Catering to your aircraft in Kavala.
July and August fill the Kavala apron with island-bound owners and charter guests, and the galley you stock for them is not the one you stock in February. We cook and pack for the galley you have, handed over at the aircraft by your handling agent at LGKV, with crew meals on request.
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.
Eastern Macedonia and Thrace gives the private jet menu at Kavala its character: the sea on one side, tobacco country and mountain pasture on the other. A private jet menu built here uses local specialities that survive a galley: grilled sea bream and sea bass served cold with lemon and olive oil, marinated anchovies from the Thracian coast, and Kavala's well-known anchovy and sardine preserves for a canapé plate. Private jet food from this region also means Thasos honey over thick yoghurt, graviera and kasseri cheeses, and spoon sweets from the Kavala old town. For an inflight menu at KVA we plate mezze boards that hold in a drawer, and pies (hortopita, kolokithopita) that go in the oven just before service. Local specialities are never forced onto a menu: if your principal wants a plain grilled chicken breast, the Region is simply the source of the olive oil and the oregano.
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.
Kavala's apron fills in July and August, when owners and charter clients head for Thasos and the Halkidiki coast, and the galley you load on a Kavala summer morning is not the one you load in February. Private jet catering at Kavala Alexander the Great International (LGKV / KVA) is cooked and packed by former VIP flight attendants for the galley you actually have. Inflight catering here leans on the Aegean: grilled fish, mezze, local cheeses and fruit that eat well cold. In-flight catering for the return leg is ordered the same way, and aviation catering for a business aviation tech stop follows the same handover at the aircraft. Executive jet catering, diplomatic flight catering for official visits and cabin crew meals are all commissioned per flight, with business aviation catering briefed against your tail and your slot.
Business jet catering at Kavala is usually a short-notice brief for a small aircraft. Corporate jet catering and VIP flight catering for owners heading to Thasos favour cold plates and fresh fish; charter flight catering for groups adds boxed lunches. Luxury inflight catering from a private jet chef means a bespoke menu built around your galley, with Greek products where they fit.
Government flight catering at Kavala is quiet work: protocol decides the menu, the team is named in advance and nobody outside it handles the tray. Head of state flight catering and VIP aviation catering follow the same steps; state visit aircraft catering is traced from kitchen to door, with no names on the labels.
Dietary requests at Kavala are handled as a procedure, not a label. Greek cooking is rich in olive oil and plant dishes, which helps with vegan and vegetarian meals, but feta, yoghurt and honey hide in more dishes than you expect, and sesame and tree nuts travel through tahini and pastry. Kosher, halal, vegan, gluten free and allergen free meals are prepared on a separate board, sealed and marked by seat number. Special meals and kids meals are briefed the same way.
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 summer turnaround at LGKV can leave the crew waiting on the ramp. Crew meals are on request, as pilot meals and flight crew meals, hot or cold. Crew catering for a long wait uses crew meal boxes; cockpit meals are finger-friendly, and different meals for pilots are routine. Cabin crew meals are packed separately from the guest trays.
FBO catering at Kavala means delivery to the general aviation terminal and the aircraft door. Catering delivery to the FBO is coordinated by your handling agent, with ground handling catering and handling agent catering arranged around your slot. Hand-over is at the aircraft, to the person who signs for it.
Aircraft type decides how the order reaches the door at LGKV. A light jet takes catering by hand up the airstair; a large-cabin tail with a high galley door may need a high loader arranged through your handling agent. Galley catering is therefore briefed by type, with trolleys, boxes and cold packs sized to the door. Airside catering delivery at Kavala is coordinated with the FBO and the ground handler so that aircraft provisioning follows your loading order.
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.
Kavala Alexander the Great International (LGKV / KVA) serves Eastern Macedonia and Thrace, a region of tobacco, olive oil and Aegean coast. Airport catering here supports a small general aviation operation with a terminal, an apron and a handling agent for business aircraft.
The airport is quiet most of the year and busy in summer, when business aviation hub traffic heads for Thasos and Halkidiki. Inflight catering, in-flight catering and aviation catering follow the season; business aviation catering, executive jet catering and diplomatic flight catering are all commissioned per flight. General aviation and FBO services at LGKV mean cabin crew meals and ground handling services are coordinated as one order.
Greece is in the EU, so catering moving to other EU states travels freely, while onward flights outside the EU restrict fresh meat and dairy. Customs at LGKV are handled with your handling agent, and we adapt the menu to the destination rules.
Average rating from the cabin crew and pilots we cater for.
“Before our guests boarded at Kavala Alexander the Great International Airport, we needed avocado toast components and breakfast fruit divided into 8 portions suitable for a short ground stop. The confirmation from The Galley Girls showed the desserts clearly enough for us to check the planned service quantities. There was enough information about the crew provisions to brief the crew without making assumptions about what had been ordered. Our brief for airport catering was met with a sensible plan for packing arrangement.”
“Between cabin checks at LGKV, I coordinated fresh fruit and breakfast pastries for 9 guests and explained our concerns about an evening cabin service. The Galley Girls prepared the crew provisions for assembly in the galley, with the accompanying elements easy to locate. My main takeaway from this inflight catering order was the practical approach to written menu details. It made a difference to have the salads ready without cluttering the galley work area during preparation.”
“Passenger preferences led us to grilled salmon with a lemon dressing at KVA; 7 portions were needed, with a family lunch request factored into preparation. My main takeaway from this in-flight catering order was the practical approach to cabin service sequence. The Galley Girls grouped the snack boxes by service, which was more useful to us than simply receiving a list of dishes. That left time to check the side dishes properly before the passengers were ready for the next part of the service.”
Honey, olive oil and sea bream are cheap in Eastern Macedonia and Thrace compared with imported caviar or wagyu, so the cost of private jet catering here moves with what you ask for rather than where you land. Tell us the slot and the galley, and we quote the order.
Planning two services for one leg changes the lead time conversation. We pack the first service to come out cold and the second to go to the oven, with sauce apart. Last-minute requests at Kavala are handled, and a menu built from seasonal products sets the actual timing.
At LGKV, customs depends on where you fly next. Inside the EU, local cheese and cured fish travel freely; outside it, meat and dairy often cannot. When the departure window narrows because of summer traffic or a Meltemi day, we confirm the destination rules before packing.
Can you bring food at LGKV? Passengers can, within customs rules for the onward country. The practical question is what the crew eats while waiting. Duty time and waiting on the ground are why crew meals exist, and ours are packed separately from guest trays.
Is catering part of a charter into Kavala? No. Whether the aircraft arrives empty or full, food is its own order and its own invoice. An empty repositioning leg may need only a crew meal; the guest menu is built for the onward flight.
Tail, pax and diets — a flight attendant takes it from there, day or night.
