Catering to your aircraft in Salto.
Orange groves, thermal baths, and a runway at 187 ft: Nueva Hesperides is a simple stop for business aviation. We pack the galley for whatever tail arrives.
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.
Salto Department is Uruguay's citrus belt, and the local specialities show it. A private jet menu built for Salto starts with the beef the Uruguay River plains are known for: asado cuts, chorizo, and morcilla dulce for the adventurous. The inflight menu keeps the beef sliced and the chimichurri in its own pot, so it can be re-plated in the galley without a grill.
Private jet food from Salto leans on oranges and mandarins grown in the department, juiced or segmented, and on dulce de leche, alfajores and quince with cheese for the end of service. Our private jet platters pair Uruguayan cheeses with cured meats; gourmet inflight meals add a milanesa or a river fish served chilled. Private jet snacks are simple: nuts, fruit, small alfajores. Local specialities travel better when each element is packed apart.
The thermal baths around Salto bring leisure traffic, and the department's farms bring agricultural business flights. We shape the private jet menu to both: lighter plates for the spa crowd, hearty beef and vegetables for working trips, always labelled by seat.
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.
Salto sits on the Uruguay River, citrus country, and Nueva Hesperides International (SUSO / STY) is where business aviation meets that border-town rhythm. For the flight attendant, private jet catering here means local beef, Salto oranges and a galley packed to the aircraft type. We run inflight catering and in-flight catering for the cabin, aviation catering for the crew, and business aviation catering for operators on the Uruguay River corridor. Executive jet catering is written around your tail, and diplomatic flight catering follows protocol on the way in. Cabin crew meals are boxed and labelled for the jumpseat.
Business jet catering at SUSO is usually a small brief: four to eight passengers, beef or fish, something cold. Corporate jet catering and VIP flight catering follow the same flow here, and charter flight catering comes with the aircraft type. Our private jet chef writes a bespoke menu around the galley, with luxury inflight catering touches like Salto citrus and dulce de leche.
State movements into Salto are rare and handled carefully. Government flight catering, head of state flight catering, VIP aviation catering and state visit aircraft catering share one rule: the menu is cleared first, the team is named, and the handover is discreet.
In Salto the allergen risks hide in familiar places: breaded milanesa, provoleta and dulce de leche carry gluten and dairy, and shared grills touch everything. Special meals are therefore a procedure, not a label: kosher, halal, vegan, gluten free and allergen free plates are cooked and sealed separately, kids meals are packed apart, and every tray carries a seat number and a restriction card.
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.
For a Salto rotation, crew meals are ordered with the trip and billed as part of it. Flight crew meals, pilot meals and cockpit meals are boxed by role; crew catering stays apart from guest trays, and crew meal boxes hold different meals for pilots when the operator asks for it.
FBO catering at Salto is handed to the general aviation terminal and your handling agent at the aircraft. Catering delivery to the FBO is on your slot, and ground handling catering is coordinated through handling agent catering so the door opens to the food.
Here in Salto, the type of aircraft on the apron settles how the food goes aboard. Smaller business jets take galley catering through the cabin door by hand, while larger airframes may need airside catering delivery with a high loader arranged through your handling agent. Tell us the type and the galley and we pack for aircraft provisioning that fits the door and the ovens.
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.
SUSO is a modest international field in Salto Department, and for general aviation it is a quiet corner of the Uruguay River. Airport catering here stays simple: one apron, one terminal, and a short walk from the FBO to the aircraft. Business jets park in front of the terminal, and the FBO services are handled through your handling agent, so the food reaches the door without detours.
Salto is a small business aviation hub, busy with leisure arrivals for the thermal baths in winter and agricultural trips in season. Ground handling services are light and personal here. We provide inflight catering, in-flight catering, aviation catering and business aviation catering, with executive jet catering and diplomatic flight catering on request, plus cabin crew meals and crew meals for the jumpseat.
Uruguayan customs watch fresh food closely, and general aviation arrivals at Salto are no exception. Catering packed for the aircraft avoids declarations, while food carried in from another country should be finished or discarded under your handling agent's guidance. Ground handling services at the FBO can tell you which items clear the border and which stay on the apron.
Average rating from the cabin crew and pilots we cater for.
“Getting roasted chicken and seasonal vegetables ready for 3 guests at SUSO required an order that accounted for several individual meal preferences. This experience of in-flight catering gave us a useful reference for managing meal organisation on another departure. The Galley Girls confirmed the handover contact and identified the fruit plates, making the catering delivery easier for our team to track. Knowing where the side dishes were packed meant the crew could begin the relevant checks as soon as the order arrived.”
“Clear quantities were essential at STY: we had 2 passengers expecting prawn salad and small fruit plates and were working around two separate meal services. I needed the fruit plates checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. The breakfast portions remained as originally requested, which was reassuring when we checked the latest version with operations. This experience of vip inflight catering gave us a useful reference for managing final order confirmation on another departure.”
“We kept the passenger brief simple at Nueva Hesperides International Airport: roasted chicken and seasonal vegetables for 3 guests, organised with a revised passenger count in mind. The Galley Girls talked through the quantities of desserts with us before confirmation, rather than leaving us to guess the portions. We also checked the sandwiches before approval, which helped avoid a second round of questions later in the preparation. My main takeaway from this private jet catering order was the practical approach to packing arrangement.”
Local product drives the bill in Salto. Beef cuts and cured meats cost more than seasonal Salto oranges or alfajores, so a beef-led lunch and a fruit-led breakfast land in different places. Private jet catering is quoted per order and invoiced like any other.
When a passenger drops out or two more join, tell us and we adjust the portions. The Salto menu is built from beef, cheese and citrus that scale easily, so late changes rarely force a new menu. Last-minute orders are handled, day or night.
Think of customs as a reason to order locally. Food boarded in Salto for the way back is declared with the trip documents, and anything from the previous leg should be finished or discarded under your agent's guidance.
On a tight turn at SUSO, ordering is easier than carrying. Food we pack arrives labelled for the galley and the departure slot, while food brought in can be held by customs or hard to re-plate. A long turnaround gives more room, but the rule on animal products stays.
Catering is its own order, even on a private jet charter. A long leg with two services needs planning: the first meal at departure, the second for cruise. Give us the type and galley and we write both menus.
Tail, pax and diets — a flight attendant takes it from there, day or night.
