Catering to your aircraft in Rize.
Rize–Artvin is a coastal runway where fog and crosswinds shape the day, and where tea, anchovy and corn bread decide the menu. We cook for that galley and hand over to the crew at the FBO.
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.
Rize is tea country: the green terraces above the coast make the local tea the first thing guests ask for, and it goes in a thermos or a pot, never pre-brewed in a cup. A private jet menu for Rize–Artvin leans on that and on the Black Sea fish that fills the markets: hamsi, the small anchovy, fried crisp or baked in a tray with corn flour. Our inflight menu keeps such dishes in service formats your galley can handle, so the private jet food arrives ready to finish rather than ready to fail.
Local specialities in Rize Province are built on corn, cabbage and cheese. Kuymak (muhlama), the stretchy cornmeal and cheese fondue of the eastern Black Sea, is heavy and has to be heated in a small pot, so we send it with a cold plan and a hot one. The same goes for lahana sarma and the region's hazelnut sweets. Every item on the inflight menu for Rize is chosen for how it survives a short ground stop, and the whole private jet menu is packed for the galley you actually have, from Rize tea to hazelnut baklava.
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.
Rize–Artvin sits on a runway built out into the Black Sea, and the weather there decides more menus than the passenger list does. Private jet catering for LTFO is planned around fog, crosswinds and a short ground stop, and our inflight catering is packed to wait in the drawer. Whether you need in-flight catering for a family trip or aviation catering for a delegation heading up the Çoruh valley, business aviation catering here starts with what your galley can actually do. Executive jet catering and diplomatic flight catering follow the same logic, and cabin crew meals ride on the same order.
Business jet catering at Rize–Artvin serves corporate jet catering, executive and charter flight catering for guests heading to the tea highlands or the Çoruh valley. VIP flight catering and luxury inflight catering are written with a private jet chef who builds a bespoke menu around a Black Sea fish and a hot kuymak.
When a delegation lands at LTFO, government flight catering follows the protocol office, not the kitchen. Head of state flight catering, VIP aviation catering and state visit aircraft catering are traced, labelled and discreet.
Special meals at Rize–Artvin are a procedure written around the Black Sea kitchen: corn and wheat share the same bakery counters, and fish stock turns up in sauces. We cover kosher, halal, vegan, gluten free, allergen free and kids meals the same way, with a separate board, sealed trays marked by seat and a clear note of where cross-contact could happen.
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.
Crew meals at Rize–Artvin are on request and invoiced with the rest. Flight crew meals, pilot meals and crew catering are packed as crew meal boxes, and cockpit meals are arranged so different meals for pilots are possible. Cabin crew meals are ordered with the same call.
FBO catering at Rize–Artvin means catering delivery to the FBO and your handling agent. Ground handling catering is coordinated for the general aviation terminal, and handling agent catering confirms who opens which door.
Rize–Artvin handles business jets and mid-size aircraft, and the aircraft decides how galley catering is loaded: door height, step access and whether a high loader is needed at all. Airside catering delivery is coordinated through your handling agent, so aircraft provisioning reaches the cabin door, not just the apron. Tell us the type and we plan the cases to fit it.
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.
Airport catering at Rize–Artvin supports general aviation on a coastal runway built out into the Black Sea. FBO services and ground handling services are part of the field, and business aviation hub traffic is light but steady.
The field sees corporate and charter flights with the seasons. Inflight catering, in-flight catering and aviation catering are written for each trip; business aviation catering, executive jet catering, diplomatic flight catering and cabin crew meals are priced separately.
Turkish import rules limit what can come on board, which is why local catering is easier. Meat, dairy and fresh produce from outside the country may be held, and our meals are packed and sealed here.
Average rating from the cabin crew and pilots we cater for.
“Passenger preferences led us to prawn salad and small fruit plates at LTFO; 2 portions were needed, with limited fridge space factored into preparation. The Galley Girls labelled the crew provisions in line with our brief, so the cabin team could identify the relevant portions quickly. For our team, the strongest part of their inflight catering services was how they handled crew briefing. The salads were also listed clearly, which made it easier to pass instructions between crew members during preparation.”
“On this departure from RZV, 7 passengers had chosen chicken skewers with a couscous salad, and different crew meal preferences needed to be reflected in the order. I want an inflight catering company to understand crew briefing, and this order gave us a useful starting point. The Galley Girls gave us an update on the crew provisions before the handover, which helped us organise the cabin checks. The fruit plates went straight to the right colleague instead of circulating between several people during the turnaround.”
“Small packing details became important at Rize–Artvin Airport: our 4 passengers wanted roasted chicken and seasonal vegetables, and we had two separate meal services. When comparing inflight catering companies, I would look closely at meal organisation after this experience. The Galley Girls talked through the quantities of sandwiches with us before confirmation, rather than leaving us to guess the portions. It was useful to see the starters listed separately when checking how much space the complete order would require.”
Private jet catering cost at Rize–Artvin changes with the season: spring tea harvest and autumn hazelnuts both lift the local menu. We send a quote from your headcount and your galley.
What makes a lead time easy at RZV is the menu you pick: tea, bread, cheese and honey are always on hand. Fresh fish needs the market. Last-minute orders are handled whichever you choose.
Special meals raise the question of customs: a halal chicken plate prepared abroad may not clear. Ordering locally for LTFO removes that risk, and we mark each tray with seat and dietary note.
Yes, within what customs allow, but food from outside Turkey is often refused at the door. For two meals on one long sector, we build both into one order and send them to the FBO.
No. A charter into Rize–Artvin gives you the aircraft; the food is a different order, with its own invoice, and a night handover is arranged through your handling agent.
Tail, pax and diets — a flight attendant takes it from there, day or night.
