Catering to your aircraft in Zonguldak.
At LTAS the aircraft is often light and the stay short, so the food has to be simple, labelled and ready to re-plate. Your handling agent meets us at the apron.
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.
For a private jet menu at Zonguldak Çaycuma, think of the Black Sea first: hamsi in cornmeal, grilled sea bass and bonito, plated cold or finished in the oven, with lemon and rocket on the side. That is the core of the inflight menu for ONQ.
Private jet food in Zonguldak Province also leans on corn bread, kuymak-style cheese dishes from the Black Sea hills, and a Turkish breakfast spread for morning departures. Local specialities travel in sealed trays, each with its sauce apart.
Sweet items finish the menu: Zonguldak lokum, baklava and a small Turkish tea service set. Every local speciality is written onto the order, adapted to the galley you actually have, and handed to the FBO or your handling agent.
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.
A quiet field at 44 ft on Turkey's western Black Sea coast, Çaycuma (LTAS/ONQ) gets industrial and corporate traffic, so private jet catering for Zonguldak is mostly short, practical and local. Expect simit, white cheese, olives and grilled fish on the inflight catering list. In-flight catering and aviation catering follow the aircraft's galley, not our menu. Business aviation catering and executive jet catering come out of the same kitchen as diplomatic flight catering, and cabin crew meals go in their own marked box.
Business jet catering at Zonguldak Çaycuma suits corporate jet catering for industry and steel delegations. For VIP flight catering and charter flight catering we write a bespoke menu with a private jet chef, kept to what the galley can finish. Luxury inflight catering here means Black Sea fish, a Turkish breakfast board and a clean cold course.
For a state visit aircraft catering order into LTAS, the menu is approved first, then cooked. Government flight catering and head of state flight catering are labelled and sealed by team. VIP aviation catering keeps names off the labels, using seat numbers only.
Special meals at Zonguldak Çaycuma are handled as a procedure, not a label. Turkish cooking hides allergens in bread crumbs, nuts in baklava and dairy in yoghurt sauces, so allergen free orders get a separate board and a separate box. Kosher meals travel sealed, halal is the default of the coast, and vegan, gluten free and kids meals are written onto the order per seat.
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.
Between sectors at ONQ the crew eats last and fast, so crew meals are packed to survive a short stop. Flight crew meals and pilot meals are two separate dishes on request. Crew catering is invoiced like any item, cockpit meals stay sealed, crew meal boxes are marked by role, different meals for pilots follow the operator's policy, and cabin crew meals stay marked too.
FBO catering at Zonguldak Çaycuma means catering delivery to the FBO or the general aviation terminal, handed over at the aircraft. Ground handling catering and handling agent catering are coordinated by your handling agent, who opens the right gate for the slot.
Çaycuma is a small field, and most traffic here is light and midsize jets, so galley catering is usually carried to the aircraft door rather than lifted. Larger aircraft may need a high loader arranged through the handling agent. Airside catering delivery and aircraft provisioning are coordinated with your handling agent before the slot, with the aircraft type and the galley layout written onto the order.
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.
Zonguldak Çaycuma is airport catering for a quiet corner of the Black Sea, a general aviation field serving the coal and steel region. FBO services and ground handling services are modest, so the order must be precise.
Zonguldak Çaycuma is a modest business aviation hub, where inflight catering and in-flight catering are mostly for industrial delegations. At this field, aviation catering, business aviation catering and executive jet catering are planned from the aircraft type and the galley it carries. Diplomatic flight catering and cabin crew meals are cleared and packed apart from guest trays.
Turkish customs apply to any food entering the country, so catering made in Zonguldak Province avoids the border check. At ONQ your handling agent confirms what is cleared, and the order follows that list.
Average rating from the cabin crew and pilots we cater for.
“With an evening cabin service to consider at Zonguldak Çaycuma Airport, we needed a practical way to serve poached fish with steamed rice to 9 passengers. With charter flight catering, careful attention to meal organisation matters as much to our crew as the menu itself. The Galley Girls labelled the canapés in line with our brief, so the cabin team could identify the relevant portions quickly. Keeping the main courses identifiable helped the colleague taking over service understand the order without another long explanation.”
“Choosing fresh fruit and breakfast pastries for 5 people at LTAS was straightforward; the challenge was making it work with a family lunch request. The order made private jet food feel manageable because the final order confirmation had been considered beforehand. I asked The Galley Girls to review the snack boxes quantities against the passenger brief, and the proposed portions made sense. It was useful to see the side dishes listed separately when checking how much space the complete order would require.”
“Despite limited fridge space, we wanted the 2 guests at ONQ to enjoy a cold lunch with cheese and fruit without a complicated cabin service. The Galley Girls grouped the fruit plates by service, which was more useful to us than simply receiving a list of dishes. That left time to check the starters properly before the passengers were ready for the next part of the service. My main takeaway from this private jet meals order was the practical approach to cabin service sequence.”
Private jet catering cost at ONQ follows the dishes you choose. Local items such as levrek or mantı are priced per menu, and any handling agent fee for airside access is written on the same quote.
On this coast, lead time follows the weather window. Low cloud in autumn and winter can delay or advance a flight, so we re-time the order and handle last-minute requests.
Turkish customs treat imported meat and dairy carefully. A menu built around local Black Sea fish and Turkish breakfast items is the simplest to clear at Çaycuma.
Bringing your own food is possible, yet halal, kosher, child and allergy meals are safer ordered from us. A separate board and a sealed box protect the passenger better than a tray carried through customs.
No, food sits outside the charter price into Zonguldak. For a long leg with two services we label each box by service, so your crew opens the breakfast board first and the hot course later.
Tail, pax and diets — a flight attendant takes it from there, day or night.
