Catering to your aircraft in Rhodes Island.
Rhodes Island in high season means hot concrete at LGRD and guests who want something cold and local. We pack for the galley you have and hand it to the crew at the aircraft.
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.
South Aegean cooking is built on what grows in dry heat: lemons, oregano, capers, olives, thick yoghurt, and fish landed that morning. A private jet menu for Rhodes Island works with that grain instead of against it.
The inflight menu we write for Maritsa Air Base keeps the local specialities recognisable once they travel: pitaroudia chickpea fritters packed with their tzatziki apart, lamb kleftiko sliced for the tray, grilled sea bream sealed cold with lemon and herbs.
Private jet food from Rhodes Island is mostly about contrast: cold mezze platters up front, one hot main finished in your oven, a citrus or honey dessert that holds without refrigeration at the seat.
Our private jet platters, gourmet inflight meals and private jet snacks all draw on South Aegean produce, so a guest boarding at LGRD tastes the island before the first hour of cruise.
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.
Maritsa Air Base sits on the flat, dry plain of Rhodes Island, where summer charters outnumber everything else and the meltemi decides who leaves on time. Private jet catering for LGRD is built around that season: cold Aegean plates, grilled fish, island citrus. For the galley you call inflight catering, we pack in-flight catering that survives a hot apron. Aviation catering and business aviation catering orders for Rhodes Island are cooked for the aircraft you actually fly, from an executive jet catering brief to diplomatic flight catering and cabin crew meals for the rotation.
On Rhodes Island, business jet catering starts with who flies: a family charter wants simple plates, a corporate jet catering group wants a plated lunch. A private jet chef builds a bespoke menu; VIP flight catering and charter flight catering follow the same method as luxury inflight catering.
When an official aircraft lands at LGRD, the menu is approved first. Government flight catering and VIP aviation catering run with a named team; head of state flight catering and state visit aircraft catering keep names off the labels.
Rhodes Island cooking is friendlier to special meals than most: legumes, vegetables and olive oil carry a lot of the menu. At LGRD we mark where dairy, nuts and gluten hide, mainly in pastries, fritters and some sauces. Kosher, halal, vegan, gluten free, allergen free and kids meals are prepared in a separate section with a separate board, labelled by seat number.
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.
At LGRD the rotation is short and the crew eats last. Order crew meals, flight crew meals and pilot meals on request; crew catering comes in crew meal boxes, cockpit meals stay easy to eat, and we plan different meals for pilots when asked.
FBO catering at Maritsa Air Base is handed over at the apron to your handling agent. Catering delivery to the FBO follows your slot. The general aviation terminal gate is our meeting point; ground handling catering and handling agent catering are coordinated in advance.
Door height settles the question at Maritsa Air Base. A light jet takes its trays by hand up the airstair; a large cabin may need a high loader brought to the apron. Galley catering is packed to the galley you actually have, and airside catering delivery runs through your handling agent. Tell us the type and we plan the aircraft provisioning around the sill, the cart space and the oven.
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.
LGRD sits at 204 ft on the dry plain of Rhodes Island, in the South Aegean. For airport catering and general aviation traffic, Maritsa Air Base works as a small business aviation hub: seasonal, driven by charters and handling agents rather than by scheduled flow.
What shapes LGRD is the island summer: charter peaks, hot apron concrete, and state flights that arrive without much warning. Maritsa Air Base behaves as a business aviation hub only part of the year, so business aviation catering, aviation catering, inflight catering and in-flight catering are planned around the season, from executive jet catering and diplomatic flight catering to cabin crew meals and crew meals for the rotation. General aviation operators here usually fly in from the Greek mainland or from further east.
Greece applies EU rules on food import: meat and dairy arriving from outside the EU are restricted, and a business aviation hub like Maritsa Air Base is no exception. Produce and fish sourced on Rhodes Island keep the galley clear of that issue, so we build the order around local supply. Your FBO or handling agent covers FBO services and ground handling services on the field for general aviation arrivals.
Average rating from the cabin crew and pilots we cater for.
“My order at LGRD covered a seafood starter and warm vegetable sides for 11 guests, with a practical service plan needed because of limited fridge space. The Galley Girls labelled the starters in line with our brief, so the cabin team could identify the relevant portions quickly. We could distinguish the desserts at a glance instead of lifting lids just to establish what belonged to each service. I would discuss airline catering with them again, especially when catering handover needs careful coordination.”
“Clear quantities were essential at Maritsa Air Base: we had 9 passengers expecting a selection of petits fours and sandwiches and were working around a short ground stop. With several people involved, The Galley Girls kept the starters and delivery arrangements together in a concise order update. Knowing where the breakfast portions were packed meant the crew could begin the relevant checks as soon as the order arrived. My main takeaway from this crew meals order was the practical approach to storage requirements.”
“Nothing about the 3 guest order at Maritsa Air Base called for excess complexity: just fresh fruit and breakfast pastries and sensible planning for a late menu amendment. The Galley Girls prepared the canapés for assembly in the galley, with the accompanying elements easy to locate. I would discuss FBO catering with them again, especially when portion planning needs careful coordination. It made a difference to have the side dishes ready without cluttering the galley work area during preparation.”
Two extra guests at the last moment on Rhodes Island means more portions, not a new quote from scratch. Private jet catering is priced per menu and per plate, so a count change is simply added.
Ordering both legs together at Maritsa Air Base keeps things simple: one brief, one invoice, local produce chosen for how it travels back. Late additions are still handled.
Long or short, the turnaround does not change the rules: EU limits on meat and dairy from outside apply at LGRD. We source locally so your galley is not stopped.
On a long leg the second service is the problem, not the first. We pack it so the crew finishes it from the drawer; personal food is allowed within Greek customs rules.
Not part of the charter, no. It is a separate order, billed as such. Weather over Rhodes Island can delay departure, so we confirm the handover against your updated slot.
Tail, pax and diets — a flight attendant takes it from there, day or night.
