Our Blog

Venice private jet catering through the Venetian year: Carnival in February, the Biennale from spring to November and the Film Festival on the Lido. How to choose between Venice Marco Polo (LIPZ / VCE) and Treviso (LIPH / TSF), lagoon flavours from cicchetti and risotto to tiramisù and fritole, Prosecco subject to local rules, halal, kosher and alcohol-free menus, and delivery coordinated with your FBO or handler, timed to your water-taxi transfers across the lagoon.

Carpaccio on a private jet: beef fillet, sea bass, tuna, scallop, salmon, vegetable and fruit carpaccio, prepared under HACCP principles, sliced close to departure and kept in an unbroken cold chain, with dressings on the side and plating tips for the galley. Inspired by Venice (LIPZ / VCE), with Bergamo (LIME / BGY) and Milan Linate (LIML / LIN) departures across northern Italy, and planeside delivery by our own kitchens at Nice (LFMN / NCE) and Paris (LFPB / LBG).

A Valentine's Day private jet dinner planned by flight length: canapés, caviar and chocolate-dipped strawberries for short hops, tasting dinners for longer flights and dinner with breakfast overnight, course ideas from oysters to a shared pavlova, how to keep a surprise discreet with the crew, and February escapes to Venice (LIPZ / VCE) for Carnival, Rome (LIRF / FCO), Paris and the Côte d'Azur in mimosa season, with halal, kosher, vegetarian and vegan menus for every couple.

Crudités and dips on a private jet: why crisp vegetables suit the cabin, seasonal choices from radishes to Romanesco, dips from hummus and tzatziki to baba ganoush, the Tuscan pinzimonio with new olive oil, presentation tips for cabin crew, seasonal sourcing and vegan and gluten-free options. Examples from Florence (LIRQ / FLR), Venice (LIPZ / VCE), Milan Linate (LIML / LIN) and our own kitchens at Paris (LFPB / LBG) and Nice (LFMN / NCE), ordered at order@globaldiners.com.