Catering to your aircraft in Larissa.
A flat field at 241 ft in the middle of Greece's farmland: Larissa asks for fresh produce, simple plating and a handling agent who knows the gate. Catering by crew, for crew.
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.
Thessaly is the breadbasket of Greece, and Larissa sits at the middle of it. A private jet menu built here leans on what the plain grows: peaches and apricots in summer, tomatoes, cucumbers and peppers from the greenhouses, white feta, graviera and kasseri from the sheep and goat dairies, and bread from local wheat. Local specialities travel well in a galley if you plan them. Pies such as spanakopita and tyropita are baked and packed to finish in the oven, while meze plates stay cold. For an inflight menu we name each dish with its service note, so the flight attendant knows what goes in the oven, what stays chilled and what needs a sauce apart. Private jet food from Larissa tends toward the simple and the very fresh: horiatiki built from the same vegetables, grilled lamb from the hills, and honey and thyme from the Pelion slopes. Private jet platters are cut per passenger, gourmet inflight meals are plated in the galley, and private jet snacks are things a pilot can eat with one hand, such as koulouri and fruit. The local specialities here are Thessaly's, and they are the reason a Larissa order reads differently from any other.
Larissa and its Thessaly plain give a private jet menu a clear regional character. Summer means stone fruit, melon and watermelon; the cold months bring citrus, leeks and slow-cooked beans. The dairies around the plain make feta, graviera and mizithra, and those cheeses anchor many of the cold plates. Private jet food here is honest: lamb on the grill, hand-rolled pies, tomato and cucumber salads with olive oil, and yoghurt with thyme honey. We write the inflight menu for the galley you have: pies that finish in the oven, salads kept chilled and dressed apart, grilled meats re-plated hot. Private jet platters are carved per seat, gourmet inflight meals leave the kitchen ready to re-plate, and private jet snacks are built for the cockpit. Local specialities from Thessaly are our starting point whenever the season allows.
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.
Larissa Air Base sits on the flat Thessaly plain at 241 ft, a military field that business aviation uses by arrangement, and it shapes the order before anything is cooked. Private jet catering here starts with the aircraft type and its galley, then moves to the plains produce Thessaly is known for. Inflight catering from the same kitchen covers cold plates for a light jet and hot service for a larger cabin, and in-flight catering for a delegation is cleared with the handling agent first. Aviation catering at LGLR is packed for the galley you actually have, business aviation catering follows your slot, executive jet catering is plated for the cabin, and diplomatic flight catering goes through protocol. Cabin crew meals ride in the same order, marked CREW.
A corporate jet on the apron at LGLR rarely wants a long menu. Business jet catering is a few cold plates and a hot pie, corporate jet catering follows the seating plan, and VIP flight catering is finished by the flight attendant. Charter flight catering is a separate line, luxury inflight catering uses what is in season, and a private jet chef will write the bespoke menu once we know the galley.
Delegations on a state visit need a menu cleared by the protocol office, not by the kitchen. At Larissa, government flight catering and head of state flight catering are handled by a small named team, VIP aviation catering is sealed and labeled, and state visit aircraft catering is received at the aircraft through the agent.
Kosher, halal, vegan and gluten free requests are common on Greek orders, and Larissa's kitchen cooks them as a procedure, not a label. Local cooking hides allergens in predictable places: flour in the pies, nuts in the honey desserts, dairy in nearly every cold plate. For special meals and allergen free requests we separate boards, pots and boxes from the start and mark each tray by seat number. Kids meals are simple and mild, such as pasta, grilled chicken and fruit.
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.
When the crew lands at LGLR, the flight crew meals are already boxed. Pilot meals are different for captain and first officer where policy asks, crew catering is a separate line on the order, cockpit meals are built to eat between legs, crew meal boxes carry a hot dish and a cold one, and different meals for pilots are labeled by seat. Ask for them when you place the order and they appear on the same invoice as the platters.
At LGLR, FBO catering is a handover, not a delivery time. Catering delivery to the FBO goes through the general aviation terminal, ground handling catering is cleared at the apron gate, and handling agent catering is arranged with the agent who opens the door to the aircraft.
On the LGLR apron it is the tail on the ramp, not the menu, that settles how the boxes get up to the cabin. A larger cabin may need a high loader at the door, while a light jet takes its boxes by hand up the stairs. Galley catering is packed to the oven, drawer and cold space the aircraft actually has. Airside catering delivery goes through the handling agent and the apron gate, and aircraft provisioning is agreed with them for your slot at LGLR.
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.
Larissa Air Base is a Greek military airfield serving the Thessaly plain, used by general aviation by arrangement. Airport catering here follows the field's procedure, FBO services and ground handling services are provided by the handling agent, and the apron is quiet.
Business aviation at Larissa is occasional and seasonal: summer holiday traffic, delegations, sports charters. Inflight catering and in-flight catering for those flights are written per aircraft, aviation catering and business aviation catering per slot, executive jet catering per cabin, and diplomatic flight catering through protocol. Cabin crew meals ride in the same order, marked CREW. Larissa is a business aviation hub only on a small scale, which keeps the order simple.
Greek customs follow EU rules. Food bought on the ground in Greece and delivered to the aircraft is not an import issue, while food from outside the EU may be restricted or inspected. Your handling agent handles customs, so catering at LGLR is usually ordered locally.
Average rating from the cabin crew and pilots we cater for.
“The cabin briefing at LRA included 4 passenger meals, a request for grilled salmon with a lemon dressing, and instructions addressing different crew meal preferences. The canapés supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. The crew provisions were also listed clearly, which made it easier to pass instructions between crew members during preparation. I would discuss airport catering with them again, especially when portion planning needs careful coordination.”
“My order at Larissa Air Base covered herb chicken with a quinoa salad for 8 guests, with a practical service plan needed because of a small galley worktop. The Galley Girls confirmed the handover contact and identified the side dishes, making the catering delivery easier for our team to track. I appreciated the emphasis on meal organisation throughout the inflight catering arrangements. The cabin team could match the fruit plates to the request before moving on to the remaining departure tasks.”
“One detail shaped our order at LGLR: a small galley worktop, alongside a request for roasted chicken and seasonal vegetables for 10 passengers. My main takeaway from this in-flight catering order was the practical approach to meal organisation. After a final adjustment to the crew provisions, The Galley Girls gave us one revised order summary to work from. The note about the main courses was easy to spot, and we could brief the rest of the team quickly.”
Cost comes down to what the cabin can serve. A Larissa order for a small jet is often a platter, a hot pie and fruit; a bigger aircraft adds courses and service staff. Private jet catering at LGLR is priced per menu, and your tail number and headcount are enough for a clear figure.
Kosher, halal, vegan and allergen free requests at Larissa can come the same day. What matters is that we know the restriction before the pots are chosen, because the meal is built around it. Last-minute orders are handled, day or night.
Larissa Air Base is a controlled field, so airside access comes first and customs second. Both go through your handling agent. Order local, give us the agent's details, and the delivery to the aircraft follows their procedure.
Any food you carry into Greece can be inspected. EU products pass, many non-EU products do not. At Larissa we suggest ordering locally: Thessaly feta, fruit and fresh bread arrive at the aircraft with no customs to think about.
Charter pricing covers the aircraft, not the plates. A delegation flying into Larissa orders government flight catering as its own line, cleared by protocol, and invoiced apart from the charter. We work with the agent at LGLR for delivery.
Tail, pax and diets — a flight attendant takes it from there, day or night.
