Catering to your aircraft in Kalamata.
A quiet single-runway field in the Peloponnese, busiest in the warm months. Former VIP flight attendants pack the tray, label every lid by seat, and deliver it to your FBO at LGKL.
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.
The Peloponnese eats from its own land, and the private jet menu at Kalamata follows it. Kalamata PDO olives, cold-pressed olive oil, thyme honey, figs, oranges and lemons, graviera and feta all travel well. The inflight menu for LGKL is mostly cold boards, plus a few hot courses that finish in the aircraft oven. Private jet food here should taste of Messenia rather than of a hotel kitchen. These are the local specialities we pack for the Peloponnese, marked by seat and restriction, with crew meals ordered and invoiced as their own line.
Messenia gives us the pantry: Kalamata olives, extra virgin oil, wild honey, citrus, sheep and goat cheeses, wild greens for pies. For a private jet menu out of Kalamata, we keep the cold items cold, the sauce in its own pot, and the pastry crisp. The inflight menu turns with the season, citrus in winter, figs and tomatoes in summer. Private jet food from the Peloponnese works best when it is simple and well sourced, and these local specialities are what guests ask about first. Crew meals follow the same pantry, on request and invoiced like the rest.
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.
Kalamata's single runway sits on the edge of the Messenian gulf, and the aircraft that use it are mostly light and midsize jets arriving for the summer season. Private jet catering here follows what the Peloponnese grows: olives, citrus, honey, feta. Inflight catering for these cabins stays simple, because the galleys are small. For business aviation catering and executive jet catering at LGKL, we write the brief around the aircraft and the passengers. Diplomatic flight catering and cabin crew meals are handled with the same discretion, ordered and invoiced like everything else.
Who flies into LGKL? Owners heading for the Mani, executives on short stays, charter guests in summer. Business jet catering is built around the aircraft: corporate jet catering for the cabin, VIP flight catering for the guests, charter flight catering for the operator. Our private jet chef adapts a bespoke menu to the galley, and luxury inflight catering stays simple and local.
When a government aircraft lands at LGKL, the order goes through protocol first. We provide government flight catering and head of state flight catering with traceability and discretion. VIP aviation catering and state visit aircraft catering are packed sealed and handed over to the designated person only.
A child on the manifest changes the tray more than any other request, so kids meals are written in from the start: plain pasta, mild chicken, fruit cut small, nothing nutty by accident. Kosher, halal, vegan, gluten free and allergen free meals each get their own board and their own box, and special meals are marked by seat number rather than by name. In Greek cooking, flour hides in sauces and nuts in pastry, so we read every recipe before it is packed.
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.
A rotation through LGKL leaves little time to eat, so crew meals are built for the break you actually get. Flight crew meals are boxed, pilot meals are easy to eat in the seat, crew catering is ordered with the flight and invoiced separately. Cockpit meals travel in crew meal boxes marked CREW, and different meals for pilots are available on request.
At LGKL, catering delivery to the FBO goes through your handling agent. We coordinate ground handling catering around the general aviation terminal and the apron rules, so FBO catering reaches the aircraft on your slot. Handling agent catering is a short call, not a long email.
Kalamata sees mostly light and midsize jets, and the aircraft type decides how we load. Galley catering is sized to the galley you actually have: one oven, a small chiller, a drawer. On larger cabins that need a high loader, we tell your handling agent in advance so airside catering delivery is planned with the truck and the door. Aircraft provisioning stays simple here, with compact cases and no oversized carts.
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.
Kalamata Airport serves the Messenian coast and the southern Peloponnese. It sits at 26 feet above sea level, with one runway and a small terminal. General aviation is steady in summer, quiet in winter.
Business aviation catering at LGKL follows the calendar. Summer brings private jet traffic and inflight catering for beach-bound guests; winter is quiet. In-flight catering, aviation catering and executive jet catering all follow the same rule: pack for the galley, hand over at the aircraft. Diplomatic flight catering and cabin crew meals are ordered like any other service. Airport catering and general aviation are both small-scale here, with a few FBO services and ground handling services; Kalamata is not a large business aviation hub, but it is a reliable one.
Greece follows EU rules on food imports. Meat, dairy and fresh produce arriving from outside the EU can be held at customs, so ordering from a local kitchen avoids the risk. Your handling agent can confirm what is allowed on your flight.
Average rating from the cabin crew and pilots we cater for.
“An order of chicken skewers with a couscous salad for 12 people at LGKL had to be organised around different crew meal preferences. This experience of VIP flight catering gave us a useful reference for managing final order confirmation on another departure. We described our serving sequence to The Galley Girls and asked for the desserts to be packed accordingly. The crew provisions were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes.”
“A request for grilled salmon with a lemon dressing, 8 passengers, and a tight boarding window: that was our brief for the departure at KLX. Instead of asking us to improvise, The Galley Girls explained how the sandwiches could be arranged during service. It made a difference to have the breakfast portions ready without cluttering the galley work area during preparation. I appreciated the emphasis on meal organisation throughout the charter flight catering arrangements.”
“Rather than an elaborate service at Kalamata Airport, our 9 guests wanted roasted vegetable bowls with separate dressings, organised sensibly around a revised passenger count. The Galley Girls confirmed the handover contact and identified the breakfast portions, making the catering delivery easier for our team to track. Knowing where the main courses were packed meant the crew could begin the relevant checks as soon as the order arrived. The order made private jet food feel manageable because the final order confirmation had been considered beforehand.”
What does a nearly empty aircraft need? Usually less than you think: crew meals and a light snack. We price that separately from a seated dinner, and the Messenian season, olives all year, figs in late summer, shapes the rest.
A midsize jet with a compact galley is the usual case at LGKL, so menus lean cold with one or two oven dishes. We handle last-minute orders and tell you straight away what the galley cannot support.
If a passenger needs a special meal, we plan around Greek customs: local cooking, sealed packs, a clear label. Bringing meat or dairy from outside the EU is the risky route, and we avoid it.
It depends on what you carry and who meets you. The handling agent can tell you what airside staff accept. Our food is prepared in Greece and passes without discussion.
No. Food is not part of the aircraft contract: it is its own order and its own invoice. Give us the tail, the slot and the headcount for LGKL, and we pack to the galley you have. Customs rules for imported food are one more reason to order locally.
Tail, pax and diets — a flight attendant takes it from there, day or night.
