Catering to your aircraft in Encarnación.
Encarnación sits on the Paraná, and we cook for your galley with what the department grows: chipa, surubí and grilled beef, passed to the aircraft at 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.
Itapúa Department sits on the Paraná, and the private jet menu at Encarnación reads like the river and the pasture. Local specialities travel well: chipa guasu, the corn and cheese bake, comes out of the oven in squares; sopa paraguaya, a dense cornbread, is served cold or re-plated warm. Mbejú, the cassava starch pancake, suits a morning departure. For an inflight menu with more weight, grilled beef from Itapúa ranches is carved in slices and packed with the chimichurri-style sauce apart. River fish such as surubí, cooked firm so it survives the re-plating, is a favourite of crews flying in from Asunción or Buenos Aires. Private jet food in Encarnación is mostly about keeping texture: cheese-based pieces, cassava and corn all behave in a drawer, and we label each with its seat number. If you want fruit, the region's citrus and mango arrive by season, cut and chilled.
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.
A 659-foot field on the Paraná, SGEN sees business aircraft arrive for Itapúa's riverfront and the bridge crossing to Argentina, and the galley brief changes with each. Private jet catering here means local produce cooked for your galley and passed to the aircraft at the FBO, with inflight catering and in-flight catering built around the type you fly. Aviation catering for business aviation catering and executive jet catering tails follows the same path, as do diplomatic flight catering requests and cabin crew meals ordered with the trip.
Business jet catering at Encarnación suits corporate jet catering for the riverfront and cross-border trips, and VIP flight catering follows the same brief. A private jet chef builds a bespoke menu around your galley, charter flight catering is ordered per sector, and luxury inflight catering uses local Itapúa produce.
Official travel through SGEN needs government flight catering that matches a cleared menu. Head of state flight catering, VIP aviation catering and state visit aircraft catering are coordinated with the delegation, with no names on labels, only seat numbers.
Itapúa's kitchens lean on cheese, corn flour and beef, so allergen free and gluten free requests need care here: cassava and corn are naturally gluten free, but chipa and many sauces carry dairy, egg or wheat. We build kosher, halal, vegan and kids meals as a separate procedure, packed apart from the other trays and marked by seat number, with the diet card in the drawer. Special meals are confirmed against the seat plan before anything is cooked.
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.
At SGEN the crew eats between legs, so crew meals are ordered with the trip and billed on the same invoice. Flight crew meals and pilot meals can differ, crew catering is boxed, and cockpit meals stay easy to eat. Crew meal boxes carry a CREW label, and different meals for pilots avoid the same dish for captain and first officer. Cabin crew meals follow the cabin plan.
FBO catering at Encarnación means catering delivery to the FBO, passed to the aircraft at the general aviation terminal. Ground handling catering is coordinated with your handling agent, and handling agent catering follows airside rules, including passes and escort.
Galley catering at SGEN depends on the aircraft: a light jet or midsize takes the order by hand from the FBO apron, while a larger cabin may need a high loader to reach the door. Airside catering delivery is arranged with your handling agent according to the type, and aircraft provisioning follows what the galley can actually hold: oven count, drawer space, chilled storage. Tell us the type and we pack to it.
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.
Airport catering at Encarnación serves general aviation and FBO services for the Paraná corridor. The field sits at 659 feet and handles business jets alongside regional traffic, with ground handling services arranged through the terminal.
Encarnación is not a big business aviation hub, but it matters for Itapúa: inflight catering, in-flight catering and aviation catering are ordered per trip, executive jet catering and business aviation catering follow the aircraft, and diplomatic flight catering or cabin crew meals are confirmed ahead.
Paraguayan customs restrict fresh meat, dairy and plant products entering the country, so catering cooked in Itapúa is the practical route. Check import notes with your handling agent before carrying food onto the aircraft.
Average rating from the cabin crew and pilots we cater for.
“As the person coordinating vegetarian wraps and colourful salads for 8 passengers at ENO, I needed an arrangement that considered a small galley worktop. With airline catering, careful attention to written menu details matters as much to our crew as the menu itself. The confirmation from The Galley Girls showed the sauces clearly enough for us to check the planned service quantities. We also checked the breakfast portions before approval, which helped avoid a second round of questions later in the preparation.”
“Having 5 guests request beef fillet with roasted potatoes at Teniente Ramon A. Ayub Gonzalez International Airport meant planning the portions carefully while accounting for a late menu amendment. We described our serving sequence to The Galley Girls and asked for the starters to be packed accordingly. We left the breakfast portions stored until needed, which kept the first service manageable and reduced unnecessary handling. Our brief for crew meals was met with a sensible plan for galley preparation.”
“With a revised passenger count to consider at SGEN, we needed a practical way to serve vegetable tartlets and a dessert selection to 2 passengers. I gave The Galley Girls our storage brief and asked for the crew provisions to arrive in shallow trays. The breakfast portions were easy to locate, leaving the crew free to focus on the remaining cabin preparation. The order made FBO catering feel manageable because the storage requirements had been considered beforehand.”
Customs rules in Paraguay mean we cook with local ingredients, which keeps things straightforward. A regional menu of chipa, sopa paraguaya and grilled beef is priced differently from one asking for imported seafood or specialty cheeses. Send the type, the passengers and the slot and we quote how much private jet catering costs for that order.
A long flight with two meals on board is where lead time matters most. We ask for the type, the headcount and the departure window, then plan hot and cold courses for each service. Orders at SGEN can be placed day or night, and late changes are taken.
Customs at Encarnación treat imported fresh food carefully, and a rule that applies to passengers also applies to galley supplies. Locally cooked meals handed to the aircraft sidestep that, which is why most crews order here rather than carry food in. Ask your handling agent for the current import notes.
Crews sometimes ask whether they can carry food aboard at Encarnación. Yes, within customs limits, but for a long sector with two services, a catered order is easier to serve and keeps the seat plan intact.
No, catering sits as its own order. For a charter to ENO, tell us the type, the seat plan and the diets, and we quote and hand over plane-side. Customs rules mean local ingredients simplify things.
Tail, pax and diets — a flight attendant takes it from there, day or night.
