Catering to your aircraft in Ramsar.
Ramsar is a Caspian-coast terminal that fills with seasonal traffic, and its jets leave with Mazandaran rice, fish and citrus in the galley. We cook, pack and label for the crew who plate it, from first call to the aircraft door.
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.
Ramsar sits on the Caspian edge of Mazandaran Province, and the table follows the water and the paddies. Our private jet menu for this airport pairs smoked aubergine, herb stews and saffron rice with fish from the coast. Each local speciality is cooked, chilled or packed for finishing in the galley, which makes the inflight menu readable by the crew who plate it.
Think of private jet food in Ramsar as northern Iranian home cooking, adjusted for a galley. Walnut and pomegranate sauces ride in their own pots, rice is packed dry, grilled Caspian fish is marked for the oven, and sour citrus and pickled garlic sit chilled in the drawer. Local specialities from Mazandaran Province give the inflight menu its character at OINR.
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.
Ramsar Airport sits below sea level on the Caspian shore, a seasonal terminal in Mazandaran Province where rice, citrus and fish shape the plate. Private jet catering at OINR is cooked and packed for the galley you actually have, with inflight catering, aviation catering and business aviation catering all handled by one team of former VIP flight attendants. Executive jet catering, diplomatic flight catering and cabin crew meals follow the same file.
Business jet catering at Ramsar is usually a small brief: a light or midsize aircraft, a handful of passengers, a menu built around Caspian fish and saffron rice. Corporate jet catering and VIP flight catering follow the same file, written by a private jet chef who cooks for the galley you have. Charter flight catering and luxury inflight catering are handled the same way, with a bespoke menu agreed per order, not chosen from a fixed list.
A state visit to the Caspian coast puts a different load on the brief: security, restrictions, who may touch the tray. Government flight catering and head of state flight catering at Ramsar are handled by a small named team. VIP aviation catering and state visit aircraft catering are sealed and handed over under the handling agent's control.
Special meals at Ramsar are handled as a procedure with the local kitchen in mind. Iranian cooking hides allergens in walnut sauces, nut-thickened stews and sesame in breads, so allergen free and gluten free plates are cooked on separate boards and boxed apart. Halal is the default regional standard, kosher and vegan meals are prepared on request, and kids meals follow the same labelling by seat number.
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 Ramsar are on request, ordered with the flight and invoiced like everything else. Flight crew meals, pilot meals and crew catering arrive labelled CREW, apart from the guest trays. Cockpit meals are packed to be eaten one-handed, crew meal boxes stack in the drawer, and different meals for pilots can be asked for when the operator's policy requires it. Cabin crew meals are packed the same way for the cabin.
Catering delivery to the FBO at OINR is arranged around the slot, not the clock. We pass the order to your handling agent, who meets the aircraft at the general aviation terminal. FBO catering and ground handling catering are both covered, and handling agent catering is confirmed by phone or email, day or night.
Loading at Ramsar depends on the aircraft you bring. A light or midsize jet is loaded by hand at the door, while a larger cabin may need a high loader positioned by your handling agent. For galley catering we ask for the type and the galley fit, then pack for it. Airside catering delivery is coordinated with the FBO, and aircraft provisioning follows the loading plan on the apron at OINR.
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.
Ramsar Airport serves the Caspian coast of Mazandaran Province, sitting below sea level beside the sea. It is a regional terminal that handles general aviation, and its apron suits light and midsize business jets.
Airport catering at Ramsar fits a general aviation field that sees corporate and charter aircraft in season. FBO services and ground handling services are limited and coordinated by your handling agent. Inflight catering and in-flight catering are our daily work here, together with aviation catering and business aviation catering for the few aircraft that stop. Executive jet catering and diplomatic flight catering travel the same route, and cabin crew meals are available on request. Not a large business aviation hub, but a reliable stop.
Iran applies strict rules to imported food, particularly meat, dairy and pork, so customs matters for anything brought in from abroad. Locally prepared catering avoids most of that, and alcohol is not served or loaded on Iranian soil. We recommend confirming restrictions with your handling agent before you finalise the order.
Average rating from the cabin crew and pilots we cater for.
“The cabin briefing at RZR included 3 passenger meals, a request for chicken skewers with a couscous salad, and instructions addressing a tight boarding window. My main takeaway from this charter flight catering order was the practical approach to packing arrangement. We described our serving sequence to The Galley Girls and asked for the breakfast portions to be packed accordingly. We left the main courses stored until needed, which kept the first service manageable and reduced unnecessary handling.”
“Choosing prawn salad and small fruit plates for 3 people at Ramsar Airport was straightforward; the challenge was making it work with several individual meal preferences. I would discuss private jet food with them again, especially when galley preparation needs careful coordination. I asked The Galley Girls for the main courses in shallow trays, with garnishes supplied separately for plating on board. The fruit plates stayed together in one group, so another crew member could follow the same plating sequence.”
“Service planning came first at OINR, with 4 passengers choosing a seafood starter and warm vegetable sides and a revised passenger count influencing our preparation. The Galley Girls talked through the quantities of fruit plates with us before confirmation, rather than leaving us to guess the portions. It was useful to see the snack boxes listed separately when checking how much space the complete order would require. With private jet meals, careful attention to crew briefing matters as much to our crew as the menu itself.”
Start from the request: a gluten free fesenjan with its own rice, or a nut-free kids meal, needs separate preparation and so appears as a line of its own. How much does private jet catering cost out of Ramsar is therefore worked out from your menu and headcount, then sent as one quote.
On a state or delegation flight, the brief is the lead time: who flies, what they cannot eat, and where the aircraft parks. Share those at Ramsar and we confirm; late additions to the passenger list are accepted and rebuilt into the same order.
Last-minute headcounts matter to the galley, not to customs. For Ramsar, we keep food local so that customs checks on imported items do not apply, then resize the order to the new number of seats and re-label by seat number.
Can you bring food at Ramsar on a long sector with two meals? Possibly, yet customs rules for imported products apply, and a second service needs different food from the first. We pack both services separately, labelled first and second, so you are not rebuilding a menu mid-flight.
The charter price covers the aircraft, not the food. On a short empty flight to Ramsar there may be no guests to serve, but crew meals can be ordered on request, and any guest catering is added as a separate line.
Tail, pax and diets — a flight attendant takes it from there, day or night.
