Catering to your aircraft in Erzurum.
Erzurum LTCE is a cold, high plateau airport where the weather decides the ramp. We pack food that holds in that climate and deliver it to the FBO for your crew to re-plate and serve.
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.
Erzurum is a high plateau city, and the local table follows the altitude: dense, warm, built for cold. Our private jet menu draws on those local specialities, written as an inflight menu that survives a galley instead of a restaurant pass.
Cağ kebab is the signature here, lamb turned horizontally on a wood fire and shaved off the skewer. On a private jet it travels sliced, with the juices packed apart and the lavash wrapped dry, so you re-plate it hot from the oven without losing the texture.
Erzurum's dairy is the other half of the story: tulum cheese, kaymak and thick yoghurt. Private jet food from this region leans on them cold, as a platter with honey, walnuts and simit, easy for a single flight attendant to assemble.
For Erzurum Province we also pack water böreği, layered dough that bakes in a small oven, and soups for cold arrivals. These local specialities are cooked and packed to your galley, and last-minute orders are handled.
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.
Erzurum sits at 5,763 feet in eastern Turkey, and its winters decide how a flight is catered. Private jet catering here means plates that survive cold ramps and a galley that rarely has more than one oven. For executive jet catering and business aviation catering we cook, pack and label for the aircraft you actually fly. Inflight catering and in-flight catering for the leg out, aviation catering for the whole trip, and cabin crew meals for the people working it. Diplomatic flight catering is handled with the same discretion.
Business jet catering at Erzurum is usually built around a ski party or an eastern Turkey corporate trip. Corporate jet catering, VIP flight catering and charter flight catering all start with the tail and the seat plan. Luxury inflight catering is cooked by a private jet chef who writes a bespoke menu for the galley.
For official flights through Erzurum, government flight catering is a quiet job. Head of state flight catering and VIP aviation catering use sealed, traceable boxes, and state visit aircraft catering is delivered under the handling agent's escort.
At Erzurum, halal is close to the default for local ingredients, so a halal order is an ordinary one, while kosher is the exception and needs a sealed, separately prepared meal. Vegan, gluten free, allergen free, kids meals and other special meals are cooked on a separate board and packed in their own sealed box, marked by seat number only. Tell us the restriction and the headcount, and we handle the rest.
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.
Ordering crew meals for Erzurum is part of the order, on request and invoiced with it. Flight crew meals and pilot meals come in separate crew meal boxes, crew catering is labelled CREW, cockpit meals are easy to eat in the seat, and different meals for pilots are available.
FBO catering at Erzurum is delivered to the general aviation terminal, where the handling agent receives it. Catering delivery to the FBO is coordinated with ground handling catering rules, and handling agent catering is cleared airside before it goes to the aircraft.
Erzurum receives business jets of all sizes, and the aircraft type decides how food is loaded. A light or midsize jet takes a few boxes by hand through the door; a large cabin aircraft or a VIP wide-body may need a high loader at the apron. Galley catering is packed to the galley you have: one oven or two, a drawer or a cart. Airside catering delivery goes through the FBO and your handling agent, who opens the airside gate, and aircraft provisioning is confirmed once we know the tail.
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.
Erzurum International is the gateway to eastern Turkey and the Palandöken ski slopes. Airport catering here follows the altitude and the cold, and general aviation traffic is handled through the terminal and the FBO services behind it. Ground handling services at the field cover the ramp, the airside gate and the hand-over at the aircraft.
Ski weeks and regional business trips make Erzurum a seasonal business aviation hub. Inflight catering, in-flight catering and aviation catering are ordered together with the trip, with business aviation catering and executive jet catering for the cabin. Diplomatic flight catering, cabin crew meals and crew meals are written into the same order, and the FBO services and ground handling services at the airport receive it on the ramp.
Turkey controls meat and dairy entering or leaving on international flights, so the order is labelled for customs and for the handling agent before it reaches the apron. Erzurum applies the national rules, and FBO services and ground handling services clear the boxes airside. Fresh produce is checked at the ramp.
Average rating from the cabin crew and pilots we cater for.
“What impressed me at ERZ was how a request for grilled salmon with a lemon dressing was handled despite different crew meal preferences. The Galley Girls suggested stackable containers for the desserts, and that choice worked well with our storage arrangement. With in flight catering, careful attention to crew briefing matters as much to our crew as the menu itself. I could hand the sauces to a colleague with a short explanation instead of unpacking the whole order.”
“With a family lunch request to consider at Erzurum International Airport, we needed a practical way to serve fresh fruit and breakfast pastries to 6 passengers. I would discuss inflight catering services with them again, especially when packing arrangement needs careful coordination. The Galley Girls understood why we wanted the main courses readily accessible instead of spread across several different boxes. The breakfast portions were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes.”
“Choosing a charcuterie board and fresh bread for 2 people at LTCE was straightforward; the challenge was making it work with a tight boarding window. I want an inflight catering company to understand meal organisation, and this order gave us a useful starting point. I wanted clear identification on the breakfast portions; The Galley Girls made the packing arrangement easy to compare with the order. The salads were also listed clearly, which made it easier to pass instructions between crew members during preparation.”
There is no shortcut to a number here. A special-meal request at Erzurum changes the cooking, the packing and the labelling, and each of those is priced as part of the menu. Send what you need and you get the order, itemised.
Two services on board change how we order the day, not how late you can ask. We pack a first course that holds and a second that goes cold, and the galley instructions are written on the lids. Erzurum last-minute orders are handled.
Turkey controls food entering and leaving the country, and at Erzurum that applies to a catering order for a night departure as much as a daytime one. Give the handling agent the slot, and the delivery is cleared airside.
Yes, within customs rules. For a smaller aircraft at Erzurum, we suggest letting us pack it, so labels, seat numbers and re-plating instructions are written and the galley is not overloaded.
No, you order catering separately, whatever the length of the charter. At Erzurum a short slot makes the order more sensitive to timing, so tell us the tail and slot early and last-minute changes are handled.
Tail, pax and diets — a flight attendant takes it from there, day or night.
