Catering to your aircraft in Sivrihisar.
Sivrihisar Airport is quiet most of the year and busy when events fill the plateau. Whatever the day looks like, we pack for your galley, label by seat and deliver to the aircraft through the FBO or 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.
Eskişehir Province gives a private jet menu a clear Central Anatolian accent. A private jet menu for Sivrihisar starts with the dishes the region is known for: çibörek, the half-moon pastry filled with minced lamb, and met helvası, the dense sweet that Eskişehir is proud of. Private jet food from here has to survive a galley, so the çibörek travels cold and finishes in the oven, and the sweet goes out in portions that can be cut at the seat.
The local specialities that work best on board are the ones that tolerate a drawer: boza-style puddings are left behind, but baklava from the Eskişehir bakeries, stuffed vine leaves and grilled köfte keep their shape. An inflight menu built on these local specialities reads as Anatolian without needing anything fragile. Private jet platters of mezze, cheese and olives are packed chilled, and gourmet inflight meals of lamb with rice finish in the oven with the sauce apart. Private jet snacks from the Sivrihisar region are simple: roasted chickpeas, dried apricots and walnuts in sealed pots.
Sivrihisar and the wider Eskişehir plateau sit in wheat and sugar-beet country, so bread and dairy are the base of the table. A private jet menu here leans on fresh simit, white cheese and honey for breakfast legs, and on slow-cooked lamb for dinner. Because the field is a plateau at 3,185 ft, cabin pressure and a dry cabin make light, well-seasoned plates a better choice than rich ones. Every private jet food item is labelled by seat number so cabin crew can re-plate without reading a menu.
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.
LTAV is a plateau field in Eskişehir Province, quiet most days and busy around sporting and aerospace events. Our private jet catering for Sivrihisar is written by former VIP flight attendants who know the galley, the drawer and the jumpseat. Business aviation catering, inflight catering and in-flight catering use the same method here as everywhere: one brief per aircraft, sealed trays, the handover at the aircraft. Executive jet catering, diplomatic flight catering and cabin crew meals are separate lines on the order and are invoiced as such.
A typical business jet brief at Sivrihisar is a small cabin, a short ground stop and a menu that has to work with one oven. Business jet catering and corporate jet catering from us means a bespoke menu drawn up by a private jet chef, with VIP flight catering for the principal and charter flight catering for the rest of the cabin. Luxury inflight catering at LTAV leans on local ingredients so that nothing has to travel far.
Government flight catering at Sivrihisar follows protocol: a menu cleared before cooking, a named team, and no labels with passenger names. Head of state flight catering and VIP aviation catering use the same method at LTAV as elsewhere, and state visit aircraft catering is handed over under the handling agent's escort.
Anatolian cooking hides allergens in pastry, yoghurt and nuts, so special meals here are handled with care. Halal is the default for lamb, kosher and vegan plates are prepared separately, gluten free and allergen free meals are boxed on their own, and kids meals are mild and clearly marked.
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.
On a plateau stop at LTAV, crew meals are the order that matters most to the people waiting on the ground. Flight crew meals and pilot meals are requested with the flight, and crew catering is invoiced like the rest of the order. Cockpit meals are packed to be eaten one-handed, crew meal boxes are labelled CREW, and different meals for pilots are available on request. Cabin crew meals follow the same route and are listed separately.
At Sivrihisar, FBO catering is handed over at the general aviation terminal or by your handling agent at the aircraft. Catering delivery to the FBO is arranged with ground handling catering in mind, and handling agent catering is coordinated so the trays reach the aircraft without being opened.
Sivrihisar handles smaller business aircraft, so galley catering is usually carried by hand rather than by high loader. Airside catering delivery is arranged with your handling agent, and aircraft provisioning follows the type's galley layout, with oven trays and cold drawers labelled by seat.
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.
LTAV serves business and sport general aviation on the Anatolian plateau. Airport catering for Sivrihisar is built around one aircraft at a time, with FBO services and ground handling services coordinated by the handling agent. The field works as a small business aviation hub when events are on.
Inflight catering for Sivrihisar is planned around thin air and cold winters: in-flight catering for a general aviation leg has to survive a slow turn on a 3,185 ft plateau. Aviation catering and business aviation catering here are written for one galley at a time, and executive jet catering uses the same sealed trays as diplomatic flight catering. Cabin crew meals are added as a separate line, with crew meals on request.
Turkish customs treat food on an international general aviation flight under stores rules, and imported meat and dairy can be held. Catering made in Turkey avoids that, and the handling agent clears the trays for the aircraft. For a Sivrihisar order, we tell you what is local and what is not.
Average rating from the cabin crew and pilots we cater for.
“Timing and organisation mattered at Sivrihisar Airport, where our order of chicken skewers with a couscous salad for 5 people involved a tight boarding window. We described our serving sequence to The Galley Girls and asked for the snack boxes to be packed accordingly. I want an aviation catering company to understand meal organisation, and this order gave us a useful starting point. The salads were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes.”
“Between cabin checks at Sivrihisar Airport, I coordinated a breakfast basket with individual preserves for 5 guests and explained our concerns about a tight boarding window. When comparing aviation catering companies, I would look closely at cabin service sequence after this experience. The Galley Girls gave us an update on the breakfast portions before the handover, which helped us organise the cabin checks. We could account for the salads before passing the boxes to the cabin team, without a lengthy unpacking exercise.”
“Working around a family lunch request at LTAV, I asked for smoked salmon bagels and sliced fruit in portions appropriate for our 3 passengers. My main takeaway from this flight catering order was the practical approach to cabin service sequence. I asked The Galley Girls for the desserts in shallow trays, with garnishes supplied separately for plating on board. The fruit plates stayed together in one group, so another crew member could follow the same plating sequence.”
Duty time changes what the crew eats more than what it costs. If the aircraft sits at Sivrihisar, hot crew meals and a cold backup are the usual pair, each priced as a menu line, not as a field fee.
On a plateau field with few suppliers, we prefer to know early, but we do take late changes. A revised headcount is a revised order, and the handover stays at your FBO or handling agent.
Customs treat catering as part of the aircraft's stores on departure, but meat and dairy that arrive from abroad can be held. Locally produced food avoids that, which is a reason to use Turkish dishes on a Sivrihisar order.
Food from home can go on board, subject to Turkish rules, but the weather at Sivrihisar makes keeping it warm or cold a task for the galley. We take that over, with the right trays and labels.
The charter price does not include meals. Order catering for Sivrihisar with us, and we add local dishes: çibörek, kaymak with honey, lamb köfte. Each is priced as a menu item.
Tail, pax and diets — a flight attendant takes it from there, day or night.
