Your inflight catering at IBZ draws on Balearic produce and cold-chain discipline, prepared in our licensed kitchen and delivered airside to match your departure slot and galley capacity.
Literal allergen labels on every dish — that is the discipline Arjun Laurent brings to orders leaving Ibiza Airport. Gluten, dairy, shellfish, and nuts are marked on each container so crew can answer passenger questions without opening the galley manual. Special diets are packed on the same order, each labelled separately. Arjun answers your message directly, adjusts the menu when a passenger restriction comes late, and confirms the delivery slot with the handler you nominate, so the sequence from kitchen to cabin stays unbroken.
Chef Arjun Laurent brings refined culinary artistry to private aviation, blending French technique with global influences. His expertise in high-altitude gastronomy ensures exceptional flavors and presentation, creating memorable dining experiences tailored to the most discerning travelers.
Wrapped cold, sealed hot, and timed to the galley window, each order leaves ready to serve or reheat in the aircraft oven. Short sectors from IBZ require fast formats: boxed cold plates, pastries that hold without refrigeration, mains portioned for a single oven cycle. To order private jet catering, send your departure time, passenger count, and dietary requirements; you'll receive a private jet catering quote detailing every item and its packaging. The lead time is typically twenty-four hours; late changes are absorbed where the production schedule allows, and the crew is briefed on oven capacity and galley refrigeration per aircraft type.
Short sectors leave little room for galley theatre—your private jet catering at IBZ is plated, sealed, and timed to the departure slot before it leaves the kitchen. The facility preparing your order holds dedicated cold rooms and separate pâtisserie and garde-manger posts, enabling same-day production when the turnaround is tight. Each tray is sealed after plating, labelled with full allergen documentation, and moved under cold-chain control from pass to aircraft. For business aviation catering serving Ibiza Airport, speed is structural: formats are kept light, reheating instructions travel with every dish, and the sequence is written around your ETA, not a fixed menu cycle.
For a departure from Ibiza Airport, you may order breakfast baskets, cold plates that hold across a long leg, hot mains portioned for galley reheating, and crew meals on the same order. Every item is labelled with ingredients and allergens; special diets are packed separately and marked. Portions are scaled to seat count, and the kitchen confirms oven and refrigeration capacity for your aircraft type before dispatch.
Served cold, holds four hours under refrigeration, contains fish and dairy.
Reheats in a galley oven at 160°C for twelve minutes, contains dairy.
Served at cabin temperature, holds six hours, contains gluten, dairy, and tree nuts.
Three of the dishes the Ibiza Airport kitchen cooks. Allergen detail is confirmed in writing with your quote.
See the full menu →Every item is packed with reheating and plating notes for your cabin.
Your order is delivered airside by badged drivers in temperature-controlled vehicles, handed to your FBO or directly at the aircraft door. VIP flight catering and charter flight catering arrive on the same run, every item labelled with ingredients and allergens in plain language. Special diets — gluten-free, dairy-free, nut-free — are packed on the same order, each clearly marked so your crew identifies them at a glance. For larger cabins a high loader is confirmed at the time of order, serving galley doors at height where the ramp allows.
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We deliver to the FBO or handling agent you nominate. Tell us which one when you order — we coordinate the handover directly with them.
Listed for reference. Not an exhaustive list, and not a partnership — confirm your handover point at the time of order.
The kitchen handles what surrounds the meal. Add any of it to your order — one brief, one delivery.
Cabin arrangements delivered with the catering, conditioned to last the flight.
Sourced to your list, chilled or cellared, ready to serve.
Cabin linen and crew pieces collected, laundered, returned pressed.
China, glassware and galley equipment washed and repacked between legs.
Your equipment and stock held at the kitchen until the next leg.
Pantry staples and fine grocery restocked for the days ahead.
One brief, one delivery — a reply typically within 30 minutes.
Between mid-June and late September the apron at Ibiza Airport fills with back-to-back charters, and PPR slots tighten to fifteen-minute windows. Closing parties in late September and early October add a second wave of demand, often with overnight departures and last-minute schedule shifts. For you, that means earlier order cut-offs, longer waits for high-loader equipment, and closer coordination with handling agents who are juggling multiple turns on the same stand. We extend our production hours and add evening shifts to match the late departures, but advance notice—ideally twenty-four hours—helps us secure ingredients and lock a delivery slot before the apron saturates.
During the summer season, apron congestion intensifies significantly and prior permission becomes mandatory for most general aviation movements. You should expect extended ground times, limited parking availability, and coordinated handling slots across all FBO facilities throughout this peak period.
Peak nightlife-linked luxury demand
You should expect extended apron congestion and tighter slot availability during the closing parties week, with handling lead times stretching beyond standard notice periods as FBOs prioritise turnaround sequences for the seasonal peak.
End-of-season parties compress orders into a narrow window. Private jet catering for late September and October departures still works on 48-hour notice for most formats, but crew meals and charter flight catering close earlier when suppliers wind down seasonal stock. Confirm timing when you file—VIP flight catering remains open longer than volume orders.
Periods shift year to year — confirm the date with us when you order.
“Ordering catering in for Ibiza Airport (IBZ) was simple. Excellent communication, fresh food and on-time delivery.”
“We regularly organize flights in via IBZ / LEIB. Fast replies, smooth ordering and reliable catering.”
We deliver inflight catering at LEIB to the main commercial FBO on the north apron and directly to aircraft stands when the handling agent arranges airside access. If you're using a specific operator, share their details when you order and we'll coordinate the handover point in advance. See the FBOs and handling agents at Ibiza Airport →
On a quiet weekday we can typically turn an order in four to five hours, provided the menu draws on stock already in our cold room. During July, August, and the closing-party weeks in late September, we ask for notice by mid-morning to secure a production slot and a clear delivery window through apron congestion.
Yes. We label every dish with the fourteen EU-regulated allergens, prepare strict vegan and gluten-free menus in separate zones to avoid cross-contact, and document ingredient provenance when a passenger carries an EpiPen or requires certified halal or kosher certification.
High-loader capability for aviation catering at LEIB depends on FBO equipment availability and is confirmed at the time you place your order. When the loader isn't available, we hand trays and beverage carts to your crew at cabin-door height using the standard airstairs.
Call our Ibiza line or email with your departure time, passenger count, and any dietary notes. We'll propose a menu, confirm the delivery window, and send a final manifest an hour before the van leaves for the apron, so your crew knows exactly what's arriving and where it's stowed.
Send your flight brief now — the Ibiza (Eivissa) kitchen confirms availability and timing by email.
Prefer email? Write to the kitchen →