Catering to your aircraft in Amasya.
A quiet airport with a few business aircraft a week. That gives us time to prepare each order for Amasya properly and hand it to 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.
Amasya Province gives a private jet menu its character: the plateau grows the apples the city is known for, and the Black Sea side of the region supplies hazelnuts, corn bread and anchovy dishes. For a private jet menu at Merzifon we start from those local specialities and translate them for a galley: apple and walnut plates served chilled, lamb dishes that finish in the oven, and sauces kept apart.
Private jet food from Amasya works best when it respects what the province does well. Local specialities such as Amasya apple, stuffed vegetables and slow-cooked lamb become an inflight menu that survives a drawer and a small oven. Private jet platters carry cheeses, dried fruit and nuts; gourmet inflight meals use regional recipes; private jet snacks are hazelnut-based. Everything is marked by seat and finished plane-side.
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.
Merzifon sits on a high plateau at 1,758 ft, and winter mornings there are cold enough to shape what we pack. Private jet catering at Amasya Merzifon Airport (LTAP / MZH) is built around that: hearty hot dishes, apples from Amasya, and a handover at your FBO. Inflight catering and in-flight catering for the cabin are planned with the galley you actually fly; aviation catering and business aviation catering orders can be placed day or night.
Business jet catering at Merzifon usually serves small groups visiting Amasya or the Black Sea hinterland. Corporate jet catering here is light: platters, a hot main and a bespoke menu where the guest asks for one. VIP flight catering and charter flight catering follow the same plan, and a private jet chef can write a luxury inflight catering menu around local ingredients.
Government flight catering at Merzifon runs through protocol. Head of state flight catering needs a named team and a cleared menu; VIP aviation catering follows the same discretion. For state visit aircraft catering we confirm guest list and dietary needs before anything is cooked.
At Merzifon the dishes we work with are bread, bulgur, dairy and nuts, so the allergens are easy to name: gluten in the flatbread and pide, tree nuts in the pastries, milk in the white cheese. Kosher, halal, vegan, gluten free, allergen free, kids meals and other special meals are prepared on a separate board and a separate box, then marked by seat, never by 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 short stop at LTAP your crew eats between handover and engine start. Crew meals come as boxes marked CREW, on request and invoiced. Flight crew meals and pilot meals are kept apart; cockpit meals are easy to hold. Crew catering follows the roster, crew meal boxes stay sealed, and different meals for pilots are available.
FBO catering at Merzifon is handed over at the aircraft through your handling agent. Catering delivery to the FBO follows your slot, and at the general aviation terminal we coordinate with ground handling catering so the doors open when we arrive. Handling agent catering is arranged the day you order.
Amasya Merzifon sees mostly light and midsize business aircraft, and the type decides the loading. A small cabin means a small galley; larger aircraft may need a high loader at the door. Galley catering is packed to the space you describe. Airside catering delivery runs through your handling agent, and aircraft provisioning follows the door height and the oven you have.
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.
LTAP is the airport for Amasya, a small field on the Anatolian plateau where general aviation traffic is the daily rhythm and occasional regional flights share the apron. For airport catering at Merzifon, FBO services and ground handling services are what open the aircraft door, so the handover is arranged through them.
Business aviation here is driven by Amasya's heritage, regional meetings and Black Sea trips; it is a modest business aviation hub rather than a busy one. Inflight catering and in-flight catering are planned around the aircraft, and aviation catering and business aviation catering follow local seasons. Executive jet catering and diplomatic flight catering suit official visits, while cabin crew meals and crew meals ride along on request.
Turkish customs control imported food at the border, and general aviation flights are not exempt. At LTAP we sidestep the issue by sourcing and cooking locally, and the invoice goes to your handling agent, whose ground handling services take care of the paperwork; the FBO services desk can confirm what the aircraft may carry out.
Average rating from the cabin crew and pilots we cater for.
“The cabin briefing at LTAP included 9 passenger meals, a request for a seafood starter and warm vegetable sides, and instructions addressing a changing departure schedule. The breakfast portions supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. We could distinguish the main courses at a glance instead of lifting lids just to establish what belonged to each service. I would discuss inflight catering services with them again, especially when meal organisation needs careful coordination.”
“As the person coordinating a cheese board and savoury canapés for 6 passengers at MZH, I needed an arrangement that considered a small galley worktop. The Galley Girls prepared the main courses for assembly in the galley, with the accompanying elements easy to locate. I want an inflight catering company to understand storage requirements, and this order gave us a useful starting point. We could finish the starters as each guest was ready, rather than laying everything out at once.”
“With an evening cabin service to consider at Amasya Merzifon Airport, we needed a practical way to serve vegetable tartlets and a dessert selection to 6 passengers. When comparing inflight catering companies, I would look closely at portion planning after this experience. We discussed the dimensions before confirming; The Galley Girls grouped the main courses into separate meal boxes that were easy to handle. The starters were easy to locate, leaving the crew free to focus on the remaining cabin preparation.”
How much does private jet catering cost depends on the turnaround here. Cold plates of cheese and fruit sit at one end; a hot main with sides at the other. Hazelnut snacks add little. We confirm the figure once we know the slot.
When a delegation lands at Merzifon, the lead time follows the paperwork: the guest list, dietary needs, security checks. We work around them and handle last-minute changes. A standard business flight is easier to arrange.
Even for a short positioning hop, customs rules on food apply at Merzifon. We keep ingredients local, so the question of what you may bring in is already solved before the aircraft lands.
If you plan food for the way back, order it from us at LTAP. It is packed in labelled containers, handled by the FBO, and ready for the galley. Outside food can lead to delays at customs.
Catering is not part of a charter into Amasya; you order it apart. Turkish customs rules on food shape why local preparation matters: nothing from abroad needs clearing. The charter pays for the flight; we cover the galley.
Tail, pax and diets — a flight attendant takes it from there, day or night.
