Catering to your aircraft in Trabzon.
LTCG is a Black Sea terminal where rain can reshape a departure board overnight. We plan meals that wait in the drawer and finish in the oven.
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.
Trabzon Province is the Black Sea at its greenest: tea terraces, hazelnut orchards and a fish market that lives on anchovy. For a private jet menu out of Trabzon, that means an inflight menu built on local specialities rather than imported shortcuts.
Private jet food here starts with hamsi, the Black Sea anchovy, fried in cornmeal or layered in a pilav, and with muhlama, the stringy corn and cheese fondue of the Pontic highlands. Private jet platters carry smoked cheese, pastirma and olives; gourmet inflight meals use butter and corn flour; private jet snacks are hazelnuts, dried fruit and lokum. Each local speciality is packed the way it survives a galley: fish and cheese chilled, muhlama with its pot to reheat, bread wrapped separately.
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.
Trabzon International sits on a narrow shelf between the Black Sea and the Pontic hills, and a rainy, humid coast sets the menu: warm cornbread, anchovy, butter and hazelnut travel well. Private jet catering at LTCG is cooked for the galley you actually fly with, then handed to your FBO or handling agent. Inflight catering here leans on the Black Sea table, and aviation catering for business aviation follows the season rather than a fixed list. Executive jet catering, diplomatic flight catering and cabin crew meals are quoted per flight, and in-flight catering for a longer onward leg is split into two services.
A typical TZX brief is four to eight guests and a galley with one oven. Business jet catering from a private jet chef here starts from the bespoke menu: corporate jet catering with local cheese and bread, VIP flight catering with fish, luxury inflight catering with hazelnut sweets. Charter flight catering is sorted at the order.
For a state visit or official arrival at LTCG, we work from the protocol office's brief, not our own list. Government flight catering, head of state flight catering, VIP aviation catering and state visit aircraft catering share a named team, discretion, and ingredient records.
On the Black Sea coast, dairy, hazelnut and wheat sit in almost every local plate: muhlama is cheese, kuymak is butter, many sweets are nut-based. Kosher, halal, vegan and gluten free requests are cooked on separate boards, and allergen free and special meals are marked by seat number on the lid. Kids meals are simple and mild, built around grilled chicken, rice and fruit.
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 the turnaround is short, the crew eats last. We offer crew meals on request: flight crew meals and pilot meals in boxes you can open on the jumpseat, cockpit meals with no sauce to spill, and crew catering for the cabin. Crew meal boxes carry different meals for pilots when the operator asks for it, and cabin crew meals are packed apart.
FBO catering at Trabzon is handed over at the FBO or general aviation terminal. Catering delivery to the FBO is coordinated with your handling agent; ground handling catering and handling agent catering follow your slot, and the pass for the apron is arranged on our side.
Most traffic at Trabzon International is narrow-body and business jets, so galley catering usually goes straight to the cabin door. For a larger aircraft needing a high loader, airside catering delivery is arranged through your handling agent, and aircraft provisioning follows the galley layout you send us.
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.
Trabzon International Airport serves the eastern Black Sea coast, with an apron that mixes scheduled traffic and general aviation. Airport catering here is a coastal affair of fish, dairy, corn and nuts, and the FBO services and ground handling services on the field decide how and where each tray reaches the aircraft.
Trabzon is a seasonal business aviation hub, busiest in summer when Gulf visitors head for the highlands. Inflight catering and in-flight catering follow that traffic, with aviation catering, business aviation catering and executive jet catering adjusted to the month. Diplomatic flight catering is quoted on request, cabin crew meals and other crew meals are boxed apart, and the FBO services and ground handling services on the apron shape each handover.
Turkish rules limit inbound meat and dairy, so food prepared at Trabzon and carried to the aircraft is the simpler route for departures. Declare special meals with the flight, and agree the airside pass with the FBO services or ground handling services team before the slot. For the return leg, check what the destination country lets through.
Average rating from the cabin crew and pilots we cater for.
“Despite a short ground stop, we wanted the 7 guests at LTCG to enjoy yoghurt pots and fresh berries without a complicated cabin service. The order made in-flight catering services feel manageable because the catering handover had been considered beforehand. I needed the sandwiches checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. The note about the snack boxes was easy to spot, and we could brief the rest of the team quickly.”
“For 10 passengers departing from TZX, the agreed menu was chicken skewers with a couscous salad; our main consideration was a short ground stop. The Galley Girls labelled the salads in line with our brief, so the cabin team could identify the relevant portions quickly. I found the breakfast portions without searching through every box, a small detail that mattered during the final cabin checks. Our brief for aviation catering was met with a sensible plan for galley preparation.”
“Getting a seafood starter and warm vegetable sides ready for 5 guests at Trabzon International Airport required an order that accounted for a short ground stop. The Galley Girls kept the main courses separate from the finishing elements, which gave us control over the final presentation. Keeping the sauces aside until service helped preserve the presentation while we dealt with the boarding tasks. My main takeaway from this aviation catering services order was the practical approach to meal organisation.”
Cost depends on what rides the galley: hamsi in season, a muhlama pot, a full cold platter. When fog or rain pushes a departure, a second meal may be needed, and that is quoted as its own service. Anchovy off season costs more than tulum and bread, so we quote per menu.
Hazelnut from the Black Sea groves is on hand almost year round, so a hazelnut snack or dessert rarely needs extra planning. For hamsi or a muhlama pot, give us the departure and we confirm. Late requests are handled too.
Customs in Turkey look at animal products arriving from abroad; meals cooked locally and delivered to the aircraft avoid that problem for departures. A child meal or an allergen free tray is a separate box, marked by seat, and opened only by the cabin crew.
Long legs out of Trabzon often mean lunch and a later snack. Food from home may meet limits at the next border, so we label two services and pack them in the order you serve. Crew meal boxes are a separate order.
Not part of a private jet charter: you order catering separately. Night flights from the Black Sea coast suit a small, cold menu, early morning slots a simple breakfast. We agree the menu with the slot, and invoice it on its own.
Tail, pax and diets — a flight attendant takes it from there, day or night.
