Special diets require clear labelling at every step. Your inflight catering for San Javier Airport (LELC) includes allergen detail on each item, diet-compliant options on the same order, and crew sheets you can read at a glance.
Temperature discipline begins when Chiara Rossi seals the final container. Each order is packed in insulated liners, logged for internal temperature, and loaded into refrigerated transport. The driver carries a probe thermometer and checks the hold at the FBO before handover. If your slot pushes, the vehicle idles with refrigeration running or the order returns to cold storage and reloads for the revised departure window. Chiara answers directly when you order, confirms the menu, and tracks the delivery to the aircraft door.
Rossi plates dishes to mirror the sequence of a levantine meal, moving from cold to warm registers without formality. Each course closes before the next appears, allowing the cabin to reset between services. Timing follows the flight profile rather than a fixed schedule, and presentations use minimal height to suit tray tables and galley constraints.
Labelled by ingredient and allergen, every item carries what your crew needs to brief a passenger at a glance. Lead time is typically twenty-four hours; late changes are absorbed where the production schedule allows. When you order private jet catering, special diets travel on the same manifest — vegan, gluten-free, and dairy-free portioned and sealed separately. Your private jet catering quote is itemised, priced per seat, and confirmed within two hours of your first message. Delivery is synchronised with your departure slot.
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Crew members need allergen data they can trust at altitude, not marketing copy. Your private aviation catering for LELC is prepared in a dedicated facility where every item carries a literal allergen label—documented, plain-language wording that shows celiac, lactose, shellfish, and nut content without interpretation. Special diets share the same production timeline as your core order: gluten-free, kosher, vegan, or low-sodium meals are plated, sealed, and cold-chain controlled alongside standard service. The kitchen preparing your order maintains separate posts for garde-manger and pâtisserie, with same-day capacity timed to your departure slot. Labels list ingredient provenance and pack time, so your crew reads what matters at a glance. Business aviation catering at San Javier Airport is built on protocol you can verify, meal by meal.
Breakfast, cold plates that hold across a long leg, mains reheatable in your galley oven, and crew meals on the same order. Every dish is portioned per seat, packed to travel, and labelled with literal allergen wording. What can be cooked depends on lead time and what the season makes available; your order is confirmed once the kitchen preparing it has checked supply and your slot.
Served cold, holds four hours under refrigeration, contains fish and sulphites.
Reheats in twenty minutes at 160°C, retains moisture, contains celery.
Holds at cabin temperature, slice and serve, contains gluten, egg, and tree nuts.
Three of the dishes the San Javier 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.
Cold-chain discipline begins at sealing. Your VIP flight catering order is loaded into temperature-controlled vehicles, held between two and five degrees, and delivered airside at the time you confirm. Badged drivers hand over at your FBO or ramp-side at the aircraft door, documented and logged. Charter flight catering follows the same run, the same cold discipline, the same slot. High loader capability is confirmed at the time of order for galley doors at height. Every handover is timed to your fuelling and pre-flight schedule.
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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.
From mid-June through September, the Ibiza summer season drives charter frequency at San Javier Airport, with leisure flights to the Balearics filling afternoon and evening slots. The apron tightens, PPR windows shorten, and handling agents request earlier coordination for airside vehicle movements. In late September and October, closing parties extend the busy period with mid-size jets repositioning from Ibiza back through LELC. During these weeks, advance your catering order to secure production slots and allow time for delivery amid ramp congestion. High-loader availability becomes less predictable, so confirm equipment with your handler when booking the flight.
During the Ibiza summer season, San Javier experiences significantly increased business aviation movements, leading to tighter apron slots and longer handling turnaround times. You should expect advance PPR requirements and potential parking limitations during peak travel days.
Peak nightlife-linked luxury demand
You should expect heavier apron traffic and tighter handling slots during the closing parties period, as seasonal charter activity peaks before winter. Advance PPR and early coordination with the FBO are strongly recommended to secure positioning and catering delivery windows.
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 LELC was simple. Excellent communication, fresh food and on-time delivery.”
“We regularly organize flights in via LELC. Fast replies, smooth ordering and reliable catering.”
We deliver inflight catering at LELC to the principal handling agents serving charter and private aircraft on the apron. If your operator uses a specific FBO or ramp position, share that detail when you place the order and we'll coordinate access with your handler to ensure planeside handover where the ramp schedule allows.
Lead time depends on menu complexity, passenger count, and the production schedule already running in Ibiza. Same-day orders are possible for cold service and standard breakfast trays, provided the request reaches us before mid-morning. Hot meals and multi-course menus require longer notice to manage cooking, chilling, and the ninety-kilometre transfer to LELC without compromising quality.
Yes. We prepare vegetarian, vegan, gluten-free, lactose-free, and low-FODMAP menus, and we can exclude or substitute ingredients for medically diagnosed allergies. Every dish is labelled with the fourteen major allergens—cereals containing gluten, crustaceans, eggs, fish, peanuts, soybeans, milk, nuts, celery, mustard, sesame, sulphites, lupin, molluscs—so your cabin crew can brief passengers accurately before service.
High-loader access for aviation catering at LELC is arranged through your handling agent and confirmed at the time of order, depending on equipment availability and ramp traffic. For aircraft with tall door sills—Challenger, Gulfstream, Global—we coordinate with the handler to position the loader during the fuelling window, ensuring galley stowage happens efficiently without delaying your departure slot.
Contact us with your departure date and time, passenger count, any dietary requirements, and the handling agent or FBO you're using at LELC. We'll propose a menu suited to your sector length and galley capability, confirm pricing, and schedule production in Ibiza with delivery timed to your pre-flight checks. You'll receive a final confirmation with load instructions once the order is packed and dispatched.
Send your flight brief now — the San Javier kitchen confirms availability and timing by email.
Prefer email? Write to the kitchen →