Catering to your aircraft in Larnaca.
LCLK runs hot most of the year, so what leaves the drawer has to hold on the apron. Former VIP flight attendants pack the galley order for Larnaca, ready for the FBO.
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.
Larnaca District gives the private jet menu a short list of things worth flying with: halloumi, charcoal-grilled and sliced thin, lountza, olives, capers and carob syrup. Local specialities travel well when you keep them honest: a meze board built as a cold private jet platter, with halloumi, tomatoes, cucumber and olives, waits in the drawer until the seatbelt sign goes off.
Our inflight menu for Larnaca leans on what the island grows: lemons, pomegranates in autumn, and soft cheeses made for the table. Private jet food from the Larnaca District works best split by service: cold plates chilled, hot dishes ready for the oven, sauces in their own pot. Gourmet inflight meals such as sheftalia or grilled sea bream keep their shape when plated in the galley.
Private jet snacks matter on a short regional hop: nuts, dried fruit, halloumi crisps and small pastries. For longer sectors, private jet platters of mezze and fresh fruit carry the cabin. Local specialities are packed by seat, so the person serving never has to guess whose tray is whose.
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.
Larnaca sits at eight feet above sea level, and its summer heat shapes every galley order before the engines turn: private jet catering here leans on cold plates that hold their form on a hot apron. We cook and pack for the galley you have, label by seat, and hand over at the aircraft through your handling agent. Inflight catering and in-flight catering for LCLK are built the same way, and aviation catering for a business jet or a state aircraft follows the same discipline. Business aviation catering, executive jet catering and diplomatic flight catering all get one named contact; cabin crew meals ride on the same order, on request.
Business jet catering at Larnaca usually starts with a small party and a regional sector, so the brief is tight: a cold board, a hot course, sauces apart. Corporate jet catering and charter flight catering follow the same pattern, and VIP flight catering adds a named private jet chef and a bespoke menu. Luxury inflight catering at LCLK leans on halloumi, sea bream and island fruit.
Delegations moving through Larnaca need a quiet process: one contact, a menu approved in advance, seat-marked boxes. Government flight catering, head of state flight catering, VIP aviation catering and state visit aircraft catering at LCLK are all written around the same procedure.
Larnaca's kitchen is built on cheese, wheat, sesame and nuts, so the allergen question here is practical: halloumi, tahini, almonds and pita are in half the island's dishes. Kosher, halal, vegan, gluten free and allergen free meals are handled as a procedure, each in its own prep with a separate board and seat-numbered box. Special meals and kids meals are marked on the tray, never by passenger name.
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.
On a Larnaca turnaround, crew meals are a separate line on request. Flight crew meals are packed in crew meal boxes; pilot meals and cockpit meals are sealed apart, with different meals for pilots when policy asks. Crew catering is invoiced like any other order.
At LCLK, catering delivery to the FBO means the handling agent receives the trolleys and walks them to the aircraft. FBO catering, ground handling catering and handling agent catering share the same handover at the general aviation terminal.
At LCLK the aircraft type sets how the trolleys go on board. A light jet takes galley catering by hand through the door; a larger cabin may need airside catering delivery with a high loader for full-size trolleys. Aircraft provisioning is planned from the type and the galley you have, so the order matches what the aircraft can hold and heat.
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.
Larnaca International is the island's main gateway, with a general aviation apron that business jets use all year. Airport catering for private flights here runs the way it does everywhere: one handover, one contact, one invoice. The handling agent receives the order, and ground handling services on the apron decide where the trolleys are met.
Larnaca works as a business aviation hub with busy summers and a quieter winter, and the order follows that rhythm. Inflight catering and in-flight catering lean on chilled plates from June to September; aviation catering and business aviation catering for executive jet catering flights shift toward hot courses in the cooler months. Diplomatic flight catering keeps its own protocol, and cabin crew meals and crew meals travel on request. Parking, fuel and ground handling services on the general aviation side are coordinated by the handling agent, who is also the contact for FBO services at the terminal.
Cyprus applies EU rules on food import, so animal products from outside the EU are restricted at Larnaca. Catering prepared locally avoids the issue, and the handling agent and ground handling services clear it on the apron.
Average rating from the cabin crew and pilots we cater for.
“I wanted vegetable tartlets and a dessert selection for 11 guests at Larnaca International Airport, packed sensibly for a cabin team dealing with a family lunch request. The confirmation from The Galley Girls showed the snack boxes clearly enough for us to check the planned service quantities. I would discuss private jet catering with them again, especially when crew briefing needs careful coordination. The quantities of main courses matched our service plan, leaving us comfortable with the order before the final briefing.”
“For 4 passengers departing from LCLK, the agreed menu was roasted vegetable bowls with separate dressings; our main consideration was limited fridge space. I would discuss private jet catering services with them again, especially when cabin service sequence needs careful coordination. The canapés from The Galley Girls were organised around the cabin plan, with the later service items kept apart. Our colleague could take over the sauces without asking where every component had been placed during preparation.”
“Clear quantities were essential at LCA: we had 4 passengers expecting beef fillet with roasted potatoes and were working around a late menu amendment. I want a private jet catering company to understand written menu details, and this order gave us a useful starting point. I needed the starters checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. We checked the fruit plates against the same summary, keeping the cabin team and the handling contact aligned.”
The cost depends on what you order and for how many. A cold meze platter with halloumi and fruit sits at one end; a hot plated lamb course with a named chef sits at the other. Summer in Larnaca pushes demand for chilled items, so we quote per menu, not per tray.
Lead time for a government flight at Larnaca depends on the menu approval and customs on the way in. Give us the tail and the slot early; if plans change, last-minute orders are handled.
Customs matters most in summer, when inbound crews often carry leftover cold items. In Cyprus, animal products from outside the EU are controlled; fresh local catering sidesteps the issue.
Yes, subject to customs, but for an official flight the question is traceability. A local order comes with allergen notes, seat marking and one contact, which is what protocol teams ask for at Larnaca.
Not part of the charter. For a flight into Larnaca, the charter contract covers the aircraft; food and drinks are a separate order with a separate invoice, placed with us at any hour.
Tail, pax and diets — a flight attendant takes it from there, day or night.
