Catering to your aircraft in Hakkari.
Hakkari Yüksekova is a high, quiet field where weather decides the day. We cook and pack for the crew landing at LTCW, from pilot meals to a hot lamb course for the cabin.
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.
Hakkâri Province is Kurdish mountain country, and the private jet menu for Hakkari Yüksekova is built from what the high pastures produce. Local specialities travel better than you would expect: lamb slow-cooked until it holds a slice, wild mountain honey, strained yoghurt and the dense, salty cheeses of the Zap valley.
The inflight menu here borrows from village cooking. Bulgur pilaf rides in a sealed tray, stuffed vine leaves and kofte go cold and re-plate in the galley, and flatbread baked locally comes wrapped to stay soft. Private jet food from this region is simple, seasonal and generous, and walnuts and dried apricots make a good private jet snack for a cold-weather hop.
Hakkari is not a coastal market, so fish is the exception and lamb, dairy and grain are the rule. We label each dish for the galley: what the oven finishes, what stays chilled, which sauce travels apart. Local specialities from Hakkâri Province are written into the menu with that handling on each line.
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.
Hakkari Yüksekova sits at 6,400 feet in a Zap valley ringed by snow for much of the year, and private jet catering for a flight into LTCW is planned around that: cold-hold dishes that survive a bumpy mountain approach, hot items that finish in a small oven. Inflight catering and in-flight catering here lean on lamb, honey and dairy from the province. Aviation catering, business aviation catering and executive jet catering all start from the galley you actually have. For diplomatic flight catering and cabin crew meals, we adapt the same brief to protocol and duty hours.
Business jet catering and corporate jet catering at Hakkari Yüksekova suit small cabins on cold mornings. VIP flight catering and charter flight catering are built from a private jet chef's brief, with luxury inflight catering centred on lamb, honey and cheese. Every bespoke menu is written for the aircraft's oven and the seat plan.
Government flight catering at Hakkari Yüksekova runs on protocol and a named team. Head of state flight catering and VIP aviation catering are cleared before cooking, and state visit aircraft catering is packed discreetly and traceably for the security staff on the ramp.
Hakkari cooking uses wheat, dairy, walnuts and sesame heavily, so allergens hide in places a menu does not show. Special meals for kosher, halal, vegan and gluten free requests, plus allergen free and kids meals, are cooked on a separate board and sealed in their own box, marked by seat number against the 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.
On request and invoiced like any other line, crew meals at Hakkari Yüksekova are cooked for the people who fly the aircraft. Flight crew meals, pilot meals and crew catering are packed as crew meal boxes, and cockpit meals can be different meals for pilots when the operator asks, with cabin crew meals boxed separately.
FBO catering at Hakkari Yüksekova is handed over at the general aviation terminal or aircraft side, with ground handling catering coordinated through your handling agent. Catering delivery to the FBO and handling agent catering both require airside passes, which we arrange with the agent.
Hakkari Yüksekova handles light and midsize business aircraft, so galley catering seldom needs a high loader. When a larger type arrives, airside catering delivery is coordinated with the handling agent for door height and loading. Aircraft provisioning is planned from the galley fit of the type, not from the menu.
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.
Hakkari Yüksekova Airport serves the mountains of Hakkâri Province and sees limited business aviation. Airport catering here is simple and local, and the general aviation terminal is small, so everything is planned in advance.
Business aviation hub it is not, but general aviation and FBO services exist for visiting aircraft, with ground handling services on request. Inflight catering, in-flight catering and aviation catering are arranged through the handling agent; business aviation catering and executive jet catering follow the same plan, and diplomatic flight catering and cabin crew meals are added when needed.
Imported animal products face inspection under Turkish rules. For outbound flights from YKO, locally prepared meals clear without problems, and your handler can confirm the current position on inbound provisions.
Average rating from the cabin crew and pilots we cater for.
“The cabin briefing at Hakkari Yüksekova Airport included 5 passenger meals, a request for a light pasta dish with grilled vegetables, and instructions addressing a changing departure schedule. The Galley Girls updated the starters in the written order and sent back a confirmation that clearly showed our amendments. We checked the snack boxes against the same summary, keeping the cabin team and the handling contact aligned. When comparing inflight catering companies, I would look closely at cabin service sequence after this experience.”
“As the person coordinating vegetable tartlets and a dessert selection for 3 passengers at LTCW, I needed an arrangement that considered a changing departure schedule. With several people involved, The Galley Girls kept the fruit plates and delivery arrangements together in a concise order update. With in-flight catering services, careful attention to cabin service sequence matters as much to our crew as the menu itself. We could account for the snack boxes before passing the boxes to the cabin team, without a lengthy unpacking exercise.”
“Choosing grilled salmon with a lemon dressing for 2 people at YKO was straightforward; the challenge was making it work with two separate meal services. This experience of aviation catering gave us a useful reference for managing written menu details on another departure. Instead of asking us to improvise, The Galley Girls explained how the breakfast portions could be arranged during service. The starters stayed together in one group, so another crew member could follow the same plating sequence.”
How much does private jet catering cost here? For a quiet reposition, little: one or two crew meal boxes. Once passengers, local dishes or diet requests are added, the quote follows those choices.
A return leg from LTCW is simplest when we know the departure slot and the aircraft's galley. The lead time we ask for is whatever lets the kitchen cook and pack properly; last-minute orders are handled too.
Expect checks on animal products and fresh produce carried into Turkey. Locally prepared catering for outbound flights from YKO avoids the problem; for inbound food, your handler has the current list.
You can carry food, though customs rules on animal products apply to arrivals. For a long ground wait, crew meals are available on request, packed for pilots to eat between tasks and invoiced normally.
Food is never folded into a charter quote. At Hakkari Yüksekova, a late change in seats is a revision of the catering order, not of the flight, and we handle it as such.
Tail, pax and diets — a flight attendant takes it from there, day or night.
