Private jet catering at PMIPalma de Mallorca.

PMI · LEPA1 FBO

The Balearics hub and Spain's third-busiest airport. Eight FBOs, summer peak slots, and villa- and yacht-based demand.

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FBO coverage

Where we deliver at PMI.

The FBOs we work with most. Other ramps handled on request; call dispatch.

Palma executive terminals

PMI · PMI

GAT · PMI

Standard · 3 hoursSame-day · from 2 hours

The Balearics hub; Spain's third-busiest airport, ~8 km from Palma, serving Mallorca and a launch point for Menorca and Ibiza. Deep FBO capacity keeps even peak-summer turns moving. Schengen customs.

Palma has eight executive-terminal operators. Tell us which your tail is on and we coordinate directly.

Briefing

What we plan around at PMI.

Local constraints we build into every delivery window: curfew, customs, slots, transit, and ramp access.

Summer peak.

May–September tightens slots and parking despite the deep FBO bench; book ahead. We tie catering to the slot.

Schengen.

Intra-Schengen domestic-like; non-Schengen clears CIQ.

Passenger-cap note.

Spanish executive terminals are commonly set up for up to ~19 passengers.

Villa and yacht demand.

Much catering is villa- and yacht-based around Mallorca's coast; we provision accordingly.

Eight FBOs, confirm which.

Delivery starts with the tail's handler.

Local sourcing

Around PMI.

Palma orders draw on Mallorcan and Balearic sourcing, local seafood, sobrassada, ensaïmada, and Mallorcan wines, with restaurant and yacht-provisioning sourcing on request.

Mallorcan seafood.

Local catch and coastal seafood, the Balearic signature on summer menus.

Sobrassada and ensaïmada.

Mallorcan cured sausage, ensaïmada pastries, and regional specialties.

Palma restaurant and yacht-provisioning sourcing.

Named Palma restaurant and yacht-provisioning dishes, sourced on request.

Special diets.

Special diets on 24-hour lead.

Common orders

What we usually pack out of PMI.

01Palma restaurant and yacht-provisioning, sourced on request

02Mallorcan seafood dinners on local coastal catch

03Sobrassada, ensaïmada, and Mallorcan wine spreads

04Multi-FBO delivery across Palma's eight executive terminals

The menu adapts to Mallorca.

Process

How orders run through PMI.

The local lane. Lead times, kitchen routing, ramp handoff, tuned to this airport.

Step 01

Brief us by 4pm the prior day.

Earlier through the May–September peak, when slots and parking tighten. Same-day from two hours otherwise.

Step 02

Menu confirmation within the hour.

Chef-built on Mallorcan seafood, sobrassada and ensaïmada, and named Palma restaurant and yacht-provisioning sourcing.

Step 03

Aviation-spec pack, built to hold.

Insulated for a 90-minute hold, labeled at passenger level, reheat in plain language.

Step 04

Delivery to your executive terminal.

Confirmed to whichever of Palma's eight operators your tail uses and staged to the slot, then coordinated to the villa or yacht around Mallorca's coast. Non-Schengen arrivals routed to the CIQ leg as one brief, one dispatch contact.

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