Catering to your aircraft in Elefsina.
LGEL is not a leisure airfield: it sees government, executive and transport movements, and the apron plan matters as much as the menu. We cook in Attica, pack for your galley, and agree the handover point before the slot.
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.
Attica is olive oil, wild greens, sheep and goat cheese, and fish that comes off the Aegean boats the same morning. On a private jet menu out of Elefsina that translates into dishes that travel well: horta with lemon, grilled octopus served chilled, feta in brine kept in its own pot, and lamb kleftiko packed for the oven. These local specialities make up the inflight menu, and private jet food from Attica rarely needs reinventing, only portioning for the galley.
For private jet platters, think Greek mezze built by the passenger: tzatziki, melitzanosalata, dolmades, marinated anchovies, kalamata olives, with warm pita packed apart so it does not steam soft. Gourmet inflight meals draw on the same pantry: slow-cooked lamb, sea bass with lemon and oregano, fava with caramelised onions. Private jet snacks stay simple: pistachios from Aegina, sesame pasteli, dried figs and Attic honey with yoghurt. Each of these local specialities from Attica is labelled for service, so the crew knows what goes in the oven and what stays chilled.
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.
On the Attica plain, Elefsina's air base runs on the rhythm of government and executive movements rather than leisure traffic. Private jet catering for LGEL follows that rhythm: protocol-aware, labelled by seat, delivered to the apron side of the handling process. In-flight catering, business aviation catering and executive jet catering are written around your galley, and diplomatic flight catering gets its own handling.
A business jet catering brief at Elefsis usually starts with a short list: how many passengers, what the galley can hold, and whether the cabin wants Greek or international. Corporate jet catering here draws on the Attic pantry, VIP flight catering adds protocol discretion, charter flight catering follows a changing headcount, and luxury inflight catering means a private jet chef building a bespoke menu around your oven.
When a delegation moves through LGEL, the kitchen is the last step, not the first. Government flight catering starts with clearance of the menu and allergens, head of state flight catering adds a named handover, VIP aviation catering keeps labels to seat numbers, and state visit aircraft catering is coordinated with the base and your handling agent.
Greek cooking makes dietary control easier than most, since much of the table is vegetable, legume and olive oil, but allergens hide in the usual places here: tahini in dips, nuts in pasteli and pastries, wheat in the pita and phyllo, fish sauce in some mezze. Special meals for LGEL are agreed before anything is cooked: kosher and halal requests are cleared first, vegan and gluten free dishes are packed on a separate board and box, allergen free plates travel sealed, and kids meals are kept plain and labelled so nobody opens the wrong tray. Every one carries a seat number, not a name.
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.
For the crew at LGEL, we offer crew meals on request, billed with the order. Flight crew meals can be hot or cold, pilot meals are cooked separately from the guest menu, and crew catering is marked so it stays apart. Cockpit meals are designed to be eaten without a table, crew meal boxes are sealed per person, and different meals for pilots are packed when captain and first officer must not share a dish. Cabin crew meals go onto the same order form, with CREW marked on the box so nothing mixes with the guest trays.
FBO catering at Elefsis means the order reaches the aircraft through the FBO or your handling agent, and the access arrangements for the base shape the handover. Catering delivery to the FBO is confirmed against your slot, the general aviation terminal or handling point is agreed in advance, ground handling catering is coordinated with your agent, and handling agent catering stays in one named contact.
Door height and galley space on your type settle the loading before a single dish is packed. At LGEL the apron sees everything from light executive jets to larger government and transport types, and that changes the door height, whether a high loader is needed, and what the galley can actually hold. Galley catering is portioned to the oven and chiller you have; airside catering delivery runs through your handling agent and aircraft provisioning is confirmed against the type before cooking starts.
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.
Elefsis Air Base sits at 143 ft on the Thriasian plain in Attica, a military airfield whose movements are largely governmental. Airport catering here is organised around access and protocol, general aviation traffic is limited, and FBO services and ground handling services are arranged through the handling process for each movement.
Executive movements through Elefsis are uncommon and arranged individually, which makes the base a business aviation hub only in the sense that it takes planned, cleared flights. Inflight catering, in-flight catering and aviation catering are ordered against the slot; business aviation catering, executive jet catering and diplomatic flight catering follow the protocol sequence; cabin crew meals are added on request.
Greece applies EU customs and food-import rules: cooked food prepared in Attica moves freely, while meat and dairy from outside the Union are restricted. For a flight leaving Elefsis, that makes local ingredients the simplest route and keeps the order out of declarations.
Average rating from the cabin crew and pilots we cater for.
“Nothing about the 2 guest order at Elefsis Air Base called for excess complexity: just a seafood starter and warm vegetable sides and sensible planning for different crew meal preferences. The galley preparation stood out more than any sales pitch about aviation catering. The confirmation from The Galley Girls showed the sauces clearly enough for us to check the planned service quantities. We also checked the desserts before approval, which helped avoid a second round of questions later in the preparation.”
“We kept the passenger brief simple at Elefsis Air Base: a breakfast basket with individual preserves for 2 guests, organised with a short ground stop in mind. I would discuss aviation catering services with them again, especially when meal organisation needs careful coordination. I asked The Galley Girls for the sauces in sealed meal containers, with garnishes supplied separately for plating on board. The breakfast portions stayed together in one group, so another crew member could follow the same plating sequence.”
“Small packing details became important at LGEL: our 12 passengers wanted a charcuterie board and fresh bread, and we had several individual meal preferences. I needed the fruit plates checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. There was no need to reconstruct the salads quantities from several messages during the final departure checks. I want an aviation catering company to understand packing arrangement, and this order gave us a useful starting point.”
How much does it cost? It depends on what you load: octopus and lamb weigh heavier on the invoice than vegetable mezze. Customs and food-import rules in Greece follow EU law, which is one more reason to let us cook in Attica instead of importing prepared dishes.
Government and head of state flights follow a clearance sequence: menu, allergens, handover point. At LGEL that comes before any pan is lit, and a late brief is treated the same way as an early one.
Customs for a night departure is a question of origin: Greek-cooked food is easy, third-country meat and dairy are restricted by EU rules. We time the handover to the slot and the access arrangements for the base.
Yes, within the limits of EU customs and your galley. If you would rather not carry anything, one Attic product that earns its place on the menu is lamb kleftiko, cooked locally and packed for the oven.
No, the charter does not cover food. It is ordered separately and invoiced separately. At Elefsis, when passengers are added or dropped, we rework the platters and the hot dishes and confirm what will fit in your galley.
Tail, pax and diets — a flight attendant takes it from there, day or night.
