Catering to your aircraft in Mytilene.
Mytilene runs on island summer traffic, small business jets and charters from Athens, and we cook and pack for that rhythm. Crew meals, platters and Lesvos specialities are handed over at the FBO or aircraft at LGMT.
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.
Lesvos is the third-largest Greek island and its table is distinctly North Aegean. For a private jet menu at Mytilene we build the inflight menu around what the island actually produces: sardines from the Gulf of Kalloni, ladotyri cheese, Gera olive oil, and ouzo-country mezze. Private jet food here travels well when it is chosen with the galley in mind: grilled octopus served chilled, sardines kept cold, dolmades re-plated, local specialities cut per passenger. Our private jet platters, gourmet inflight meals and private jet snacks for Lesvos sit on the menu below, with {Region} produce named, not generic. Each plate is packed for a galley with a small oven or none at all, so the local specialities arrive finished or one step from finished.
Mytilene is the port and the airport of Lesvos, and the island's food is the reason to order locally. A private jet menu for North Aegean departures starts with sea and grove: Kalloni sardines, grilled octopus, ladotyri and Lesvos feta, Gera olive oil on the side. The inflight menu is built so each of these local specialities survives the drawer: some chilled, some finished in the oven, sauces apart. Private jet food from here also covers lighter requests, such as fruit, almond sweets from the island and herbs for crews who want something simple. Private jet platters, gourmet inflight meals and private jet snacks are all written around Lesvos produce, and the Mytilene menu below names the dishes.
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.
Lesvos is an island of olive groves and a single main runway, and the island's own produce shapes every private jet catering order we pack for Mytilene International (LGMT / MJT). Inflight catering here leans on sea and grove: Kalloni sardines, Gera olive oil, local feta and ladotyri. Aviation catering for business aviation catering flights, executive jet catering rotations and diplomatic flight catering is cooked and packed for your galley, with cabin crew meals ordered alongside.
Lesvos draws a mix of owners, corporate passengers and charter parties. Business jet catering, corporate jet catering and charter flight catering at Mytilene are built to the aircraft, and VIP flight catering follows the guest's habits. Our private jet chef writes a bespoke menu and delivers luxury inflight catering with island products.
Government flight catering at Mytilene follows protocol: who receives the aircraft, what is traceable, who signs. Head of state flight catering and state visit aircraft catering are written with discretion, and VIP aviation catering for delegations is cleared before anything is cooked. Each order for LGMT is handled by a named team.
On Lesvos the main hidden risks are sesame in tahini and bread, tree nuts in sweets, and shellfish in seafood mezze. Kosher, halal, vegan, gluten free, allergen free and kids meals are written as a procedure: the dish is cooked and packed apart, marked by seat, and handed over sealed. Special meals for Mytilene departures are built around the local pantry, so a vegan plate uses Gera olive oil and island vegetables instead of an afterthought.
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 Lesvos the crew often turns around fast, so crew meals are boxed and labelled. Flight crew meals and pilot meals are built for the cockpit, crew catering for the cabin side, and crew meal boxes keep dishes apart. Cockpit meals and different meals for pilots are available on request and invoiced like the rest.
At LGMT the catering goes to the FBO, to your handling agent or directly beside the aircraft. FBO catering, catering delivery to the FBO and ground handling catering are coordinated around your slot, with the general aviation terminal as the usual meeting point and handling agent catering confirmed beforehand.
Mytilene handles smaller business jets and the occasional larger charter aircraft, so galley catering is shaped to the type: carts or boxes for narrow doors, bulk loading when a high loader is on the stand. Airside catering delivery runs through the FBO or your handling agent, and aircraft provisioning at LGMT is checked against door height and galley layout before the order is packed.
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.
Mytilene International sits on Lesvos in the North Aegean, serving island flights and seasonal charters. The terminal is compact and the general aviation side is easy to read. Airport catering here stays simple: a few dishes done well from local producers around the island.
Business aviation at Mytilene follows the island season. Inflight catering and in-flight catering for longer legs, aviation catering for charters, business aviation catering for corporate trips and executive jet catering for owners are all handled from the general aviation side. Diplomatic flight catering and cabin crew meals sit alongside, and general aviation, FBO services and ground handling services keep the field a modest business aviation hub.
Greece applies EU food-import rules: meat and dairy arriving from outside the EU need documents, while local Lesvos produce is already domestic. For the order this means choosing island ingredients wherever possible, and telling us early about anything imported so customs on the Mytilene side stays quiet.
Average rating from the cabin crew and pilots we cater for.
“Keeping the galley organised at LGMT meant planning yoghurt pots and fresh berries for 5 guests with a small galley worktop in mind. When comparing private jet catering companies, I would look closely at storage requirements after this experience. Our request to The Galley Girls focused on the crew provisions, with enough detail to distinguish passenger portions from additional provisions. We also checked the main courses before approval, which helped avoid a second round of questions later in the preparation.”
“One detail shaped our order at MJT: a small galley worktop, alongside a request for yoghurt pots and fresh berries for 6 passengers. My search for "private jet catering near me" led to a practical conversation about written menu details. I asked The Galley Girls for the side dishes in stackable containers, with garnishes supplied separately for plating on board. It made a difference to have the canapés ready without cluttering the galley work area during preparation.”
“Food presentation mattered to our 11 guests, but a short ground stop also had to be considered when organising chicken skewers with a couscous salad at Mytilene International Airport. We described our serving sequence to The Galley Girls and asked for the fruit plates to be packed accordingly. Our colleague could take over the sauces without asking where every component had been placed during preparation. I appreciated the emphasis on final order confirmation throughout the private jet catering menu arrangements.”
Cost depends on what goes in the drawer, and customs shapes that choice. EU rules govern imported meat and dairy, so a menu built on Lesvos ladotyri, Kalloni sardines and Gera olive oil stays simpler, and often cheaper, than one asking for products from outside the Union. Send the headcount and the dishes you like, and we price each one for LGMT; crew meals are added on request and invoiced like the rest.
A delegation into LGMT goes through protocol before anything is cooked: the menu is cleared, a named team packs it, and your handling agent receives it at the aircraft. Last-minute orders are handled, but the sooner we have the names, the restrictions and the seat plan, the quieter the handover on the apron.
An early or late slot at Mytilene does not change the customs rules, only the hour of handover. Lesvos produce is domestic, so a menu of island fish, cheese and olive oil needs no paperwork, while anything from outside the EU may. We build from local sources and hand the order to your FBO or handling agent at the time your slot calls for.
Passengers can arrive with their own food, but customs at LGMT may look closely at imported animal products. A Lesvos item avoids the question: ladotyri, Gera olive oil or a tin of Kalloni sardines can go straight onto the menu, packed for your galley and labelled by seat.
No. Catering is not part of the charter; you order it separately and it is invoiced on its own. If the headcount at Mytilene moves late, tell us and we resize each dish and re-label the seats, so the order matches who actually boards.
Tail, pax and diets — a flight attendant takes it from there, day or night.
