Catering to your aircraft in Kos Island.
Kos runs on summer charters, and the galley has to cope with heat on the apron and a short turn at LGKO. We cook and pack for the crew, with a Greek menu built to travel.
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.
Kos Island and the South Aegean give a private jet menu a short, honest list of ingredients: sea bream and sea bass, octopus, Dodecanese capers, thyme honey, local feta, tomatoes ripened in the heat. A private jet menu for Kos starts there. Each local speciality is cooked and packed for the galley you actually fly, and the inflight menu is written around what survives a warm apron and a cabin at altitude. Private jet food from this region is mostly fresh and cold: a horiatiki built with the dressing apart, grilled fish that finishes in the oven, pies that re-plate cleanly. Local specialities such as pitaroudia, chickpea fritters from the Dodecanese, travel well and suit a crew snack as much as a guest plate. South Aegean produce changes with the month, so the final dishes are agreed once we know your date and your aircraft.
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.
Kos sits on a 412 ft strip with a heavy summer rhythm of island-hopping charters, and that rhythm decides what the galley can hold. Private jet catering at Kos International Airport "Ippokratis" (LGKO / KGS) is built for the person who serves: cold Aegean plates that wait in the drawer, hot dishes that finish in the oven, boxes marked by seat. Inflight catering and in-flight catering here lean on fish, citrus and herbs, while aviation catering and business aviation catering for executive jet catering flights follow your handling agent's slot. Diplomatic flight catering is cleared through protocol, and cabin crew meals are packed apart from the guest trays.
Business jet catering at Kos is usually a light, cold-leaning brief for corporate jet catering and charter flight catering: fish, salads, fruit and cheese. VIP flight catering and luxury inflight catering follow the same logic, and a private jet chef will write a bespoke menu around the aircraft and the date.
For state visit aircraft catering at Kos, protocol sets the menu and the handover, not the kitchen. Government flight catering and head of state flight catering use sealed, traceable dishes, and VIP aviation catering is handed over with minimal contact.
Kos cooking brings its own allergen traps: sesame in tahini and breads, tree nuts in honey pastries, shellfish in the seafood plates, dairy in almost every pie. Kosher, halal, vegan, gluten free and allergen free special meals are cooked on a separate board and sealed in their own box, with kids meals packed apart from the guest trays. Each special meal is marked by seat number, never by name, so nobody opens the wrong tray by mistake.
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 request, crew catering at Kos packs flight crew meals in sealed crew meal boxes, billed with the order. Pilot meals and cockpit meals are simple and one-handed, crew meals travel apart from the guest trays, and different meals for pilots are available whenever the operator requires them.
Catering delivery to the FBO at LGKO is coordinated with your handling agent, who decides access to the apron. FBO catering and ground handling catering are handed over at the general aviation terminal or plane-side; handling agent catering is a single call.
A larger aircraft on the apron at LGKO changes how galley catering is loaded: door height, whether a high loader is needed and what the aircraft's galley can actually hold decide how airside catering delivery is packed. Give us the type and we pack aircraft provisioning to match, in trolleys or boxes, so the crew loads once and stows without rearranging.
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.
Kos International Airport sits at 412 ft on Kos Island in the South Aegean, and airport catering here is shaped by the summer calendar. LGKO and KGS are the same field; general aviation parks beside the commercial apron, and the FBO services you book on the day sit in that corner of the airport.
Business aviation hub traffic at Kos is seasonal, and ground handling services are busiest when island charters stack up. Inflight catering, in-flight catering and aviation catering orders follow that rhythm; business aviation catering and executive jet catering stay light, diplomatic flight catering goes through protocol, and cabin crew meals and crew meals travel apart from the guest trays.
Customs in Greece apply EU food-import rules, so meat and dairy from outside the bloc are normally not allowed on arrival. Airport catering cooked locally for your flight keeps the paperwork simple, and your FBO services contact or ground handling services agent can confirm what may stay on board.
Average rating from the cabin crew and pilots we cater for.
“Getting a cheese board and savoury canapés ready for 9 guests at LGKO required an order that accounted for a short ground stop. The Galley Girls prepared the snack boxes for assembly in the galley, with the accompanying elements easy to locate. We could finish the fruit plates as each guest was ready, rather than laying everything out at once. For our team, the strongest part of their vip inflight catering was how they handled portion planning.”
“What impressed me at KGS was how a request for grilled salmon with a lemon dressing was handled despite a tight boarding window. The Galley Girls updated the sandwiches in the written order and sent back a confirmation that clearly showed our amendments. There was no need to reconstruct the starters quantities from several messages during the final departure checks. The meal organisation stood out more than any sales pitch about private jet catering.”
“As the person coordinating a mezze selection with flatbreads for 8 passengers at Kos International Airport "Ippokratis", I needed an arrangement that considered two separate meal services. The Galley Girls confirmed the handover contact and identified the starters, making the catering delivery easier for our team to track. For our team, the strongest part of their private jet catering services was how they handled portion planning. We could account for the desserts before passing the boxes to the cabin team, without a lengthy unpacking exercise.”
Special meals are where private jet catering cost at Kos moves most. Kosher needs sealed sourcing, allergen-free needs a separate board and clean utensils, kids meals are usually simple. Summer produce is cheaper than winter imports, so the date matters as much as the headcount.
Lead time at Kos depends on how quickly your handling agent can clear the delivery for airside access. We work with the agent on the slot, and a late change is a phone call, not a new order. Last-minute orders are handled.
Customs at LGKO follow EU import rules. If you arrive with provisions from another country, expect restrictions on animal products. A local order avoids that, and we explain at confirmation what can stay on board and what is collected.
For delegation flights, food brought from abroad meets both Greek customs and your own security procedure. Most principals prefer a menu cleared by protocol and prepared at Kos, with sealed boxes marked by seat number.
Charter and catering are two different orders. For an early departure out of Kos, the menu is built for a cold breakfast or a light plate and handed over at your slot; the invoice is separate.
Tail, pax and diets — a flight attendant takes it from there, day or night.
