Catering to your aircraft in Sapareva Banya.
LBSP sees little traffic, which keeps the apron calm and the handover simple. Tell us the aircraft and the passengers and we pack the food to match, from Bulgarian cheese boards to hot mains.
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.
Kyustendil Province gives a private jet menu its character: sheep's milk cheese, roasted peppers, walnuts, honey from the Rila slopes and the orchard fruit the region is known for. For Sapareva Banya we build an inflight menu around that table, so private jet food on board tastes of the place you are leaving rather than a generic tray.
Local specialities travel well when they are chosen for the galley: banitsa cut into portions, shopska salad dressed apart, kebapche and grilled vegetables in foil trays, kozunak or baklava for dessert. Private jet platters of Bulgarian cheese, cured meats and fruit sit alongside gourmet inflight meals plated to the passenger count, and private jet snacks such as roasted nuts and dried fruit round out the offer.
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.
Sapareva Banya Airport sits at 2,218 ft in Kyustendil Province, and private jet catering here is shaped by thin traffic, a small apron and Bulgarian produce. Inflight catering for LBSP is packed for your galley and handed over at the FBO; in-flight catering for a diplomatic flight or a business aviation catering brief follows the same route. Executive jet catering, diplomatic flight catering, aviation catering and cabin crew meals are all commissioned and invoiced like any other order.
Owners and executives landing at LBSP want food that fits a small galley. Business jet catering, corporate jet catering, VIP flight catering and charter flight catering are all prepared from one brief. Our private jet chef can build a bespoke menu, and luxury inflight catering at this field leans on cheese, orchard fruit and grilled meats.
When an official flight uses LBSP, the protocol office decides what is served. Government flight catering, head of state flight catering, VIP aviation catering and state visit aircraft catering follow one process: cleared menu, sealed packing, discreet handover.
Special meals at Sapareva Banya start with the local kitchen: cheese, wheat and nuts are everywhere in Bulgarian cooking, so we separate them from the start. Kosher, halal, vegan, gluten free, allergen free and kids meals are each prepared on their own board and packed in a separate sealed box, labelled by seat number, with the restriction written on the lid.
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.
At LBSP the crew is often small and the day long, so crew meals are ordered with the trip and billed on the invoice. Flight crew meals, pilot meals and crew catering are built around Bulgarian dishes like grilled chicken and banitsa. Cockpit meals stay easy to eat, crew meal boxes are labelled, and different meals for pilots are packed apart from the guest trays. Cabin crew meals are available too.
At LBSP the remise is simple: the FBO receives the order, your handling agent walks it to the apron, and the crew signs for it. FBO catering, catering delivery to the FBO, ground handling catering and handling agent catering all follow that line, through the general aviation terminal.
What walks up the stairs at LBSP depends on the airframe and the size of its galley. On a small apron with light traffic, a light jet or turboprop takes galley catering by hand through the door, while a larger cabin may need a high loader arranged with your handling agent. Airside catering delivery and aircraft provisioning are agreed in advance with the FBO so the right equipment is waiting at the tail.
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.
Sapareva Banya Airport is a small airport catering stop in Kyustendil Province, serving general aviation and the occasional business trip. Its FBO services and ground handling services are modest, so catering is planned in advance with the handling agent.
As a business aviation hub in miniature, LBSP sees executive jets and the odd official flight. Inflight catering and in-flight catering are planned for each arrival, aviation catering and business aviation catering follow your brief, executive jet catering covers owners, diplomatic flight catering is handled with protocol, and cabin crew meals are ordered on request.
Bulgaria is in the EU, so flights within the Union face fewer food checks, but a departure to a non-EU country brings rules on meat, dairy and honey. We tell you what can leave on your flight and pack to your handling agent's instructions.
Average rating from the cabin crew and pilots we cater for.
“What impressed me at LBSP was how a request for vegetarian wraps and colourful salads was handled despite two separate meal services. We changed the quantities of main courses, and The Galley Girls reflected the request in the final packing list. The order made VIP flight catering feel manageable because the final order confirmation had been considered beforehand. There was no need to reconstruct the sauces quantities from several messages during the final departure checks.”
“Rather than an elaborate service at Sapareva Banya Airport, our 5 guests wanted roasted vegetable bowls with separate dressings, organised sensibly around a small galley worktop. I appreciated the emphasis on final order confirmation throughout the charter flight catering arrangements. The Galley Girls used a readable packing list for the salads, which helped when two colleagues checked the order together. We could distinguish the main courses at a glance instead of lifting lids just to establish what belonged to each service.”
“Small packing details became important at Sapareva Banya Airport: our 7 passengers wanted roasted chicken and seasonal vegetables, and we had several individual meal preferences. I would discuss private jet food with them again, especially when galley preparation needs careful coordination. The Galley Girls confirmed the handover contact and identified the main courses, making the catering delivery easier for our team to track. The crew provisions went straight to the right colleague instead of circulating between several people during the turnaround.”
Pricing at Sapareva Banya is quoted against your order. A walnut and honey snack box, a cheese platter or a full gourmet inflight meal each carry their own cost, and an empty-cabin trip simply has fewer lines to add up.
Government and delegation movements go through protocol first, so the menu is cleared before anything is cooked. Lead time here is shaped by that approval and by customs at the field; last-minute orders are handled when the approval is already in place. Phone or email us 24/7.
Customs questions at LBSP are about what leaves the country with the aircraft. Cheese, cured meats and honey are rule-sensitive for non-EU flights, so we advise before the order is fixed.
Larger cabins can hold more outside items, but customs and allergen labelling still apply. We advise on what your aircraft and the local rules allow.
No, the charter does not carry catering. At Sapareva Banya an early or late departure just means we plan the handover at the FBO around your time.
Tail, pax and diets — a flight attendant takes it from there, day or night.
