Catering to your aircraft in Tarsus.
Çukurova International opened in 2024 on the flat Cilician plain, with a long runway that takes wide-bodies as easily as light jets. Summer here is hot and humid, so what we pack is chosen to stay cold in a closed galley drawer, and what needs an oven is marked as such.
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.
The Çukurova plain around Tarsus is one of Turkey's great farming belts, and Mersin Province gives a private jet menu its backbone: oranges, lemons and tangerines in winter, tomatoes, peppers and cucumbers through the warm months, olive oil and fresh thyme and mint year-round. Local specialities are the point of an inflight menu here, not decoration.
Tarsus is known for its kebab-and-lahmacun tradition, and Mersin for tantuni, a spiced beef sauté wrapped in lavash. On a private jet, tantuni travels well if the meat is packed apart from the bread, and lahmacun is par-baked so it can be finished in the galley oven. Private jet food from this region also means salgam, the purple fermented turnip drink the area is famous for, and künefe from Hatay, which is sent with its syrup in a separate pot so the pastry stays crisp.
We write the inflight menu around what your aircraft can actually do with it: what is eaten cold, what needs the oven, what must stay sauced apart. Mersin Province gives plenty of both.
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.
Hot, humid summers and mild winters define flying out of LTDB. For private jet catering from COV, we write the menu around the season: chilled mezze and fruit when the apron is shimmering, warm baked dishes in winter. Whether it is inflight catering for a family or in-flight catering for a delegation, the plan is the same. Aviation catering, business aviation catering and executive jet catering get a galley-specific pack list; diplomatic flight catering gets protocol review first; cabin crew meals are packed separately from guest trays.
Business jet catering at LTDB starts with who is flying and where. Corporate jet catering for a short regional hop is mostly cold; VIP flight catering for a long departure east asks for hot courses. We handle charter flight catering from the same menu desk and offer luxury inflight catering built on Mersin Province produce. A private jet chef drafts a bespoke menu around your galley and your passengers.
Government flight catering at COV starts with protocol: menus are cleared before anything is cooked. Head of state flight catering and VIP aviation catering use a named team and a sealed handover. State visit aircraft catering is traceable ingredient by ingredient, and discretion is part of how we work.
A child on the manifest changes the menu more than any allergy card. At Çukurova International we pack kids meals separately, mild and cut small, with nothing from the spiced Mersin dishes. Kosher, halal, vegan, gluten free and allergen free special meals are prepared on separate boards and boxed apart from guest trays; the local cuisine hides gluten in bulgur and flatbreads and nuts in pastry, so we ask early.
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 the ground at LTDB the crew often waits through a long duty day, and crew meals are an item you request and we invoice with the rest of the order. At LTDB the crew often waits on the ground for a long departure, so flight crew meals are packed to be eaten one-handed in the cockpit: pilot meals and cockpit meals in crew meal boxes, labelled CREW. Different meals for pilots are available when the operator asks for them. Crew catering from the same kitchen as the guest order means cabin crew meals never come from the leftovers.
FBO catering at LTDB is a handover at the aircraft or the FBO, on your slot. Catering delivery to the FBO is coordinated with your handling agent, and general aviation terminal access is arranged in advance. Ground handling catering and handling agent catering follow the same plan: sealed, labelled, delivered to your aircraft.
Çukurova International's apron is built for wide-body traffic, so large aircraft are handled routinely. Galley catering for a big cabin is packed per trolley and per compartment, and airside catering delivery runs through your handling agent with a high loader when the door sill demands it. Aircraft provisioning for heavy aircraft starts with the type and galley layout you send us.
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.
Çukurova International is Turkey's newer airport serving Tarsus, Adana and Mersin Province, and airport catering here reflects a modern hub. General aviation traffic uses the FBO services and ground handling services on site, and the field is a growing business aviation hub for the eastern Mediterranean.
Executive jet catering and business aviation catering at Çukurova International are shaped by summer heat and winter mildness: inflight catering and in-flight catering for a July departure are chilled, for January they can be warm. Aviation catering, diplomatic flight catering and cabin crew meals are all ordered through one desk.
Turkish customs control animal products strictly, so catering made locally and sealed is the safe route. Food brought from abroad may be held at the border, and the handling agent controls airside access for every delivery.
Average rating from the cabin crew and pilots we cater for.
“Passenger preferences led us to a breakfast basket with individual preserves at COV; 10 portions were needed, with different crew meal preferences factored into preparation. Our brief for private aviation catering was met with a sensible plan for final order confirmation. I needed the sauces checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. The canapés remained as originally requested, which was reassuring when we checked the latest version with operations.”
“It was the packing plan I cared about at Çukurova International Airport, with 4 servings of avocado toast components and breakfast fruit and a revised passenger count to consider. We discussed the dimensions before confirming; The Galley Girls grouped the crew provisions into sealed meal containers that were easy to handle. The snack boxes were easy to locate, leaving the crew free to focus on the remaining cabin preparation. The order made business jet catering feel manageable because the cabin service sequence had been considered beforehand.”
“Rather than an elaborate service at LTDB, our 2 guests wanted vegetarian wraps and colourful salads, organised sensibly around limited fridge space. With several people involved, The Galley Girls kept the salads and delivery arrangements together in a concise order update. Knowing where the sauces were packed meant the crew could begin the relevant checks as soon as the order arrived. My main takeaway from this business aviation catering order was the practical approach to meal organisation.”
Think about how long the crew sits at LTDB before departure: that decides how many cockpit and cabin crew meals go on the quote. How much does private jet catering cost? It follows what you order: a cold citrus plate and mezze sit at one end, a heavy hot menu with fresh seafood at the other. We price each menu, not a tray count.
Changing a passenger count late is normal on charter trips out of Tarsus. Cold items scale easily; hot dishes need a firm number sooner. Lead time is shorter than you expect for simple menus, and last-minute orders are handled.
Turkish customs treat inbound animal products strictly, and catering packed here sidesteps that. We work with your handling agent for airside access, so the order reaches the aircraft without a customs question. Tell us if you are carrying anything in.
Bringing food is possible, but summer heat on the Cilician plain and sudden weather changes affect departures here. We recommend ordering locally so it is packed cold, sealed and labelled for your galley. Customs may stop foreign animal products.
Catering is a separate order. A charter into COV gives you an aircraft; the menu, from mezze to künefe, is yours to choose and it appears on its own invoice.
Tail, pax and diets — a flight attendant takes it from there, day or night.
