Catering to your aircraft in Prague.
Kbely is a historic air base where military and business aviation share the apron. For crews flying into Prague, we cook Czech food in the city and hand it over through your handling agent, labelled for the galley you actually have.
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.
Prague and the surrounding Praha region have a clear culinary identity, and a private jet menu built around it travels well. Svíčková, beef sirloin in root-vegetable cream sauce, is the Czech classic: the sliced meat and the sauce go in separate containers, with the bread dumplings sliced and re-plated in the galley. Guláš with houskové knedlíky is the other standard of an inflight menu from Prague, and it reheats better than almost any other private jet food. These local specialities are cooked in Prague and packed for your galley, never improvised on the apron.
For cold service, Prague offers nakládaný hermelín (marinated soft cheese), Prague ham, and the open-faced sandwiches called chlebíčky: ideal private jet platters that live in the drawer until you call for them. Sweet endings include trdelník and a plain Czech apple strudel. Pair them with Pilsner-style lager or a Moravian white if the passenger asks. Every one of these is a local speciality of Praha, ordered as part of your private jet menu and billed like the rest.
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.
Kbely is one of the oldest airfields in Europe, and it still carries a military air base's habits: controlled access, a handling agent at every gate. Private jet catering here is planned around that access. We also cover inflight catering, in-flight catering and aviation catering for Prague arrivals, with business aviation catering, executive jet catering and diplomatic flight catering for state movements, and cabin crew meals boxed separately for the flight deck.
Business jet catering for Prague–Kbely often means a tight slot and a modest galley. We build corporate jet catering around what survives the drawer and the oven, and VIP flight catering around one memorable hot dish. Charter flight catering for larger groups gets more trays, not more complexity. Luxury inflight catering here is Czech duck, not a gimmick; a private jet chef shapes the bespoke menu after the headcount.
For diplomatic and official arrivals at LKKB, discretion matters more than variety. Government flight catering and head of state flight catering are prepared by a small team, with a cleared menu and a traceable handover. State visit aircraft catering and VIP aviation catering run through the handling agent and the air base gate.
Czech cooking leans on flour, dairy, pork and egg, so allergens hide in places a passenger would not expect: roux in the svíčková sauce, breadcrumbs in the fried dishes, lard in the dumplings. Special meals for Prague are cooked on separate boards and in separate containers, with kosher, halal, vegan, gluten free, allergen free and kids meals labelled by seat number. A plain grilled fish plate with steamed vegetables is our default answer when the restriction list is long.
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 LKKB, the crew eats on the ground or in the air, rarely at a table. Crew meals are on request, invoiced with the order. Flight crew meals and pilot meals travel in crew meal boxes labelled CREW; cockpit meals are kept simple. Crew catering for a longer rotation adds a second box. Different meals for pilots are packed on separate boards, and cabin crew meals get their own label.
FBO catering at Prague–Kbely means catering delivery to the FBO and the aircraft through the air base's controlled gate. Your handling agent opens it, and the general aviation terminal is where the paperwork happens. Ground handling catering is coordinated in advance, and handling agent catering is what we do daily: we give the agent the order, the tail and the slot.
Kbely is a military apron with limited standing room, so galley catering is planned around the type: a light jet takes a hand-carried order, while a larger cabin may need a vehicle with a lift. Airside catering delivery runs through your handling agent, who clears the vehicle at the gate. Tell us the aircraft and the galley fit, and aircraft provisioning is packed accordingly.
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.
Kbely sits at 939 ft in the Praha region, where the Czech Air Force still operates. Airport catering for private flights is arranged through your handling agent. General aviation traffic is modest; FBO services and ground handling services are booked in advance. For a business aviation hub, it is small and quiet.
For business aviation in Prague, Kbely is the quieter option, used for movements that value discretion. Private jet inflight catering and in-flight catering here are low-volume, high-detail. Aviation catering and business aviation catering follow the base's rules; executive jet catering, diplomatic flight catering and cabin crew meals are handled case by case.
The Czech Republic follows EU rules on food imports: meat and dairy from outside the Union are restricted. For arrivals at LKKB, customs and the handling agent decide what may cross the apron. In practice, food cooked in Prague is the simplest option, because it needs no declaration.
Average rating from the cabin crew and pilots we cater for.
“Nothing about the 8 guest order at Prague–Kbely Air Base called for excess complexity: just smoked salmon bagels and sliced fruit and sensible planning for a short ground stop. I appreciated the emphasis on meal organisation throughout the private aviation catering arrangements. I needed the starters checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. We checked the main courses against the same summary, keeping the cabin team and the handling contact aligned.”
“Food presentation mattered to our 2 guests, but two separate meal services also had to be considered when organising a selection of petits fours and sandwiches at Prague–Kbely Air Base. My main takeaway from this business jet catering order was the practical approach to final order confirmation. The Galley Girls used a readable packing list for the fruit plates, which helped when two colleagues checked the order together. Keeping the desserts identifiable helped the colleague taking over service understand the order without another long explanation.”
“Choosing avocado toast components and breakfast fruit for 12 people at LKKB was straightforward; the challenge was making it work with a family lunch request. We described our serving sequence to The Galley Girls and asked for the main courses to be packed accordingly. That left time to check the desserts properly before the passengers were ready for the next part of the service. My main takeaway from this business aviation catering order was the practical approach to cabin service sequence.”
A first-time Kbely order is quoted from the menu you pick. Cold platters are the economical route; hot duck or guláš costs more. Your handling agent controls the gate, and we coordinate so nothing is held up at the barrier.
The lead time question here comes down to the stop: short turnaround, simple food; longer ground time, a full oven service. Last-minute orders are handled at LKKB.
Customs matters most when you carry food in. Czech and EU rules restrict meat and dairy from third countries, and a handling agent at LKKB will not wave them through. Local catering sidesteps the question.
You can, but the departure slot and a short turnaround make it harder than it sounds. Food from outside needs to pass the gate with your handling agent. Many crews prefer an order placed with us and handed over plane-side.
No, and it is worth asking the broker early. Catering for a private jet charter into Prague is a separate order. Your handling agent at Kbely handles access; we deliver the food.
Tail, pax and diets — a flight attendant takes it from there, day or night.
