Catering to your aircraft in Tymbou (Kirklar).
A flight into Ercan International usually begins with a question about the galley. We answer it first, then cook what the aircraft can finish.
We know the galley, the diet card and the 5 a.m. re-plate — because we lived them. So we built the caterer we always wished we could call.
Fourteen years on VIP and head-of-state cabins. Can plate for twelve in a G650 galley and still land it hot.
The one who reads every diet card twice. If it says no cross-contact, it means no cross-contact.
Answers at 5 a.m. when the leg moved overnight. Same-day swaps are her love language.
Nicosia District gives a private jet menu its backbone: halloumi grilled or cold-sliced, lamb kleftiko, grain salads with fresh mint and the citrus that ripens through winter. Local specialities travel well when you decide in advance what is plated hot and what stays chilled.
An inflight menu from Tymbou draws on Cypriot kitchens: koupepia, village salad, fig and carob sweets. Private jet food of this kind keeps its character in a galley because the sauces and dressings ride apart. Ercan International serves a mix of leisure and business traffic, and the menu follows the passenger, not the airport.
Local specialities such as halloumi, olives and sesame pastries make good private jet snacks for a short sector. For a long leg, a lamb dish with the sauce in its own pot gives the cabin crew something to finish properly. Nicosia District fruit, apricots in season, belongs on the cold board.
Tail, pax, diets, timing. One message — no portal, no quote form. Answered at any hour, by a flight attendant.
Leak-proof boxes, marked by guest and restriction, with reheating times written on the lid.
Two minutes out of the drawer. Whatever you ordered for the crew comes in the same delivery, and one clean invoice follows.
Ercan sits on a flat plateau east of the Nicosia plain, where summer apron heat decides what can wait in a galley drawer. Private jet catering here is planned around that heat, around the aircraft's galley and around who is on the manifest. Inflight catering for these flights is cooked and packed to be finished by the cabin crew, and in-flight catering for a long leg usually means two services. Aviation catering and business aviation catering orders for LCEN are read against the galley, never a standard tray. Executive jet catering, diplomatic flight catering and cabin crew meals are all ordered the same way, with the tail and the slot.
Business jet catering and corporate jet catering at LCEN are built around the aircraft. VIP flight catering and charter flight catering follow the same plan: a private jet chef writes a bespoke menu, and luxury inflight catering is packed to be finished in the galley. The airport catering order for Ercan is confirmed with the tail first.
Government flight catering at Ercan runs through protocol before anything is cooked. Head of state flight catering, VIP aviation catering and state visit aircraft catering are handled by a named team, with discretion and traceability written into the order.
A child on the manifest changes the plan more than any other variable at Ercan. Kosher, halal, vegan, gluten free, allergen free and kids meals are each cooked on a separate board and boxed apart, with a seat number rather than a name on the lid. Cypriot cooking hides allergens in sesame, nuts and dairy, so we read each card against the local menu before cooking. Special meals are confirmed with you and marked clearly in the galley.
A sheet per guest. Separate boards, separate boxes.
Sealed, certificate in the same box.
Their own menu, nothing to cut at altitude.
Vegan, low-carb, light — composed, never compromised.
At ECN the crew eats last and fastest, so crew meals are packed for that. Flight crew meals, pilot meals and cockpit meals are ordered on request and billed as part of the catering order. Crew catering boxes are marked apart, crew meal boxes are easy to handle, and different meals for pilots are prepared on demand. Cabin crew meals follow the same route.
FBO catering at Ercan is handed over at the aircraft on your slot. Catering delivery to the FBO goes through the general aviation terminal, and ground handling catering is coordinated with your handling agent. Handling agent catering at LCEN is confirmed for who opens the gate and when.
At Ercan International, a larger cabin calls for galley catering that matches the aircraft: the door height, the galley layout and whether a high loader is needed all change how airside catering delivery is staged. Aircraft provisioning is decided by the tail type, and a business jet on a stand at LCEN is served differently from a widebody VIP aircraft. We confirm the access with your handling agent and pack for the galley you really have.
Mention it when you orderCertified, inspected, with cold-chain records filed against your trip.
Whichever terminal you park at, handover is at the aircraft, on your slot.
Allergen sheet per guest, halal and kosher on request, sealed and labelled.
Itemised and trip-report ready, sent after the leg.
Ercan International serves Tymbou (Kirklar) and the Nicosia District. Airport catering here suits a field where heat, customs and the aircraft type decide the order. General aviation traffic uses the FBO and ground handling services at the terminal.
The business aviation hub at Tymbou handles private traffic across the season. Inflight catering, in-flight catering and aviation catering are ordered with the tail and the slot. Business aviation catering, executive jet catering, diplomatic flight catering and cabin crew meals are each confirmed in advance, and FBO services take the handover.
Food entering Ercan by air is subject to Cyprus-side controls on fresh meat, dairy and produce. Pack sealed and labelled, give your handling agent the list, and we tailor the order so it clears without surprises.
Average rating from the cabin crew and pilots we cater for.
“Nothing about the 3 guest order at LCEN called for excess complexity: just a seafood starter and warm vegetable sides and sensible planning for limited fridge space. The order made business aviation catering feel manageable because the final order confirmation had been considered beforehand. The sandwiches from The Galley Girls were organised around the cabin plan, with the later service items kept apart. That left time to check the salads properly before the passengers were ready for the next part of the service.”
“With an evening cabin service to consider at ECN, we needed a practical way to serve prawn salad and small fruit plates to 10 passengers. We discussed the dimensions before confirming; The Galley Girls grouped the crew provisions into clearly marked packs that were easy to handle. I could hand the salads to a colleague with a short explanation instead of unpacking the whole order. I would discuss jet catering with them again, especially when crew briefing needs careful coordination.”
“One detail shaped our order at Ercan International Airport: several individual meal preferences, alongside a request for a charcuterie board and fresh bread for 12 passengers. The Galley Girls talked through the quantities of side dishes with us before confirmation, rather than leaving us to guess the portions. It was useful to see the breakfast portions listed separately when checking how much space the complete order would require. My main takeaway from this VIP flight catering order was the practical approach to packing arrangement.”
Think of the galley first. Ercan flights range from small turboprops to large-cabin jets, and the cost of private jet catering moves with what the aircraft can hold, heat and serve.
Lead time is short here when the order is simple. If the count shifts, we re-cut the menu rather than start again; last-minute orders are handled day or night.
On arrival at ECN, catering is handled under local rules for food entering by air. A business jet with a small galley usually takes a modest order, which makes the paperwork lighter.
It is allowed, but plan for rules on fresh items. A catered order can be changed as the count changes, which a bag from home cannot.
No: the flight and the food are separate. For a large-cabin jet with a full galley, the order is bigger; for a light jet it is smaller, and either way it is invoiced on its own.
Tail, pax and diets — a flight attendant takes it from there, day or night.
