Catering to your aircraft in Kefallinia Island.
A short island runway, light jets lined up for a Fiskardo weekend, and a crew that wants dinner sorted before the passengers arrive. That is the job at LGKF, and we do it for the galley on your type.
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.
Kefallinia sits in the Ionian Islands, and the table follows the island: sharp local cheeses, thyme honey, Robola white wine country, fish from the harbours and slow-cooked meat from the hills. A private jet menu for Kefallinia starts from that larder rather than from a generic hotel list. Local specialities travel better when you decide in advance what goes cold and what goes in the oven.
For an inflight menu built around the Ionian Islands, the island's best-known dish is the meat pie, a thick pastry filled with rice, meat and cheese that holds well and reheats without drama. Private jet food from here also means feta in olive oil, tomato and caper salads, and grilled fish kept chilled. Private jet platters of local cheese and cured meats are the easy answer for short legs.
Gourmet inflight meals for a Kefallinia departure draw on what the island grows and catches. Private jet snacks tend toward almonds, dried figs and a small pot of thyme honey for the cheese. Local specialities such as the Kefallinian meat pie and bread with olive oil give crews something recognisable that still reads as proper dining.
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.
Kefallinia Airport sits on a green Ionian island where a single runway handles the summer rush of light jets and the occasional larger business aircraft. Private jet catering here is built around that rhythm: island produce, a galley that may be small, and a handover at the aircraft through your handling agent. Inflight catering for these rotations leans on cold platters and simple hot dishes, and the same aviation catering standard applies to every executive jet catering order. Diplomatic flight catering and cabin crew meals follow the same route to the apron.
Business jet catering at EFL is usually a four to eight seat brief: corporate jet catering for owners flying to the Ionian for a few days, charter flight catering for groups, and VIP flight catering for guests who expect a proper local table. Luxury inflight catering here means good olive oil, fresh fish and a private jet chef who writes a bespoke menu around your galley.
Government flight catering at LGKF is rare but real: ministers, delegations, occasional visits to the Ionian. Head of state flight catering needs a menu cleared by protocol before cooking, and VIP aviation catering means named staff and traceable ingredients. State visit aircraft catering is handled quietly and delivered through the handling agent.
Island cooking leans on cheese, olive oil and fish, so allergens hide in places you might not expect: feta in a salad, almonds in a sweet, shellfish stock in a rice dish. At Kefallinia we cook kosher, halal, vegan, gluten free and allergen free meals as a separate procedure, packed apart and marked by seat. Special meals and kids meals are agreed with you before anything is cooked.
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.
For a crew turning round at LGKF, crew meals are an order on their own: flight crew meals packed to be eaten between legs, pilot meals that work in a cockpit, and different meals for pilots when the operator requires it. Crew catering is boxed and labelled, crew meal boxes go in a separate drawer, and cockpit meals are ready when the captain wants them.
Your handling agent decides where the food meets the aircraft: at the FBO, at the general aviation terminal, or at the stand. FBO catering delivery to Kefallinia is built around that. Ground handling catering is confirmed against the slot, and handling agent catering is signed for at the apron.
On the apron at LGKF, the aircraft type settles how the galley gets loaded. A light jet takes catering by hand through the door; a larger business aircraft may need a high loader for galley catering, and that is arranged with your handling agent. Airside catering delivery follows the stand allocated on the day, and aircraft provisioning is confirmed against the galley you actually have.
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.
LGKF is a modest island airport, busy in summer and calm the rest of the year. General aviation sits beside scheduled flights, and airport catering for private jets works around that rhythm. The FBO services on the field and the ground handling services behind them set where the food meets the aircraft, and the island produce is the draw.
Business aviation here is seasonal: owners and charter groups arrive between spring and autumn. Inflight catering and in-flight catering for those rotations lean local, aviation catering and business aviation catering follow the galley, and executive jet catering is cold-led on small aircraft. Diplomatic flight catering is occasional, cabin crew meals and crew meals ride with the order, and FBO services plus ground handling services make Kefallinia a workable business aviation hub for the Ionian.
Greece follows the EU framework for food entering aircraft, with extra care for animal products on arrivals from outside the EU. Your handling agent, who works through the ground handling services at the general aviation side, explains what applies to your routing; we pack so the officer can read every label.
Average rating from the cabin crew and pilots we cater for.
“As the person coordinating grilled salmon with a lemon dressing for 12 passengers at EFL, I needed an arrangement that considered a tight boarding window. The Galley Girls suggested compact food boxes for the sandwiches, and that choice worked well with our storage arrangement. The order made business jet catering feel manageable because the final order confirmation had been considered beforehand. I could hand the fruit plates to a colleague with a short explanation instead of unpacking the whole order.”
“Before our guests boarded at Kefallinia Airport, we needed mushroom risotto and a green salad divided into 4 portions suitable for several individual meal preferences. The meal organisation stood out more than any sales pitch about business aviation catering. The Galley Girls confirmed the handover contact and identified the side dishes, making the catering delivery easier for our team to track. We could account for the crew provisions before passing the boxes to the cabin team, without a lengthy unpacking exercise.”
“For 7 passengers departing from LGKF, the agreed menu was vegetable tartlets and a dessert selection; our main consideration was a family lunch request. For jet catering, that attention to galley preparation made the order noticeably easier to manage. The Galley Girls kept the sauces separate from the finishing elements, which gave us control over the final presentation. It made a difference to have the sandwiches ready without cluttering the galley work area during preparation.”
Think of it by cabin size. Four passengers in a light jet on an Ionian hop need a cold board and one hot main; ten in a larger aircraft need more of everything. Private jet catering cost here rises with galley capacity and falls with a leaner menu. We quote the specific order.
For special meals, give us the restriction and the passenger seat as soon as the flight is real. At Kefallinia we cook those meals apart from the rest and pack them marked. If the request lands late, last-minute orders are handled, and we say honestly what the island can supply.
Ask your handling agent first: they decide how the order enters the airside area and what customs expects. For flights into or out of Kefallinia from non-EU origins, meat and dairy can be restricted. We label every item so the officer can read it fast.
Short answer: carry what you like inside the EU, check everything beyond it. Kefallinia produce is excellent but customs on arrival can seize cheese, meat and honey. We schedule island products as meals eaten in flight, so nothing is carried across the border.
No. Catering is not part of a charter: the contract covers the aircraft, and food is ordered separately and invoiced as its own line. On a delegation or government flight the menu is often cleared by the protocol office first, and we work from their brief.
Tail, pax and diets — a flight attendant takes it from there, day or night.
