Catering to your aircraft in Kayseri.
LTAU sees owner flights, delegations and ski season movements. Our former VIP flight attendants plan the menu around your aircraft and deliver to your 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.
Kayseri has a food identity that is easy to pack and hard to fake. Pastirma, the air-cured beef rubbed with cemen paste, travels well chilled and sliced per seat, and sucuk goes beside it on the same board. A private jet menu out of Erkilet starts there: the cold course built on those two, the hot course left to finish in the oven.
Kayseri manti is the dish the city is known for: tiny dumplings, garlic yogurt and a pepper-butter sauce that must stay in its own pot until the plate is assembled. Yaglama, the flatbread with minced lamb, is packed dry so it crisps again. This is private jet food that survives a drawer and a small oven, which is what a Cappadocia-bound galley actually has.
Afterwards come baklava, Turkish delight and the dried apricots of the region, boxed ambient so nothing needs a chiller. If your passengers are heading to Erciyes in winter, tell us and the inflight menu shifts towards warmer, heavier plates.
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.
Kayseri Erkilet sits on a high Anatolian plateau at 3,463 ft, and flights arrive here mostly for Cappadocia, for the industrial city itself and for Mount Erciyes in winter. Private jet catering at LTAU is built around that traffic: cold plates for long-leg departures, hot dishes that finish in the oven, and inflight catering that keeps the galley workable. The same brief covers aviation catering for business aviation catering clients, executive jet catering for owner flights, diplomatic flight catering for delegations and cabin crew meals for the people working the flight, handed over at the FBO or to your handling agent.
For corporate and charter flights through ASR, our private jet chef drafts a bespoke menu that suits the galley. Business jet catering, corporate jet catering, VIP flight catering, charter flight catering and luxury inflight catering all follow the same careful brief.
Government flight catering and head of state flight catering at LTAU run through protocol: a named team, traceability and discretion. VIP aviation catering and state visit aircraft catering are cleared with your protocol office before anything is cooked.
Kayseri cooking leans on wheat, yogurt, butter, walnuts and sesame, so gluten, dairy and nut traces sit in dishes that look harmless. Kosher, halal, vegan, gluten free, allergen free, kids meals and other special meals are prepared on separate boards and packed in marked boxes, with seat numbers on the lids and no names.
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.
At ASR, crew meals are a separate request, invoiced with the order. We pack flight crew meals, pilot meals and cockpit meals as crew meal boxes, and crew catering can supply different meals for pilots so captain and first officer do not share a dish.
We deliver to the FBO and work with your handling agent so the order reaches the aircraft. FBO catering, catering delivery to the FBO and ground handling catering use the general aviation terminal at LTAU, with handling agent catering agreed in advance.
Larger aircraft at Kayseri Erkilet need galley catering planned around the aircraft type: door height, whether a high loader is used, and how much the galley can hold. Airside catering delivery is coordinated with your handling agent so aircraft provisioning matches the aircraft you are actually flying.
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.
LTAU handles general aviation, FBO services and ground handling services for Kayseri and the region. Airport catering here supports a quiet business aviation hub.
Inflight catering, in-flight catering and aviation catering orders at Kayseri follow the traffic: Cappadocia visitors, Erciyes skiers and corporate flights. Business aviation catering, executive jet catering and diplomatic flight catering are available, with cabin crew meals on request.
Turkish customs apply to fresh meat, dairy and produce brought from abroad, so food is usually sourced locally at Kayseri and sealed for the aircraft. Ask us about specific items before you uplift.
Average rating from the cabin crew and pilots we cater for.
“Nothing about the 11 guest order at ASR called for excess complexity: just smoked salmon bagels and sliced fruit and sensible planning for a tight boarding window. The order made flight catering services feel manageable because the galley preparation had been considered beforehand. The Galley Girls suggested clearly marked packs for the starters, and that choice worked well with our storage arrangement. The fruit plates were easy to locate, leaving the crew free to focus on the remaining cabin preparation.”
“Rather than an elaborate service at Kayseri Erkilet International Airport, our 12 guests wanted a seafood starter and warm vegetable sides, organised sensibly around a changing departure schedule. I appreciated the emphasis on storage requirements throughout the airline catering arrangements. The Galley Girls labelled the side dishes in line with our brief, so the cabin team could identify the relevant portions quickly. We could distinguish the breakfast portions at a glance instead of lifting lids just to establish what belonged to each service.”
“Packing smoked salmon bagels and sliced fruit for 2 passengers at LTAU needed careful thought, especially given a tight boarding window. Our request to The Galley Girls focused on the sauces, with enough detail to distinguish passenger portions from additional provisions. The quantities of main courses matched our service plan, leaving us comfortable with the order before the final briefing. For crew meals, that attention to galley preparation made the order noticeably easier to manage.”
The ingredient list sets the figure. Pastirma and saffron-style rice cost more than seasonal vegetables, and extra services on a long leg add to it. We quote from your brief and invoice it like any other order.
Early morning slots at ASR are common for Cappadocia flights. Lead time is shorter for plated Turkish classics and longer for special diets; last-minute orders are handled whenever possible.
Customs depends on what you carry and where the aircraft goes next. We pack in sealed containers so the handling agent can clear them without opening each tray.
You can bring your own food, but the slot and the length of the turnaround usually decide whether it is practical. A short turnaround at ASR leaves little time to sort customs on foreign meat or dairy.
A diplomatic or government flight into ASR still orders catering as its own line. The charter contract does not cover it.
Tail, pax and diets — a flight attendant takes it from there, day or night.
