Catering to your aircraft in Ankara.
Etimesgut Air Base sees state aircraft and business jets on the same apron. We cook for the galley you have, label by seat and deliver through your handling agent, day or night.
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 Province is inland Anatolia: wheat country, lamb country, yogurt country. A private jet menu for LTAD can draw on all of it without leaning on anything fragile. Local specialities that travel well include manti, small dumplings folded to order and packed with the garlic yogurt in its own pot, and Ankara tava, a baked lamb and rice dish that survives a galley oven. For an inflight menu built around Ankara Province, we also pack gozleme and sigara boregi as private jet snacks, cut and boxed so they eat cleanly in a seat. Private jet food from this region suits cold plates too: cacik, ezme, dolma and olive-oil vegetables as private jet platters, chilled and re-plated at altitude. Gourmet inflight meals here are simple and precise rather than elaborate. Turkish tea and coffee service can be packed on request, with glasses, sugar and the small details a cabin expects.
The private jet menu at Etimesgut starts with the bread. Lavash, pide and simit travel well and say Ankara at once. Around them, private jet food from the plateau is hearty: lamb, lentils, bulgur, yogurt, dried apricots from the south of the country. Local specialities such as Ankara tava and iskender can leave the kitchen sealed, with the butter sauce and yogurt in separate pots and the meat sliced for the galley. An inflight menu for Ankara also leaves room for lighter orders: mezze, grilled fish from the coast, fruit. Gourmet inflight meals, private jet platters and private jet snacks are all built to leave the cart without needing a chef on board. Ask for the plateau's walnuts, pistachios and baklava as the last course.
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.
Etimesgut Air Base sits on the high Anatolian plateau at 2,653 ft, where dry air and cold winter mornings change how a plate behaves on the way to the apron. Private jet catering for LTAD is built around that: dishes that hold their texture in a cart, sauces kept apart, bread that does not turn to rubber. For Ankara inflight catering we work from what your galley can actually do, and the same applies to every in-flight catering order, large or small. Aviation catering for state and business movements is handled the same way: confirmed with your handling agent, handed over at the aircraft. Business aviation catering and executive jet catering both start from the aircraft type, not from a fixed menu. Diplomatic flight catering is kept discreet, and cabin crew meals are ordered with the trip, on request.
Business jet catering at Etimesgut usually means a small cabin, a short brief and a late change. Corporate jet catering here leans on Ankara lamb, mezze and flatbread, and VIP flight catering adds sealed courses and per-seat labels. Charter flight catering is quoted as a separate order, and luxury inflight catering is written with a private jet chef who builds a bespoke menu around the aircraft and the guests.
Etimesgut has a long record with government and state movements. Government flight catering here is handled with a named team, a documented chain and no names on the labels. Head of state flight catering and VIP aviation catering are written around the aircraft, and state visit aircraft catering is cleared before cooking begins.
Turkey makes dietary requests easier than most: halal is the default, vegetarian cooking is common, and olive-oil vegetable dishes are naturally vegan. The hidden items in Ankara cooking are different: butter in rice, yogurt in sauces, wheat in bulgur and flatbreads, nuts in desserts. Kosher, vegan, gluten free and allergen free meals are handled as a procedure, with a separate board and sealed boxes. Special meals for a child are prepared the same way as kids meals for any other passenger. Give us the restriction and the seat, and we write the 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 at Etimesgut are on request, invoiced like the rest of the order. Flight crew meals are packed for turnaround, with pilot meals kept separate and labelled for each seat. Crew catering can be hot or cold, and cockpit meals are built to eat with one hand. Crew meal boxes carry a CREW label, and different meals for pilots are available when the operator policy asks for them.
FBO catering at Etimesgut means handing over at the aircraft, through the FBO or your handling agent. Catering delivery to the general aviation terminal is coordinated with the slot, and ground handling catering follows the base's access rules. Handling agent catering is the simplest route: one contact, one handover, one invoice.
Etimesgut Air Base handles business jets and larger government aircraft on the same apron, so galley catering depends on the type. A light jet takes a few boxes by hand; a wide-body needs a high loader and a cabin door with the right sill height. We confirm the aircraft, the galley layout and the loading method with your handling agent before anything is packed. Airside catering delivery at LTAD follows the base's access rules, and aircraft provisioning for larger types is coordinated in advance so nothing waits on the ramp.
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.
LTAD serves Ankara as an air base with limited general aviation use. FBO services and ground handling services follow base procedures, and airport catering is coordinated with them. For a crew, it is a quiet apron with strict access.
Etimesgut is a controlled airfield rather than an open business aviation hub. General aviation movements are limited and arranged in advance. Inflight catering, in-flight catering and aviation catering are built around that. Executive jet catering, business aviation catering and diplomatic flight catering are agreed early, and cabin crew meals are a separate request.
Turkey applies strict rules to imported meat, dairy and fresh produce, so food for an international departure from Ankara is best prepared locally. Customs and security checks on an air base take longer than at a commercial terminal, and your handling agent confirms what can be loaded. Local preparation avoids most problems.
Average rating from the cabin crew and pilots we cater for.
“Good preparation made the difference at LTAD, where 5 guests expected vegetarian wraps and colourful salads despite a short ground stop. The Galley Girls confirmed the handover contact and identified the starters, making the catering delivery easier for our team to track. The cabin team could match the salads to the request before moving on to the remaining departure tasks. The order made inflight catering feel manageable because the cabin service sequence had been considered beforehand.”
“Our priority at ANK was roasted vegetable bowls with separate dressings for 11 passengers, with an evening cabin service shaping the service plan. I gave The Galley Girls our storage brief and asked for the canapés to arrive in compact food boxes. This experience of in-flight catering gave us a useful reference for managing storage requirements on another departure. Separating the desserts from the first service items helped us avoid opening boxes we did not yet need.”
“Small packing details became important at Etimesgut Air Base: our 3 passengers wanted a breakfast basket with individual preserves, and we had two separate meal services. The cabin service sequence stood out more than any sales pitch about vip inflight catering. We changed the quantities of salads, and The Galley Girls reflected the request in the final packing list. There was no need to reconstruct the starters quantities from several messages during the final departure checks.”
Start with who is flying. A table of six with one vegan and one child costs differently from six identical lamb plates. Private jet catering from Ankara is priced on that detail, with special meals shown separately on the invoice like any other line.
Long legs change the question. It is not how soon you order, it is what you order: a menu with a dish that holds for hours and a dish that reheats cleanly. At Etimesgut Air Base, lead time depends on the products, the slot and the customs requirements, and last-minute orders are handled.
Customs at Ankara cares about what crosses the border, not what is cooked at home. For a night or early flight, we match the handover to the slot, declare the order through your handling agent and avoid imported meat or dairy that could hold things up. The result is a menu built from local ingredients.
Bringing food is allowed in principle, but customs rules in Turkey on meat, dairy and fresh produce apply. The aircraft matters too: a large galley can take a sealed oven dish, a small one cannot. We pack for the galley you have and label each item by seat.
Catering is a separate line from the charter. At Etimesgut, the turnaround length changes the menu more than the price: a long wait allows a re-plated hot dish, a short one is better with cold mezze and wrapped snacks. Everything is ordered and invoiced separately.
Tail, pax and diets — a flight attendant takes it from there, day or night.
