Catering to your aircraft in Argos Orestiko.
At Argos Orestiko a business jet is usually one of very few on the apron, so every request is read carefully. Send the tail and the slot and we build a menu that fits your galley and your guests.
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.
For Kastoria we write the private jet menu from what grows and swims around Western Macedonia, not from a hotel list. Lake Orestiada gives trout and carp; the high plateau gives gigantes beans; the hills give sheep's cheese, honey and wild greens. Each dish is packed for a galley with one oven, and these local specialities arrive as private jet platters and gourmet inflight meals that a crew can finish without a kitchen.
A short flight into Argos Orestiko deserves private jet food that feels placed. Think a chilled trout fillet with lemon and olive oil, a bean casserole to go into the oven, a plate of graviera, honey and walnuts, and a leek pie for the crew. The inflight menu stays simple on purpose: cold things stay chilled, hot things come with their sauce in its own pot, and nothing needs a chef on board.
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.
Kastoria Aristotle sits at 2,167 ft in the lake basin of Western Macedonia, and winter cloud on the Vitsi side shapes more departures than any menu does. Our private jet catering for LGKA is built by former VIP flight attendants who know that a delayed leg means food waiting in a galley drawer. Inflight catering here is planned around the hold: we pack for the aircraft's real galley, add business aviation catering for owner and guests, and pass everything to your FBO or handling agent. In-flight catering for a Kastoria rotation usually means local trout, beans and pastries, with executive jet catering plates kept simple. Aviation catering for state movements follows protocol, as diplomatic flight catering always does, and cabin crew meals ride along on request.
Kastoria's flights tend to be short and discreet, so business jet catering stays uncluttered. Corporate jet catering means a clear menu, sealed and labelled by seat; VIP flight catering and charter flight catering add only what the guests asked for. Luxury inflight catering at LGKA is a private jet chef's bespoke menu built from lake trout, beans and local cheese, never anything the galley cannot finish.
When a delegation flies into Argos Orestiko, the first question is who clears the food. Government flight catering for LGKA is kept apart, labelled by role and checked at handover. Head of state flight catering and VIP aviation catering are handled by a small named team, and state visit aircraft catering is sealed on arrival at the aircraft.
Kosher, halal, vegan and gluten free requests at Kastoria are handled as a procedure, not a label. Greek cooking hides allergens in predictable places: nuts in pastries and sweets, wheat in the pie dough, dairy in the cheeses and yoghurt. For special meals we cook on a separate board, seal the dish in its own box, mark it by seat number and list the allergen free or kids meals needs on the order, so nobody opens the wrong tray.
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.
Between a mountain approach and a winter hold, the crew at LGKA still needs to eat. Our crew meals are on request, never assumed, and billed with the order. Flight crew meals travel in labelled boxes; pilot meals avoid anything messy; crew catering is packed apart from the guest food. Cockpit meals come as two dishes where operator policy asks for it, in crew meal boxes, with different meals for pilots when you request them.
At Argos Orestiko, the small terminal makes the handover simple: your handling agent meets us, the boxes go to the aircraft, and the order is signed. FBO catering and ground handling catering here mean the same people every time. Catering delivery to the general aviation terminal is confirmed with the slot, and handling agent catering stays on the file until the aircraft leaves.
At Kastoria the type of aircraft decides how galley catering is loaded. A light or midsize jet takes its boxes by hand through the cabin door, so aircraft provisioning at LGKA is simple and we pack to fit a small drawer and a single oven. Larger cabins or an unusual aircraft may need airside catering delivery with a high loader, and we arrange that with your handling agent when you give us the type.
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.
Kastoria National Airport Aristotle sits at 2,167 ft by Lake Orestiada in Western Macedonia and is a small field with limited scheduled traffic, so most business flights are charter or private. Airport catering here is quiet and local, and the general aviation terminal handles arrivals with a light touch. FBO services and ground handling services are modest but sufficient for light and midsize jets.
Business aviation at Kastoria is seasonal. Inflight catering for summer lake visitors is light and cold; in-flight catering for winter movements leans to hot plates that wait well. Aviation catering for state and diplomatic movements follows protocol, as diplomatic flight catering does elsewhere. Business aviation catering and executive jet catering stay simple at a small business aviation hub like this one, and cabin crew meals ride along when asked for.
Greece applies EU customs and food import rules, which limit meat and dairy arriving from outside the Union. For LGKA that means catering is best sourced locally, and your handling agent can confirm what you may carry. Flights arriving from non-EU origins are subject to the usual declarations on arrival at Kastoria.
Average rating from the cabin crew and pilots we cater for.
“Small packing details became important at Kastoria National Airport Aristotle: our 2 passengers wanted prawn salad and small fruit plates, and we had a family lunch request. We discussed the dimensions before confirming; The Galley Girls grouped the main courses into compact food boxes that were easy to handle. The crew provisions were easy to locate, leaving the crew free to focus on the remaining cabin preparation. For private jet catering menu, that attention to meal organisation made the order noticeably easier to manage.”
“Before our guests boarded at LGKA, we needed a selection of petits fours and sandwiches divided into 8 portions suitable for a small galley worktop. The Galley Girls kept the desserts separate from the finishing elements, which gave us control over the final presentation. Keeping the sandwiches aside until service helped preserve the presentation while we dealt with the boarding tasks. Our brief for private aviation catering was met with a sensible plan for cabin service sequence.”
“On this departure from KSO, 4 passengers had chosen prawn salad and small fruit plates, and a family lunch request needed to be reflected in the order. I asked The Galley Girls to review the main courses quantities against the passenger brief, and the proposed portions made sense. My main takeaway from this business jet catering order was the practical approach to portion planning. We also checked the salads before approval, which helped avoid a second round of questions later in the preparation.”
Think of cost as the sum of dishes, quantity and packing, not a standard figure. For a Kastoria flight on a cloud-covered day, a warm lamb dish and a chilled yoghurt sweet costs less than three fish courses. We give a clear price once we have the aircraft and the guest count.
Give us the aircraft type and the slot and the lead time question mostly answers itself. At Argos Orestiko the terminal is small, so access is simple, and a long duty-time wait suits dishes that re-plate cold or oven-finish. Late requests are taken: call or email 24/7.
The empty cabin is an advantage here. Arriving with no food means no customs questions, and we can build the next flight's menu from Greek ingredients at LGKA. If you do carry anything in, ask your handling agent first, because EU rules on animal products are strict.
The size of the galley is the real limit. We work with one oven and a drawer, so we pack accordingly, and we advise against bringing fresh meat or dairy from outside the Union through Greek customs. For a light jet at LGKA, tell us the type and we fit the menu to it.
The charter price does not include food. At Argos Orestiko a guest with an allergy or a child needing a plain meal means we take the request, build it apart from the other dishes, and invoice it as a normal catering order alongside the rest.
Tail, pax and diets — a flight attendant takes it from there, day or night.
