SKSV / SVI · Eduardo Falla Solano · Caquetá Department

Private jet catering at Eduardo Falla Solano Airport (SKSV / SVI), San Vicente Del Caguán

Catering to your aircraft in San Vicente Del Caguán.

A light jet on a small apron at SVI does not leave much room for a big catering order. We pack it small, labelled by seat, and hand it over at the aircraft through your handling agent. Open 24/7.

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

What San Vicente Del Caguán brings to your in-flight catering (SVI)

San Vicente Del Caguán sits in Caquetá, where the Amazon foothills meet cattle country, and the private jet menu here leans on what the department actually produces: river fish, plantain, yuca, fresh cheese and tropical fruit. These local specialities travel well when they are packed for a galley rather than a restaurant. Our private jet food for SVI is built so the fish arrives with its sauce apart and the plantain is finished at the last moment. The inflight menu can run from private jet platters of cold cuts and fruit to gourmet inflight meals such as a grilled river fish plate, plus private jet snacks like plantain chips and cheese. Everything is labelled by seat, with allergens marked.

For Caquetá, we write the private jet menu around the heat first. Warm lowland air shortens what a cold platter can safely do, so the inflight menu favours fruit, cured and fresh cheeses, arepas and chilled salads, with hot dishes cooked in the kitchen and finished in the aircraft oven. Local specialities of San Vicente Del Caguán and the wider Caquetá Department, such as fish from the rivers, plantain and yuca, appear as private jet platters, gourmet inflight meals and private jet snacks. This private jet food stays recognisable to the passenger and manageable for whoever is standing in the galley.

Open the menu Download the menuPDF

Local specialities of Caquetá Department packed as private jet platters for SVI

01Arepa with fresh cheeseChilled, re-plate cold

02Tropical fruit platterChilled, cut per seat

03Plantain chips and cheeseSnack box, sealed

04Grilled river fish plateOven, sauce apart

05Yuca and plantain sideOven

06Beef and rice plateOven, sauce apart

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 Vicente Del CaguánEduardo Falla Solano Airport · SKSV

The three founders, former VIP cabin crew, on a business jet airstair — private jet catering at Eduardo Falla Solano Airport (SKSV)

Eduardo Falla Solano Airport sits at 920 ft in the Caquetá lowlands, a regional field where the apron is small and the humidity is part of every packing decision. Private jet catering here means food that holds in damp heat and a galley plan agreed with your handling agent. We add inflight catering and aviation catering for business aviation catering flights, executive jet catering for corporate trips, and diplomatic flight catering for official visits, all built by former VIP flight attendants. For the cabin crew meals, add the count and any restrictions when you book the flight.

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

Business jet on the apron at Eduardo Falla Solano Airport, SVI, with catering loaded by the FBO

Business aviationOur core

Private jet catering in San Vicente Del Caguán for business and VIP flights (SVI)

Business jet catering at SKSV is usually a short, direct brief: a handful of passengers, one cabin, a galley that may only have a drawer and a small oven. Corporate jet catering and VIP flight catering from our team follow the same rule, to cook and pack for that galley. Our private jet chef writes a bespoke menu around Caquetá produce, and charter flight catering uses the same approach. Luxury inflight catering here means food that survives the humidity and still looks right on the plate.

Government flight catering handed over at an aircraft at San Vicente Del Caguán, Colombia

State & royalDiscretion, protocol

Private jet catering for government and royal flights at Eduardo Falla Solano Airport (SVI)

Government flight catering at SVI starts with protocol, not the stove. Head of state flight catering and state visit aircraft catering go through a named contact, a cleared menu and neutral labels. VIP aviation catering for official delegations is cooked by a team that keeps its discretion, and the handover is agreed with your handling agent before the aircraft lands.

The jet catering menu at *Eduardo Falla Solano Airport* (SVI)Or write your own, we cook it

Cold private jet platters with tropical fruit and cheese for flights from San Vicente Del Caguán

Cold galley

No oven · served in four minutes

Private jet platters: tropical fruit, fresh cheese and cured meatsChilled

Gourmet inflight meals: chicken and avocado salad with local greensChilled

Private jet snacks: plantain chips, nuts and dried fruitRe-plate cold

Arepa sandwiches with cheese and hamChilled

Hot gourmet inflight meals with river fish and plantain for Eduardo Falla Solano Airport

Hot service

One oven · re-plated in twelve minutes

Gourmet inflight meals: grilled river fish with coconut riceOven, sauce apart

Beef stew with potatoes and plantainOven

Chicken with yuca and creole sauceOven, sauce apart

Vegetable rice with fried plantainOven

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 Eduardo Falla Solano Airport (SVI)

Special meals at SVI are handled as a procedure, not a label. Local cooking leans on fried food, cheese, peanuts and shared fryers, so allergen free and gluten free plates are cooked on separate boards and sealed in their own box. Vegan, halal, kosher and kids meals are written into the order with the passenger names kept off the lids, seat numbers only, so the crew serves the right tray without opening the wrong one.

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 Vicente Del Caguán (SVI)

At San Vicente Del Caguán, crew catering is built around a short turn in the heat. Crew meals and flight crew meals are on request, invoiced with the order, and packed as crew meal boxes with cutlery and a drink. Pilot meals and cockpit meals are boxed apart from the guests, and different meals for pilots are possible so captain and first officer do not share a dish. Cabin crew meals follow the same rule, labelled CREW and handed over with the rest.

Meal passSKSV

Cabin crew

Box

Marked crew

Galley

Oven 6 min

Order

On request

Marked crew

Meal passSKSV

Pilots

Box

CPT ≠ F/O

Galley

Cold or hot

Order

On request

Two dishes

Eduardo Falla Solano Airport, SKSV, in Caquetá Department, Colombia, seen from the apron

To the steps, on your slot.

Airside · plane-side · day or night

DeliveryEvery FBO

Airport catering at the FBO or general aviation terminal, Eduardo Falla Solano Airport

FBO catering at SKSV means the order reaches the aircraft through the people who already hold the ramp. Catering delivery to the FBO or the general aviation terminal is agreed with your handling agent, and ground handling catering follows the slot you give. Handling agent catering stays simple because everything is sealed and labelled at the kitchen.

FBOHandling agentGround handlerGA terminal

High loaderLarge cabins, bizliners

Galley-door delivery and aviation catering at Eduardo Falla Solano Airport (SVI)

Most aircraft at SKSV are light and mid-size business jets, so galley catering is carried to the door rather than lifted. For a larger aircraft, tell us the type and we plan airside catering delivery with your handling agent around the cabin door height and apron access. Aircraft provisioning here is always agreed against the galley fitted on that tail, its oven, its drawers and its chilled space.

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 airportSKSV / SVI

Aviation catering and business aviation at Eduardo Falla Solano Airport (SVI)

Eduardo Falla Solano Airport (SKSV/SVI) serves San Vicente Del Caguán in the Caquetá Department of Colombia. At 920 ft, it is a regional field used for charter, official and general aviation flights, with a modest apron and a terminal built for small aircraft. Airport catering here is organised around that scale.

Business aviation

San Vicente Del Caguán is not a business aviation hub in the usual sense: general aviation traffic is modest and sporadic, with FBO services and ground handling services adjusted to the visit. Inflight catering and in-flight catering for these flights are planned individually, as aviation catering for a specific tail. Business aviation catering, executive jet catering and diplomatic flight catering all follow that rule, and cabin crew meals are added with the trip.

Customs & food import

Colombia restricts imported meat, dairy and fresh produce, and the ICA and customs apply those rules strictly. For SVI, we source and cook food locally and seal it, so the list the handling agent presents matches what is on board. Ask about specific items before the trip.

ReviewsFrom the crews we cater for

5.0 / 5

★★★★★

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

Leave a review

★★★★★CREW MEALS

“With an evening cabin service to consider at SKSV, we needed a practical way to serve avocado toast components and breakfast fruit to 8 passengers. 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 main courses ready without cluttering the galley work area during preparation. Our brief for private jet catering services was met with a sensible plan for galley preparation.”

Jade L. | Chief flight attendant

Global 6000

★★★★★GOVERNMENT

“Small packing details became important at SVI: our 9 passengers wanted vegetarian wraps and colourful salads, and we had limited fridge space. The starters supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. We could distinguish the side dishes at a glance instead of lifting lids just to establish what belonged to each service. I want a private jet catering company to understand written menu details, and this order gave us a useful starting point.”

Tiago U. | Government flight manager

Gulfstream G650

★★★★★ROYAL FLIGHT

“Working around a changing departure schedule at Eduardo Falla Solano Airport, I asked for fresh fruit and breakfast pastries in portions appropriate for our 9 passengers. We discussed the dimensions before confirming; The Galley Girls grouped the main courses into stackable containers that were easy to handle. When comparing private jet catering companies, I would look closely at storage requirements after this experience. I could hand the breakfast portions to a colleague with a short explanation instead of unpacking the whole order.”

Andre K. | Royal family manager

ACJ320

Eduardo Falla Solano: the questionsAsked by crews

How much does private jet catering cost for a short repositioning flight into San Vicente Del Caguán?+

Think of an empty-cabin flight into San Vicente Del Caguán as a small order: a couple of cabin crew meals, drinks, a snack. The cost rises with plated dishes, imported items and special diets. We never quote from a menu you have not chosen, so how much private jet catering costs here is confirmed after we see the plan.

What is the lead time for a government or delegation flight to SKSV?+

Government flights at Eduardo Falla Solano are simple when the details arrive together: tail, slot, passenger count, restrictions. Lead time then depends on sign-off, not preparation. Last-minute orders are handled, and we confirm the handover point with your handling agent.

What should I know about customs when my departure slot is tight at SKSV?+

Short slots and customs do not mix well. In Colombia, imported fresh products can be refused or retained, so we use local ingredients and deliver to the aircraft on your slot. Your handling agent receives the order with a simple content list.

Can you bring food of your own on a small aircraft into SVI?+

Bringing your own food is possible, though the aircraft decides how well it works. On a smaller type at SVI there may be no oven at all, and imported fresh products can be held by customs. We pack for the galley you have and hand over at the apron.

Is catering part of a charter departing San Vicente Del Caguán at night or early morning?+

No. Catering sits on its own order, whatever the time of day. For a night or early slot at SKSV, we are reachable by phone and email 24/7 and confirm where the food is handed over.