Catering to your aircraft in Velika Gorica.
In winter the fog on the Pokuplje plain decides who leaves Zagreb when. We pack for that, so a held departure never costs the crew a hot meal.
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.
Zagreb County and the capital region sit between the Pannonian plain and the Adriatic, and the private jet menu for Zagreb draws on both. A private jet menu built here usually opens with štrukli, the baked or boiled cheese pastry of Zagorje, because it travels well, reheats in a small oven and is rarely seen outside Croatia. Inflight menu choices lean on Slavonian kulen and Drniš prosciutto sliced thin for platters, Pag cheese with fig, and Zagorje turkey with mlinci. Private jet food from the coast arrives as Adriatic sea bass, scampi and grilled squid, kept chilled and finished on board. These local specialities are chosen for the galley they will meet. Private jet platters of cured meats and cheeses ride well, gourmet inflight meals such as veal under the bell (peka-style) need an oven, and private jet snacks like pogača and roasted walnuts fill the gaps. For Velika Gorica departures, we pack the sauce apart and the fish chilled.
For a private jet menu at Zagreb, think continental first, coast second. Zagreb County gives štrukli, purica z mlincima, čobanac stew and domestic cheese; the coast gives scampi, black risotto and Dalmatian pršut. Inflight menu planning here means deciding which of these local specialities survive a galley without a grill. Private jet food from Velika Gorica is plated to be re-plated: the pasta sauce apart, the fish chilled, the dessert cold. Private jet platters of kulen, Pag cheese and olives are the easy start; gourmet inflight meals such as veal peka or lamb from Lika need an oven; private jet snacks are walnuts, dried figs and pogača. Medimurska gibanica makes a dessert that ships well.
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.
Fog on the Pokuplje plain, a slot that moves with the weather window, and a handling agent who knows the apron: that is Zagreb in practice. Private jet catering at LDZA starts with the aircraft type and the galley it carries, then moves to what Croatia does well on a plate. We cover inflight catering and in-flight catering for corporate and charter legs, aviation catering for operators, business aviation catering for flight departments, executive jet catering for owners' crews, diplomatic flight catering for state visits, and cabin crew meals boxed separately.
A business jet catering brief at Zagreb is usually a weekday corporate leg with four to eight guests and one oven. We write a bespoke menu around that galley: corporate jet catering with cold platters first, a hot course only if the oven allows. VIP flight catering and charter flight catering use the same method, and luxury inflight catering means the private jet chef cooks for the aircraft, not for a brochure.
Government flight catering at Zagreb goes through a protocol office before anything is cooked. For head of state flight catering and state visit aircraft catering, menus are cleared in advance, traceability is kept, and a named team handles the handover. VIP aviation catering is discreet: the same procedure, a quieter delivery.
Special meals at Zagreb are a procedure, not a label. Croatian cooking hides allergens in places a guest will not guess: flour in the sauce for the veal, dairy in štrukli, nuts in the gibanica. Kosher, halal, vegan, gluten free and allergen free trays each get their own board and their own box. Kids meals go on the same order as the guest trays, and the vegan menu leans on Zagorje vegetables and mushroom dishes from the continental kitchen.
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 crew is on duty time at LDZA, crew meals are the first order we take. Flight crew meals and cockpit meals are packed in crew meal boxes, pilot meals kept separate from each other, and crew catering is arranged on request and billed as a normal line. Different meals for pilots are a standard request, and cabin crew meals are labelled for the galley.
FBO catering at Zagreb is handed over at the aircraft, through the general aviation terminal and your handling agent. Catering delivery to the FBO is coordinated for the apron and the slot; ground handling catering and handling agent catering follow the same path, so the door opens to a labelled trolley.
On the Zagreb apron, loading is decided by the aircraft type. A light jet takes trays through its stairs and a small galley; a wide-body on a state visit needs galley catering with a high loader at the door. We confirm the door, the height and the galley layout with your handling agent before airside catering delivery, so aircraft provisioning matches what the oven and the drawers can actually take.
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.
LDZA is the capital's only international gateway, and its general aviation terminal stands apart from the main concourse. Airport catering for business aviation is handed over through the FBO, while ground handling services and wider FBO services are arranged by your handling agent.
Zagreb works as a business aviation hub for the region, and its traffic follows the seasons: coastal charters in summer, corporate rotations from Western Europe in winter. Inflight catering, in-flight catering and aviation catering swing with that cycle. Business aviation catering and executive jet catering peak in summer, diplomatic flight catering around official visits, and cabin crew meals and crew meals run all year. FBO services at the terminal are the same whichever season brings the aircraft.
Customs at Zagreb apply EU food rules: animal products arriving from outside the EU are restricted, and catering waste from international flights is controlled. For the crew, that means ordering locally through the FBO services and your handling agent rather than carrying meat or cheese in.
Average rating from the cabin crew and pilots we cater for.
“Getting a breakfast basket with individual preserves ready for 9 guests at LDZA required an order that accounted for a revised passenger count. Instead of asking us to improvise, The Galley Girls explained how the sauces could be arranged during service. My main takeaway from this aviation catering order was the practical approach to catering handover. We could finish the canapés as each guest was ready, rather than laying everything out at once.”
“Several practical details needed attention at ZAG, with herb chicken with a quinoa salad requested for 10 guests and several individual meal preferences to accommodate. Our brief for aviation catering services was met with a sensible plan for final order confirmation. The Galley Girls suggested shallow trays for the salads, and that choice worked well with our storage arrangement. The snack boxes were easy to locate, leaving the crew free to focus on the remaining cabin preparation.”
“Small packing details became important at Zagreb Franjo Tuđman International Airport: our 2 passengers wanted roasted vegetable bowls with separate dressings, and we had a short ground stop. I want an aviation catering company to understand crew briefing, and this order gave us a useful starting point. I wanted clear identification on the crew provisions; The Galley Girls made the packing arrangement easy to compare with the order. The sauces were also listed clearly, which made it easier to pass instructions between crew members during preparation.”
Ask what the galley can do and the figure follows. In practice, Zagreb orders for light jets are platters and štrukli, while large-cabin orders add shellfish and a dessert course. Cost moves with ingredients and aircraft, never with the airport.
Repositioning flights into Zagreb often land with no menu at all and then need a full one for the return. Tell us once the aircraft is confirmed, and we work to your slot. Last-minute orders are handled.
Croatia applies EU food import rules at Zagreb. When crew duty time leaves hours on the ground, food ordered locally avoids any question about what came in on the aircraft.
Fog on the Pokuplje plain is the season that decides departures here. Food brought from outside may be fine for sealed items, but animal products are restricted, so a local order with a flexible slot is simpler.
No: catering is outside the charter contract. For a long leg with two services, we build the order together, label the second service for the galley, and invoice as a separate line.
Tail, pax and diets — a flight attendant takes it from there, day or night.
