Catering to your aircraft in Dalaman.
Dalaman is a summer airport: charters in from May, gulets in Göcek, Aegean fish on the menu. We cook and pack for the crew who serve it, with the sauce in its own pot and the cold board ready for the drawer.
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.
Ask what grows around Dalaman and the private jet menu writes itself: citrus from the delta, tomatoes and peppers, pomegranate, figs, and pine honey from the hills of Muğla Province. These are the local specialities we build the inflight menu on, plated cold or finished in the oven depending on your galley.
The coast gives the fish. Sea bass, bream and red mullet from the Aegean arrive whole or filleted for private jet food that holds on a long leg, and are finished with lemon and herbs on board. Beside them go cold mezze, so nobody waits for a hot course while the aircraft is still climbing out of Dalaman.
Because most traffic at DLM is leisure, requests lean to sharing platters and relaxed courses over a formal sit-down. Planning for a family group or a charter party returning to Dalaman from the gulf, we pack for how people actually eat on a late afternoon departure.
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.
Dalaman International lies on a flat river delta at 20 feet of elevation, and its general aviation traffic is almost all leisure, May to October. Private jet catering for DLM is built around that: cold boards for heat, sealed hot courses for the longer legs, and cabin crew meals ordered with the trip. Business aviation catering and executive jet catering here are written against the season, not a template.
Business jet catering at Dalaman is mostly leisure in a business aircraft: corporate jet catering for owners heading to the Gulf of Gökova, VIP flight catering for a family group, charter flight catering for a party of eight. A private jet chef writes a bespoke menu around the aircraft and the season, with luxury inflight catering that holds on a long leg.
When a delegation lands at LTBS, government flight catering follows protocol, not the kitchen. Head of state flight catering and VIP aviation catering are traced item by item, and state visit aircraft catering is delivered to the aircraft with no names on the boxes.
In Dalaman kitchens, the allergen to watch is sesame, found in tahini, simit and many mezze, alongside nuts in the baklava and pistachio desserts. Special meals, whether kosher, halal, vegan, gluten free, allergen free or kids meals, are cooked on a separate board and sealed in their own box, marked with a seat number, so nothing in the galley is opened by mistake.
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.
Crew meals at Dalaman are ordered with the trip and billed like the rest, never included. Flight crew meals, pilot meals and crew catering are packed as crew meal boxes, so cockpit meals can be eaten one-handed; different meals for pilots are available, one dish each, as the operator's policy asks.
FBO catering at LTBS ends at the apron: catering delivery to the aircraft is handed over at the general aviation terminal, signed through by your handling agent, and the drawers go in with the cold board on top and the oven items beneath. Ground handling catering and handling agent catering are coordinated for the slot, so the crew re-plate from the drawer without a second trip to the door.
Larger aircraft landing at Dalaman need a different loading plan: a high loader for the door height, and galley catering built around the trolleys the aircraft carries. Airside catering delivery is coordinated with your handling agent so that aircraft provisioning at LTBS follows the order the crew wants it loaded.
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.
Dalaman International (LTBS/DLM) serves the Muğla coast, with airport catering built for a general aviation apron that is busiest in summer. FBO services and ground handling services run to the season, and the business aviation hub feel is strongest from May to October.
Peak weeks at DLM shape every order: inflight catering and in-flight catering lean cold in July, aviation catering and business aviation catering broaden in autumn. Executive jet catering, diplomatic flight catering and cabin crew meals are handled on request throughout the year.
Turkey applies customs rules to imported fresh food, so the Dalaman galley is stocked from local suppliers. Meat, dairy and produce coming in from abroad are the items most often held, and we plan the order around what is already cleared.
Average rating from the cabin crew and pilots we cater for.
“Service planning came first at LTBS, with 2 passengers choosing a charcuterie board and fresh bread and several individual meal preferences influencing our preparation. With several people involved, The Galley Girls kept the breakfast portions and delivery arrangements together in a concise order update. The starters went straight to the right colleague instead of circulating between several people during the turnaround. For FBO catering, that attention to crew briefing made the order noticeably easier to manage.”
“Between cabin checks at DLM, I coordinated a mezze selection with flatbreads for 4 guests and explained our concerns about a small galley worktop. I wanted clear identification on the desserts; The Galley Girls made the packing arrangement easy to compare with the order. I found the starters without searching through every box, a small detail that mattered during the final cabin checks. For our team, the strongest part of their airport catering was how they handled cabin service sequence.”
“Having 9 guests request poached fish with steamed rice at Dalaman International Airport meant planning the portions carefully while accounting for a changing departure schedule. We discussed the dimensions before confirming; The Galley Girls grouped the starters into divided catering boxes that were easy to handle. The order made inflight catering feel manageable because the meal organisation had been considered beforehand. Separating the breakfast portions from the first service items helped us avoid opening boxes we did not yet need.”
Cost depends on what is on the order: Aegean sea bass in season weighs more than a cold mezze board, and special meals add their own line. Airside access arranged by your handling agent is shown separately on the invoice.
Summer weather over Muğla Province can shift a departure, so the order follows your slot rather than a fixed clock. Last-minute orders are handled, day or night.
Imported fresh meat, dairy and produce are what Turkish customs hold most often, so we build the menu on local pomegranate, figs, citrus and fish already cleared. Nothing in the galley waits on a customs release.
You can, but customs may inspect it at the general aviation terminal. For a kosher, halal, allergen-free or child's meal, we cook it ourselves and seal the box, so the crew know exactly what is inside.
No. Catering is not part of the charter: you order it separately and it is invoiced separately. On a long leg with two services on board, the meals are packed in two stages so the second one stays cold until it is needed.
Tail, pax and diets — a flight attendant takes it from there, day or night.
