Catering to your aircraft in Limnos Island.
A flat island runway, a small apron, wind from the north: at Limnos Airport the order is built around the aircraft type and handed over to your handling agent.
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.
Limnos in the North Aegean cooks with what the island gives: Kalathaki Limnou cheese, thyme honey, Limnian wine, sardines, red mullet and the island's flat bread. A private jet menu built on these local specialities travels well when each item is matched to the galley: cheese and honey chilled for the cold course, fish that finishes in the oven with the sauce apart.
An inflight menu for Limnos starts with the plateau and the sea. Private jet food here means Kalathaki cheese with thyme honey, melipasta pastries, grilled sardines and lamb with local herbs. We pack private jet platters of cheese and cured fish for the cold service, and gourmet inflight meals such as slow-braised lamb for hot service. Private jet snacks cover almonds, dried figs and honey-glazed nuts. Each of these local specialities is labelled for service at Limnos Airport.
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.
Limnos Airport sits on a flat volcanic plateau in the North Aegean, and the summer meltemi decides how long a galley stays calm. Private jet catering at LGLM follows that rhythm: cold dishes that hold in the drawer, hot ones that finish in your oven. Inflight catering and in-flight catering here lean on island produce, and aviation catering for a light jet looks very different from a diplomatic flight catering order, so we ask for the tail first. Executive jet catering, business aviation catering and cabin crew meals all go through the same handover at the aircraft.
Most business flights into LGLM carry four to eight guests in a small cabin. For business jet catering and corporate jet catering, a private jet chef plans one hot dish and one cold platter. VIP flight catering, charter flight catering and luxury inflight catering all follow the same shape, and a bespoke menu is written once we have the seat plan.
Official flights to Limnos, a field shared with the military, need discretion. Government flight catering, head of state flight catering, VIP aviation catering and state visit aircraft catering are written to protocol and handed over only to the people you name.
Special meals at Limnos follow the island kitchen: fasting dishes, vegetable stews and legumes make vegan and gluten free plates simple, while cheese, honey and nuts are where allergen free work needs care. Kosher, halal, vegan, gluten free, allergen free and kids meals are each prepared and boxed apart, marked by seat number and restriction, never by passenger name.
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 a short Limnos turn the crew eats little and fast, so crew meals are boxed to be eaten standing. We pack flight crew meals and pilot meals separately for the flight deck, build cockpit meals so the two pilots never share a dish, and provide crew meal boxes as part of crew catering. Different meals for pilots are available on request and billed as ordered.
At LGLM the general aviation terminal is small, so FBO catering is handed over once your handling agent opens airside access. We arrange catering delivery to the FBO, with ground handling catering matched to the slot and handling agent catering confirmed beforehand.
Limnos Airport receives mostly light and midsize business jets, so galley catering rarely needs a high loader. For a larger type we agree access with the handling agent before the slot. Airside catering delivery goes to the aircraft door, and aircraft provisioning is matched to the galley you actually have, oven or no oven, so the drawer is packed to the aircraft.
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.
LXS lies on a flat plateau in the northern Aegean. Airport catering here is planned around a small apron and a civil terminal that sits beside the military side of the field.
As a business aviation hub, Limnos Airport is small and seasonal. Aviation catering and business aviation catering rely on FBO services and ground handling services; inflight catering and in-flight catering are matched to light jets, executive jet catering suits private trips, diplomatic flight catering suits official ones, and cabin crew meals are ordered separately. General aviation peaks in summer.
Greece follows EU rules on animal products and food entering from outside the Union. For Limnos, this means catering prepared locally and handed over plane-side avoids import checks, and your handling agent confirms what may stay on board.
Average rating from the cabin crew and pilots we cater for.
“Having 6 guests request a light pasta dish with grilled vegetables at Limnos Airport meant planning the portions carefully while accounting for a small galley worktop. Instead of asking us to improvise, The Galley Girls explained how the breakfast portions could be arranged during service. It made a difference to have the main courses ready without cluttering the galley work area during preparation. When comparing aviation catering companies, I would look closely at packing arrangement after this experience.”
“What impressed me at LGLM was how a request for poached fish with steamed rice was handled despite limited fridge space. Our request to The Galley Girls focused on the sauces, with enough detail to distinguish passenger portions from additional provisions. For our team, the strongest part of their flight catering was how they handled final order confirmation. There was enough information about the breakfast portions to brief the crew without making assumptions about what had been ordered.”
“Passenger preferences led us to a light pasta dish with grilled vegetables at LXS; 2 portions were needed, with a tight boarding window factored into preparation. I appreciated the emphasis on crew briefing throughout the flight catering services arrangements. After a final adjustment to the sandwiches, The Galley Girls gave us one revised order summary to work from. We checked the salads against the same summary, keeping the cabin team and the handling contact aligned.”
Nobody can name one figure for a Limnos order. A sealed kosher or allergen free dish needs separate handling, while a cheese board of local Kalathaki costs less to produce. Send covers and restrictions and the private jet catering cost is itemised dish by dish.
Lead time at Limnos starts with the handling agent: someone has to clear the vehicle onto the apron. After that, an order is straightforward, and a late request is still taken.
Customs at Limnos Airport follow EU food-import rules: cheese, meat and honey that arrive from abroad may be seized, which is why catering made on the island is simpler. Your agent confirms the specifics.
Bringing food for a delegation to LXS is possible only within airport security and customs limits. Most official parties choose a single traceable order instead.
No. Whether the departure from LGLM is before dawn or after dark, catering stays outside the private jet charter: you order it apart and it is billed like any other order, then handed over at the aircraft through your handling agent.
Tail, pax and diets — a flight attendant takes it from there, day or night.
