Catering to your aircraft in Spata-Artemida.
Athens at the height of summer is island traffic: Mykonos, Santorini and Corfu legs leaving in a stream, galleys that need to hold up in heat, and trays that survive a short sector. We cook and pack for that rhythm, in Greek flavours your guests will actually eat.
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.
Private jet food from Athens draws on the Attica pantry: Hymettus honey for the yoghurt course, olive oil for everything cold, kefalotyri for the cheese board, and mastic from the islands for the sweet end. Local specialities of {Region} Attica pack well because most of them are served at room temperature.
For an inflight menu out of LGAV, we split the Greek table by how it travels. Cold: spanakopita, dolmades, tzatziki, marinated anchovies. Hot: lamb with orzo, gemista, chicken souvlaki. A private jet menu for Attica should never ask the galley to improvise, so each dish is packed with its reheat instruction.
Greece's regional cooking is generous to a galley. Attica's private jet menu runs on fresh fish from Piraeus, local cheeses and seasonal vegetables, and these local specialities are portioned per guest and labelled by seat. Private jet food for Athens departures is built on Attica ingredients wherever the season allows, with Greece's own bread and olives always on the tray.
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.
Crews departing LGAV in July and August spend their time on short island sectors, so the drawer matters more than the oven. Private jet catering here is built around that: chilled Greek mezze, grilled fish and fruit that holds its shape. Inflight catering for these legs is packed to be re-plated, never cooked on board, and in-flight catering for the wider Mediterranean follows the same logic. Aviation catering and business aviation catering requests at Athens usually arrive as a tail number, a slot and a headcount; executive jet catering, diplomatic flight catering and cabin crew meals are handled the same way.
Business jet catering at LGAV is usually a short brief: island sectors, a handful of guests, a small galley. Corporate jet catering and VIP flight catering follow the same logic, and charter flight catering for Greek summer legs is cooked to the aircraft. Luxury inflight catering at Athens means a private jet chef writing a bespoke menu around the season, the headcount and the oven you have.
State visit aircraft catering at LGAV starts with a clearance, not a menu. Government flight catering and head of state flight catering involve a named team and a quiet handover, and VIP aviation catering is arranged so the delegation sees only the tray.
Special meals from Athens start with the Greek kitchen's own hazards. Kosher, halal, vegan, gluten free and allergen free requests are each cooked and sealed apart, because phyllo, tahini, sesame and nuts hide in more Greek dishes than you would expect. Kids meals are simple and clearly labelled by seat.
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 LGAV the crew is often turning around between island legs with the engines barely cooled, so pilot meals are built for a cockpit and one free hand: a wrapped sandwich, a grain salad box, whole fruit, something warm in a sealed tray. They are ordered on request, as a line of their own, and invoiced like the rest of the order. Crew meals and flight crew meals can be different for captain and first officer, and different meals for pilots are packed when the operator's policy asks for it. Crew catering goes into crew meal boxes marked CREW, so cockpit meals never end up in a guest drawer.
FBO catering at Athens is handed over at the aircraft, with the handling agent opening the right gate. Catering delivery to the FBO is arranged around the slot, and ground handling catering must respect apron access. The general aviation terminal on the field is the reference point for handling agent catering.
Galley catering at Athens is sized to the cabin door. On a light jet, the handler carries boxes up the stairs by hand; a larger cabin parked on the apron means airside catering delivery with a high loader, and the ramp team needs to know before the van moves. Aircraft provisioning at LGAV starts from the type and its galley, how many drawers, how big the oven, where the ice goes, so the crates that arrive are the ones that actually fit.
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.
Athens Eleftherios Venizelos is a major hub, but business aviation here has its own corner. Airport catering at LGAV sits alongside general aviation, FBO services and ground handling services, and the field's role as a business aviation hub for the Greek islands shapes demand. Each flight arrives with a different brief.
Inflight catering and in-flight catering at Athens peak between June and September, when island sectors fill the schedule. Aviation catering and business aviation catering requests rise with the heat, and executive jet catering, diplomatic flight catering and cabin crew meals follow the same calendar. The meltemi can change a departure, so flexibility matters.
Customs in Greece apply EU import controls on animal products and some produce. A crew repositioning into LGAV should assume leftover meat and cheese cannot enter, so a local order is the cleaner option.
Average rating from the cabin crew and pilots we cater for.
“Having 4 guests request smoked salmon bagels and sliced fruit at LGAV meant planning the portions carefully while accounting for different crew meal preferences. The salads from The Galley Girls were organised around the cabin plan, with the later service items kept apart. That left time to check the starters properly before the passengers were ready for the next part of the service. The written menu details stood out more than any sales pitch about aviation catering services.”
“We kept the passenger brief simple at ATH: a mezze selection with flatbreads for 11 guests, organised with an evening cabin service in mind. The Galley Girls talked through the quantities of fruit plates with us before confirmation, rather than leaving us to guess the portions. The quantities of sauces matched our service plan, leaving us comfortable with the order before the final briefing. I want an aviation catering company to understand final order confirmation, and this order gave us a useful starting point.”
“Timing and organisation mattered at Athens Eleftherios Venizelos International Airport, where our order of roasted vegetable bowls with separate dressings for 5 people involved a changing departure schedule. The Galley Girls kept the sauces separate from the finishing elements, which gave us control over the final presentation. When comparing aviation catering companies, I would look closely at meal organisation after this experience. It made a difference to have the canapés ready without cluttering the galley work area during preparation.”
Price follows what leaves the kitchen, not the airport. A Greek mezze spread, a lamb main and a honey dessert each carry their own cost, and private jet catering cost at LGAV is the sum. Summer menus lean on produce that is at peak and priced accordingly.
Lead time is shaped by the aircraft and the menu rather than the airport. A light jet leaving for the islands is easy to prepare; a long-haul departure needs a bigger brief. Last-minute orders are handled at Athens.
Customs rules in Greece follow the EU: restricted animal products, declared produce. A short empty leg into Athens can leave you with food you cannot keep, so ordering fresh locally is usually cleaner.
Yes, within customs rules, and mostly a question of the aircraft. Ask about the galley layout, and if it is tight, let us pack to it. Own food is common, but allergen records are on our side.
No. Charter catering is a separate order. Dietary requests, especially kosher or allergen free, need their own line, and we mark each tray so it stays sealed and clear until service.
Tail, pax and diets — a flight attendant takes it from there, day or night.
