Catering to your aircraft in Ankara.
Esenboğa sits at 3,125 ft on the Central Anatolian plateau, and a winter morning here means cold ramps and a galley that has to hold its temperature. We cook and pack for the oven you actually have, and hand over at 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.
Ankara cooks from the Anatolian plateau: lamb, bulgur, red lentils, sour cherries, dried apricots and the hard cheeses of the region. On a private jet menu for Esenboğa, these become dishes that survive a galley, and we write the inflight menu around them rather than around a generic European card.
Private jet food from Ankara often starts with Ankara tava, a baked lamb and rice dish that reheats cleanly, or manti, the small Anatolian dumplings packed with their yoghurt sauce apart. Local specialities such as these are portioned per seat and labelled for the drawer. The Ankara Province kitchen tradition favours slow-cooked and baked dishes, which suit an oven that has one shelf.
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.
Ankara's government traffic and Anatolian winters set the rhythm at Esenboğa, and private jet catering here is built around both: sealed cold plates, hot dishes that reheat in a small oven, crew boxes marked CREW. For inflight catering and in-flight catering at LTAC, we pack from the galley outward. Aviation catering for business aviation catering runs, executive jet catering and diplomatic flight catering all go through the same hand-over at the FBO, and cabin crew meals ride on the same order.
Corporate jet catering at LTAC is rarely a long list. A business jet catering order for Ankara often means a lunch for four, a bespoke menu with local dishes, and a private jet chef who checks the galley. Charter flight catering and VIP flight catering follow the same brief, as does luxury inflight catering for guests who want something local.
In Ankara, where the capital's official traffic lands, state visit aircraft catering is a protocol question before it is a food one. Government flight catering and head of state flight catering are sealed, labelled and traceable, and VIP aviation catering stays discreet.
Kosher, halal, vegan, gluten free, allergen free, kids meals and other special meals are handled here as a procedure. In Anatolian cooking, gluten hides in bulgur and in the flour that thickens soups, and nuts sit in baklava and many desserts, so we separate boards, label by seat and check each dish against your diet card.
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 and flight crew meals at Esenboğa are ordered on request and invoiced like the rest of the order. Cabin crew and pilots tend to land at Ankara tired after a long leg east, so we pack hearty plates: pilav, lamb, soup. Pilot meals and cockpit meals can be different dishes for captain and first officer. Crew catering comes as crew meal boxes marked CREW, easy to eat with one hand at the jumpseat, with different meals for pilots whenever the operator asks.
FBO catering at Esenboğa means catering delivery to the FBO or the general aviation terminal, coordinated with your handling agent. Ground handling catering and handling agent catering follow the airport's access rules, and the hand-over happens at the aircraft.
Larger aircraft at Esenboğa need galley catering that fits a high loader and a wider door. We confirm the type, the galley layout and the door height before packing, then airside catering delivery follows the ramp arrangements. Aircraft provisioning for a wide-body is planned by trolley count, not by guess, and crew meals ride on the same truck.
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.
Esenboğa serves Ankara as its main international airport, and the general aviation side handles business jets, government aircraft and charter traffic. Airport catering here has to fit security checks and the plateau weather.
Esenboğa is Ankara's business aviation hub. Inflight catering and in-flight catering for private flights, aviation catering for charters, business aviation catering for corporate departments, executive jet catering for owners, diplomatic flight catering for official visits and cabin crew meals all pass through the same FBO services and ground handling services at this general aviation terminal.
Turkey controls imported meat and dairy on flights, so catering loaded in Ankara avoids most customs questions. Declare what you carry, and keep special meals sealed and labelled.
Average rating from the cabin crew and pilots we cater for.
“For 6 passengers departing from Esenboğa International Airport, the agreed menu was roasted chicken and seasonal vegetables; our main consideration was an evening cabin service. The Galley Girls talked through the quantities of starters with us before confirmation, rather than leaving us to guess the portions. There was enough information about the snack boxes to brief the crew without making assumptions about what had been ordered. For inflight catering, that attention to portion planning made the order noticeably easier to manage.”
“Despite an evening cabin service, we wanted the 9 guests at LTAC to enjoy chicken skewers with a couscous salad without a complicated cabin service. The Galley Girls prepared the salads for assembly in the galley, with the accompanying elements easy to locate. It made a difference to have the main courses ready without cluttering the galley work area during preparation. For in-flight catering, that attention to final order confirmation made the order noticeably easier to manage.”
“Small packing details became important at ESB: our 9 passengers wanted vegetable tartlets and a dessert selection, and we had two separate meal services. The Galley Girls grouped the starters by service, which was more useful to us than simply receiving a list of dishes. With vip inflight catering, careful attention to packing arrangement matters as much to our crew as the menu itself. That left time to check the side dishes properly before the passengers were ready for the next part of the service.”
Think of cost as the sum of dishes and seats. At Ankara, sour cherry tart and Beypazarı carrot salad are cheap to source, while premium fish is not. Weather windows can change menus on short notice, and we reprice accordingly.
Tell us what you want and we say what the lead time is. Local items such as lamb, bulgur and lentils are easy; out-of-season fruit is not. We handle last-minute orders without drama.
The rule of thumb for LTAC: what is loaded locally stays simple, what is brought in is checked. For dietary requests we keep the trays sealed, labelled by seat, and ready for inspection.
Technically yes, subject to customs. Practically, a long sector east with a main meal and a light second service is easier with catering loaded here, because the oven and drawers are already planned.
No. Catering is a separate order with a separate invoice. A night departure out of Ankara only changes when we hand over, not what the order is.
Tail, pax and diets — a flight attendant takes it from there, day or night.
