Private jet catering at UIOMariscal Sucre International.
Ecuador's high-altitude capital: Mariscal Sucre (UIO) at Tababela, 7,874 ft, with a modern FBO terminal and several handling agents. The city centre sits higher still (~9,350 ft). Soroche planning is part of the brief.
Or · no account required.
Where we deliver at UIO.
The FBOs we work with most. Other ramps handled on request; call dispatch.
Quito FBO terminal
UIO · UIOMultiple handling agents at the modern FBO terminal, CIQ at the FBO; high-elevation ops. We confirm the current handler before every delivery.
Other operators in the area (Million Air HPN, Signature Newark) handled separately. See nearby airports below.
What we plan around at UIO.
Local constraints we build into every delivery window: curfew, customs, slots, transit, and ramp access.
Altitude and menus built for it.
Soroche (altitude sickness) is common on arrival. The guidance is light meals, heavy hydration, no alcohol for the first 24–48 hours, so we build altitude-aware menus rather than a heavy welcome spread.
Aircraft performance.
Hot-and-high: departures may fuel- and weight-plan accordingly.
Galápagos onward.
Reached only by mainland transit with a mandatory fumigation stop, usually via Guayaquil. We provision the mainland leg.
Transfer time.
45–90 min to the city. Timing built in.
Confirm handler.
Delivery starts with the tail's FBO.
Around UIO.
Quito flights draw on Andean-Ecuadorian sourcing, extraordinary highland produce, ceviche and coastal fish flown up, locro and Andean soups, origin-grade Ecuadorian cacao and coffee, with restaurant and altitude-aware sourcing on request and special diets on 24-hour lead.
Highland produce & Andean soups.
Locro, Andean herbs, and extraordinary highland produce. The regional baseline.
Coastal fish flown up.
Ceviche and superb coastal seafood sourced for the altitude market.
Origin cacao & coffee.
Origin-grade Ecuadorian cacao and coffee, among the world's best.
Altitude-aware & special diets.
Restaurant and altitude-aware sourcing on request; special diets on 24-hour lead.
What we usually pack out of UIO.
The menu is built for the altitude.
How orders run through UIO.
The local lane. Lead times, kitchen routing, ramp handoff, tuned to this airport.
Also in this region.
Other airports we cover near Quito. Same dispatch lane, same standard.
FAQ
The airport sits at 7,874 ft; the city is higher (~9,350 ft). It affects both aircraft performance and passengers.
Yes. Soroche is common; we build light, hydration-forward menus for the first 24–48 hours.
Via mainland Ecuador with a mandatory fumigation stop. There are no direct international arrivals.
By 4pm prior day local; same-day from two hours.