Catering to your aircraft in Ikaria Island.
At Ikaria Airport the summer apron fills with island-hopping charters and goes quiet again by October. We cook and pack for crews who need a clean handover at the aircraft, with local North Aegean dishes built for the galley they 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.
Ikaria is a North Aegean island known for its longevity diet, and the private jet menu here draws on it: wild greens, legumes, local goat cheese, thyme honey and olive oil pressed on the island. An inflight menu for Ikaria Airport reads like a village table, only portioned for a galley with a small oven or none at all.
Private jet food from Ikaria Island travels well when it is built for it. Soufiko, the island's summer vegetable stew, is packed chilled and re-plated; lamb and goat dishes go out hot in sealed trays with the sauce apart. Private jet platters of local cheese, olives, cured meats and herbs make the cold side of the order, and gourmet inflight meals are finished in the aircraft oven.
For short hops out of LGIK, private jet snacks matter as much as the main course: almond sweets, honey and sesame bars, dried figs, mountain tea. These local specialities of the North Aegean fit a drawer and need no preparation. Whatever the order, the same menu logic applies in Greece as everywhere else we deliver: packed for your galley, handed over at your FBO.
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.
Ikaria Airport sits on a narrow strip of the North Aegean island, with one small general aviation apron and a short runway that suits light and midsize jets. Private jet catering here leans on island produce: goat cheese, wild greens, thyme honey. Inflight catering and in-flight catering for the cabin are packed to match the galley you actually have, and aviation catering for the crew follows the same order. Business aviation catering, executive jet catering and diplomatic flight catering are all handled the same way, and cabin crew meals are added on request.
Owners and charter guests at LGIK usually want something local and light. A private jet chef can write a bespoke menu from island produce, and business jet catering, corporate jet catering, VIP flight catering, charter flight catering and luxury inflight catering are all prepared in the same way: packed, labelled by seat and handed over at the aircraft.
When a state delegation lands at LGIK, the order starts with the protocol office, not the kitchen. Government flight catering, head of state flight catering, VIP aviation catering and state visit aircraft catering all follow the same rules here: documented ingredients, seat-numbered trays, nothing improvised.
Special meals at Ikaria Airport start from the island's own cooking, which is already rich in legumes and greens: vegan and gluten free dishes are easy to build, while kosher and halal requests are sourced and packed in sealed, labelled trays. Allergen free orders are written per seat, cooked and packed on a separate board, and kids meals are simplified versions of local dishes. Tell us each restriction when you order for LGIK.
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 a short island rotation, nobody wants to wait for lunch. Crew meals for JIK are an extra line on the order, requested and invoiced like the rest: flight crew meals for the cabin, pilot meals and cockpit meals for the flight deck, and crew catering in sealed crew meal boxes. We can supply different meals for pilots, and cabin crew meals are marked CREW on the lid.
At LGIK the small general aviation terminal makes the handover simple. We arrange FBO catering and catering delivery to the FBO with the handling agent, who clears airside access; ground handling catering and handling agent catering are then just a matter of the slot and the tail.
Traffic at LGIK is mostly light and midsize jets and turboprops, so galley catering is carried to the aircraft door rather than lifted by a high loader. Airside catering delivery follows the handling agent's access rules, and aircraft provisioning is planned around the galley of the type: one small oven, a drawer, limited chilled space. If a larger aircraft is scheduled, say so in the order and the loading method is agreed beforehand.
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.
LGIK serves the island of Ikaria with a short runway and a modest terminal. General aviation traffic is light and seasonal, and FBO services and ground handling services are provided through the handling agent. Airport catering has to travel to the apron, not the other way round.
Business aviation at Ikaria is seasonal: owners and charter guests arrive in summer for the island, and the apron is quiet in winter. Inflight catering and in-flight catering follow that rhythm, aviation catering is sized to small cabins, and business aviation catering and executive jet catering are ordered per flight. Diplomatic flight catering is rare but possible, and cabin crew meals are added when the crew stays on the island. Ikaria is a small business aviation hub in a very local sense.
Flights from outside the EU into Ikaria clear Greek customs, and food import follows EU rules, with extra attention to meat, dairy and fresh produce. Locally ordered catering is treated as local product and avoids most of the questions the officer on duty could ask.
Average rating from the cabin crew and pilots we cater for.
“It was the packing plan I cared about at JIK, with 3 servings of poached fish with steamed rice and a revised passenger count to consider. With several people involved, The Galley Girls kept the desserts and delivery arrangements together in a concise order update. I want an aviation catering company to understand crew briefing, and this order gave us a useful starting point. The cabin team could match the crew provisions to the request before moving on to the remaining departure tasks.”
“With limited fridge space to consider at Ikaria Airport, we needed a practical way to serve poached fish with steamed rice to 2 passengers. When comparing aviation catering companies, I would look closely at galley preparation after this experience. The Galley Girls understood why we wanted the side dishes readily accessible instead of spread across several different boxes. Our colleague could take over the crew provisions without asking where every component had been placed during preparation.”
“Getting a charcuterie board and fresh bread ready for 5 guests at LGIK required an order that accounted for different crew meal preferences. For our team, the strongest part of their flight catering was how they handled galley preparation. We discussed the dimensions before confirming; The Galley Girls grouped the main courses into shallow trays that were easy to handle. I could hand the crew provisions to a colleague with a short explanation instead of unpacking the whole order.”
Take a gluten free order for six at JIK: bread, pastry and couscous are replaced, sauces are checked, and each tray is packed apart. That extra work is what you pay for. Standard platters stay cheaper, and the quote shows both side by side.
Short answer: as early as you can, but late orders work. Airside access at Ikaria goes through the handling agent, and we sort it out with them while the kitchen prepares your order.
Greek customs treat provisions carried on board and food brought in by passengers separately. Ordering the cabin catering locally means documented, traceable food, which keeps the customs conversation short at Ikaria.
Delegation flights at JIK are rare but happen, and the handling agent will ask what is going on board. Food carried in by the delegation can be held up at customs; food ordered locally arrives with its paperwork and a named team.
Not part of it. Whether you depart from LGIK at midnight or at dawn, catering is ordered and invoiced separately. We work day and night, so an unusual slot is handled like any other.
Tail, pax and diets — a flight attendant takes it from there, day or night.
