Catering to your aircraft in Patras.
Patras is a carnival and ferry-season airport, and a business jet arriving at LGRX often has a short stop and a full cabin. We cook and pack for your galley, label by seat, and hand over at the FBO.
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.
Western Greece gives a private jet menu for Patras more than most guests expect: citrus from the Peloponnese, olive oil from the Ionian side, feta and graviera, and the local sweet tradition. Our inflight menu for GPA uses these local specialities, adapted to the galley you actually fly with, so nothing arrives that needs a stove.
Private jet food in Patras starts from the Gulf: grilled octopus kept cold, a Mediterranean mezze board, and spinach pies that survive an oven. Western Greece is also where a sweet course travels well, so the local specialities in our inflight menu include syrup pastries packed dry and the sauce always apart.
For a private jet menu at Patras Araxos Agamemnon, the region does the work. Mavrodaphne from Western Greece, hand-cut olives and herb-crusted lamb are the local specialities guests ask for, and the inflight menu is written around what holds in a cabin drawer.
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.
Patras Araxos Agamemnon sits at 46 ft on the Gulf of Patras, and a trip here is usually a shoulder-season or carnival-week arrival with a short ground stop. Private jet catering for LGRX is built for that: inflight catering cooked and packed for your galley, aviation catering handed to the aircraft, business aviation catering for the corporate crew, executive jet catering for the owner's family, diplomatic flight catering for official movements, and cabin crew meals ordered with the rest.
For a delegation landing at GPA, a private jet chef plans a bespoke menu around the aircraft's galley. Business jet catering, corporate jet catering, VIP flight catering, luxury inflight catering and charter flight catering all follow the same plan: simple to re-plate, easy to serve.
When an official aircraft lands at Patras, government flight catering is treated as a protocol matter first. Head of state flight catering, VIP aviation catering and state visit aircraft catering are traceable, labelled by seat number, with no names on the tray.
In Patras the allergen risks are mostly sesame in breads and tahini, nuts in the sweets and shellfish in the seafood mezze, so special meals are kept on a separate board and in a separate box. Kosher, halal, vegan, gluten free, allergen free and kids meals follow the same procedure: ordered with the rest of the trip and labelled by seat.
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.
Pilot meals, cockpit meals and flight crew meals at LGRX are on request and invoiced. Crew catering comes in crew meal boxes, easy to eat with one hand, with different meals for pilots when the operator's policy asks for it. Crew meals are ordered with the trip, and cabin crew meals are packed alongside.
FBO catering at Patras is handed over where the aircraft stands. Catering delivery to the FBO goes through your handling agent, and the general aviation terminal is the point of contact. Ground handling catering and handling agent catering are coordinated so airside access is clear before the handover.
A small business jet at LGRX is loaded from the apron by hand, and a larger cabin needs galley catering sized to the galley it actually has. For airside catering delivery we confirm the aircraft type, the door and whether a high loader is required with your handling agent, so aircraft provisioning matches what the crew can store.
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.
LGRX is Western Greece's gateway for general aviation. Airport catering here follows a quiet apron and a compact terminal, where FBO services and ground handling services are arranged ahead of arrival.
Patras is a secondary business aviation hub, and its traffic follows the season: carnival, the summer ferry crowd, and visitors to Western Greece. Inflight catering, in-flight catering and aviation catering are ordered as for any trip, with business aviation catering, executive jet catering and diplomatic flight catering all following the same method. Cabin crew meals go with the order.
Customs at LGRX follow EU and Greek food rules. In practice, local sourcing keeps your order free of import issues, and we confirm the details when you send the tail and slot.
Average rating from the cabin crew and pilots we cater for.
“Timing and organisation mattered at LGRX, where our order of a cold lunch with cheese and fruit for 12 people involved a changing departure schedule. Our request to The Galley Girls focused on the breakfast portions, with enough detail to distinguish passenger portions from additional provisions. The quantities of crew provisions matched our service plan, leaving us comfortable with the order before the final briefing. My main takeaway from this private jet menu order was the practical approach to meal organisation.”
“Good preparation made the difference at GPA, where 4 guests expected a breakfast basket with individual preserves despite a revised passenger count. The sandwiches came from The Galley Girls in stackable containers, with a packing list that matched the contents. The desserts were easy to locate, leaving the crew free to focus on the remaining cabin preparation. I want a private jet chef to understand portion planning, and this order gave us a useful starting point.”
“A request for a selection of petits fours and sandwiches, 8 passengers, and two separate meal services: that was our brief for the departure at Patras Araxos Agamemnon Airport. The Galley Girls used a readable packing list for the sauces, which helped when two colleagues checked the order together. I would discuss in flight catering with them again, especially when storage requirements needs careful coordination. Keeping the main courses identifiable helped the colleague taking over service understand the order without another long explanation.”
Think in menus, not trays. A two-service crossing with octopus and lamb will cost more than a single cold lunch from Patras. We quote after we know the aircraft, the passengers and the legs.
Weather windows matter here more than at a big hub, and a delayed departure changes the order. We handle last-minute orders and amendments, so your lead time is mostly about giving us the slot.
EU rules govern what food may enter Greece, so we use local produce for Patras orders. Crew duty time while waiting on the ground is why crew meals are packed to be eaten on a jumpseat.
Short repositioning legs with an empty cabin are the case where people ask. Food from outside the EU is restricted on entry to Greece; our local crew meals mean you carry nothing across.
Charter and catering are two separate orders. Whether the galley has an oven, a drawer or just a cart determines what we send to GPA, and the catering is invoiced on its own.
Tail, pax and diets — a flight attendant takes it from there, day or night.
