Catering to your aircraft in Plzen.
Plzeň-Líně is where a Bohemian rotation starts and ends, and the food order starts from there too: Czech classics, packed for your galley, delivered to the FBO or your handling agent. Call us or email, day or night.
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.
Plzeň Region eats the way a brewing town eats: pork, dumplings, braised sauces and a lot of bread. For a private jet menu out of Plzen, that is the pantry we draw from first. Svíčková on cream sauce travels well if the sauce goes in its own pot and the dumplings are sliced cold for re-plating. Roast duck with red cabbage holds in an oven drawer and suits a galley with one oven. For an inflight menu that stays light, local specialities from the cheese counter work cold: smoked cheese, pickled sausage, horseradish, rye. Private jet food from the Pilsner side of Bohemia also means freshly baked pretzel bread and fruit dumplings in season. We build private jet platters from these, gourmet inflight meals for the main service, and private jet snacks for the leg back: trdelník-style pastry, nut mixes, Czech wafers. Every item is packed for a drawer, labelled by seat, and handed over at LKLN.
Start with what Plzeň Region does well and then ask what survives a galley. Pork knuckle and goulash with bread dumplings both finish in the oven, so they suit a private jet menu where there is an oven and a drawer. Fried cheese and potato pancakes are better cold-plated or crisped on site, so the inflight menu leaves them out unless the aircraft has the heat. Private jet food here also means river fish from Bohemian ponds, smoked trout on rye, and pickles. For cold service, private jet platters carry Czech sausages, cheeses, radishes and pâté; gourmet inflight meals add roasted duck or a vegetable strudel; private jet snacks cover pretzels, nuts and fruit. These local specialities are cooked and packed for LKLN and delivered to your FBO or 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 light jet at LKLN usually means a short western-Bohemia rotation, and the private jet catering brief follows from that: one oven, one drawer, a crew who wants to eat before the return. Business aviation catering at Plzeň-Líně is built from local food, packed for the galley and delivered at the FBO. Executive jet catering from here ranges from cold boards to a proper svíčková, and diplomatic flight catering is cleared through protocol before anything is cooked. Cabin crew meals can be added to that order when you ask for them, and they appear on the invoice as their own line.
A typical LKLN brief is a light or midsize jet on a western-Bohemia rotation, so business jet catering stays practical: corporate jet catering built around a cold lunch or a one-oven hot plate. VIP flight catering, charter flight catering and luxury inflight catering follow the same rule, and a private jet chef adapts a bespoke menu to the galley you have. Pilsner-region produce shapes the menu.
Government flight catering at LKLN starts with protocol: a menu is cleared before anything is cooked, and the team that packs is the team that hands over. Head of state flight catering and VIP aviation catering follow the same line, with sealed trays and no names on the labels. State visit aircraft catering into western Bohemia is handled quietly at the FBO.
Czech cooking hides allergens in the gravy: flour in the svíčková sauce, egg and wheat in dumplings, dairy in the cream. At LKLN we plan special meals around that. Kosher, halal, vegan, gluten free, allergen free and kids meals are each cooked and packed apart, marked by seat, with the restriction on the card. Ask us for a special-meal order and we confirm the recipe before anything is cooked.
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 Plzeň-Líně the crew often turns the aircraft in under two hours of ground time and eats between tasks. Crew meals are a catalogue item: ordered, labelled and invoiced. Flight crew meals can be hot or cold; pilot meals include different meals for pilots when the operator asks; crew catering and cockpit meals are packed in crew meal boxes that open with one hand. Cabin crew meals can sit in the same order.
FBO catering at Plzeň-Líně means a handover at the general aviation terminal or at the aircraft, whichever your handling agent confirms. Catering delivery to the FBO is coordinated with ground handling catering, and the handling agent catering step is simply a name and a slot: tell us the tail, the slot and the door.
Plzeň-Líně takes light and midsize business aircraft, so galley catering is mostly carried to the cabin door rather than raised on a high loader. Airside catering delivery goes through the FBO or your handling agent, and aircraft provisioning follows the galley you have: one oven means hot items are staged, not stacked.
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.
Plzeň-Líně is a regional field in the Plzeň Region, used for general aviation and business flights into western Bohemia. Airport catering here is built for the apron: FBO services and ground handling services are small and personal, and the general aviation terminal is the point of contact.
Business aviation hub is a stretch for LKLN, but the field matters for Pilsner-region companies and visitors. Inflight catering and in-flight catering here start from local food; aviation catering and business aviation catering are tuned to a one-oven galley; executive jet catering and diplomatic flight catering are cleared with protocol; cabin crew meals are ordered with the flight.
The Czech Republic follows EU food-import rules, and animal products from outside the Union are the usual problem. At LKLN your handling agent confirms what can stay on board and what is declared; Czech-made catering loaded here moves freely inside the EU.
Average rating from the cabin crew and pilots we cater for.
“Nothing about the 7 guest order at Plzeň-Líně Airport called for excess complexity: just fresh fruit and breakfast pastries and sensible planning for a tight boarding window. Instead of asking us to improvise, The Galley Girls explained how the canapés could be arranged during service. The order made charter flight catering feel manageable because the packing arrangement had been considered beforehand. We could finish the main courses as each guest was ready, rather than laying everything out at once.”
“Rather than an elaborate service at Plzeň-Líně Airport, our 5 guests wanted a breakfast basket with individual preserves, organised sensibly around a tight boarding window. With private jet food, careful attention to galley preparation matters as much to our crew as the menu itself. Our request to The Galley Girls focused on the desserts, with enough detail to distinguish passenger portions from additional provisions. The quantities of salads matched our service plan, leaving us comfortable with the order before the final briefing.”
“Clear quantities were essential at LKLN: we had 8 passengers expecting a breakfast basket with individual preserves and were working around a short ground stop. This experience of private jet meals gave us a useful reference for managing catering handover on another departure. The Galley Girls updated the desserts in the written order and sent back a confirmation that clearly showed our amendments. We checked the breakfast portions against the same summary, keeping the cabin team and the handling contact aligned.”
Ordering the return leg from Plzeň-Líně at the same time as the outbound means one menu discussion and one invoice, but each dish is still priced on its own. Local items such as Pilsner-region cheese or svíčková sit in different ranges, and we quote them line by line.
Give us the restriction and the seat. A special-meal request for LKLN is checked against what is sourced locally in western Bohemia, then cooked apart and sealed. If the meal needs a certified supplier, we flag it at once; last-minute orders are handled.
Sealed commercial galley provisions are normally treated differently from passenger baggage. At Plzeň-Líně, your handling agent confirms what can remain on the aircraft after an inbound leg; local Czech cheese, sausage and bread for departure raise no issue.
Yes, within EU limits. Food you bring to LKLN yourself is your responsibility to keep cold and sealed, and animal products from outside the EU may not be allowed in. If a guest has an allergy or a certified diet, we recommend ordering the meal from us so it is cooked separately.
No, and it is worth settling before departure. At LKLN there is no default tray: the galley stays empty until someone orders. Send the type, the seat count and the return slot, and we quote.
Tail, pax and diets — a flight attendant takes it from there, day or night.
