Catering to your aircraft in Ciudad de la Costa.
Carrasco sits at 105 feet on the Canelones side of the Rio de la Plata, and the winter fog that rolls in off the estuary decides more departures than any schedule. We cook and pack for the galley you actually fly, and hand it over at the aircraft through your FBO or handling agent.
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.
Uruguay is a country of cattle and coast, and the private jet menu at Carrasco reflects both. Beef from the interior is the centrepiece of Canelones Department cooking: asado cuts, entraña and tira de asado, packed to be seared or finished in the galley oven and served with chimichurri in a separate pot. Inflight menu choices from the Rio de la Plata and the Atlantic coast include corvina, brótola and, in season, anchovies and shrimp from the Punta del Este side. Private jet food here also means the sweet side of Uruguay: alfajores, dulce de leche, and membrillo with fresh cheese, known locally as postre Martín Fierro. These local specialities travel well because most of them are served cold or at room temperature, which matters on a light jet with a single oven. Fresh fruit from the Canelones farms, citrus in winter and peaches and plums in summer, fills the cold side of the service.
Canelones Department wraps the north and east of Montevideo, and its market gardens supply the greens, tomatoes and fruit that end up on a private jet menu out of Carrasco. We build the inflight menu around what that land and the estuary give: slow-cooked lamb from the interior, a milanesa sliced for sharing, grilled provoleta that needs the oven, and fish from the Rio de la Plata served chilled with lemon. Private jet food at SUMU follows the season, which is why a January order reads differently from a July one. Local specialities such as chivito, the Uruguayan steak sandwich, are packed deconstructed so the bread stays crisp, and sweet items like alfajores and dulce de leche pastries need no preparation at all.
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.
Winter fog off the Rio de la Plata can hold a jet on the ground at SUMU for an extra turn, and the galley still has to be stocked the same way. Private jet catering at Montevideo Carrasco is built for that uncertainty: Uruguayan beef packed to re-plate, Atlantic fish kept chilled, and crew meals boxed separately for the flight deck. Inflight catering here leans on local produce from Canelones, in-flight catering follows your seat plan, and aviation catering is coordinated with your handling agent for the airside handover. For business aviation catering and executive jet catering, we write the order around the type and its galley; diplomatic flight catering and cabin crew meals are handled with the same labels and the same discretion.
At Carrasco, business jet catering and corporate jet catering follow the passenger list: a board meeting leaving Montevideo wants a different table than a family flight. VIP flight catering, charter flight catering and luxury inflight catering at SUMU are written with a private jet chef who builds a bespoke menu around Uruguayan beef, fish and seasonal fruit, packed for the galley you have.
For official movements through SUMU, the menu goes through protocol first. Government flight catering, head of state flight catering and VIP aviation catering are produced by a small named team, and state visit aircraft catering is labelled and traceable to each portion.
At Carrasco the allergens hide in familiar places: wheat in the breading of a milanesa, dairy in the provoleta and the dulce de leche, egg in the chivito. Kosher, halal, vegan and gluten free meals are prepared separately and marked by seat number, with the diet card matched to your seat plan. Special meals, allergen free dishes and kids meals are confirmed with you before the order 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.
Crew meals at Carrasco are a separate line on the order, requested with the flight and invoiced like the rest. Flight crew meals and pilot meals are packed in boxes marked CREW, so nobody opens a guest tray by mistake. Cockpit meals are built to be eaten one-handed at altitude, and different meals for pilots can be requested per the operator's policy. Crew catering is built around what a rotation through the River Plate actually looks like: something hearty after a cold early departure, something light for the return. Crew meal boxes can be hot or cold, and we pack for the galley you have.
Whoever opens the door at SUMU decides how the food reaches the aircraft. We arrange catering delivery to the FBO with your handling agent, with ground handling catering planned around airside access. Handling agent catering and FBO catering follow the same labels at the general aviation terminal.
Heavier aircraft at SUMU need galley catering planned around the aircraft door and the high loader your handling agent books. Airside catering delivery is coordinated before the slot so the carts reach the aircraft in the right order, and aircraft provisioning is matched to the type, whether it is a long-range cabin or a light jet with one drawer.
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.
Carrasco is Uruguay's main international gateway and the usual arrival for business aviation into Montevideo. Airport catering here serves general aviation at the FBO alongside commercial traffic. FBO services and ground handling services keep the apron running, and MVD works as a business aviation hub for Rio de la Plata traffic.
Business aviation at SUMU peaks in the southern summer, when Punta del Este draws private traffic. Inflight catering, in-flight catering and aviation catering are ordered against that rhythm, with business aviation catering and executive jet catering for owners flying in, diplomatic flight catering for official visits and cabin crew meals ordered alongside.
Uruguay restricts the import of fresh meat, dairy and plant products, so galley stock arriving from abroad may be inspected or refused. Ordering catering at SUMU on the ground avoids the problem, and your handling agent will tell you what must be declared.
Average rating from the cabin crew and pilots we cater for.
“Packing a mezze selection with flatbreads for 11 passengers at MVD needed careful thought, especially given two separate meal services. With inflight catering services, careful attention to final order confirmation matters as much to our crew as the menu itself. We changed the quantities of salads, and The Galley Girls reflected the request in the final packing list. There was no need to reconstruct the side dishes quantities from several messages during the final departure checks.”
“We kept the passenger brief simple at Carrasco General Cesáreo L. Berisso International Airport: yoghurt pots and fresh berries for 6 guests, organised with a tight boarding window in mind. I want an inflight catering company to understand final order confirmation, and this order gave us a useful starting point. I asked The Galley Girls for the snack boxes in sealed meal containers, with garnishes supplied separately for plating on board. It made a difference to have the fruit plates ready without cluttering the galley work area during preparation.”
“For 11 passengers departing from SUMU, the agreed menu was a seafood starter and warm vegetable sides; our main consideration was an evening cabin service. I wanted clear identification on the sandwiches; The Galley Girls made the packing arrangement easy to compare with the order. Keeping the starters identifiable helped the colleague taking over service understand the order without another long explanation. When comparing inflight catering companies, I would look closely at final order confirmation after this experience.”
Cost at Montevideo Carrasco is set by the order, not by the airport. A weather window that pushes your departure and changes the plan also changes what is worth cooking: beef that must be seared fresh against a cold fruit plate that keeps. How much does private jet catering cost? Send your passenger count and the season you fly in, and we price what the galley and the calendar make sensible.
A delayed departure at Carrasco puts pressure on duty time, so the catering has to move with the aircraft. Lead time is less a fixed number than a matter of confirming the slot, the handler and the galley. Last-minute orders are handled, and changes are accepted as the schedule shifts.
Customs in Uruguay treat meat, dairy and plant products with care. An aircraft repositioning with an empty cabin should plan to uplift catering at MVD rather than carry it in. We coordinate with your handling agent so that what is loaded is local and clear.
Bringing your own food depends on the aircraft and on the rules at SUMU. A large cabin has room; a small one does not. Customs rules also limit certain products entering Uruguay. We pack locally and label by seat so the galley stays organised.
No, catering is not part of a charter: you order it separately and it is invoiced on its own. Whether the cabin is a light jet or a larger type, the food is a line of its own. If one passenger needs a kosher, halal, child's or allergen free meal, that is noted on the order and packed apart.
Tail, pax and diets — a flight attendant takes it from there, day or night.
