Western Macedonia is not the Greece of the island menus. Around Kozani the table is built on cold winters: pies, slow-cooked pork, beans, and above all Krokos Kozanis, the saffron grown on the plateau and protected by its designation. A private jet menu for LGKZ can use it in a risotto, a cream sauce or a simple rice, and it travels well because it flavours rather than sits on top.
Our inflight menu for Kozani leans on local specialities that keep their shape in a galley: leek and cheese pies that finish in the oven, gigantes beans, regional cured meats and sheep cheeses for a cold board. Private jet food from this part of Greece is honest and generous, so we plate it simply and let the saffron and the dairy do the work. Private jet platters carry the cold side, gourmet inflight meals the hot one, and private jet snacks the small items for the cabin.
For a guest who wants to eat where the aircraft landed, Western Macedonia gives a clear answer: wine from the Amyntaio area, honey, walnuts, and pork from the surrounding villages. These local specialities sit well beside lighter requests, so the same order can hold a regional hot dish, a cold platter and a fruit plate, all marked by seat.
