Catering to your aircraft in Kasteli.
LGTL sits at 1,180 ft in central Crete, and the weather there is what decides your departure. We pack Cretan food for crews who may wait, and hand it over at the aircraft with your FBO or handling agent.
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.
Crete is an island with its own table, and a private jet menu from Kasteli can lean on it without leaving the galley's limits. Local specialities such as graviera and anthotyro cheese, wild greens called horta, thyme honey and olive oil travel well and read as Cretan the moment the lid comes off. A private jet menu built here usually pairs one cold Cretan platter with one hot dish that finishes in the galley oven.
Private jet food in Crete rewards restraint: dakos with fresh tomato and mizithra, stuffed vine leaves, lamb with stamnagathi and a small pot of thyme honey with Greek yoghurt. The inflight menu for Kasteli is written around what survives a sector, with the sauce apart and the herbs packed dry. These local specialities, from Crete's cheese makers and olive groves, give a Kasteli departure an identity that a generic list never would.
Heraklion's plain around Kasteli is olive and vine country, which is why the inflight menu for Crete starts with oil, citrus and herbs rather than imported luxuries. Private jet food here means barley rusk, local graviera, sun-dried tomato and honey from Cretan hives, plated the way the galley allows. Ask for local specialities and we pack them with the Crete table in mind, label them by seat and leave the finishing to you.
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.
Kasteli sits on the Heraklion plain of central Crete at 1,180 ft, a Hellenic Air Force base first and a civil destination second, and that order decides how private jet catering reaches the aircraft here. Inflight catering for LGTL is planned around the handling agent, the apron access list and the Cretan season, while in-flight catering orders carry the tail and the slot. Aviation catering at Kasteli means local produce packed for a galley, business aviation catering means one named point of handover, and executive jet catering means the same menu discipline as at any civil field. Diplomatic flight catering is cleared with the protocol side before cooking starts, and cabin crew meals are ordered on request like the rest.
When a corporate team flies into Kasteli, the brief is usually one hot dish and one cold platter. Business jet catering from Crete means a private jet chef building a bespoke menu from local oil, herbs and cheese; corporate jet catering and charter flight catering follow the same discipline, and VIP flight catering adds protocol. Luxury inflight catering here is restraint, not extra courses.
Government flight catering at Kasteli has a particular shape because the field belongs to the air force. Head of state flight catering and VIP aviation catering are cleared through protocol first, then the handling agent, and only then cooked. State visit aircraft catering means a named team, sealed trays and traceability from kitchen to cabin.
Cretan cooking is already friendly to many restrictions: oil-based vegetable dishes, pulses and wild greens make vegan and gluten free plates easy to build around local produce. The trap is hidden dairy and wheat, such as graviera shaved over a dish, filo around a pie or barley rusk in a salad. For Kasteli, kosher, halal, vegan, gluten free, allergen free, kids meals and other special meals are written as a procedure: separate board, separate box, seat number on the lid, no names.
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 Kasteli stop the crew often waits on the ground, and crew meals are what keeps the waiting bearable. Flight crew meals and pilot meals are ordered on request and invoiced like the rest; crew catering here uses Cretan products that hold in a bag. Cockpit meals are packed to be eaten with one hand, crew meal boxes are labelled CREW, and different meals for pilots avoid the shared-dish problem. Cabin crew meals come separate again.
FBO catering at Kasteli runs through your handling agent, because the field is a military base and access is arranged ahead. Catering delivery to the FBO means to whoever receives the aircraft, ground handling catering means the cart goes to the apron under escort, and the general aviation terminal is where the order is signed for. Handling agent catering is the contact we work with.
Galley catering at Kasteli depends on the aircraft and on what the base allows on its apron. A light jet takes a few boxes by hand, while a larger cabin may need a high loader and a longer stop at the aircraft door, arranged in advance. Airside catering delivery here goes through your handling agent and the base's access rules, so aircraft provisioning is confirmed with the tail, the slot and the galley layout before anything is packed.
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.
Kasteli is a Hellenic Air Force base in central Crete, and airport catering here follows military routines. General aviation, FBO services and ground handling services exist by arrangement rather than by walk-in, which is why we brief the handling agent before cooking.
As a business aviation hub Kasteli is quiet and exact, not busy. Inflight catering and in-flight catering orders here are small, aviation catering is planned around the apron rules, and business aviation catering is a conversation with your handling agent. Executive jet catering follows the same menu logic as elsewhere, diplomatic flight catering is cleared with protocol, and cabin crew meals are ordered on request.
Greece is in the EU, so intra-EU legs carry few food restrictions, while flights leaving the bloc follow the arrival country's rules on meat, dairy and honey. At Kasteli, a military field, customs and apron access are arranged through your handling agent before the aircraft lands.
Average rating from the cabin crew and pilots we cater for.
“With a revised passenger count to consider at LGTL, we needed a practical way to serve a charcuterie board and fresh bread to 7 passengers. I asked The Galley Girls to review the canapés quantities against the passenger brief, and the proposed portions made sense. It was useful to see the snack boxes listed separately when checking how much space the complete order would require. My main takeaway from this airport catering order was the practical approach to portion planning.”
“Passenger preferences led us to yoghurt pots and fresh berries at (*)Kasteli Hellenic Air Force Base; 4 portions were needed, with a family lunch request factored into preparation. I wanted clear identification on the snack boxes; The Galley Girls made the packing arrangement easy to compare with the order. With inflight catering, careful attention to cabin service sequence matters as much to our crew as the menu itself. Keeping the canapés identifiable helped the colleague taking over service understand the order without another long explanation.”
“On this departure from (*)Kasteli Hellenic Air Force Base, 9 passengers had chosen avocado toast components and breakfast fruit, and different crew meal preferences needed to be reflected in the order. The order made in-flight catering feel manageable because the final order confirmation had been considered beforehand. The desserts from The Galley Girls were organised around the cabin plan, with the later service items kept apart. The starters were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes.”
A return from Crete is often simpler than the outbound, because the passengers already know what they liked. Tell us what to repeat or change, and we cost the return as a new menu with its own invoice, no surprises at the aircraft.
A longer stay on the ground gives breathing room; a quick turn does not. Either way, lead time for LGTL starts with the departure slot and the handling agent's access list, and we keep last-minute requests moving day or night.
For a long sector with two services, customs is mostly about what remains on board. Cretan cheese, lamb and honey travel well, but the destination may restrict animal products; tell us where you land and we plan the packing accordingly.
Bringing food is allowed in principle, but the base side and the destination customs set limits on meat, dairy and fresh produce. When the season or weather shifts the slot, our packing is built to wait in the galley without spoiling.
Not included, not hidden: a charter into Kasteli gives you the aircraft and crew, and the food is its own line. Ask for a menu, and we invoice it separately, with pilot and cabin crew meals on request.
Tail, pax and diets — a flight attendant takes it from there, day or night.
