Catering to your aircraft in Beirut.
Beirut Rafic Hariri sits at 87 ft on the coast, with the Mediterranean on one side of the runway and the city on the other. Tell us the tail, the slot and the headcount and we pack Lebanese food for the galley you actually have.
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.
Beirut is a city that eats in small plates, which suits a private jet menu better than most. Our airport catering for Beirut Rafic Hariri leans on local specialities from Mount Lebanon and the coast: hummus, baba ghanoush, tabbouleh, fattoush and warak enab, all of which hold well chilled.
For an inflight menu the useful question is what travels. Kibbeh and sambousek go in the oven, grilled chicken and lamb ride with their garlic sauce apart, and the herbs for tabbouleh stay uncut until re-plating. Private jet food from this region is generous, so we size portions to the headcount, not to the menu.
Sweets are Beirut's other strength. Knefeh, baklava and maamoul keep better than most desserts, and Lebanese coffee can be packed in a flask. Pistachio, orange blossom and rose water carry well in a sealed galley and tell your passengers where they took off from.
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.
August in Beirut means a full apron, humid air and passengers who want Lebanese food over the Mediterranean. Our private jet catering for OLBA is built around that: cold mezze, grills packed apart from their sauces, and in-flight catering labelled for a small oven. Business aviation catering and executive jet catering both begin with the same question to your crew: what does the galley have, and who sits where.
Business jet catering at Beirut is usually a brief from a corporate or charter flight crew: headcount, tail and a request for Lebanese food over the Mediterranean. Our private jet chef writes a bespoke menu around your galley, and corporate jet catering and VIP flight catering follow the same plan. For charter flight catering and luxury inflight catering, we adjust portions the day before.
For state visit aircraft catering at BEY, the protocol office decides before the kitchen cooks. Government flight catering and head of state flight catering are traced tray by tray, and VIP aviation catering is packed with seat numbers only. Everything is agreed with your office before the slot.
Beirut cooking puts nuts, sesame and dairy in many dishes, so allergen free meals are planned from the recipe, not removed at the end. Kosher meals travel sealed and are opened only by the passenger. Halal, vegan and gluten free orders are packed on separate boards, marked by seat, and kids meals can be simplified on request. Special meals for OLBA are agreed before the slot, with your crew's list in hand.
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 Beirut turn, crew meals are something you ask for when you place the order, and they appear on the invoice as their own line. Flight crew meals and pilot meals travel in separate boxes labelled CREW, so the cockpit meals never sit with the guest trays. Different meals for pilots are available when the operator asks for it, and every crew catering line is packed to eat in one hand during a Beirut turn. Crew meal boxes lean on shawarma wraps, grilled chicken with rice and fruit, easy to eat while waiting on the apron.
At OLBA the van reaches the apron only with the right airside pass. We coordinate catering delivery to the FBO with your handling agent, so FBO catering, ground handling catering and handling agent catering arrive as one handover at the general aviation terminal.
Larger aircraft at Beirut need a high loader for galley catering, and the door height and the position on the apron decide how the airside catering delivery is staged. We confirm the aircraft type with you, then arrange aircraft provisioning with the handling agent so trolleys, boxes and ice reach the door in sequence.
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.
Beirut Rafic Hariri is the country's only international airport and handles most of Lebanon's business aviation. Airport catering at OLBA is shaped by the single terminal complex, the coastal runway and the busy summer season. General aviation operates from its own apron with FBO services and ground handling services.
Beirut is a seasonal business aviation hub: summer brings family and Gulf traffic, winter is quieter. Inflight catering, in-flight catering and aviation catering follow that rhythm, as do business aviation catering and executive jet catering. Diplomatic flight catering and cabin crew meals appear when official visits fill the apron.
Lebanese customs inspect food on board and do not allow leftovers to leave the aircraft. Import of fresh meat and dairy is restricted, so ordering locally from Beirut is the simplest route. Your handling agent can confirm current rules.
Average rating from the cabin crew and pilots we cater for.
“What impressed me at BEY was how a request for a light pasta dish with grilled vegetables was handled despite two separate meal services. I want a private jet chef to understand packing arrangement, and this order gave us a useful starting point. Our request to The Galley Girls focused on the breakfast portions, with enough detail to distinguish passenger portions from additional provisions. We also checked the main courses before approval, which helped avoid a second round of questions later in the preparation.”
“Keeping the galley organised at Beirut Rafic Hariri International Airport meant planning chicken skewers with a couscous salad for 4 guests with a short ground stop in mind. The Galley Girls suggested separate meal boxes for the sauces, and that choice worked well with our storage arrangement. We placed the desserts in their planned storage area without first having to reorganise all the catering boxes. The crew briefing stood out more than any sales pitch about in flight catering.”
“A request for a breakfast basket with individual preserves, 4 passengers, and limited fridge space: that was our brief for the departure at OLBA. The Galley Girls used a readable packing list for the canapés, which helped when two colleagues checked the order together. We could distinguish the fruit plates at a glance instead of lifting lids just to establish what belonged to each service. For our team, the strongest part of their inflight catering services was how they handled crew briefing.”
Prices move with the season in Lebanon. Summer departure peaks, fresh seafood and imported ingredients raise the line; mezze and grills keep it lower. We quote per menu, before the slot.
Your handling agent at BEY controls airside access, so we agree the handover point with them first. Last-minute orders are handled, as long as the vehicle is cleared to reach the aircraft.
Lebanon inspects food coming off the aircraft, so leftover trays do not leave with passengers. When the passenger count shifts late, we amend the order and the handover list to match.
You can carry your own food, but customs may inspect or hold fresh items. For a crew waiting on the apron, a Beirut order saves duty time and avoids that risk.
No. A charter covers the aircraft, not the galley. With Lebanese customs rules on imported food, we recommend ordering locally, and the catering is invoiced on its own.
Tail, pax and diets — a flight attendant takes it from there, day or night.
