Catering to your aircraft in Paphos.
A coastal runway, citrus in the air and a steady flow of private jets: that is Paphos in winter and spring. Crews call us for trays that match the galley and the seat plan.
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.
Paphos District has a short list of ingredients that travel well: halloumi from local dairies, olives from the foothills of the Troodos, carob syrup, and citrus in winter. For a private jet menu out of Paphos, those are what make the tray feel local rather than imported.
The inflight menu here leans on mezze: grilled halloumi, koupepia, tahini and a village salad that is dressed only on the plane. Private jet food from this part of Cyprus is built from small plates, which suits a galley with a drawer and one oven.
Local specialities such as loukoumades with local honey, lamb kleftiko in its own juices and fresh sea bream give crews something distinctive to put on the plate. We pack every item so it holds through the flight and finishes in your galley, one service at a time.
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.
Paphos International sits on the western end of Cyprus, with a single runway that business jets share with summer holiday traffic. Private jet catering here follows the rhythm of the island: citrus, halloumi and fresh fish go on trays packed for the galley you actually have. We write the menu, pack it and pass it over at the aircraft.
Business jet catering and corporate jet catering at Paphos usually mean a small group, a Cypriot lunch and a quick turn. A private jet chef writes a bespoke menu, from VIP flight catering to charter flight catering, and luxury inflight catering arrives packed for the galley.
For a visiting delegation, government flight catering is cleared by the protocol office before the kitchen cooks. Head of state flight catering, VIP aviation catering and state visit aircraft catering share one rule: nothing is left to chance.
Dietary needs are handled as a procedure, not a promise: each special meal is cooked and packed on its own board. In Paphos, the watch points are pitta, semolina desserts and sesame in tahini, so gluten free, allergen free, vegan, kosher, halal and kids meals are marked on the lid and kept apart from the other trays. Special meals reach the aircraft with a card that names the restriction and the seat.
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.
Crew meals at Paphos are available on request and invoiced like the rest of the order. Flight crew meals and pilot meals are packed in labelled boxes, crew catering fits the rotation, and cockpit meals can be eaten with one hand. Crew meal boxes can carry different meals for pilots, and cabin crew meals follow the cabin plan.
FBO catering at LCPH ends with the hand-over at the aircraft. Catering delivery to the FBO is coordinated with your handling agent, and ground handling catering is passed through the general aviation terminal. We also arrange handling agent catering for the crew on request.
At Paphos the aircraft decides how the order travels. A light jet takes trays through the front door, while a larger cabin may need the high loader for galley catering, with airside catering delivery coordinated through your handling agent. Tell us the type and galley layout and we plan aircraft provisioning around the door height and the equipment available on the apron.
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.
LCPH sits on Cyprus's west coast, a business aviation hub for the Paphos District. Airport catering works around the flat coastal plain, and general aviation traffic is served by FBO services and ground handling services.
For business aviation catering at Paphos, the busiest months are spring and early autumn. Inflight catering, in-flight catering and aviation catering adapt to the season, with executive jet catering, diplomatic flight catering and cabin crew meals on request.
Cyprus is an EU member, so customs and food-import rules follow EU regulations: animal products from outside the Union are restricted, and fresh produce from the island is straightforward. We tell you before packing if an item needs paperwork.
Average rating from the cabin crew and pilots we cater for.
“One detail shaped our order at LCPH: two separate meal services, alongside a request for yoghurt pots and fresh berries for 10 passengers. I needed the salads checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. The note about the starters was easy to spot, and we could brief the rest of the team quickly. My main takeaway from this private jet meals order was the practical approach to cabin service sequence.”
“The 3 passenger portions of grilled salmon with a lemon dressing were the easy part; managing limited fridge space at PFO took more planning. I gave The Galley Girls our storage brief and asked for the salads to arrive in separate meal boxes. I would discuss private jet menu with them again, especially when packing arrangement needs careful coordination. I could hand the fruit plates to a colleague with a short explanation instead of unpacking the whole order.”
“A request for beef fillet with roasted potatoes, 11 passengers, and several individual meal preferences: that was our brief for the departure at Paphos International Airport. I want a private jet chef to understand written menu details, and this order gave us a useful starting point. With several people involved, The Galley Girls kept the crew provisions and delivery arrangements together in a concise order update. The cabin team could match the side dishes to the request before moving on to the remaining departure tasks.”
Think of it as menu-driven: Cypriot cheese, olives and fruit sit at the lower end, while fresh shellfish or imported cuts sit higher. Customs rules on animal products shape what we can source locally, and we price each order accordingly.
For a flight with two meal services, we split the order into first and second service, label each tray and pack the second so it holds through the first leg. Lead time is simple here: write to us as soon as you have the slot, and last-minute requests are handled.
Cyprus, as an EU state, restricts the entry of some animal products. We keep the order inside what can be bought locally, which avoids delays with customs, and flag any item that would need a permit.
If you bring food, we suggest ordering the rest here so the two services match: cold starter for the first sitting, hot main for the second, and a crew box on the side. Customs rules still apply to anything that arrives with you.
Not part of a charter. The order is placed with us directly, billed on its own, and built on what Cyprus allows into the cabin. If anything needs documentation, we say so before the tray is packed.
Tail, pax and diets — a flight attendant takes it from there, day or night.
