Catering to your aircraft in Tel Aviv.
At Tel Aviv TLV the question is usually kosher, then the aircraft, then the slot. Tell us the tail and we pack for your galley, sealed and marked by seat, for your crew at Ben Gurion.
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.
Central District and Tel Aviv give a private jet menu a clear identity: sun-ripened tomatoes, cucumbers, olive oil, tahini, fresh herbs and citrus. An inflight menu built on local specialities leans on mezze, grilled fish and vegetable-forward plates that travel well in a cabin drawer.
Private jet food from Tel Aviv works best when the dish is designed for the galley. Local specialities such as shakshuka, sabich fillings and falafel are packed so the crew can re-plate them as private jet platters, with tahini and zhug in their own pots. Gourmet inflight meals follow the same logic: sauce apart, salad dressed at the last step, bread wrapped dry. Private jet snacks from the Central District run to roasted nuts, dates, halva and fresh fruit.
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.
Ben Gurion sits on the Central District plain at 135 ft, and almost every tray we pack for LLBG starts with one question: kosher or not. Private jet catering here means a sealed, labelled galley load that survives security checks, a heat-tolerant menu for summer ramps, and a handover to your FBO or handling agent. For a business jet that turns around the same day, inflight catering at TLV is mostly about what stays crisp on a hot apron. In-flight catering for the cabin and cabin crew meals for the front end are ordered together and invoiced as separate lines. Aviation catering at Tel Aviv is planned around the stand, the tail and the slot.
Corporate flights through Ben Gurion rarely need a long menu. Business jet catering is built around two or three dishes that survive the apron: chilled mezze, a fish or chicken plate, a fruit finish. Corporate jet catering, VIP flight catering and charter flight catering at TLV share the same logic, and luxury inflight catering is written by a private jet chef as a bespoke menu for the cabin in front of you.
For state visit aircraft catering at Ben Gurion, menus are agreed with the delegation's protocol contact before anything is cooked. Government flight catering, head of state flight catering and VIP aviation catering are all traceable, labelled by seat, and handed over without names on the lids.
Dietary requests at Ben Gurion are a procedure, not a label. Kosher is the default question in Tel Aviv and is handled with sealed, certified trays and separate tools; halal, vegan, gluten free, allergen free and kids meals are packed on their own board with their own cards. Sesame and tree nuts are everywhere in local cooking, so allergen free special meals are planned dish by dish and marked by 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.
At TLV the crew eats between tasks. Crew meals, flight crew meals and pilot meals are packed separately from the guest trays, marked CREW and ordered on request. Crew catering for Tel Aviv includes cockpit meals, simple crew meal boxes and, when needed, different meals for pilots so nobody shares a dish. Cabin crew meals can carry a hot item that goes through the oven last.
At LLBG we hand the order over at your FBO or to the handling agent. Ground handling catering and handling agent catering follow the stand allocation; FBO catering and catering delivery to the general aviation terminal are confirmed by phone or email, day or night.
On the LLBG apron, the type of aircraft decides how galley catering gets from the stand to the door. A light jet takes carts or boxes up the door by hand; a larger cabin on the LLBG apron may need a high loader for airside catering delivery and full aircraft provisioning. Tell us the type and the stand and we pack to the galley you actually have.
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.
Tel Aviv's airport serves the Central District and the whole country, and business aircraft use a general aviation terminal separate from the main concourse. Airport catering is coordinated around the stand and the slot.
Ben Gurion is a busy business aviation hub, and general aviation traffic is handled alongside FBO services and ground handling services. Inflight catering and in-flight catering for private jets, plus aviation catering and business aviation catering, are all ordered against the tail. Executive jet catering and diplomatic flight catering follow the same sealed routine, and cabin crew meals are added when the crew requests them.
Food entering Israel is inspected, with restrictions on fresh meat, dairy and produce. Ordering at TLV keeps the cabin clear of import questions.
Average rating from the cabin crew and pilots we cater for.
“Passenger preferences led us to a cheese board and savoury canapés at TLV; 12 portions were needed, with a changing departure schedule factored into preparation. Our handling contact received the order details from The Galley Girls, including how the crew provisions had been grouped. With charter flight catering, careful attention to meal organisation matters as much to our crew as the menu itself. The fruit plates went straight to the right colleague instead of circulating between several people during the turnaround.”
“Nothing about the 8 guest order at Ben Gurion International Airport called for excess complexity: just mini sandwiches and individual desserts and sensible planning for a tight boarding window. With private jet food, careful attention to catering handover matters as much to our crew as the menu itself. The Galley Girls used a readable packing list for the sandwiches, which helped when two colleagues checked the order together. Keeping the starters identifiable helped the colleague taking over service understand the order without another long explanation.”
“Working around an evening cabin service at LLBG, I asked for poached fish with steamed rice in portions appropriate for our 10 passengers. I would discuss private jet meals with them again, especially when portion planning needs careful coordination. The Galley Girls prepared the side dishes for assembly in the galley, with the accompanying elements easy to locate. We could finish the breakfast portions as each guest was ready, rather than laying everything out at once.”
Cost is built from the menu you choose. In Tel Aviv the summer window favours light, chilled plates, while a cooler winter departure may call for oven dishes; each is priced on its own lines, invoiced as the rest of the order.
A short duty day leaves no room for rework, so state the diet cards and the galley type up front. We handle last-minute orders at Tel Aviv, and lead time is shaped by what must be sealed and certified.
Plan on declaring all food on arrival. For a repositioning leg out of LLBG, locally prepared, sealed catering avoids the restrictions that apply to imported fresh items.
Yes in principle, though customs may inspect it and a small galley will not hold much. We pack to the galley you have and label every box by seat.
No. Catering is not part of a private jet charter: it is ordered and invoiced on its own, and a kosher or allergen special meal for Ben Gurion adds its own card and its own line to that order.
Tail, pax and diets — a flight attendant takes it from there, day or night.
