Catering to your aircraft in Antalya.
Antalya runs hardest from spring to autumn, when Gulf and European operators fill the apron with cabin-heavy jets bound for the coast. We pack for the galley you actually have, with local produce, sauces apart and every dish labelled by seat.
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.
Antalya Province grows citrus, tomatoes, peppers and herbs under a long sun, and the coast supplies sea bass, sea bream and prawns. For a private jet menu at Antalya, that produce shapes an inflight menu that travels well: mezze in sealed pots, olive-oil dishes served at room temperature, grilled fish packed for re-plating. Private jet food from the region is bright rather than heavy, which suits an afternoon departure in July.
Local specialities in Antalya Province include piyaz, the white-bean salad with tahini and sumac, hibes, a garlic-and-tahini spread, and sheep's-milk cheeses from the Taurus foothills. We pack each the way it keeps: spreads in lidded pots, cheese boards wrapped, flatbread in its own bag. Each item is labelled by seat so the crew can serve straight from the drawer.
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.
A terminal on the Turkish Riviera, a runway that sees heavy summer traffic and a coast that grows most of what ends up on the plate: that is the setting for private jet catering at Antalya International. Our team of former VIP flight attendants plans inflight catering around the heat of the apron, the type of aircraft and the galley it carries. In-flight catering here leans on citrus, herbs, olive oil and grilled fish, while aviation catering rules for Turkey shape what we can load. For business aviation catering and executive jet catering, you send the tail and the slot; for diplomatic flight catering, the menu is cleared before anything is cooked; cabin crew meals follow on request.
Corporate jet catering at LTAI starts with the tail: how many ovens, how many drawers. From there, a private jet chef writes a bespoke menu that suits Antalya's season, whether that is cold seafood and mezze in July or warm soups in January. Business jet catering and charter flight catering follow the same plan; VIP flight catering and luxury inflight catering are only a matter of detail and finish.
Government flight catering at Antalya is cleared through protocol before any cooking begins. Head of state flight catering runs on a named team, strict traceability and discretion at the apron. VIP aviation catering and state visit aircraft catering follow the same route: menu approval, labelled packaging and a handover coordinated with security.
Antalya's cuisine is built on tahini, sesame, nuts, yoghurt and wheat, so allergens sit in dishes that look innocent: a dressing, a spread, a flatbread. For kosher, halal, vegan, gluten free, allergen free, kids meals and other special meals, we read the local recipe first, then cook and pack on separate boards with the seat number on the lid.
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 and cabin crew on the Antalya rotation want food they can eat between sectors, often from the jumpseat. Crew meals, flight crew meals and pilot meals are ordered and invoiced like any other line, on request. Crew catering can be boxed or plated; cockpit meals are packed to be eaten one-handed, and crew meal boxes carry a CREW label. Different meals for pilots are available when the operator's policy asks for it.
We deliver to the FBO on the apron side of the general aviation terminal, with the handling agent coordinating airside access. Ground handling catering, handling agent catering and FBO catering are one chain here: the order, the gate and the aircraft door. Catering delivery to the FBO is confirmed once the tail and slot are known.
Larger aircraft at Antalya need a high loader at the door, and the galley decides how we pack. Galley catering for a wide-body is staged by zone and trolley; airside catering delivery is cleared with the handling agent; aircraft provisioning for a head-of-state jet follows a loading plan agreed with the crew beforehand.
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.
LTAI serves the resort coast of Antalya Province, so airport catering and general aviation demand peak with the holiday season. FBO services and ground handling services keep business traffic moving on a busy apron, and the airport works as a business aviation hub for the region's golf, yacht and leisure clients.
Antalya is a seasonal business aviation hub. From April to October, inflight catering and in-flight catering orders reflect the leisure peak, with executive jet catering and business aviation catering for owners heading to the coast. Aviation catering for diplomatic flight catering and cabin crew meals complete the picture on the apron.
Turkey restricts the import of meat, dairy and fresh produce on arriving aircraft, and catering waste is controlled at the airport. Because we cook within the country, the food loaded at Antalya does not need an import clearance, but the handling agent still checks the documents.
Average rating from the cabin crew and pilots we cater for.
“With a late menu amendment to consider at Antalya International Airport, we needed a practical way to serve a light pasta dish with grilled vegetables to 3 passengers. The Galley Girls understood why we wanted the sauces readily accessible instead of spread across several different boxes. We left the desserts stored until needed, which kept the first service manageable and reduced unnecessary handling. I would discuss aviation catering with them again, especially when meal organisation needs careful coordination.”
“Service planning came first at LTAI, with 12 passengers choosing herb chicken with a quinoa salad and a revised passenger count influencing our preparation. The Galley Girls used a readable packing list for the snack boxes, which helped when two colleagues checked the order together. This experience of aviation catering services gave us a useful reference for managing written menu details on another departure. Keeping the desserts identifiable helped the colleague taking over service understand the order without another long explanation.”
“Timing and organisation mattered at AYT, where our order of mini sandwiches and individual desserts for 8 people involved a late menu amendment. I want an aviation catering company to understand storage requirements, and this order gave us a useful starting point. The Galley Girls confirmed the handover contact and identified the salads, making the catering delivery easier for our team to track. The cabin team could match the crew provisions to the request before moving on to the remaining departure tasks.”
Cost is set by galley size and menu, not by a rate card. A narrow galley means fewer hot items, which means simpler, cheaper plates; a big cabin with a chef-level galley can carry grilled seafood and lamb. Tell us the aircraft and we price from there.
Slots at Antalya get busy in summer, so the lead time depends on when your slot sits and how short the turnaround will be. Give us the slot early and we can cook to a full menu; later changes are handled with a trimmed selection.
Turkey applies strict import controls on animal products and fresh produce, and a government flight also needs protocol clearance. Catering made at Antalya sidesteps most of the import issues; we confirm the airside delivery route with the handling agent.
Empty-cabin repositioning legs rarely justify a full catering load, but bringing food in is risky: Turkey controls animal products and fresh produce. A small local order, boxed for the crew, avoids customs trouble and the question of what to do with leftovers.
No, catering is a separate order. For the return leg, we can pack a menu here at Antalya for the passengers to eat on the way home, handed over at the aircraft and invoiced on its own.
Tail, pax and diets — a flight attendant takes it from there, day or night.
