Catering to your aircraft in Paysandú.
Paysandú is a river town, and the flights that use SUPU arrive for beef, grain and business across the Río Uruguay. Our former flight attendants pack the meal for the aircraft type and hand it over 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.
Paysandú and the wider Paysandu Department cook the way western Uruguay cooks: beef first, from asado cuts to milanesa, with river fish from the Río Uruguay and a sweet tooth built on dulce de leche. A private jet menu for Tydeo Larre Borges starts from these local specialities and adapts them to a galley. The inflight menu can run from a cold board of cured meats and cheeses to a hot plate that finishes in the oven. Private jet food here should travel well: cuts sliced for service, chimichurri and salsa criolla in their own pots. Private jet platters, gourmet inflight meals and private jet snacks all draw on this larder, and Uruguay's citrus and honey make light finishers.
For a flight out of Paysandú, the local table is Uruguayan: grilled beef, chivito built from tenderloin, empanadas, and fish from the Río Uruguay. The private jet menu for SUPU keeps these local specialities recognisable but sized for a cabin. An inflight menu for Paysandu Department can pair a cold platter of salami, queso colonia and olives with a hot main whose sauce travels apart. Private jet food from this region leans on honey, citrus and dulce de leche for desserts. Private jet platters, gourmet inflight meals and private jet snacks are packed so the crew only has to plate and serve.
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.
Paysandú sits on the Río Uruguay, and Tydeo Larre Borges (SUPU/PDU) serves a business aviation crowd tied to cattle, grain, cellulose and the river border with Argentina. Private jet catering here leans on Uruguayan beef, cold river fish and sweets built on dulce de leche. Inflight catering for the cabin is built around that, with in-flight catering that keeps well on a short sector, aviation catering packed for a small galley, and business aviation catering handled through the FBO. Executive jet catering, diplomatic flight catering for official visits to the border region and cabin crew meals are all ordered the same way.
A business jet catering brief at SUPU usually starts with a ranch owner or a grain executive flying out for the day. Corporate jet catering, VIP flight catering and charter flight catering all lean on local beef and fish, and a private jet chef can build a bespoke menu around dietary needs. Luxury inflight catering stays simple in a small galley: cold courses first, one hot course from the oven.
When an official party flies into SUPU, government flight catering follows the protocol office's brief. Head of state flight catering uses a named team and sealed packaging, VIP aviation catering keeps portions and labels precise, and state visit aircraft catering is handed over with the paperwork in order.
Special meals at Paysandú are built around a meat-centred kitchen, so the procedure matters: where allergens hide here is in empanada pastry, chimichurri, milanesa breadcrumbs and dulce de leche desserts. Kosher, halal, vegan, gluten free and allergen free plates are cooked and packed separately from standard dishes, and kids meals are simple, mild versions of the same menu.
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 Paysandú, crew meals are a separate line on the order, requested and invoiced like any other item. Flight crew meals and pilot meals for a long ground wait are packed in crew meal boxes, labelled by role. Crew catering and cockpit meals stay simple and sturdy, and different meals for pilots can be arranged so the cockpit is never eating the same plate.
For a flight leaving Paysandú, FBO catering is the default route: the order arrives at the general aviation terminal and goes airside with your handling agent. Catering delivery to the FBO and ground handling catering are confirmed against your slot, and handling agent catering handles last-minute changes.
At SUPU the aircraft type decides how a galley is loaded. Light jets and turboprops take galley catering by hand through the cabin door, while larger cabins may need airside catering delivery with a lift. The same aircraft provisioning is agreed with your handling agent on the day, covering ice, trolleys, fresh and cold storage, and what the galley can hold.
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.
Tydeo Larre Borges is the airport of Paysandú, on the western border of Uruguay. Airport catering here serves a general aviation terminal that handles mostly light jets and turboprops, with a single runway and a modest apron. FBO services and ground handling services are straightforward, and the airport works as a business aviation hub for the region.
Business aviation at Paysandú follows the cattle, grain and cellulose calendar. Inflight catering and in-flight catering for these flights fits small galleys, aviation catering and business aviation catering stay compact, executive jet catering favours local beef, diplomatic flight catering supports visits across the river, and cabin crew meals are packed for the wait on the ground.
Uruguay controls the movement of meat, dairy and fresh produce across its borders, which matters for a beef-led menu. Food leaving SUPU on an international sector follows agricultural rules, and sealed catering with paperwork goes through your handling agent. Ask when planning an order that crosses the river into Argentina.
Average rating from the cabin crew and pilots we cater for.
“Keeping the galley organised at SUPU meant planning poached fish with steamed rice for 10 guests with a tight boarding window in mind. The Galley Girls gave us an update on the breakfast portions before the handover, which helped us organise the cabin checks. With aviation catering services, careful attention to written menu details matters as much to our crew as the menu itself. The main courses went straight to the right colleague instead of circulating between several people during the turnaround.”
“Between cabin checks at PDU, I coordinated a cold lunch with cheese and fruit for 2 guests and explained our concerns about a revised passenger count. I want an aviation catering company to understand cabin service sequence, and this order gave us a useful starting point. The Galley Girls labelled the desserts in line with our brief, so the cabin team could identify the relevant portions quickly. I found the snack boxes without searching through every box, a small detail that mattered during the final cabin checks.”
“Before our guests boarded at Tydeo Larre Borges Airport, we needed a seafood starter and warm vegetable sides divided into 3 portions suitable for a family lunch request. When comparing aviation catering companies, I would look closely at meal organisation after this experience. The Galley Girls prepared the crew provisions for assembly in the galley, with the accompanying elements easy to locate. The sandwiches stayed together in one group, so another crew member could follow the same plating sequence.”
A dulce de leche tart and a plate of chivito sit at different prices, so there is no single answer. Departure slot and turnaround length at Paysandú decide how elaborate the menu can be, and the price follows the dishes you choose, quoted before the order is confirmed.
Lead time depends on what the long sector needs. Two services means two separate packs, labelled for service order, and the galley's oven decides what can be hot. Orders for Paysandú, including late changes, are handled and the line is 24/7.
Customs at SUPU follow Uruguay's controls on animal and plant products. In the fog season, when departures slide, sealed trays and chilled items keep their paperwork intact until the aircraft goes. Your handling agent can confirm the rules for your route.
Bringing food is possible, within customs rules, though a long ground wait at Tydeo Larre Borges is exactly when crew meals matter. Pilots on duty time often want a hot plate waiting; we pack it and label it.
The charter does not include food. Even a short empty repositioning to Tydeo Larre Borges needs a separate order if you want cabin catering, and it is invoiced as its own item.
Tail, pax and diets — a flight attendant takes it from there, day or night.
