Catering to your aircraft in Antakya.
A flight into Antakya brings a crew that wants real food and a cabin that expects local dishes. At HTY we pack mezze, grill and künefe for your galley, and deliver plane-side through the handling agent.
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.
Hatay Province has one of the oldest cooking traditions in Turkey, and the Antakya table is the reason a private jet menu here reads differently from Istanbul or Ankara. Local specialities start with the mezze: hummus with a pool of olive oil, muhammara with walnuts and pomegranate molasses, oruk (the Antakya cousin of içli köfte), and the pickled and herb-heavy salads that suit a cold galley drawer. For an inflight menu, these are private jet platters that sit well, portioned per seat and marked by guest.
The hot side is grilled meat and slow cooking: kebap on skewers, tepsi kebabı, and whole-grain dishes that finish in a galley oven. Private jet food from Antakya is built around sauce and garnish served apart, so a plate re-plated at altitude still looks cooked rather than rescued. Gourmet inflight meals here rarely need reinvention, only careful packing.
Desserts are where Hatay is known beyond Turkey: künefe, made with fresh cheese and kadayıf, and served warm with syrup in a separate pot. Local specialities such as zeytinyağlı dishes, thyme and sumac salads, and Antakya flatbreads make private jet snacks that travel without fuss. We keep the syrup, cheese and shredded pastry in separate containers so the guest gets the dish as the city makes it.
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.
Hatay Airport sits at 269 ft on the plain east of the Orontes, a field that took on new weight for business aviation after the 2023 earthquake. Private jet catering here leans on Antakya's own table: mezze, grilled meats, künefe. Inflight catering and in-flight catering orders are packed for the galley you actually fly, while aviation catering for corporate and charter trips follows the same plane-side handover through the handling agent. Business aviation catering, executive jet catering and diplomatic flight catering for relief and delegation flights are briefed once, on the same order. Crew meals and cabin crew meals can be added to that order when your rotation needs them, billed like every other line.
Executives landing at LTDA tend to want something regional, and business jet catering delivers it: mezze, grilled lamb, a syrup dessert. Corporate jet catering and charter flight catering are quoted per menu, VIP flight catering adds plated service, and our private jet chef shapes a bespoke menu to the aircraft's galley and luxury inflight catering standard.
Delegations and official visitors use LTDA for relief and diplomatic work. Government flight catering is briefed through the handling agent; head of state flight catering and VIP aviation catering go through protocol first, and state visit aircraft catering is handled by a small, named team.
Special meals at Hatay follow the local kitchen: much of the Antakya table is naturally vegan or vegetarian, built on olive oil, pulses and herbs, so a vegan or gluten free request starts from a real dish rather than a substitution. Kosher and halal orders are agreed before cooking, and allergen free meals are packed separately, because sesame, walnut and wheat run through the regional cooking. Kids meals are simple versions of the same grill.
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 your crew lands at HTY, flight crew meals and pilot meals can be ordered with the guest catering, on request. Crew catering is boxed and labelled, cockpit meals are easy to eat in a short stop, crew meal boxes stay separate from guest trays, and different meals for pilots are available. Crew meals include cabin crew meals when you ask, billed in the order.
FBO catering at Hatay is handed over at the aircraft on your slot. Catering delivery to the FBO goes through the general aviation terminal, with ground handling catering coordinated by your handling agent; handling agent catering stays simple when tail and slot are known.
Hatay sees mostly light and midsize business jets, and galley catering is sized to the aircraft's own galley rather than to a loader. Airside catering delivery happens at the aircraft through your FBO or handling agent, and aircraft provisioning for larger relief or delegation types is confirmed against the door and cart arrangement before the slot.
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.
Hatay Airport serves Antakya and the province from a low field at 269 ft, rebuilt in importance after the 2023 earthquake. For airport catering the relevant facts are a single terminal, a general aviation side, and a small number of business aircraft movements.
Business aviation at Hatay has grown with delegations and reconstruction work. Inflight catering and in-flight catering orders suit small cabins, aviation catering is packed to the aircraft, business aviation catering is matched to the trip, executive jet catering follows the seat plan, and diplomatic flight catering is cleared by protocol. Cabin crew meals are a line you ask for, billed with the rest of the order. FBO services and ground handling services are coordinated at the general aviation side, which makes Hatay a modest business aviation hub with real local food.
Turkish customs control the import of food, especially meat and dairy, so the simplest private jet catering at Hatay uses local produce. If you plan to bring items from abroad, tell us at the start so the handling agent can check them.
Average rating from the cabin crew and pilots we cater for.
“One detail shaped our order at LTDA: an evening cabin service, alongside a request for a breakfast basket with individual preserves for 3 passengers. The Galley Girls suggested shallow trays for the canapés, and that choice worked well with our storage arrangement. Separating the main courses from the first service items helped us avoid opening boxes we did not yet need. I would discuss VIP flight catering with them again, especially when final order confirmation needs careful coordination.”
“As the person coordinating a charcuterie board and fresh bread for 3 passengers at HTY, I needed an arrangement that considered different crew meal preferences. Our handling contact received the order details from The Galley Girls, including how the starters had been grouped. With charter flight catering, careful attention to galley preparation matters as much to our crew as the menu itself. We could account for the sauces before passing the boxes to the cabin team, without a lengthy unpacking exercise.”
“Small packing details became important at Hatay Airport: our 4 passengers wanted smoked salmon bagels and sliced fruit, and we had a small galley worktop. Our brief for private jet food was met with a sensible plan for cabin service sequence. The Galley Girls labelled the canapés in line with our brief, so the cabin team could identify the relevant portions quickly. I found the snack boxes without searching through every box, a small detail that mattered during the final cabin checks.”
Ask for the two legs as two menus. A seasonal pomegranate plate leaving Hatay costs less than a plated hot course with künefe, and the return-leg order is invoiced like any other.
Lead time here is mostly a customs question. Antakya's own products avoid import questions, and last-minute orders into HTY are handled when the menu stays on the local side.
Customs rules at Hatay apply to food coming in, not to what we hand over locally. For crews watching duty-time limits, we pack hot or cold boxes marked CREW, ready when they step off the aircraft.
Personal food can be carried, but fresh items may be held at customs. When the headcount shifts at Hatay, our platters are packed in per-seat units, so one more or one fewer is a simple swap at the aircraft.
No. Catering is not part of the private jet charter: the meals are a separate order with their own invoice. Antakya deliveries are handed over through the FBO and your handling agent, who arrange airside access with the airport.
Tail, pax and diets — a flight attendant takes it from there, day or night.
