Catering to your aircraft in Ankara.
Akıncı Air Base is a plateau airfield at 2,767 ft, with dry air, cold winters and tight handling. We pack private jet catering for the galley you have, then hand it over at the aircraft.
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.
Ankara Province sits in the middle of the Anatolian plateau, and the private jet menu for Akıncı leans on what the region grows and bakes. An inflight menu from LTAE usually starts with bread: sourdough and pide baked for the day, wrapped dry so the crust holds in the galley drawer. Private jet food from Ankara also means pastırma and sucuk sliced thin for a board, a spread of cheeses from central Anatolia, olives, and Ankara pears when they are in season.
Local specialities travel well when you know the galley. Manti, the small Kayseri-style dumplings that Ankara kitchens serve with yoghurt and garlic, are packed with the yoghurt in its own pot and finish in the oven. Lamb dishes come sealed with the sauce apart. For private jet platters we build mezze, dried apricots and nuts, and Turkish delight in a sealed tray; gourmet inflight meals follow the same logic, and private jet snacks are simit, nuts and fruit that survive a long hold.
In Ankara Province the season changes the plate. Winter flights ask for lentil soup and slow lamb; summer flights ask for cold mezze, cacık and melon. We write the private jet menu for LTAE around the departure season, then pack gourmet inflight meals, private jet platters and private jet snacks so the crew only has to open, warm and serve.
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.
Akıncı Air Base sits on the Ankara plateau at 2,767 ft, and a rotation through LTAE usually means a cold start and a galley that has to cope with thin, dry air. Private jet catering here is packed for that: dishes that finish in the oven, sauces in their own pot, and a crew box marked CREW. Inflight catering for Ankara is handed over at the FBO or by your handling agent, and in-flight catering for a longer sector is plated to be re-plated at altitude. We run aviation catering for business aviation catering requests, executive jet catering trips and diplomatic flight catering, and we pack cabin crew meals the same way.
For business aviation arrivals in Ankara, the brief is short: who is flying, how many, which galley. We turn that into business jet catering, corporate jet catering, VIP flight catering and charter flight catering that fit a small oven and a tight drawer. Luxury inflight catering is built by a private jet chef, with a bespoke menu for repeat clients.
Ankara receives official delegations, and the catering for those aircraft is handled quietly. Government flight catering, head of state flight catering, VIP aviation catering and state visit aircraft catering go through one contact, one menu approval and a traceable kitchen. Nothing is announced on the apron.
Special meals at LTAE start with the local table: wheat in bulgur and bread, dairy in sauces, nuts in desserts. Kosher, halal, vegan and gluten free orders are packed separately, allergen free meals are cooked on their own surface, and kids meals are simple and cold.
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.
Pilots at LTAE rarely have time to sit down, so crew meals are boxes you can open with one hand. We pack flight crew meals, pilot meals and cockpit meals on request, billed as part of the order. Different meals for pilots are available; crew catering and crew meal boxes are labelled by role, never by name.
FBO catering at LTAE is handed over at the general aviation terminal or by your handling agent. Catering delivery to the FBO is arranged with the handling agent for ground handling catering, so the apron gate opens when the food arrives. Handling agent catering is simply an order that the agent receives and passes to the aircraft.
The type decides how the food gets aboard. Smaller jets take airside catering delivery by hand through the door, larger aircraft may need a high loader. Galley catering and aircraft provisioning are planned with the handling agent before the slot.
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.
Akıncı Air Base sits in Ankara Province at 2,767 ft, an airfield on the central Anatolian plateau. Airport catering here is simple in structure: one apron, one handling agent, and a crew that needs the food to be ready. General aviation arrivals use the FBO services and ground handling services available on site.
Ankara is a government and business hub, and Akıncı sees executive jet catering, diplomatic flight catering and business aviation catering requests tied to official visits. Inflight catering and in-flight catering for onward legs, aviation catering for long sectors and cabin crew meals for the rotation are all ordered through the same handling agent. A business aviation hub in the middle of Turkey means the demand changes with the season and with the political calendar.
Importing animal products into Turkey is controlled, and customs can seize meat and cheese brought in on a flight. For catering at Akıncı this means local sourcing and sealed packs; the handling agent can confirm what your aircraft may keep.
Average rating from the cabin crew and pilots we cater for.
“Small packing details became important at LTAE: our 3 passengers wanted a cheese board and savoury canapés, and we had a short ground stop. The Galley Girls gave us an update on the crew provisions before the handover, which helped us organise the cabin checks. Knowing where the canapés were packed meant the crew could begin the relevant checks as soon as the order arrived. My search for "private jet catering near me" led to a practical conversation about cabin service sequence.”
“Despite a revised passenger count, we wanted the 10 guests at Akıncı Air Base to enjoy avocado toast components and breakfast fruit without a complicated cabin service. The Galley Girls used a readable packing list for the salads, which helped when two colleagues checked the order together. I would discuss private jet catering menu with them again, especially when meal organisation needs careful coordination. We could distinguish the sauces at a glance instead of lifting lids just to establish what belonged to each service.”
“Keeping the galley organised at Akıncı Air Base meant planning herb chicken with a quinoa salad for 5 guests with a changing departure schedule in mind. For private aviation catering, that attention to cabin service sequence made the order noticeably easier to manage. We discussed the dimensions before confirming; The Galley Girls grouped the snack boxes into separate meal boxes that were easy to handle. The fruit plates were easy to locate, leaving the crew free to focus on the remaining cabin preparation.”
Ask what you want on board and we price it line by line. Local cheese, bread and mezze from Ankara are the lower end; slow-cooked lamb and fresh seafood flown in for a special guest are the higher end. Turkish customs rules explain why we cook locally rather than import, and the quote reflects that.
When the crew has a tight duty window, the lead time question becomes: what can be ready when the aircraft is ready? At LTAE we handle last-minute orders and tell you straight away if a dish cannot be done, then suggest a version that can.
If the count moves, tell us at once. Local food packed in Turkey is not subject to import checks, so we can add or remove portions without customs paperwork; only food you bring from abroad draws attention.
Food brought from abroad can be held or refused at customs, particularly meat and dairy. For LTAE we suggest ordering from us: cooked, sealed and delivered through the handling agent who arranges airside access.
Not as a rule. A private jet charter to LTAE is sold as an aircraft and a crew, and food is added and invoiced separately. If cloud or snow shifts your slot, tell us and we move the delivery.
Tail, pax and diets — a flight attendant takes it from there, day or night.
