Catering to your aircraft in Sari.
A calm, warm field at 35 ft on the Caspian lowland, where fish, rice and herbs set the tone. Our former VIP flight attendants pack the galley for OINZ so service in the cabin stays simple.
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.
Mazandaran is Caspian country, and the private jet menu for Sari follows it: rice cooked the northern way, fresh herbs by the bunch, pomegranate and sour orange, smoked and grilled fish from the sea. These local specialities are the backbone of private jet food at OINZ, and each one is packed to survive a galley.
A private jet menu for Mazandaran Province starts with what grows around Sari: citrus in winter, green herbs year round, rice that holds its texture after re-plating. Our inflight menu pairs a cold mezze-style board with a hot rice and stew course, so the cabin gets local specialities without asking the crew to cook.
Gourmet inflight meals for Sari are built from northern Iranian cooking. Private jet platters carry herbs, cheeses, walnut and pomegranate; private jet snacks lean on nuts, dried fruit and citrus. All of it is described honestly on the label, with the oven or chilled instruction for the galley.
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.
Sari Dasht-e Naz International (OINZ / SRY) sits on the flat, humid Caspian lowland of Mazandaran, and that setting shapes what travels well in a galley. Private jet catering here leans on rice, herbs, citrus and Caspian fish, cooked and packed for the aircraft you actually fly. Our team of former VIP flight attendants handles inflight catering and aviation catering for business aviation catering requests, from executive jet catering to diplomatic flight catering, with cabin crew meals ordered alongside.
Business jet catering at Sari Dasht-e Naz serves corporate jet catering requests for a quiet airfield where traffic is often a single aircraft and a tight crew. VIP flight catering, charter flight catering and luxury inflight catering are built around a private jet chef's bespoke menu, written for the cabin and the galley rather than a standard tray. Tell us the seat plan and we draft the order.
For official flights, the first question at Sari is who approves the menu. Government flight catering and head of state flight catering run through a defined chain, with sealed packing, labelled trays and a small named team. VIP aviation catering and state visit aircraft catering are treated with the same discretion.
Special meals at Sari start with the local kitchen: rice, nuts, dairy and fish are everywhere in Mazandaran cooking, so allergen free dishes are prepared and packed on a separate board and in a separate box. Halal is the default of the local table; kosher, vegan, gluten free and kids meals are handled as a procedure with a seat number on the lid, not a promise on a label.
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 Sari turnaround the crew eats from a request placed with the flight, billed as one more line of the order. Flight crew meals can be boxed or plated, and pilot meals for a captain and first officer are packed as two different dishes where the operator's policy calls for it. Crew catering is a separate line, and cockpit meals are packed to be eaten one-handed. Crew meal boxes carry seat or role labels, different meals for pilots are standard practice, and cabin crew meals can be added to the same order.
FBO catering at Sari means a handover at the aircraft through the handling agent. Catering delivery to the FBO is arranged for your slot, the general aviation terminal is the point of contact on the ground, and ground handling catering follows airside access rules. Handling agent catering is simplest when you send the tail and the slot in advance.
Galley catering at OINZ depends on the aircraft: a light or midsize jet takes boxes straight through the cabin door, while a larger cabin may need a high loader to reach the galley door. Airside catering delivery is agreed with your handling agent before the slot, and aircraft provisioning follows the galley layout, whether that means one oven or none.
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.
Sari Dasht-e Naz International serves Mazandaran Province on the Caspian lowland, at 35 ft above sea level. Airport catering here is shaped by a humid climate, a regional passenger flow and a general aviation apron used by charter and executive flights.
Sari is a quiet business aviation hub: general aviation traffic is modest, FBO services are simple, and ground handling services are arranged around the visiting aircraft. Inflight catering and in-flight catering for these flights are focused on local cooking. Aviation catering and business aviation catering requests are matched to the galley, while executive jet catering, diplomatic flight catering and cabin crew meals are ordered as needed.
Iranian customs and agricultural rules govern food entering the country: pork and alcohol are prohibited, and imported meat, dairy and fresh produce may be held. For private jets the practical answer is to provision locally, with your handling agent confirming what stays aboard.
Average rating from the cabin crew and pilots we cater for.
“The 5 passenger portions of yoghurt pots and fresh berries were the easy part; managing a small galley worktop at SRY took more planning. Instead of asking us to improvise, The Galley Girls explained how the desserts could be arranged during service. The crew provisions stayed together in one group, so another crew member could follow the same plating sequence. My main takeaway from this inflight catering order was the practical approach to galley preparation.”
“Rather than an elaborate service at Sari Dasht-e Naz International Airport, our 5 guests wanted yoghurt pots and fresh berries, organised sensibly around a tight boarding window. The sauces came from The Galley Girls in divided catering boxes, with a packing list that matched the contents. We placed the side dishes in their planned storage area without first having to reorganise all the catering boxes. My main takeaway from this in-flight catering order was the practical approach to written menu details.”
“It was the packing plan I cared about at OINZ, with 9 servings of yoghurt pots and fresh berries and a family lunch request to consider. Our handling contact received the order details from The Galley Girls, including how the snack boxes had been grouped. The order made vip inflight catering feel manageable because the storage requirements had been considered beforehand. The cabin team could match the sauces to the request before moving on to the remaining departure tasks.”
Ask us about a specific menu rather than a flight. A walnut and pomegranate stew costs differently from grilled fish, and the season or a weather-delayed departure window changes what is available locally. Private jet catering cost at Sari is therefore built from your order, not from a generic rate.
Lead time at Sari is a question of galley size. A midsize jet with two ovens takes a broader hot menu than a turboprop with none. Last-minute orders are handled, and the type tells us whether to pack cold, oven or sauce apart.
The practical effect of Iranian customs on your galley: provision locally. Imported meat, dairy and produce can be held, and prohibited items are not negotiable. We prepare in-country and coordinate with your handling agent so the order arrives without surprises.
You can, but local products are often better. Sour orange, pomegranate, walnut and smoked Caspian fish are Mazandaran staples, and they travel well. Food carried from abroad can meet customs rules at OINZ, so most operators let us build the menu with a local anchor.
No, a charter does not include catering. It is ordered and invoiced separately, whether the aircraft stays an hour or overnight at OINZ. For a short turnaround we plan fewer hot components and label each tray so the crew can serve fast.
Tail, pax and diets — a flight attendant takes it from there, day or night.
