Catering to your aircraft in Konya.
Konya sits at 3,392 ft on the Anatolian plateau, where a January apron is cold and dry and a July ramp is hot and bright. Whatever your galley can hold, we pack to it and hand it over at the aircraft.
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.
Konya sits in the middle of Turkey's Anatolian plateau, and the table here is a wheat-and-lamb table. A private jet menu for Konya Province starts with etli ekmek, the thin, long, meat-topped flatbread the city is known for, which travels well when it is baked, cut and wrapped dry.
Fırın kebabı, slow-roasted lamb, is the dish people in the region mean by a proper meal. It reheats in a galley oven if the sauce stays apart. Add a bowl of yayla çorbası, the yoghurt soup, only if your aircraft can hold a hot liquid safely.
For an inflight menu that stays cold, we plate a meze board of haydari, acılı ezme and olives, with fresh bread. Local specialities matter more than a long list, so we keep the private jet food honest and short.
Sweet courses are where Konya is strongest: tahin pekmez with kaymak, Mevlana şekeri, and walnut-stuffed pastries. Pack them chilled and re-plate cold, and a passenger finishes a flight on something that tastes of the province.
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.
Konya Airport is a plateau field at 3,392 ft, and the food that suits it is built for cold mornings and dry heat, not for a coastal resort. Private jet catering here means etli ekmek from the oven, a proper meze board and a sweet course that travels, packed by former VIP flight attendants. We treat inflight catering for LTAN as a galley question first: what fits your drawer, what needs the oven, what stays chilled. The same kitchen discipline covers in-flight catering for a quiet business hop and aviation catering for a longer sector out of Anatolia. For business aviation catering, executive jet catering and diplomatic flight catering we work to the seat plan, and cabin crew meals follow on request.
Business jet catering at Konya is built around a short list of dishes that hold up in the air. Corporate jet catering for LTAN means a bespoke menu: a private jet chef plans the cold plate, the oven dish and the sweet course, and VIP flight catering follows the seat plan. Charter flight catering and luxury inflight catering use the same method, tray by tray, with the sauce kept apart.
When a state delegation uses Konya, the menu goes to the protocol office first. Government flight catering, head of state flight catering, VIP aviation catering and state visit aircraft catering all follow the same discipline: named staff, sealed trays, discreet handover.
At Konya the allergen question is mostly wheat, sesame in the tahin and nuts in the sweets, so a special meal here is a separate board and a separate box, sealed and numbered by seat. Kosher, halal, vegan, gluten free, allergen free and kids meals are all special meals we pack on request; halal is the easiest to source locally, kosher needs warning. Tell us what is on the manifest and we plate around it.
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.
Crews into Konya usually land on a cold plateau morning and turn the aircraft the same day, so crew meals here are warm, filling and eaten one-handed. Flight crew meals and pilot meals are ordered with the trip, packed as crew meal boxes marked CREW, and billed like the rest of the order, on request. Cockpit meals can be built as different meals for pilots, so the captain and first officer never share a plate. For a longer wait on the apron, our crew catering leans on what keeps: lamb pide, bulgur, fruit.
At the general aviation terminal in Konya we run FBO catering through your handling agent: catering delivery to the FBO, ground handling catering and handling agent catering are coordinated against the slot, with the tray handed over at the aircraft.
Konya handles a mix of light jets and the occasional larger aircraft, and galley catering follows the type. For a big cabin the aircraft provisioning happens airside, and airside catering delivery is coordinated with the handling agent so the high loader meets the door. Tell us the aircraft and we plan the trolleys and the trays to suit its galley.
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.
Konya Airport, LTAN or KYA, is the second airport of Turkey's interior and serves the Anatolian plateau at 3,392 ft. For airport catering, the field is a quiet general aviation stop where private jets and the occasional larger aircraft meet a small terminal and a handling agent.
Konya is a business aviation hub in a small way: FBO services and ground handling services meet corporate travellers and pilgrims. Inflight catering, in-flight catering and aviation catering from LTAN are packed for private jets; business aviation catering, executive jet catering and diplomatic flight catering follow the same method, and cabin crew meals are ordered on request.
Turkey regulates food import, so local catering is the simplest route at Konya. Anything arriving from abroad may need to clear customs with the handling agent; food cooked in Turkey and delivered airside does not cross a border.
Average rating from the cabin crew and pilots we cater for.
“Menu approval at LTAN covered a seafood starter and warm vegetable sides for 10 guests, leaving us to organise the service around different crew meal preferences. The Galley Girls kept the snack boxes separate from the finishing elements, which gave us control over the final presentation. We could finish the fruit plates as each guest was ready, rather than laying everything out at once. The storage requirements stood out more than any sales pitch about flight catering.”
“The 6 passenger portions of roasted chicken and seasonal vegetables were the easy part; managing an evening cabin service at KYA took more planning. We described our serving sequence to The Galley Girls and asked for the sandwiches to be packed accordingly. We left the starters stored until needed, which kept the first service manageable and reduced unnecessary handling. For our team, the strongest part of their flight catering services was how they handled portion planning.”
“Rather than an elaborate service at Konya Airport, our 3 guests wanted a selection of petits fours and sandwiches, organised sensibly around limited fridge space. The Galley Girls talked through the quantities of desserts with us before confirmation, rather than leaving us to guess the portions. The meal organisation stood out more than any sales pitch about airline catering. We also checked the sauces before approval, which helped avoid a second round of questions later in the preparation.”
The honest answer on how much private jet catering costs at LTAN is that it moves with the menu and with where the ingredients come from. Anything that has to clear Turkish customs as a food import adds friction; a lamb and bulgur menu built here adds none.
We work to your departure, not a fixed lead time, and last-minute orders are handled. At Konya, where crews often turn the aircraft the same day, we plan so nobody is left waiting for catering.
Turkey controls food imports, so the simplest path is local catering delivered airside. If your passenger count moves at the last minute, we re-plate to the new number rather than re-clear anything.
You may bring food, though Turkish import controls and the handling agent's airside access decide what actually reaches the aircraft. Ordering locally avoids both.
No, the charter does not cover catering. It is ordered and billed on its own. Winter weather on the plateau can move a departure, and when it does we move the handover with it.
Tail, pax and diets — a flight attendant takes it from there, day or night.
