Catering to your aircraft in Eskişehir.
At 2,588 ft in Eskişehir, LTBY sees steady general aviation and visiting crews; we turn Anatolian produce into dishes your galley can finish, handed over plane-side at AOE.
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.
Eskişehir Province sits on the Anatolian plateau, and a private jet menu for Hasan Polatkan draws on what that plateau produces: Turkish dairy, wheat, honey and the sweets the city is known for. The local specialities travel well in a galley when they are packed for it, and each one has its own rule: what is served cold, what goes in the oven, what stays in its own pot.
The best-known dish of the city is çibörek, a fried pastry with a minced-meat filling that is eaten hot and does not forgive a long wait, so on an inflight menu it is baked or re-crisped in the oven rather than served as fried. Met helvası, a sweet of sesame and sugar, is the opposite: it keeps, slices cleanly and suits a private jet food tray without any care.
Balaban kebab is the grill dish most often associated with Eskişehir, and it works on board as sliced meat with the sauce apart and flatbread wrapped separately. Add yoğurt, olives, white cheese and seasonal salad and the inflight menu is built from local specialities the crew can re-plate without cooking anything on board.
For Eskişehir, {Region} in practice means Eskişehir Province, and the seasons decide what goes on the menu: lamb and root vegetables in winter, tomatoes, peppers and stone fruit in summer. Your handling agent receives the order at the FBO and we adapt the private jet menu to the type of aircraft and the passengers on board.
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.
Hasan Polatkan sits at 2,588 ft on the Anatolian plateau, and a jet parked on its apron is catered to the season as much as to the manifest. Private jet catering at LTBY / AOE starts from what your galley can actually finish, with inflight catering built around the oven you have and the drawer you load. Aviation catering for business aviation catering flights, executive jet catering sectors and diplomatic flight catering movements runs through the FBO and your handling agent, with cabin crew meals ordered alongside the guest menu.
For corporate jet catering and business jet catering at Hasan Polatkan, the brief is short: who is flying, which aircraft and what the galley holds. Our private jet chef builds a bespoke menu, whether it is VIP flight catering, charter flight catering or luxury inflight catering from the Anatolian table.
State visit aircraft catering into Eskişehir follows the protocol office, not the kitchen: a named team, sealed and traceable trays. Government flight catering, head of state flight catering and VIP aviation catering orders at AOE are kept discreet from order to handover.
Eskişehir's own table is built on wheat, dairy and meat, so allergens hide in the bread, the börek dough and the yoğurt sauces. Kosher, halal, vegan, gluten free, allergen free, kids meals and other special meals are cooked on a separate board, boxed apart and marked with the seat number only, matching the diet card you send with the seat plan.
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.
When the crew waits on the ground at LTBY, crew catering is easy to place: crew meals boxed and labelled CREW, flight crew meals reheatable in the galley, pilot meals and cockpit meals that eat without a table, and crew meal boxes with different meals for pilots on request, ordered and invoiced separately.
Your handling agent at Eskişehir controls airside access, so ground handling catering is a joint job: handling agent catering arranged ahead, catering delivery to the FBO or plane-side, and FBO catering cleared through the general aviation terminal with the right passes.
Loading at LTBY starts from the aircraft door. A light jet at AOE takes its order by hand from the apron, case by case, while a larger cabin may call for a high loader at the door. Send us the type and a note on the galley, and the galley catering is packed in that order: airside catering delivery in cases sized for the door, aircraft provisioning sequenced so the first trays you need sit on top.
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.
Hasan Polatkan is the airport of Eskişehir, a university and rail city on the Anatolian plateau, and airport catering here serves the general aviation and business flights that use the field, with a calm apron and a short walk from the terminal to the aircraft.
Business aviation catering at Eskişehir is shaped by the seasons: winter snow and fog on the plateau, dry summers. Inflight catering and in-flight catering orders move with the weather. Aviation catering for executive jet catering and diplomatic flight catering sectors is planned around the slot, and cabin crew meals are ordered together with the guest menu. FBO services and ground handling services make LTBY a quiet business aviation hub.
Turkish customs apply to food entering the country, and aircraft provisions are no exception. The practical effect for an order at LTBY is simple: we use local produce wherever possible and flag imported items early.
Average rating from the cabin crew and pilots we cater for.
“Small packing details became important at Hasan Polatkan Airport: our 6 passengers wanted roasted chicken and seasonal vegetables, and we had a family lunch request. When comparing inflight catering companies, I would look closely at written menu details after this experience. I wanted clear identification on the sauces; The Galley Girls made the packing arrangement easy to compare with the order. We could distinguish the fruit plates at a glance instead of lifting lids just to establish what belonged to each service.”
“An order of vegetable tartlets and a dessert selection for 7 people at LTBY had to be organised around a revised passenger count. For our team, the strongest part of their in-flight catering services was how they handled crew briefing. The Galley Girls gave us an update on the salads before the handover, which helped us organise the cabin checks. Knowing where the main courses were packed meant the crew could begin the relevant checks as soon as the order arrived.”
“What impressed me at AOE was how a request for a seafood starter and warm vegetable sides was handled despite a revised passenger count. Instead of asking us to improvise, The Galley Girls explained how the side dishes could be arranged during service. Keeping the sandwiches aside until service helped preserve the presentation while we dealt with the boarding tasks. Our brief for aviation catering was met with a sensible plan for galley preparation.”
Ask what the galley will carry and where the ingredients come from. Local Anatolian produce is simple to source for private jet catering at Hasan Polatkan, while imported ingredients carry customs handling that appears in the price. Quotes are written per order.
What makes lead time easy here is a calm field and a crew that often waits: send the slot and the aircraft, and we plan around duty time. Last-minute orders at AOE are handled, day or night.
The rules concern what crosses the border, and a passenger list that grows or shrinks at the last minute concerns what we cook. We cook locally, adjust to the final count and mark each tray by seat.
Bringing your own food is possible for personal use, but anything meant for the galley passes the airside check with the handling agent. At Hasan Polatkan we arrange the entry so the tray arrives sealed.
Catering is ordered and invoiced apart from the charter. Here the weather window decides departures more than anything else, snow in winter and heat shimmer in summer, so tell us when the slot changes.
Tail, pax and diets — a flight attendant takes it from there, day or night.
