Catering to your aircraft in Preveza.
Preveza's Aktion field belongs to the Ionian summer: light jets, yacht transfers, late arrivals. We cook and pack for that rhythm and for your crew, from LGPZ to the aircraft.
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.
Epirus is mountain country meeting the Ionian Sea, and the private jet menu for Aktion National draws on both. The inflight menu leans on local specialities: Preveza and Amvrakikos gulf seafood, Epirus feta and graviera, wild greens pies, and Lefkada honey. Private jet food from Epirus travels well when it is cold: marinated gulf anchovies, a horta pie sliced by seat, graviera with honey and walnuts. The hot dishes are the ones that need a plan, since an oven is rarely roomy, so the sauce travels apart. Order for Epirus and Preveza and we pack the local specialities by passenger, labelled by seat.
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.
Aktion National sits on the flat Ionian shore at Preveza, a seasonal field where summer charters outnumber everything else. Private jet catering here follows that rhythm: cold Ionian plates for yacht-bound guests, inflight catering that survives a small galley, and aviation catering handed over to your handling agent. Business aviation catering and executive jet catering at LGPZ are built around Epirus products, and diplomatic flight catering and cabin crew meals follow the same brief as any other order.
Business jet catering at Aktion National is usually a small-cabin brief: four to eight guests, a short Ionian hop, little oven space. Corporate jet catering and charter flight catering here favour cold, elegant plates; VIP flight catering adds a private jet chef and a bespoke menu around Epirus product, with luxury inflight catering that re-plates in the drawer.
For an official flight into LGPZ, the protocol office, not the kitchen, decides. Government flight catering and head of state flight catering are cleared in advance; VIP aviation catering and state visit aircraft catering are handed over without fuss.
Gluten free, vegan, kosher, halal, allergen free, kids meals and other special meals are written as a procedure for the Greek kitchen: where flour hides here is in the filo, the fried fish coating and the village bread, so each restricted dish is cooked separately, sealed, and marked by seat number.
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.
Ask for crew meals and we pack them as their own order. Flight crew meals for the cabin, pilot meals for the cockpit, crew catering in boxes, cockpit meals eaten with one hand, crew meal boxes marked CREW. Different meals for pilots are written separately.
At LGPZ, FBO catering means one handover: the general aviation terminal receives, your handling agent clears airside. Catering delivery to the FBO and ground handling catering run on your slot; handling agent catering stays a short chain.
Aktion National mostly sees light and midsize business jets, so galley catering is sized for a small drawer and one oven. For anything larger, airside catering delivery depends on the door height and whether a high loader is needed; tell us the type and aircraft provisioning is planned around that door. We pack for the galley you actually have.
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.
Aktion National serves Preveza and the Epirus coast, a seasonal gateway to the Ionian islands. Airport catering here is simple in principle: general aviation traffic, one apron, a small terminal.
Business aviation at PVK is a summer story. Inflight catering and in-flight catering here suit small cabins; aviation catering, business aviation catering and executive jet catering are packed for light jets, diplomatic flight catering follows protocol, and cabin crew meals are ordered like any other line. Airport catering, FBO services and ground handling services keep this a small business aviation hub.
Greek customs apply to imported food, and EU rules shape what can arrive from outside. Local Epirus product keeps the order simple; for anything imported, tell us so we plan around the rules.
Average rating from the cabin crew and pilots we cater for.
“Service planning came first at PVK, with 7 passengers choosing prawn salad and small fruit plates and a late menu amendment influencing our preparation. The Galley Girls suggested individual containers for the sauces, and that choice worked well with our storage arrangement. We placed the breakfast portions in their planned storage area without first having to reorganise all the catering boxes. My main takeaway from this inflight catering services order was the practical approach to galley preparation.”
“Good preparation made the difference at Aktion National Airport, where 4 guests expected yoghurt pots and fresh berries despite a revised passenger count. I asked The Galley Girls for the salads in shallow trays, with garnishes supplied separately for plating on board. I want an inflight catering company to understand packing arrangement, and this order gave us a useful starting point. We could finish the fruit plates as each guest was ready, rather than laying everything out at once.”
“Clear quantities were essential at LGPZ: we had 4 passengers expecting vegetarian wraps and colourful salads and were working around an evening cabin service. When comparing inflight catering companies, I would look closely at portion planning after this experience. Our handling contact received the order details from The Galley Girls, including how the sauces had been grouped. The sandwiches went straight to the right colleague instead of circulating between several people during the turnaround.”
Start from the menu: Epirus cheeses and honey on a board cost one way, fresh Amvrakikos seafood another. Access airside through your handling agent matters, but the cost of private jet catering at LGPZ follows what is on the plate.
The lead time question here is about product, not paperwork alone: Epirus product is easy, imported specialities depend on customs rules. We handle last-minute requests at LGPZ too.
Customs at LGPZ matter most on official flights: a delegation menu is cleared by protocol, and imported food follows Greek rules. Local Epirus product avoids most of that.
Food from abroad is checked on arrival. For a night departure we recommend ordering local and handing over at the aircraft.
No. Catering is not part of the charter: it is a separate order, separately invoiced, and the aircraft hire says nothing about what goes in the drawer. If you want one local thing on the menu, ask for Preveza grey mullet roe or graviera with honey.
Tail, pax and diets — a flight attendant takes it from there, day or night.
