From pre-flight briefing to airside handover, private jet catering at PMI is coordinated with your FBO, badged drivers delivering to the aircraft door in Palma de Mallorca on your departure schedule.
Each tray is portioned to fit your cabin—then an em dash, then the consequence. Chef Arjun Almeida cooks your order, times it to your slot, and answers directly when the specification changes. Hot dishes are built for galley reheating; cold service is packed to hold across the sector you're flying. Allergen labelling is printed per item, and your crew is briefed on oven settings and plating sequence before they board. One kitchen, one contact, one delivery: what you order for Palma de Mallorca Airport is what arrives at the aircraft door.
Chef Arjun Almeida brings modern French refinement to high-altitude dining, specializing in long-haul cabin menus where precise sauces and elegant cold plates maintain their character throughout extended flights. His signature truffle vegetable tart with smoked aubergine mezze exemplifies his mastery of flavors that travel beautifully.
If the slot moves, the kitchen preparing your order adjusts production and re-times the airside run. Lead time is typically twenty-four hours for a full build; shorter notice is workable if the menu stays simple and your handling agent confirms ramp access. You order private jet catering through a single contact—specification to invoice—and receive a private jet catering quote within two hours. Delivery is coordinated with fuelling; your crew is briefed on oven capacity, refrigeration limits, and trolley fit before departure.
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During the pre-flight sequence, your business aviation catering at PMI is coordinated directly with your FBO or handling agent to meet the departure slot. The kitchen preparing your order operates with dedicated cold rooms, same-day capacity, and posts assigned to pâtisserie and garde-manger. Cooking is timed against your ETA and slot; plating is sealed immediately to preserve temperature and presentation. Every label carries documented allergen protocol. Badged access enables airside handover at the aircraft door or FBO desk, ensuring cold-chain control from final prep to galley stow. Private jet catering in Palma de Mallorca is built around your pre-flight schedule, not ours—timing, labelling, and transfer coordinated with your handling team to keep the sequence tight and the cabin ready.
Every order for Palma de Mallorca Airport is portioned per seat and labelled per allergen. You can order breakfast trays that hold through a morning sector, cold plates built to travel six hours unrefrigerated, hot mains that reheat in fifteen minutes at galley temperature, and crew meals on the same production run. The menu adapts to your cabin: family-style platters for a shared table, individually boxed service for a quick turn, or plated courses timed to your flight plan.
Served cold, holds four hours without refrigeration, contains fish and may contain sulphites.
Reheats in a convection oven at 160°C for twelve minutes, contains celery, holds texture well.
Served at cabin temperature, contains nuts and gluten, travels without damage across long sectors.
Three of the dishes the Palma de Mallorca 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.
No crew member waits at the terminal: your VIP flight catering and charter flight catering orders are delivered directly to the ramp or handed over at your FBO. Badged drivers in temperature-controlled vehicles coordinate with the handling agent you nominate, and timing follows your pre-flight sequence. For larger cabins, high loader access is confirmed at the time of order where the apron layout and your aircraft type allow. One delivery run covers the passenger service, the flight deck, and the cabin crew; cold chain is maintained gate to galley.
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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 Ibiza summer season pushes charter volume through Palma de Mallorca Airport as repositioning and overflow flights fill the apron. Late February and early March bring Mobile World Congress traffic from Barcelona, saturating FBO slots and tightening PPR windows. Closing parties in late September and October add a second wave of high-capacity charters, while the Barcelona summer season in July and August compounds weekend demand. During these periods, you'll see extended delivery windows, earlier order cut-offs and increased demand for high-loader coordination. Planning your private jet catering request twenty-four to forty-eight hours ahead ensures production capacity and ramp access align with your departure slot.
During peak summer season, you'll face extended PPR lead times and apron congestion at Palma as traffic surges with Ibiza connections. Plan for longer ground handling coordination and confirm FBO slot availability well ahead.
Peak nightlife-linked luxury demand
During Mobile World Congress week, you can expect increased business aviation traffic at Palma de Mallorca Airport, with tighter apron availability and extended handling coordination times. Consider submitting PPR requests earlier than usual to secure preferred slots.
Tech executives travel ACJ and BBJ configurations — galley capacity and trolley space allow full multi-course service even on short positioning legs. Business aviation catering orders spike in volume during late February, and VIP flight catering timings tighten as Barcelona handles peak corporate movements.
Closing parties drive sharp ramp congestion at PMI, with apron capacity under pressure and FBO handling stretched. Expect tighter slot coordination, extended PPR lead times, and limited overnight parking availability throughout the peak week.
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.
During Barcelona's summer season, you'll find PMI apron congestion increases significantly with Mediterranean leisure traffic overflow. Expect tighter slot coordination, extended handling times at the FBO, and advance PPR requirements for peak morning and evening windows.
Elevated premium demand
Periods shift year to year — confirm the date with us when you order.
“Ordering catering in for Palma de Mallorca Airport (PMI) was simple. Excellent communication, fresh food and on-time delivery.”
“We regularly organize flights in via PMI / LEPA. Fast replies, smooth ordering and reliable catering.”
We deliver to the established FBOs at Palma de Mallorca Airport and directly to aircraft parking stands when your handling agent confirms airside access. Inflight catering at LEPA is coordinated through your ground handler to align with fuel, security and pre-flight checks. Specific FBO routing is confirmed when you place the order, based on your slot and ramp assignment. See the FBOs and handling agents at Palma de Mallorca Airport →
Same-day orders are accepted when kitchen capacity, ingredient availability and ramp access align with your departure time. During peak summer weeks and trade events, we recommend placing your order twenty-four hours ahead to secure production slots and coordinate delivery with tightened PPR windows. Lead time is always confirmed at the point of enquiry.
Yes. Every private jet catering order is prepared to your declared dietary and allergen profile, with substitutions approved before production begins. Dishes are labelled with ingredient lists and common allergen flags—gluten, dairy, nuts, shellfish—and sealed separately when cross-contact risk requires it. Crew receive written guidance on which items are cleared for which passengers.
High-loader service is available where ramp equipment and aircraft parking position allow. Aviation catering at LEPA that involves wide-body or long-range jets with elevated door sills is assessed at the time of order, and final confirmation comes from your handling agent based on stand assignment and loader availability on the day of departure.
Contact the operations team with your departure time, passenger count, aircraft type and any dietary requirements. We'll propose a menu suited to your sector length and galley capacity, confirm production and delivery timing, and coordinate with your handling agent for airside handover. Orders are locked once ingredients are committed and plating begins.
Send your flight brief now — the Palma de Mallorca kitchen confirms availability and timing by email.
Prefer email? Write to the kitchen →