Catering to your aircraft in Prague.
Prague's winter fog and busy conference weeks set the rhythm at LKPR. We cook Czech plates for your galley and hand them over to your FBO, crew first.
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's private jet menu draws on Bohemian cooking: roast duck with red and white cabbage and bread dumplings, svíčková with cream sauce, beef goulash, smažený sýr for the table. Every one of these local specialities has to survive a galley, so the dumplings are sliced and packed apart, and the sauce travels in its own pot. A private jet menu for Praha (Prague) (capital city) leans on what keeps its shape: Prague ham, Olomouc cheese, pickled Hermelín, rye bread.
Inflight menu planning for Prague follows the season. Winter means game, root vegetables and duck; summer means river fish, Bohemian trout and berry pastries. These local specialities become private jet food that re-plates in a small galley: koláče in the drawer, smoked meats sliced thin, Pilsner-region beer cheese as a cold plate. Whichever menu is chosen, the Prague kitchen packs by seat number, with Czech wine from Moravia on request.
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.
Prague has one runway system and a general aviation terminal that fills fast during conferences and the summer concert season. Private jet catering for LKPR starts from the aircraft's galley: oven or no oven, drawer space, how many covers. Business aviation catering and executive jet catering follow the same brief, as do diplomatic flight catering and cabin crew meals for the cabin team.
Prague gets conference traffic, concerts and short city stays. For business jet catering and corporate jet catering at LKPR, the private jet chef starts from the type and writes a bespoke menu to fit. Charter flight catering, VIP flight catering and luxury inflight catering all share the same discipline: dishes that re-plate cleanly.
State visits to Prague bring protocol, advance lists and a nominated team. Government flight catering and head of state flight catering at LKPR are cleared before anything is cooked, with traceability per tray. VIP aviation catering and state visit aircraft catering stay discreet and use the same handover.
Czech cooking leans on butter, flour, cream and egg, so allergens hide in dumplings, sauces and roux-thickened soups. Kosher, halal, vegan and gluten free meals for Prague are cooked on separate boards with separate pots, and sealed per seat. Special meals, allergen free plates and kids meals are written on the order against the seat plan, not decided at the aircraft.
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.
On request, and invoiced with the order: crew meals for Prague, packed for a short turn. Flight crew meals and pilot meals are boxed and marked, crew catering stays apart from guest service, and cockpit meals are easy to eat during a quick break. Crew meal boxes carry the seat label, and different meals for pilots are on the card.
Plates for Prague are brought to the FBO and passed to your handling agent, who walks them out to the aircraft. FBO catering at LKPR runs through the general aviation terminal, so the ramp team knows a delivery is expected before it appears at the gate. Catering delivery to the FBO, ground handling catering and handling agent catering all take the same airside route, and general aviation parking can shift the stand, so we confirm it with the agent.
Prague handles everything from light jets to larger cabin types, and the aircraft decides how the galley catering is loaded: door height, whether a high loader is needed, and how much drawer and oven space the galley actually has. Airside catering delivery to the stand is coordinated with the handling agent, and aircraft provisioning is matched to what the type can hold, not to the size of the menu.
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.
Prague's airport sits on the western edge of the city and serves as the country's main business aviation hub. General aviation operates separately from commercial traffic, with FBO services and ground handling services supporting visiting aircraft. Airport catering here follows Czech and EU rules.
Prague's bizav season runs with events: trade fairs, summer festivals, ski-season transits. Executive jet catering and business aviation catering adapt to each type. Inflight catering, in-flight catering and aviation catering all start from the galley, with diplomatic flight catering and cabin crew meals as sub-orders.
Czech customs follows EU law. Meat and dairy from non-EU origins are limited, and food left aboard from some departures may be disposed of. For a Prague flight, local ordering avoids the issue and keeps paperwork simple.
Average rating from the cabin crew and pilots we cater for.
“The cabin briefing at Václav Havel Airport Prague included 4 passenger meals, a request for roasted vegetable bowls with separate dressings, and instructions addressing different crew meal preferences. The catering handover stood out more than any sales pitch about in-flight catering. The Galley Girls suggested divided catering boxes for the main courses, and that choice worked well with our storage arrangement. We placed the side dishes in their planned storage area without first having to reorganise all the catering boxes.”
“On this departure from LKPR, 9 passengers had chosen grilled salmon with a lemon dressing, and an evening cabin service needed to be reflected in the order. I asked The Galley Girls to review the starters quantities against the passenger brief, and the proposed portions made sense. The quantities of side dishes matched our service plan, leaving us comfortable with the order before the final briefing. With vip inflight catering, careful attention to cabin service sequence matters as much to our crew as the menu itself.”
“As the person coordinating a cheese board and savoury canapés for 11 passengers at PRG, I needed an arrangement that considered a tight boarding window. The Galley Girls gave us an update on the crew provisions before the handover, which helped us organise the cabin checks. Knowing where the canapés were packed meant the crew could begin the relevant checks as soon as the order arrived. My main takeaway from this private jet catering order was the practical approach to final order confirmation.”
Cost follows the plates, not the airport. A light jet galley with no oven means cold plates and lighter packaging; a larger cabin with a full oven allows roast duck and goulash. Prague ham boards cost less than trout or game. We quote per menu once we know the type.
A late change from four to seven guests is not unusual here. Last-minute orders are handled; we re-cut the duck, add boxes and relabel by seat. Kosher or allergen free plates are the only items that benefit from an early word.
Inbound meat, cheese and dairy from non-EU origins is restricted, and Prague customs can ask about any food left aboard. Our plates are made locally, packed for your galley size and sealed.
Yes, within customs limits. The trouble comes when the count shifts: personal supplies rarely scale, and special meals need their own labelling.
No. Catering is not part of a charter: a midsize jet leaving LKPR gets what its galley can hold, ordered separately and invoiced on its own, whichever operator holds the charter contract. A smaller cabin simply means lighter packing and fewer hot plates.
Tail, pax and diets — a flight attendant takes it from there, day or night.
