Catering to your aircraft in Batumi.
Batumi is a seaside terminal with a busy summer and a quieter winter, and the apron follows the season. We cook for the crew and the galley in front of you, with Adjara produce and Georgian bread on the menu, and we hand the order over at the aircraft.
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.
Adjara is Georgia's warm, humid coast, and the local specialities show it: citrus, tea, corn, cheese and Black Sea fish. A private jet menu for Batumi leans on that produce, and an inflight menu built here can honestly say where its food comes from.
The headline dish is Adjaran khachapuri, the open boat-shaped bread with melted cheese and an egg. It is the one Batumi dish that does not travel the way it is eaten in town, so we bake it as a sealed portion that finishes in the galley oven, and we pack the egg separately for private jet food that stays presentable.
Around it sit the lighter items that suit a private jet menu: tomato and cucumber salads with walnut dressing, grilled trout, and Black Sea fish served chilled with lemon. Walnut-based sauces such as satsivi travel well in their own pot, so local specialities arrive as they would on a table in Adjara, not as a compromise.
Sweets complete the Batumi picture, with churchkhela, the walnut and grape-must strand, and citrus desserts when the season allows. You name the headcount and the aircraft, and the private jet food is cooked and packed for that galley in Batumi and across Adjara.
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.
Batumi sits on the Black Sea with mountains right behind the terminal, and summer weekends fill the apron with private jets bound for the coast. Private jet catering here follows that rhythm, with inflight catering built around Adjara produce and aviation catering adapted to the galley of each aircraft. Business aviation catering and executive jet catering orders reach us day and night, and the same team writes diplomatic flight catering briefs and cabin crew meals for the crew.
For business jet catering at Batumi, the brief is usually a short coast hop with a mixed cabin. Corporate jet catering here leans on bespoke menus: a private jet chef writes around khachapuri, trout and local cheese, and VIP flight catering, charter flight catering and luxury inflight catering follow the same brief.
When Batumi hosts an official arrival, government flight catering is cleared in advance and cooked by a small named team. Head of state flight catering, VIP aviation catering and state visit aircraft catering share one rule: ingredients are traceable and nothing is left to chance.
Dietary cards are cleared against the Georgian kitchen: walnuts, dairy and wheat are everywhere in Adjara cooking, so allergen free and gluten free meals are cooked and sealed apart. Kosher, halal and vegan orders, plus special meals and kids meals, are numbered by seat and written against the passenger list for Batumi.
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.
Ordering crew meals into UGSB is a request you make with the trip, and they appear on the invoice as their own line, priced like any other dish. Flight crew meals can be hot or cold boxes; pilot meals are plated or boxed, with different meals for pilots when the operator's policy asks for it. Crew catering for a short turnaround stays light, cockpit meals are packed to eat with one hand, and crew meal boxes are sealed and labelled, so cabin crew meals and flight deck dishes never get mixed up.
For FBO catering at UGSB, we coordinate with your handling agent so the order reaches the aircraft at the slot you agreed. Catering delivery to the FBO and ground handling catering use the general aviation terminal as the handover point, and handling agent catering means one clear contact on the day.
At Batumi, galley catering is loaded to the aircraft type: a light jet is handed over at the door, while a large cabin may need airside catering delivery on a high loader, so the aircraft provisioning plan is set before the slot. Tell us the tail and the galley, and the airside catering delivery is packed and labelled for that cabin.
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.
Batumi is the second airport in Georgia by traffic and the gateway to the Black Sea coast. Airport catering here serves a seasonal mix of corporate and leisure jets, with general aviation based around a modest terminal. FBO services and ground handling services are straightforward, and the field acts as a small business aviation hub in summer.
Seasonal business aviation at Batumi mixes inflight catering for coastal charters with aviation catering for corporate groups. In-flight catering at UGSB adapts to light and large cabins, business aviation catering uses local produce, and executive jet catering and diplomatic flight catering follow the same brief, with cabin crew meals ordered on request.
Georgia controls animal products imported by air, so declare anything you bring and expect meat and dairy from abroad to be challenged. We source and cook locally in Batumi, which keeps the catering inside the rules and the order simple.
Average rating from the cabin crew and pilots we cater for.
“One detail shaped our order at UGSB: two separate meal services, alongside a request for mushroom risotto and a green salad for 2 passengers. I appreciated the emphasis on crew briefing throughout the in-flight catering services arrangements. I gave The Galley Girls our storage brief and asked for the salads to arrive in clearly marked packs. I could hand the sandwiches to a colleague with a short explanation instead of unpacking the whole order.”
“What impressed me at BUS was how a request for a light pasta dish with grilled vegetables was handled despite a changing departure schedule. The Galley Girls used a readable packing list for the sandwiches, which helped when two colleagues checked the order together. The main courses were also listed clearly, which made it easier to pass instructions between crew members during preparation. This experience of aviation catering gave us a useful reference for managing packing arrangement on another departure.”
“Getting a mezze selection with flatbreads ready for 11 guests at Alexander Kartveli Batumi International Airport required an order that accounted for several individual meal preferences. The Galley Girls kept the snack boxes separate from the finishing elements, which gave us control over the final presentation. It made a difference to have the salads ready without cluttering the galley work area during preparation. This experience of aviation catering services gave us a useful reference for managing cabin service sequence on another departure.”
Cost reads differently when the food stays in Georgia. A Batumi menu built on local produce avoids import checks and lets you pay for ingredients, not logistics. How much does private jet catering cost depends on dishes and seat count, and we quote it line by line.
In practice, lead time here means how fast we learn your galley. Once we know the aircraft type, ordering for Batumi is quick, whether it is a light jet or a long-range cabin, and last-minute orders are handled.
Batumi's weather window decides when you leave, and customs decides what you can load. Sea fog and summer storms move departures around, so we hand over cleared food at the aircraft through the FBO once you have your slot. Tell us which side of the weather you expect.
Bring food home from Batumi by ordering the return leg here: we pack it for the second sector, chilled where it should be and ready to finish in the galley oven where it should not. Send the plan and we label it by seat.
Catering sits outside the charter contract, including at night. For an early or late slot at Batumi you place a separate order, we invoice it as a separate order, and the food is delivered to the aircraft for your time.
Tail, pax and diets — a flight attendant takes it from there, day or night.
