Catering to your aircraft in Mykonos.
LGMK runs on meltemi winds and crowded July slots. We pack Aegean dishes for your oven and drawer, and the handling agent brings them to the aircraft. Tell us tail, slot and headcount.
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.
On Mykonos the private jet menu leans on what the Cyclades actually produce: louza cured pork, kopanisti and San Michali cheeses, capers, sun-dried tomatoes and fish landed in the harbour. Our inflight menu turns these into private jet food that survives a galley: cheese and louza boards cut per passenger, a Greek salad with the feta and dressing apart, grilled sea bream packed to finish in the oven, and baklava or loukoumades for dessert. These local specialities in South Aegean cooking suit short island hops, where the cabin wants something fresh but nothing fussy to plate.
The private jet menu for Mykonos starts from the island itself. Kopanisti, a sharp peppery cheese, and louza from Mykonos butchers sit well on a cold board; amygdalota almond sweets travel without any care. The inflight menu adds a fish plate and a lamb dish that finish in your oven, so the private jet food is hot when it reaches the seat. Local specialities of the South Aegean give guests something they can only eat here, and keep the galley work light.
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.
Meltemi days shape a Mykonos turnaround: a short ground time, a tight apron, a galley that has to work with what arrives. Private jet catering at LGMK is built for that, as inflight catering and in-flight catering for the cabin, aviation catering for the whole trip, and business aviation catering or executive jet catering for charter and owner flights. Diplomatic flight catering runs through a protocol brief, and cabin crew meals are added to the same order.
A typical business jet brief at Mykonos is a short island hop with four to eight guests, often back to Athens or on to another resort. Business jet catering and corporate jet catering here favour cold plates plus one hot course. VIP flight catering for charter flight catering clients can add a private jet chef and a bespoke menu built around fish. Luxury inflight catering stays simple: guests want the island, not a long meal.
Government flight catering at Mykonos is cleared through a protocol contact before anything is cooked. Head of state flight catering uses a named team, sealed packaging and strict traceability. VIP aviation catering for state visit aircraft catering stays discreet: no names on labels, seat numbers only, handover through the handling agent.
Kosher, halal, vegan and gluten free orders are handled as a procedure: separate board, sealed packaging, seat numbers. In Greek cooking the hidden allergen is often nuts in pastry and dairy in sauces, so special meals and allergen free dishes are listed one by one. Kids meals are simple and pre-cut.
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.
Between a short turnaround and a long wait for guests, crew meals have to be quick to eat. We pack flight crew meals, pilot meals and cabin crew meals on request, invoiced as normal. Crew catering at LGMK covers cockpit meals, crew meal boxes and different meals for pilots, each marked CREW so nothing mixes with the passenger trays.
At LGMK the order goes to the FBO and then to the aircraft through your handling agent. FBO catering, ground handling catering and handling agent catering all rely on the same detail: tail, slot and who meets us at the general aviation terminal. Catering delivery to the FBO stays sealed and labelled until it reaches the galley.
Not every aircraft at Mykonos needs equipment: small jets take trays by hand, heavier aircraft need a high loader at the door. We plan galley catering for the galley you have, arrange airside catering delivery through your agent, and handle aircraft provisioning to that plan.
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.
LGMK serves a resort island, so airport catering follows the season. General aviation traffic peaks from June to September, FBO services coordinate stands, and ground handling services meet each aircraft. The business aviation hub role grows in summer and almost vanishes in winter.
Inflight catering, in-flight catering and aviation catering at Mykonos follow the summer calendar. Business aviation catering and executive jet catering matter most from June to September, when owners and charter clients arrive. Diplomatic flight catering is rare but arranged through protocol, and cabin crew meals are always part of the plan. The runway is short for heavy jets, so aircraft mix shapes the menu.
Greece follows EU food rules, so animal products such as meat and dairy carried by hand from outside the EU are restricted. Catering prepared in a licensed kitchen and delivered airside by your handling agent avoids that problem. Check with your agent on any item you plan to bring in yourself.
Average rating from the cabin crew and pilots we cater for.
“Despite a revised passenger count, we wanted the 4 guests at LGMK to enjoy vegetarian wraps and colourful salads without a complicated cabin service. The side dishes from The Galley Girls were organised around the cabin plan, with the later service items kept apart. Our brief for business jet catering was met with a sensible plan for galley preparation. We left the sandwiches stored until needed, which kept the first service manageable and reduced unnecessary handling.”
“My order at JMK covered fresh fruit and breakfast pastries for 10 guests, with a practical service plan needed because of two separate meal services. With business aviation catering, careful attention to crew briefing matters as much to our crew as the menu itself. The Galley Girls confirmed the handover contact and identified the desserts, making the catering delivery easier for our team to track. Knowing where the sauces were packed meant the crew could begin the relevant checks as soon as the order arrived.”
“Food presentation mattered to our 10 guests, but a revised passenger count also had to be considered when organising grilled salmon with a lemon dressing at Mykonos Island National Airport. The order made jet catering feel manageable because the catering handover had been considered beforehand. I needed the crew provisions checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. The note about the starters was easy to spot, and we could brief the rest of the team quickly.”
What you order sets the cost. An empty repositioning flight from LGMK usually needs crew meals and little else, whereas a family charter in August might carry fish, lamb and desserts. Local produce in peak season carries a premium. Write or call and we price your exact brief.
Lead time on Mykonos follows the aircraft and the season. A small galley limits us to dishes that finish in one oven; a large one opens the full menu. Peak-season slots need the details early, and last-minute orders are handled with whatever the market has that day.
A special-meal request changes the procedure rather than the paperwork: separate preparation, sealed packaging and clear marking. For a flight touching Greece, the rules on animal products inside the EU apply to what you bring in yourself, which is why most crews order from us. Tell us the diet and the seat.
The question is access, not permission: the handling agent opens the gate and decides what goes to the aircraft. A sealed, labelled order from us fits that routine. Food packed elsewhere may be refused at the apron, and local seafood is better bought here anyway.
The contract does not cover food. Catering is ordered apart and billed apart, and Greek customs rules on animal products in luggage are the same as elsewhere in the EU. A sealed order from us reaches the aircraft through the agent.
Tail, pax and diets — a flight attendant takes it from there, day or night.
