Catering to your aircraft in Adıyaman.
Most flights into LTCP are tied to the Commagene sites and long days on foot. We cook and pack meals for the galley you have, from cold mezze to oven-ready lamb, and hand them over to your handling agent.
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.
Adıyaman Province sits in south-eastern Anatolia, and its table is built on bulgur, lamb, pomegranate, walnut and spice. A private jet menu for Adıyaman works from that: local specialities that survive a galley, such as çiğ köfte made in its bulgur-and-pepper form, lahmacun, kebab portions and fresh flatbread. An inflight menu here also leans on pistachio and walnut baklava and dried apricots from the wider region.
For private jet food at Adıyaman, we start from the local specialities of the province and ask what a galley can actually hold: cold mezze, stuffed vine leaves, olive oil dishes and fruit travel well, while grilled meats arrive packed to finish in the oven. Our private jet platters, gourmet inflight meals and private jet snacks all take their cue from Adıyaman Province cooking, with Turkish tea and coffee served the way guests expect.
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.
Adıyaman Airport sits at 2,216 ft on a plateau, and most of the business aviation traffic in and out of LTCP is heading for Mount Nemrut. Private jet catering here is built for that: sturdy, cold-friendly menus for guests who may spend a long day on foot, plus inflight catering and in-flight catering for the return leg. Our former VIP flight attendants handle aviation catering and business aviation catering for executive jet catering, diplomatic flight catering and cabin crew meals alike.
A corporate party landing at LTCP rarely wants a heavy meal before a day of walking. Business jet catering here means light, sealed dishes, with VIP flight catering and charter flight catering handled the same way. A private jet chef builds a bespoke menu for luxury inflight catering, and corporate jet catering follows the galley on your type.
For a delegation arriving at Adıyaman, the protocol office clears every dish before anything is cooked. Government flight catering, head of state flight catering and VIP aviation catering here mean traceability and confidentiality. For state visit aircraft catering we agree every detail before the slot.
At Adıyaman, the dietary question starts with the local kitchen: walnuts and pistachios are everywhere in pastry and sauces, and sesame and gluten hide in bread and bulgur. Kosher, halal, vegan, gluten free and allergen free special meals are cooked and packed on separate boards, with kids meals available on request. Halal is the local default for meat; for kosher we work from a sealed, certified product list agreed with you beforehand. Each tray is marked with a seat number and the restriction, never a name.
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 Nemrut day trip, the crew often waits at LTCP, so crew meals are worth ordering with the flight; they are on request and invoiced as part of the order. We pack flight crew meals and pilot meals in labelled crew meal boxes, with cockpit meals and different meals for pilots for the flight deck. Crew catering and cabin crew meals are kept separate from guest trays.
FBO catering at Adıyaman is handed over at the aircraft on your slot. Catering delivery to the FBO is coordinated with your handling agent; the general aviation terminal is the point of contact. Ground handling catering and handling agent catering follow your slot, whatever the type.
Aircraft at LTCP range from light jets to larger VIP types, and the airframe decides how the galley catering is loaded: door height, whether a high loader is needed, and how many trolleys fit. For airside catering delivery we confirm the type with your handling agent, so aircraft provisioning matches the galley you actually have, from a single oven to a full set of carts.
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.
Adıyaman Airport (LTCP) is a regional field in south-eastern Turkey with a general aviation apron. Airport catering here serves business aviation traffic tied mostly to Mount Nemrut and regional government movements.
LTCP is a small business aviation hub, busiest in the Nemrut season. Inflight catering, in-flight catering and aviation catering are planned around heat and the galley. Business aviation catering and executive jet catering favour chilled dishes; diplomatic flight catering and cabin crew meals are handled the same way. General aviation, FBO services and ground handling services are coordinated with you.
Turkey regulates imported meat, dairy and fresh produce, and officials may inspect or retain food brought in on an aircraft. Ordering locally at Adıyaman avoids that: your handling agent confirms current rules, and we label and seal everything for the aircraft.
Average rating from the cabin crew and pilots we cater for.
“Clear quantities were essential at ADF: we had 4 passengers expecting a charcuterie board and fresh bread and were working around a late menu amendment. The Galley Girls updated the sauces in the written order and sent back a confirmation that clearly showed our amendments. Our brief for airline catering was met with a sensible plan for crew briefing. There was no need to reconstruct the side dishes quantities from several messages during the final departure checks.”
“Our priority at Adıyaman Airport was a cold lunch with cheese and fruit for 10 passengers, with a late menu amendment shaping the service plan. This experience of crew meals gave us a useful reference for managing packing arrangement on another departure. The Galley Girls gave us an update on the salads before the handover, which helped us organise the cabin checks. The cabin team could match the starters to the request before moving on to the remaining departure tasks.”
“It was the packing plan I cared about at LTCP, with 4 servings of fresh fruit and breakfast pastries and a small galley worktop to consider. The galley preparation stood out more than any sales pitch about FBO catering. The confirmation from The Galley Girls showed the canapés clearly enough for us to check the planned service quantities. It was useful to see the main courses listed separately when checking how much space the complete order would require.”
Pricing for Adıyaman depends on the slot and the turnaround: a quick stop calls for sealed cold dishes, a longer one for hot service. Send the details by phone or email and we quote that order specifically.
Once the protocol office has cleared the dishes, a delegation flight at LTCP is simple to organise. Last-minute orders are handled, and we coordinate with the FBO for plane-side delivery. Contact us 24/7.
With no passengers on board, the customs question is what remains in the galley. Meat, dairy and fresh produce from outside Turkey can be restricted, so a short repositioning flight is best met with a local order when the guests arrive.
You can, but imported meat, dairy and fresh produce can be held by Turkish customs, and the galley may not accommodate it. Ordering the return leg from Adıyaman means it is cooked and packed for your aircraft, labelled by seat number and restriction, and ready to hand over at the FBO.
No. Catering is not part of the charter: you order it separately and it is invoiced on its own, like any order. For a private jet catering order into LTCP, give us the tail and the slot and we hand it over at the aircraft.
Tail, pax and diets — a flight attendant takes it from there, day or night.
