Light Summer Menus for Private Jets: Salads, Chilled Soups and Vegetarian Options
Light summer menus for private jets are all about freshness. When passengers board after a morning on the beach, a lunch in the hills or a day on a yacht, they rarely want a heavy meal. They look for colour, crunch and flavour: crisp salads, chilled soups, ripe fruit and vegetables at their seasonal best. A well-planned summer menu keeps everyone refreshed and makes the flight feel like a continuation of the holiday.
Global Diners prepares inflight catering in our own kitchens in Paris, Nice and Madrid and in our kitchens across more than 2,500 airports, with one menu, one specialised team and a dedicated quote for every request. This guide shares the salads, chilled soups and vegetarian dishes that shine on summer flights, how to keep them fresh in the galley, and ideas for the Mediterranean islands, from Ibiza (LEIB / IBZ) to Santorini (LGSR / JTR).
What makes a summer menu work on board
Warm days change what passengers enjoy. Lighter dishes with bright acidity, fresh herbs and plenty of vegetables feel more refreshing at altitude, where the dry cabin air can make heavy, salty food less appealing. Summer produce helps: tomatoes, peaches, melons, figs, courgettes, peppers, cucumbers and soft herbs are at their peak from June to September across the Mediterranean.
The galley matters too. Many summer dishes are designed to be served cold, which makes them quick to plate and ideal for short island hops. With dressings packed separately and everything kept in the cold chain until service, salads stay crisp and soups stay silky from the kitchen to the table.
Dish | Why it suits summer flights | Global Diners approach |
Gazpacho and salmorejo | Refreshing, light and full of flavour | Delivered chilled in sealed bottles or bowls, garnishes packed apart |
Burrata with heirloom tomatoes | Creamy, colourful and simple to serve | Burrata kept whole and chilled, olive oil and basil on the side |
Salade niçoise | A complete Riviera lunch in one bowl | Tuna, eggs and vegetables boxed separately, dressing packed apart |
Greek salad and mezze | Bright and generous for sharing | Feta, olives, tzatziki, hummus and pitta in labelled containers |
Grain and quinoa bowls | Satisfying without being heavy | Prepared with seasonal vegetables and herbs, vegan options available |
Fresh fruit and sorbets | A cool, light finish | Sliced fruit chilled, sorbets supplied with storage guidance |
Salads that stay crisp
A great salad on board depends on how it is packed. Our kitchens keep wet and dry elements apart, so leaves, grains, proteins and dressings come together only at the moment of service. Every salad carries allergen labelling, and our team can adapt each one to vegetarian, vegan, gluten-free or dairy-free needs.
Mediterranean classics: salade niçoise, Greek horiatiki, Caprese with buffalo mozzarella and panzanella with ripe tomatoes.
Seafood salads: lobster with mango and avocado, prawns with citrus and fennel, or seared tuna with sesame.
Grain salads: tabbouleh, quinoa with roasted vegetables, freekeh with pomegranate and herbs.
Leafy and light: rocket with figs and parmesan, little gem with peas and mint, watermelon with feta.
Protein additions: grilled chicken, poached salmon, marinated tofu or burrata, packed apart for each passenger.
Chilled soups: summer in a bowl
Chilled soups are one of the most elegant ways to start a summer meal on board. They are prepared in our kitchens, cooled under HACCP principles and delivered in sealed containers, ready to pour into chilled bowls or glasses.
Gazpacho: the Andalusian classic of tomato, cucumber, pepper and olive oil.
Salmorejo: the richer Cordoban version, finished with egg and Ibérico ham, or kept vegetarian.
Ajo blanco: a delicate almond and garlic soup served with grapes.
Vichyssoise: a velvety leek and potato soup, served cold with chives.
Chilled pea and mint or cucumber and yoghurt: fresh, green and very refreshing.
Melon or watermelon gazpacho: a sweeter, fruity option for hot afternoons.
On a summer flight, the best menu tastes like the day outside: ripe, bright and fresh, with nothing that weighs the guests down.
Vegetarian options that feel generous
Summer is the best season for vegetarian dining. Grilled vegetables with romesco, aubergine parmigiana, courgette flower fritters, spanakopita, stuffed peppers, vegetable tians and Provençal ratatouille are all delicious served warm or at room temperature. Plant-based passengers can enjoy grain bowls, hummus and mezze, vegetable sushi and fruit desserts without missing anything.
Halal, kosher and alcohol-free menus are available. Rosé, crisp white wines and champagne can accompany the menu subject to local rules, and fresh juices, iced teas, flavoured waters and mocktails keep every guest refreshed. Our guide to sustainable private jet catering explains why seasonal produce makes such a difference.
Keeping summer food fresh in the galley
Keep salads, soups and desserts in the galley chiller until the moment of service.
Dress salads at the last minute and toss gently so the leaves stay crisp.
Serve chilled soups in pre-chilled bowls or glasses for the best texture.
Plan generous hydration: still and sparkling water, fresh juices and herbal infusions.
On hot ramps, ask your FBO to keep the catering in a cool area until boarding.
Offer fruit, sorbet or a light pastry to finish, rather than a rich dessert.
For flights from Nice, our guide to galley catering at Nice shares useful advice for warm summer days on the ramp, and our guide to catering weight and flight efficiency shows how lighter menus also support careful planning.
Island menus across the Mediterranean
Each island brings its own summer flavours. Ibiza and the Balearics favour pa amb tomàquet, grilled fish, Mallorcan ensaïmadas and fresh almonds. The Cyclades, served by Santorini (LGSR / JTR) and Mykonos (LGMK / JMK), offer tomatoes, capers, fava, feta and honey. Sardinia, via Olbia (LIEO / OLB), adds pecorino, bottarga and carasau bread, and the Riviera brings the classics of Niçoise cooking from our own kitchen, with planeside delivery at Nice (LFMN / NCE).
Island hops are often short, so many flight departments choose one light menu for the whole day: a chilled soup, a large salad to share, a vegetarian dish and fruit, with snacks for the next leg. Our guide to Côte d'Azur destinations has more ideas for summer itineraries.
How to order a light summer menu
Email order@globaldiners.com with the registration, airport, date, delivery time and passenger count.
Choose salads, chilled soups and vegetarian dishes from the Global Diners menu.
Share dietary needs and any wish for vegan, gluten-free or dairy-free options.
Order 24 hours ahead, and earlier on peak summer weekends.
Receive your dedicated quote and written confirmation, with delivery coordinated with your FBO or handler.
The Global Diners client portal is coming very soon. It is designed to bring the Global Diners menu, order requests, confirmations and documents into one space for crew, operations and finance. Until it opens, every request goes through order@globaldiners.com.
Major Ibiza and Formentera Events and Your Aircraft Catering at Ibiza (LEIB / IBZ)
Ibiza's private-aviation calendar is compressed into a long summer: club opening parties in late spring, villa and yacht holidays through July and August, and closing parties into October. Traffic peaks on weekends and around headline nights, when DJs, artists, villa guests and yacht charterers all travel at once. High season is the island at its liveliest, so early planning keeps every departure smooth. Order two to three days ahead rather than the standard 24 hours, confirm guest numbers early, and agree delivery times with your FBO or handler, especially for early-morning departures after a night out. Light, hydrating food, fresh juices, salads, fruit and sealed breakfast boxes suit the island rhythm.
Event | When | Where |
Club opening parties | Late April to early June | Clubs across Ibiza, including Sant Antoni and Platja d'en Bossa |
Eivissa Medieval | May | Dalt Vila, Ibiza Town |
Sant Joan | June | Sant Joan de Labritja and across the island |
Summer high season | July to August | Ibiza and Formentera |
Festes de la Terra | Early August | Ibiza Town |
Club closing parties | Late September to October | Clubs across Ibiza |
Club opening parties at Ibiza (LEIB / IBZ): Late April to early June
Ibiza's clubs launch their summer seasons with opening parties spread over several weekends, bringing DJs, promoters, artists and their entourages to the island. Flights cluster on Thursdays and Fridays and leave in the early hours or the next afternoon. Order at least 48 hours ahead and share dietary lists and riders early. Vegan bowls, protein snacks, coconut water, fresh juices and light breakfast boxes for dawn departures can be arranged on request with your FBO or handler.
Party, fiesta and festival dates in Ibiza are announced fresh each season, so please confirm the timings with our team when you order.
Dining and shopping near Ibiza (LEIB / IBZ)
Ibizan cooking draws on fish, lamb, almonds and wild herbs: bullit de peix fish stew, sofrit pagès and the flaó cheesecake, with hierbas ibicencas liqueur after dinner. Beach restaurants and chiringuitos line the coast, and Santa Gertrudis has small cafés and delicatessens. The hippy markets at Punta Arabí and Las Dalias sell crafts and clothing, while the Marina Botafoch area and Ibiza Town's port have fashion boutiques, including the white linen style known as Adlib.
Local flavours for flights from Ibiza (LEIB / IBZ)
Ibiza's traditional cooking is simple island fare, while its modern scene leans towards healthy, fresh and plant-based dishes, both of which travel well. Flaó, a cheesecake flavoured with mint and anise, is the island's signature sweet, and greixonera, a bread pudding made with ensaïmada pastries, is another local favourite. Ensalada payesa, a farmhouse salad of potatoes, peppers, dried fish and olives, is a good cold dish, and sofrit pagès, a rich meat and potato stew, represents the island's country cooking. Fish such as cap roig (scorpion fish) and Ibizan prawns are prized in summer, and salt from the Ses Salines salt flats is used to finish local dishes. Ibiza is also known for wellness food: fresh juices, smoothies, açaí and poke bowls, vegan breakfasts and raw desserts are popular requests for morning departures. Hierbas ibicencas, an aniseed and herb liqueur, is the island's traditional drink, and Ibiza wines are made under the Vi de la Terra Eivissa label; coconut water and cold-pressed juices cover alcohol-free choices. Our kitchens prepare each order, and pick-up from Ibiza restaurants and beach clubs is available on request.
Also nearby: Santorini (LGSR / JTR)
Santorini (LGSR / JTR) welcomes business aircraft throughout the summer season, when the caldera villages of Oia and Fira are at their most beautiful. Light menus with Santorini tomatoes, fava, capers and fresh fish suit departures from the island, and catering delivery is coordinated with your FBO or handler.
FBOs at every airport in this guide
Here are the business aviation terminals (FBOs) at each airport mentioned above. Our team coordinates every catering delivery with the FBO or handler you choose, and our own kitchens deliver planeside at Paris (LFPB / LBG) and Nice (LFMN / NCE).
Ibiza (LEIB / IBZ): General Aviation Service SL, AviaVIP, ExecuJet Spain and Ibizair S.L.
Santorini (LGSR / JTR): Goldair Handling and Skyserv Handling Services
Mykonos (LGMK / JMK): Goldair Handling and Skyserv Handling Services
Olbia (LIEO / OLB): Eccelsa Aviation Srl
Nice (LFMN / NCE): Signature Aviation, AviaVIP and DC Aviation G-OPS
Frequently asked questions
What is a good light menu for a summer private jet flight?
A chilled soup such as gazpacho, a crisp salad with grilled fish or burrata, a vegetarian dish such as grilled vegetables or a grain bowl, and fresh fruit or sorbet to finish.
Do chilled soups travel well on a business jet?
Yes. They are prepared in our kitchens, cooled under HACCP principles and delivered in sealed containers, ready to serve in chilled bowls or glasses.
How do salads stay crisp on board?
Leaves, grains, proteins and dressings are packed separately and combined only at the moment of service, with everything kept in the galley chiller until then.
Are vegan and gluten-free summer menus available?
Yes. Our team adapts salads, soups and vegetarian dishes to vegan, gluten-free and dairy-free needs, and every item carries allergen labelling.
Can I order catering at Ibiza Airport (LEIB / IBZ) for an early-morning summer departure?
Yes. Early-morning departures from Ibiza (LEIB / IBZ) are common in summer, and breakfast boxes, juices, smoothies, fruit, pastries and hot breakfast items are available. Our kitchens prepare the order ahead so it reaches your FBO or handler before your departure. Please confirm timings the day before.
Can you supply healthy and plant-based catering for flights from Ibiza?
Yes, plant-based and wellness menus are a frequent request at Ibiza (LEIB / IBZ), including cold-pressed juices, açaí bowls, poke, salads, vegan breakfasts and raw desserts. Our team can follow specific nutritional instructions if provided and labels every item. Traditional Ibizan dishes such as flaó can be added alongside.
Explore more destinations and guides
Private jet catering in Ibiza (LEIB / IBZ)
Private jet catering in Santorini (LGSR / JTR)
Private jet catering in Mykonos (LGMK / JMK)
Ready for a light summer flight?
From gazpacho leaving Ibiza to a Greek salad over the Cyclades, Global Diners brings one menu, one specialised team and our kitchens across more than 2,500 airports to every summer flight. Share your flight details and our team will prepare a dedicated quote.
To request a quote, email order@globaldiners.com with your aircraft registration, airport, date, delivery time and passenger count. Our specialised team replies with a dedicated quote for your mission.
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