Catering to your aircraft in Dubrovnik.
Dubrovnik fills with summer owners and Adriatic charters, and the galley needs to match: cold seafood, grilled fish with the sauce apart, a clear label on every drawer. We cook and pack for the crew working DBV.
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.
Dubrovnik-Neretva County is oyster and mussel country: shellfish from the Ston and Mali Ston bay is the first thing guests ask for, and it is one of the local specialities that travels best chilled. A private jet menu for Dubrovnik starts there, with Adriatic seafood, then moves to cured Dalmatian ham, hard sheep cheese from Pag, olives and olive oil from the coast, and figs and citrus in season. An inflight menu built on this private jet food keeps raw shellfish on ice and sealed, grilled fish sauced apart, and black risotto cooked to finish in the galley oven. Private jet platters of cold seafood and cured meats are the easy order out of Dubrovnik; gourmet inflight meals such as lamb under the peka lid or octopus salad re-plate cold or go through the oven. Private jet snacks stay simple: almonds, dried figs, a wedge of cheese, a small pastry of rozata or lemon cake. Dubrovnik-Neretva County also gives us mandarins from the Neretva valley, which land in the cabin as fresh fruit.
Dubrovnik-Neretva County gives the kitchen a short list of local specialities that actually survive a flight. Mali Ston oysters travel on ice and are opened for the guest, not before. The private jet menu for DBV leans on this: Adriatic fish grilled and packed with its sauce apart, black risotto, octopus salad, lamb cooked under the peka bell, and prosciutto from Dalmatia sliced to order. That private jet food sits comfortably in an inflight menu because most of it is eaten cold or finishes in a galley oven. Private jet platters carry the seafood and cured meats; gourmet inflight meals cover the hot plates; private jet snacks cover the cabin: marinated olives, dried figs, almonds, and rozata, the local custard dessert, chilled. Neretva mandarins fill the fruit bowl in autumn and winter.
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.
Dubrovnik Ruđer Bošković sits on a rocky shelf above the Adriatic, 527 ft up, and the summer bizav apron here fills with owners heading to the islands. Private jet catering at DBV is built for that season: cold seafood, grilled plates that finish in your galley oven, and sauces packed apart. Inflight catering and in-flight catering for these flights follow what the aircraft can actually heat, chill and hold. Aviation catering for business aviation catering clients, executive jet catering and diplomatic flight catering is written per tail, and cabin crew meals ride in boxes marked CREW.
A typical LDDU brief is a light or midsize jet with an owner's party, a shellfish starter, a grilled fish main and a citrus finish. Business jet catering and corporate jet catering here mean one galley, one oven and a small drawer, so we build VIP flight catering for charter flight catering around that. Luxury inflight catering at Dubrovnik leans on a private jet chef who writes a bespoke menu using Adriatic produce.
Government flight catering at Dubrovnik is a protocol question before it is a kitchen one: who is aboard, what the delegation eats, what has to be traceable. Head of state flight catering and VIP aviation catering are cooked by a named team, sealed and handed over under the protocol office's instruction. State visit aircraft catering at DBV is discreet by design.
At Dubrovnik the allergens hide in the local cooking: shellfish stock in risottos and brodetto, nuts in the cakes, wheat in the polenta alternatives. Kosher, halal, vegan, gluten free, special meals, allergen free and kids meals are each cooked on a separate board and packed in a separate box, marked with the seat number and the restriction on the lid. Tell us the restriction with the tail and the headcount, and the menu is adjusted before cooking.
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.
For a Dubrovnik rotation, crew meals are something you ask for and we bill as a normal line of the order. Flight crew meals come in boxes marked CREW so nobody opens a guest tray; pilot meals can be two different dishes, because different meals for pilots are standard on many operators. Crew catering for a long Dubrovnik leg is hot or cold, cockpit meals are eaten one-handed, and crew meal boxes close flat in the jumpseat. Cabin crew meals ride separately.
At Dubrovnik, FBO catering ends at the aircraft door. We coordinate with your handling agent for airside access, and catering delivery to the FBO or the general aviation terminal is arranged around your slot. Ground handling catering depends on who has the apron pass, which handling agent catering confirms.
The aircraft at Dubrovnik sets how the load goes in. A light or midsize jet takes galley catering through the cabin door from a van on the apron, while a larger cabin may need a high loader for airside catering delivery to the forward door. Aircraft provisioning follows what your galley holds, one oven or two, a drawer or a full chiller, and catering delivery to the aircraft is arranged with your handling agent around the slot.
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.
Dubrovnik Ruđer Bošković sits 527 ft above the Adriatic, a single-runway airport with a general aviation terminal handling the private jets that arrive for summer. Airport catering here is mostly seasonal: heavy in July and August, light in winter. FBO services and ground handling services for business aviation are modest in scale but efficient.
Dubrovnik is a business aviation hub in summer, with owners and charter guests heading to the walled city and the islands. Inflight catering and in-flight catering here follow what the galley can heat or chill; aviation catering for business aviation catering and executive jet catering is written per tail. Diplomatic flight catering is arranged on protocol. Cabin crew meals travel in separate boxes.
Croatia is an EU member, so food loaded as aircraft provisioning at Dubrovnik follows EU rules. Flights arriving from outside the EU may carry meat or dairy that cannot stay on board; tell us where the aircraft came from. Your handling agent clears airside access for the catering van.
Average rating from the cabin crew and pilots we cater for.
“Having 11 guests request beef fillet with roasted potatoes at Dubrovnik Ruđer Bošković Airport meant planning the portions carefully while accounting for a late menu amendment. The breakfast portions came from The Galley Girls in divided catering boxes, with a packing list that matched the contents. My main takeaway from this private jet catering menu order was the practical approach to cabin service sequence. I could hand the main courses to a colleague with a short explanation instead of unpacking the whole order.”
“Between cabin checks at LDDU, I coordinated yoghurt pots and fresh berries for 9 guests and explained our concerns about a family lunch request. The order made private aviation catering feel manageable because the storage requirements had been considered beforehand. We changed the quantities of snack boxes, and The Galley Girls reflected the request in the final packing list. The note about the main courses was easy to spot, and we could brief the rest of the team quickly.”
“Keeping the galley organised at DBV meant planning a light pasta dish with grilled vegetables for 4 guests with several individual meal preferences in mind. The final order confirmation stood out more than any sales pitch about business jet catering. With several people involved, The Galley Girls kept the sauces and delivery arrangements together in a concise order update. We could account for the breakfast portions before passing the boxes to the cabin team, without a lengthy unpacking exercise.”
Menu choice drives the cost. At DBV in July, shellfish and sea bream sit at the top, olives and cured ham lower. Weather windows can shift departures, so we agree the menu before the slot and invoice it like any order.
What makes a two-service order easy out of Dubrovnik is a clear galley picture: how many ovens, how much chiller space. Send the type and the slot and we build it around that. Last-minute requests are handled.
Food loaded at Dubrovnik is aircraft provisioning, handled with your handling agent. On a tight slot, tell us the departure time and whether the aircraft came from outside the EU, because meat and dairy left on board may be restricted under customs rules.
If the question is about a return leg, order it here. Can you bring food? Often yes, but for animal products the customs line depends on where you departed. A return meal packed by us goes on the same invoice as the outbound.
Is catering part of a charter? No: it is not part of the private jet charter, you order it separately and it is invoiced on its own. At Dubrovnik, where guest lists move until the doors close, we rebuild the quantities when the headcount changes. Last-minute orders are handled.
Tail, pax and diets — a flight attendant takes it from there, day or night.
