Catering to your aircraft in Arbil.
Erbil International sits at 1,341 ft on a flat plain, with summer heat that reaches the cabin before the passengers do. We cook and pack for the galley you have, and hand it over at the aircraft with the crew meals marked CREW.
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.
Erbil is the capital of the Kurdistan Region, and the local table in Erbil Governorate is built on bread, rice, lamb and yoghurt. A private jet menu for ORER can lean on that without becoming heavy: the inflight menu works best with dishes that travel well, such as dolma, kubba and grilled lamb that is cut by seat.
Private jet food from Erbil carries the local specialities in a form that suits a galley. Flatbread comes wrapped in cloth and foil, rice is packed apart from its stew, and sweets stay dry. Arbil's market produce, such as pomegranate, figs and walnuts in season, sits well on a cold platter. We name each dish on the lid, with the seat number, so cabin crew can re-plate without asking.
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.
Erbil is a plain city ringed by a citadel mound, and the cabin that lands at ORER in July wants cold things that stay cold. Private jet catering here means dishes chosen for heat on the apron, packed in labelled drawers, with inflight catering that survives a long hold on the ramp. Corporate and charter crews land from Gulf and European hubs, and aviation catering for them is built around the aircraft's real galley, not a generic tray. Executive jet catering for a delegation and diplomatic flight catering for an official party follow the same logic: nothing improvised at the door. In-flight catering for the return leg is packed separately, and cabin crew meals ride in their own marked box.
Business jet catering at Erbil starts with who flies and how long they stay. Corporate jet catering here covers oil and gas delegations, as well as VIP flight catering for visiting parties; charter flight catering for groups arriving from the Gulf follows the same rule. Luxury inflight catering is built by a private jet chef from your brief, a bespoke menu that suits your galley.
Official visits to Erbil bring tight protocol, so government flight catering is cleared before cooking begins. Head of state flight catering and state visit aircraft catering use a named team, and VIP aviation catering is packed and sealed. Discretion applies at every handover.
At Erbil, special meals follow a procedure, not a label: kosher, halal, vegan, gluten free, allergen free and kids meals each get their own board and box, sealed and numbered by seat. Local halal is the default in the region's kitchens, and we mark it anyway. Wheat, nuts and sesame are common here, so we separate them in the pack.
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 ORER are ordered with the trip, on request, and invoiced like the rest. Flight crew meals come in their own box marked CREW, with pilot meals packed so they can be eaten with one hand. For cockpit meals we can make different meals for pilots when the operator asks for it. Erbil's evening turnarounds often mean the crew eats late, so crew catering here leans on rice, grilled meat and soft bread rather than anything fussy. Crew meal boxes stay apart from guest trays.
FBO catering at Erbil International means catering delivery to the FBO or the general aviation terminal, where we coordinate with your handling agent. Ground handling catering is passed to the aircraft on your slot. Handling agent catering is arranged so the right person opens the right door at night.
Larger cabins at Erbil International need a high loader for galley catering at the door, and the airside catering delivery is arranged with your handling agent. Aircraft provisioning for a bigger galley is packed in carts or drawers by service order. A light jet takes a single cooler and two bags through the door.
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.
Erbil International is the main airport of the Kurdistan Region, with a long runway and a busy apron. Airport catering here serves general aviation, charter and official flights. The airport is a useful stop for operators crossing the region.
Erbil is a growing business aviation hub, with FBO services and ground handling services available to operators. Executive jet catering, inflight catering and in-flight catering for the return leg are ordered as separate drops, and aviation catering and business aviation catering follow the same process. Diplomatic flight catering and cabin crew meals are arranged by request.
Iraq controls food imports, so catering for Erbil leans on local produce where possible. Imported items follow customs rules, and we tell you early if something cannot enter. Plan the menu with that in mind.
Average rating from the cabin crew and pilots we cater for.
“Timing and organisation mattered at EBL, where our order of a cheese board and savoury canapés for 8 people involved a short ground stop. For business aviation catering, that attention to crew briefing made the order noticeably easier to manage. After a final adjustment to the crew provisions, The Galley Girls gave us one revised order summary to work from. The canapés remained as originally requested, which was reassuring when we checked the latest version with operations.”
“Menu approval at Erbil International Airport covered a light pasta dish with grilled vegetables for 5 guests, leaving us to organise the service around limited fridge space. For our team, the strongest part of their jet catering was how they handled final order confirmation. The Galley Girls suggested shallow trays for the desserts, and that choice worked well with our storage arrangement. I could hand the snack boxes to a colleague with a short explanation instead of unpacking the whole order.”
“Rather than an elaborate service at ORER, our 7 guests wanted grilled salmon with a lemon dressing, organised sensibly around two separate meal services. We described our serving sequence to The Galley Girls and asked for the canapés to be packed accordingly. Our colleague could take over the salads without asking where every component had been placed during preparation. Our brief for VIP flight catering was met with a sensible plan for crew briefing.”
Cost at Erbil starts with what the galley can actually do. If your aircraft has a single oven and limited cold storage, the menu is cold-heavy and priced accordingly; a bigger galley opens hot dishes. We price per menu, not per tray.
Iraq's food-import rules decide how flexible we can be. Menus made from local ingredients move easily, and last-minute orders are handled; items that must be brought in follow the customs route.
Customs in Iraq treat imported food carefully, so one local product on the menu, such as Kurdish flatbread or fresh herbs, avoids most friction. We source locally where we can and tell you if an item cannot enter.
Food from outside can be carried, but customs may stop some items. If your slot is tight, let us pack the box and spare yourself the check.
No, it stays a separate order. Crews waiting at ORER are bound by duty time, so a proper crew meal box makes the wait easier.
Tail, pax and diets — a flight attendant takes it from there, day or night.
