Catering to your aircraft in Siirt.
Siirt is a quiet airfield with a loud local table. Tell us the tail and the headcount, and we deliver private jet catering and crew meals to the aircraft, with local produce when you want it.
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.
Siirt Province is pistachio country, and the Siirt pistachio is the local signature: it ends up in baklava, in ground form over desserts, and as a clean snack. A private jet menu for Siirt can lean on that, with a nut-forward plate that travels well. Local honey is the other staple, and it suits a breakfast board for an early departure.
The best-known dish of the region is perde pilavı, rice and chicken sealed inside a pastry crust. On an inflight menu it works because it arrives closed and opens at service: it ships with the crust intact and finishes in the oven, then is cut per passenger. Siirt also has a tradition of büryan, a slow-cooked lamb, which is better offered as a pre-cut hot plate than a whole piece.
For private jet food that stays simple, we keep the local specialities tight: pistachio sweets, honey with cheese, grilled kebab portions, and fresh flatbread. Each is described by how it behaves in a galley, what stays chilled, what goes in the oven, what the sauce needs. Private jet platters built around Siirt produce, gourmet inflight meals for the main service, and private jet snacks for the crew round out the table for Siirt, Siirt 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.
Siirt sits on a high plateau in south-eastern Turkey, and LTCL is a quiet terrain where business aviation arrives in bursts rather than on a daily rhythm. Private jet catering here is planned around that pattern: the menu is cooked and packed for the galley you actually have, then handed over through the FBO or your handling agent. Inflight catering and in-flight catering for Siirt follow the same brief as anywhere, with local produce written in. Aviation catering for business aviation catering clients, executive jet catering and diplomatic flight catering all start with the tail and the headcount, and cabin crew meals are a separate line on request.
Business jet catering at Siirt is usually a small party in a light or midsize cabin, so the brief is tight: one hot dish, a cold platter, sweets. The same short brief carries corporate jet catering and VIP flight catering on this field. A private jet chef writes a bespoke menu, and charter flight catering and luxury inflight catering are briefed with the same questions. Siirt gives you pistachio and honey to work with.
Delegations that fly into Siirt expect discretion. Head of state flight catering and government flight catering are handled by a small team who work from the protocol brief, not from a standard menu. On a state visit aircraft catering order, as with any VIP aviation catering, each tray carries a seat number and no name.
Dietary requests at Siirt start with the local table, where pistachio is in many dishes. Halal is the baseline in the region; kosher, vegan, gluten free, allergen free, special meals and kids meals are each packed separately with a seat card.
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 a crew sits on the ground at LTCL, they need to eat. Crew meals are a separate request, invoiced on their own. Flight crew meals and pilot meals are boxed apart from the guest trays, crew catering is labelled CREW, and cockpit meals are built to be eaten quickly. Crew meal boxes can carry different meals for pilots, as operator policy asks.
FBO catering at Siirt means the food is handed over at the aircraft by arrangement with the FBO or the general aviation terminal. Catering delivery to the FBO follows the slot, ground handling catering is coordinated with your handling agent, and handling agent catering confirms who opens which gate.
At Siirt, galley catering starts from the type on the apron: what the galley holds decides how the trays are packed. A light jet takes a few trays by hand; a larger cabin may need a high loader, which is arranged through the handling agent. Airside catering delivery and aircraft provisioning follow the type.
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.
Siirt Airport serves the province of Siirt in south-eastern Turkey. Airport catering here suits a small general aviation operation: one terminal, one apron, modest movements. FBO services and ground handling services are compact, so a single call to the handling agent usually settles who meets the aircraft and where the trays come aboard.
Business aviation at Siirt is sporadic: a corporate visit, a delegation, a charter. Inflight catering and in-flight catering orders are modest, aviation catering and business aviation catering fit the small galley, and executive jet catering is briefed by type. Cabin crew meals and crew meals are added on request, and diplomatic flight catering is cleared by protocol before anything is cooked. FBO services stay light on this field, which makes LTCL a quiet business aviation hub in this part of Turkey.
Turkish customs inspect food arriving from abroad, and animal products are restricted. On a Siirt visit it is easier to order catering locally and keep the galley compliant. Ground handling services confirm any declaration needed for the next destination, and the FBO services desk can tell you what the inspectors expect to see.
Average rating from the cabin crew and pilots we cater for.
“As the person coordinating mushroom risotto and a green salad for 12 passengers at LTCL, I needed an arrangement that considered a tight boarding window. The Galley Girls prepared the salads for assembly in the galley, with the accompanying elements easy to locate. Keeping the sandwiches aside until service helped preserve the presentation while we dealt with the boarding tasks. The order made VIP flight catering feel manageable because the storage requirements had been considered beforehand.”
“Service planning came first at SXZ, with 5 passengers choosing avocado toast components and breakfast fruit and a changing departure schedule influencing our preparation. The Galley Girls gave us an update on the sauces before the handover, which helped us organise the cabin checks. I would discuss charter flight catering with them again, especially when written menu details needs careful coordination. We could account for the main courses before passing the boxes to the cabin team, without a lengthy unpacking exercise.”
“Packing mushroom risotto and a green salad for 4 passengers at Siirt Airport needed careful thought, especially given an evening cabin service. The galley preparation stood out more than any sales pitch about private jet food. Our request to The Galley Girls focused on the main courses, with enough detail to distinguish passenger portions from additional provisions. The quantities of canapés matched our service plan, leaving us comfortable with the order before the final briefing.”
A delegation landing at LTCL often wants a protocol-cleared menu, and that is where the cost is set: ingredients, how many hot plates, how much needs to be packed separately. We price each request on its own and confirm before anything is cooked.
When a jet comes into LTCL empty to pick up a party, the order is usually crew meals plus a simple cold load for the return. We take late requests, and last-minute orders are handled; the main thing we need is the tail and who meets the aircraft.
Food for the return leg is ordered here and handed over before departure, so it leaves Turkey with the aircraft. Customs rules concern what comes into a country, not what you take out, but your handling agent confirms any declaration for the next destination.
Turkish customs treat food imports carefully, especially animal products. For a flight into Siirt, local catering is easier than bringing your own and keeps the galley clean of anything that needs declaring.
A charter into Siirt does not include catering, no matter how long the aircraft sits. Crew duty rules often mean a long ground wait, so ask for crew meals on request; we invoice them like any other order.
Tail, pax and diets — a flight attendant takes it from there, day or night.
