Catering to your aircraft in Haifa.
A short runway beside the Mediterranean, LLHA suits regional business flights. We pack local mezze and grilled fish for your galley and deliver plane-side at the FBO, with a flight attendant on the line.
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.
Haifa District sits between the Carmel ridge and the Mediterranean, and the private jet menu for LLHA follows that geography. Local specialities arrive in a galley as they are eaten at home: hummus and masabacha in sealed tubs, a warm pita bundle wrapped to keep, tabbouleh and Israeli salad chopped fine and kept cold, labneh with olive oil in its own pot. Private jet platters of grilled halloumi, olives and roasted vegetables travel well and plate in a minute.
Hot dishes need the oven, so the inflight menu for Haifa is chosen with that in mind: sayadiyeh, a Haifa fish and spiced rice dish, packed with the sauce apart; shakshuka in its pan; grilled chicken with sumac. Gourmet inflight meals here lean on Carmel Market produce and Galilee olive oil, while private jet snacks run to roasted nuts, dates, tahini halva and fresh fruit from the coastal plain. Private jet food from this region is generous with herbs, lemon and olive oil, and the notes below say how each item finishes on board.
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.
The Bay of Haifa gives LLHA a mild, humid air and a quiet general aviation rhythm. For a crew arriving at Uri Michaeli Haifa International, private jet catering means a cooler of mezze, grilled fish and fresh bread meeting the aircraft at the FBO. In-flight catering for a short regional leg stays simple, while executive jet catering and diplomatic flight catering add protocol and traceability. Cabin crew meals and business aviation catering are written around the galley you actually have.
Most business flights through LLHA are corporate or charter, carrying four to eight passengers. Business jet catering, corporate jet catering and VIP flight catering here start with the aircraft's galley. Charter flight catering is ordered per trip, luxury inflight catering favours olive oil and fresh fish, and our private jet chef shapes a bespoke menu to the flight.
When a delegation lands at Haifa, the menu goes through protocol before anything is cooked. Government flight catering and VIP aviation catering are packed sealed, head of state flight catering is traceable to each dish, and state visit aircraft catering is delivered airside to the aircraft, with discretion.
At Haifa the diet question is usually kosher first, so the kitchen works to a separated procedure: dedicated boards, sealed trays and supervision documents agreed at order. Halal, vegan, gluten free and allergen free meals follow the same route, with sesame, tree nuts and dairy flagged because tahini and labneh sit in so many local dishes. Special meals and kids meals go in separate boxes marked 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.
On a Haifa turn the crew eats last and fastest. Crew meals are a line you add on request and see on the same invoice as the rest of the order. Flight crew meals arrive in crew meal boxes, pilot meals and cockpit meals are packed to eat from a lap, crew catering covers the whole team, and different meals for pilots are available when policy asks.
FBO catering at Haifa means delivery handed over at the aircraft, never left at a gate. Catering delivery to the FBO is arranged with your handling agent, who opens the way to the apron. Ground handling catering, handling agent catering and the general aviation terminal all work from the same tail and slot.
Most aircraft at LLHA are light jets and turboprops, so galley catering is carried in rather than lifted, and a high loader is rarely in play. When a larger aircraft calls, airside catering delivery and aircraft provisioning are agreed through the handling agent beforehand, with door height and the galley layout confirmed at order.
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.
Uri Michaeli Haifa International sits on the Bay of Haifa at 28 ft, sixth in Israel by our ranking. Airport catering here serves a small, steady general aviation flow, with Mediterranean weather and short sectors.
LLHA serves the Haifa District's industry and port, so business aviation hub traffic is steady rather than heavy. General aviation, FBO services and ground handling services are straightforward. Inflight catering and in-flight catering are ordered like aviation catering and business aviation catering, with executive jet catering, diplomatic flight catering and cabin crew meals on request.
Israel regulates imported fresh food closely, and aircraft galley stock can be inspected on arrival. Ordering catering locally at Haifa avoids carrying meat, dairy or produce across the border, and your handling agent will confirm what must be declared.
Average rating from the cabin crew and pilots we cater for.
“Despite a changing departure schedule, we wanted the 6 guests at LLHA to enjoy poached fish with steamed rice without a complicated cabin service. This experience of inflight catering gave us a useful reference for managing final order confirmation on another departure. I wanted clear identification on the fruit plates; The Galley Girls made the packing arrangement easy to compare with the order. The desserts were also listed clearly, which made it easier to pass instructions between crew members during preparation.”
“Breakfast was already sorted; at HFA, the next request was mini sandwiches and individual desserts for 5 guests, with an evening cabin service to work around. Instead of asking us to improvise, The Galley Girls explained how the desserts could be arranged during service. It made a difference to have the canapés ready without cluttering the galley work area during preparation. This experience of in-flight catering gave us a useful reference for managing final order confirmation on another departure.”
“The cabin briefing at Uri Michaeli Haifa International Airport included 11 passenger meals, a request for smoked salmon bagels and sliced fruit, and instructions addressing an evening cabin service. The Galley Girls talked through the quantities of sandwiches with us before confirmation, rather than leaving us to guess the portions. We also checked the crew provisions before approval, which helped avoid a second round of questions later in the preparation. Our brief for vip inflight catering was met with a sensible plan for meal organisation.”
The honest answer is that a special-meal request is the biggest driver of cost at Haifa. Allergen-free means separate preparation, kosher means supervised preparation, and both are priced into the menu you approve before the order is confirmed.
Lead time at Haifa is mostly a question of airside access. Once your handling agent has cleared the delivery, the order is straightforward, and last-minute requests are handled with the same checks.
Food-import rules in Israel mean you should not plan on carrying fresh meat or dairy into Haifa. Order locally and the question disappears; the handling agent confirms what has to be declared on arrival.
For a delegation, can you bring food from home? Customs rules and security screening at LLHA make it difficult, so government and delegation flights usually order locally. Protocol approval and ingredient traceability are handled before anything is cooked.
A night or early charter from LLHA still needs catering booked on its own. Nothing about the hour changes that: it is a separate order, invoiced separately, delivered plane-side to your FBO.
Tail, pax and diets — a flight attendant takes it from there, day or night.
