Tabatinga is the Brazilian end of the tri-border with Leticia in Colombia and Santa Rosa in Peru, and the local table follows the river. A private jet menu for Amazonas starts with tambaqui, pirarucu and tucunaré, the freshwater fish of the region, served as grilled fillets with the sauce apart so the skin does not soften in the drawer. Private jet food from this part of Amazonas also means cupuaçu, açaí, Brazil nuts and manioc flour, the farofa and tapioca that every crew from Manaus knows. Our inflight menu for Tabatinga keeps the local specialities honest: river fish on gourmet inflight meals, tropical fruit on private jet platters, and cheese tapioca or fruit cups as private jet snacks for the leg out. Whatever is on the plate, it is packed for your galley and re-plated by you.
The Amazon around Tabatinga gives a private jet menu its own character: heat, humidity and river produce. Local specialities here include pirarucu, tambaqui and tucunaré, Brazil nut sweets, tapioca crepes and a long list of fruits from cupuaçu to açaí and camu-camu. We write the inflight menu for SBTT around those ingredients, building gourmet inflight meals with the sauce apart, private jet platters of tropical fruit, cheese and cured meats, and private jet snacks that survive a warm cabin. Private jet food for Amazonas must travel well in the Tabatinga climate, so everything is packed chilled, labelled by seat, and marked for oven, cold or re-plating.
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.
The heat and humidity of the Upper Solimões shape every tray leaving for an aircraft at SBTT. Private jet catering for Tabatinga leans on what the river and the forest actually provide, chilled firmly and finished in your oven. Whether you need inflight catering, in-flight catering or aviation catering for a short Amazon sector, the brief is the same: aircraft type, slot, headcount. Business aviation catering, executive jet catering, diplomatic flight catering and cabin crew meals are all available here on request.
A business jet catering brief for Tabatinga is usually small and specific: a few passengers, one sector, a galley that may have a single oven. Corporate jet catering and VIP flight catering here lean on river fish and tropical fruit, with a private jet chef writing a bespoke menu to the type. Charter flight catering and luxury inflight catering follow the same plan, tray by tray, seat by seat.
For officials arriving at SBTT, discretion comes first. Government flight catering and head of state flight catering are prepared with a named team, sealed and labelled by seat, and VIP aviation catering is handled quietly. State visit aircraft catering is cleared in advance and delivered at the aircraft.
Dietary requests at Tabatinga are handled as a procedure, not a promise. In this part of Amazonas, the hidden allergens are Brazil nuts, cashew, shellfish in some river stews and wheat in farofa binders, so we check each local dish before it goes on a special meals card. Kosher, halal, vegan and gluten free meals are prepared on separate boards and sealed in their own boxes, allergen free trays are marked by seat, and kids meals are packed apart from the main service. Tell us the restriction with the order and the card travels with the meal.
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.
When the crew lands at SBTT, the meal has to be easy: crew meals on request, billed with the order. Flight crew meals and pilot meals are packed in crew meal boxes, crew catering is matched to your duty, cockpit meals fit a jumpseat, and different meals for pilots can be set apart.
Catering delivery to the FBO at Tabatinga is handed over at the aircraft by arrangement with your handling agent. FBO catering here goes through the general aviation terminal, with ground handling catering matched to your slot. Handling agent catering is simply a tray at the right stand, labelled with tail and seat.
On the SBTT apron it is the type on the ramp, not the airport, that sets how the trays go aboard. A light jet or turboprop on the SBTT apron takes its trays by hand through the main door, while a larger cabin may need a high loader or steps depending on door height. Our galley catering is packed to fit the galley you actually have, with trays, ovens and chillers matched to the type. Airside catering delivery is coordinated with your handling agent for aircraft provisioning at the aircraft, and we ask for tail number and slot so nothing arrives at the wrong stand.
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.
SBTT serves Tabatinga and the Upper Solimões, a border town where Brazil, Colombia and Peru meet. Airport catering at TBT is shaped by the river, the heat and a small apron where the general aviation terminal handles everything. As a business aviation hub for the western Amazon, the field relies on local FBO services and ground handling services to keep general aviation moving.
For the few business aircraft that use SBTT, the season and the river decide the tempo. Inflight catering, in-flight catering and aviation catering are arranged through your handling agent, while business aviation catering and executive jet catering suit corporate and charter sectors. A delegation flight asking for diplomatic flight catering or cabin crew meals gives us the type and the seat plan, and the trays come out of the same galley plan.
Brazil applies federal customs and sanitary rules to imported food, and Tabatinga sits on a frontier where inspections are routine. Fresh meat, dairy and produce arriving from Colombia or Peru can be held, so ordering locally and sealing meals is the practical route. Your handling agent and the FBO services desk know what the ground handling services at this small business aviation hub will let through.
Average rating from the cabin crew and pilots we cater for.
“Small packing details became important at Tabatinga International Airport: our 9 passengers wanted a cold lunch with cheese and fruit, and we had limited fridge space. I want an aviation catering company to understand storage requirements, and this order gave us a useful starting point. I needed the fruit plates checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. The note about the starters was easy to spot, and we could brief the rest of the team quickly.”
“On this departure from SBTT, 3 passengers had chosen roasted vegetable bowls with separate dressings, and a small galley worktop needed to be reflected in the order. Instead of asking us to improvise, The Galley Girls explained how the sandwiches could be arranged during service. It made a difference to have the crew provisions ready without cluttering the galley work area during preparation. When comparing aviation catering companies, I would look closely at final order confirmation after this experience.”
“Before our guests boarded at TBT, we needed roasted vegetable bowls with separate dressings divided into 7 portions suitable for a changing departure schedule. The Galley Girls labelled the salads in line with our brief, so the cabin team could identify the relevant portions quickly. The fruit plates were also listed clearly, which made it easier to pass instructions between crew members during preparation. Our brief for flight catering was met with a sensible plan for final order confirmation.”
Costs for a return leg from SBTT are set dish by dish. Local river fish and tropical fruit vary by what is available that week, so the quote moves with the market. Give us both legs and the cabin and we price them together.
Lead time for an empty cabin repositioning is shaped by season and produce, not by distance. A fruit box or a sealed hot meal can be arranged on a late request, and we confirm availability when you call.
Tabatinga is a Brazilian border airport on the Colombian and Peruvian frontier, so a government or delegation flight faces federal inspection and sanitary rules for food. We prepare locally, label allergens, and keep the meals sealed for the protocol office.
The departure slot decides it. A quick turn leaves little time for a customs question on a bag of imported food, so most crews order here and receive it plane-side through the FBO.
Catering is separate from the charter. The galley size on your type sets what we can send, whether that is cold platters for a small cabin or hot dishes for an aircraft with a full oven.
Tail, pax and diets — a flight attendant takes it from there, day or night.
