Catering to your aircraft in Eilat.
Flights into Eilat via LLOV often leave on a fixed slot, so the galley has to be loaded once and right. We pack for the aircraft you fly, sealed and labelled by seat.
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.
Ovda sits in Israel's Southern District, in the Negev, and the private jet menu for Eilat leans on what the desert and the Red Sea give a kitchen: grilled fish, tahini, olive oil, za'atar, dates, fresh herbs. We build the inflight menu around these local specialities and pack them the way a galley can use them.
Private jet food from this region travels well when it is simple: hummus and tahini dips go out chilled, grilled sea bream is finished in the oven, salads travel dressed in a pot apart. Private jet platters of mezze, cheeses and fruit suit a short Eilat leg; gourmet inflight meals suit the longer return. Private jet snacks run to roasted nuts, dates and halva. Local specialities are named on the card so the flight attendant knows what is in each box.
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.
Ovda is a high desert field in the Southern District, 1,492 ft above sea level, and a galley loaded there sees dry heat before it sees the cabin. Private jet catering at LLOV is packed for that: chilled items sealed, hot dishes finished in the oven on board. Inflight catering for Eilat-bound crews, in-flight catering for the return leg, aviation catering and business aviation catering all start from what your galley can actually hold. Executive jet catering, diplomatic flight catering and cabin crew meals follow the same rule at VDA.
Business jet catering at Ovda mostly serves corporate jet catering for Eilat trips, with VIP flight catering and charter flight catering for groups. Luxury inflight catering is written by a private jet chef who builds a bespoke menu around the galley and the guests, kosher-aware by habit.
For state visit aircraft catering at LLOV, the menu is approved before cooking. Government flight catering and head of state flight catering use sealed, labelled boxes; VIP aviation catering stays quiet and exact.
Israel is the one place where kosher is the default question rather than the exception, and kitchens in the Southern District work with it daily. For Ovda orders we handle kosher, halal, vegan, gluten free, special meals, allergen free and kids meals as a procedure: each restricted meal is packed apart, labelled by seat, and sealed so the galley never mixes it. Tell us the diet and any allergen when you order and we write the plan around local dishes: tahini and sesame are common here, so nut and seed allergies are asked about first.
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.
Ask for crew meals when you order the Ovda flight. Flight crew meals travel in crew meal boxes marked CREW; pilot meals and cockpit meals are different dishes for each seat on request, and crew catering is invoiced with the passenger order. Different meals for pilots are standard practice when the operator's policy says so.
FBO catering at Ovda ends at the general aviation terminal or on the apron: catering delivery to the FBO is coordinated through your handling agent, in line with ground handling catering and handling agent catering for the day.
Most traffic at Ovda is light and midsize, but when a larger aircraft lands, galley catering follows the door height and the high loader the FBO arranges. Airside catering delivery is coordinated with your handling agent, and aircraft provisioning is written to the galley fitted: one oven, a drawer, a small chiller. Tell us the type and we pack to the equipment on board, not to a standard list.
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.
Ovda Airport serves Eilat and the southern Negev with a small airport catering offer geared to general aviation. It is a quiet field, with FBO services and ground handling services arranged ahead of arrival.
Ovda is a modest business aviation hub for Eilat. Inflight catering and in-flight catering for private jets, aviation catering and business aviation catering for charter groups, executive jet catering for owners, diplomatic flight catering for official visits and cabin crew meals for rotations all follow the same handover at VDA.
Israel regulates food imports strictly, and customs checks meat, dairy and fresh produce arriving by air. At Ovda this means ordering local catering, rather than carrying food in, and having it handed to your handling agent.
Average rating from the cabin crew and pilots we cater for.
“We kept the passenger brief simple at Ovda Airport: a selection of petits fours and sandwiches for 8 guests, organised with an evening cabin service in mind. The breakfast portions from The Galley Girls were organised around the cabin plan, with the later service items kept apart. Our colleague could take over the sandwiches without asking where every component had been placed during preparation. With airline catering, careful attention to meal organisation matters as much to our crew as the menu itself.”
“What impressed me at LLOV was how a request for a cheese board and savoury canapés was handled despite an evening cabin service. I gave The Galley Girls our storage brief and asked for the salads to arrive in individual containers. Separating the side dishes from the first service items helped us avoid opening boxes we did not yet need. With crew meals, careful attention to crew briefing matters as much to our crew as the menu itself.”
“Nothing about the 12 guest order at VDA called for excess complexity: just mini sandwiches and individual desserts and sensible planning for an evening cabin service. The Galley Girls labelled the starters in line with our brief, so the cabin team could identify the relevant portions quickly. With FBO catering, careful attention to crew briefing matters as much to our crew as the menu itself. The desserts were also listed clearly, which made it easier to pass instructions between crew members during preparation.”
Ask for sea bream and the quote shifts compared with a vegetarian mezze round. How much does private jet catering cost at LLOV? As much as the menu you write, billed as its own order.
Late changes to the passenger list happen on leisure runs to Eilat. We take them; the lead time for a first order is settled by slot and customs, and later edits are handled as they arrive.
Customs in Israel controls food brought in from abroad, which is why ordering the return leg from Ovda works well. We supply it locally, you load it, and nothing foreign is declared.
Yes in principle, but check customs for meat and dairy. When the departure slot is tight, it is simpler to let us hand the order over at the aircraft.
No, and the invoice shows it. Private jet charter pricing leaves out food; two services on a long leg are planned in one order and billed once.
Tail, pax and diets — a flight attendant takes it from there, day or night.
