Catering to your aircraft in Crete Island.
Eastern Crete, one strip, a handful of aircraft a day in July: that is Sitia. We write the order around the galley and deliver it 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.
Eastern Crete eats differently from Heraklion and Chania, and a private jet menu for Sitia should show it. The inflight menu leans on what grows around Sitia: olive oil from the Sitia PDO groves, thyme honey, citrus, and small local cheeses such as graviera and mizithra. Private jet food from this region travels well when it is built for a galley, so local specialities are split into what goes cold, what finishes in the oven and what stays sauce apart.
Private jet platters from Crete work because the ingredients are simple: dakos with tomato and mizithra, marinated olives, cured pork, and sliced fruit when the citrus is in season. For gourmet inflight meals we cook lamb with lemon and oregano, or fish from the Libyan Sea, and pack it for re-plating on board. Private jet snacks come from the same pantry: almonds, dried figs, rusks and honey sesame bars, chosen because they survive a long taxi and a warm cabin.
Sitia olive oil is the one local product worth naming on any private jet menu from Crete; it is served raw, on bread, on salads and over the cheese plates. The island's herbs and wild greens appear in the hot dishes, and the region's honey closes the inflight menu. All of it is sourced around Crete and written for the galley that will carry it.
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.
Sitia sits at the eastern tip of Crete, on a 376 ft strip that mostly sees light jets and the odd turboprop. Private jet catering here is planned around a galley that rarely has more than a drawer and a small oven, which is why inflight catering for this field is cooked, packed and labelled for the aircraft that actually lands. The same kitchen standard covers in-flight catering for charters, aviation catering for operators, and business aviation catering for flight departments working the Cretan summer. Executive jet catering and diplomatic flight catering requests are handled with the same discipline, and cabin crew meals are ordered with the sector, on request.
A business jet catering brief at Sitia is usually small and specific. Corporate jet catering for a quiet field means a cold lunch for four or a plated dinner for two, written by a private jet chef around the island's produce. VIP flight catering and charter flight catering follow the same route, and luxury inflight catering means a bespoke menu where every dish is chosen for the aircraft and the guest.
Official and diplomatic movements through eastern Crete are infrequent but real. Government flight catering is planned through your protocol office, head of state flight catering is traced end to end, and state visit aircraft catering and VIP aviation catering are handed over at the FBO with a small, named team.
Special meals at Sitia are handled as a procedure, not a label. Cretan cooking is built on cheese, olive oil and wheat, so we keep kosher, halal, vegan and gluten free dishes on separate boards and in separate boxes, and mark allergen free meals by seat number. Kids meals follow the same route, kept simple and cold or lightly warmed, and any special meals request is confirmed before the dish is cooked.
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 stop in eastern Crete, crew eats last and fast. Crew meals are a separate line, ordered with the sector and billed with it. Flight crew meals and pilot meals are packed in crew meal boxes, cockpit meals are labelled for the flight deck, and crew catering offers different meals for pilots where the operator asks. The cabin crew meals for the return sector sit on that same line, ordered on request and billed with it.
The FBO at LGST is small and personal. We arrange FBO catering and catering delivery to the FBO through your handling agent, who meets the aircraft at the general aviation terminal. Ground handling catering is simple here, and handling agent catering is one phone call.
Sitia is a small field, and the aircraft here are mostly light and midsize jets, so the galley decides how food loads, not a high loader. Galley catering at LGST is written around a drawer, a small oven and a cabin door at ramp height, with airside catering delivery coordinated by your handling agent. Aircraft provisioning is planned from the type, and anything bigger is discussed before the sector.
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.
Sitia Airport is the eastern gateway of Crete, a small field with a seasonal rhythm. Airport catering here adjusts to a quiet winter and a busy summer, and general aviation uses the terminal for private and charter movements. FBO services and ground handling services at LGST are run on a small scale, and with so few aircraft on the apron on a July afternoon, your handling agent knows each tail by sight.
Sitia is not a business aviation hub, but it is an easy field for a light jet reaching the east of Crete. Inflight catering and in-flight catering for these flights are written around the aircraft; aviation catering and business aviation catering stay simple. For a light jet reaching eastern Crete, executive jet catering is brief and quiet, a diplomatic flight catering request is routed through protocol first, and cabin crew meals are added on request when you book the sector.
Greece applies EU food import rules: animal products from outside the bloc are restricted, and what arrives in the aircraft is checked on entry. Food prepared in Crete avoids the issue entirely. Your handling agent at Sitia handles the customs formalities, and we pack to the same rules.
Average rating from the cabin crew and pilots we cater for.
“Rather than an elaborate service at LGST, our 5 guests wanted smoked salmon bagels and sliced fruit, organised sensibly around a small galley worktop. The Galley Girls kept the sandwiches separate from the finishing elements, which gave us control over the final presentation. The side dishes stayed together in one group, so another crew member could follow the same plating sequence. With in flight catering, careful attention to galley preparation matters as much to our crew as the menu itself.”
“Having 4 guests request prawn salad and small fruit plates at JSH meant planning the portions carefully while accounting for limited fridge space. Our request to The Galley Girls focused on the starters, with enough detail to distinguish passenger portions from additional provisions. For our team, the strongest part of their inflight catering services was how they handled final order confirmation. There was enough information about the sauces to brief the crew without making assumptions about what had been ordered.”
“On this departure from Sitia Airport, 8 passengers had chosen roasted chicken and seasonal vegetables, and a tight boarding window needed to be reflected in the order. I want an inflight catering company to understand meal organisation, and this order gave us a useful starting point. The crew provisions came from The Galley Girls in divided catering boxes, with a packing list that matched the contents. I could hand the fruit plates to a colleague with a short explanation instead of unpacking the whole order.”
Cost depends first on dishes, then on the number of seats. Wild greens, graviera and honey are inexpensive; fresh fish from the Libyan Sea costs more. If the count changes the day you fly, we reprice only the lines that move.
Return legs are common here, and a lead time is easier to manage when both sectors are ordered together. Last-minute orders are handled at Sitia, but a return meal for a destination we know well is best ordered with the outbound brief.
On a short turnaround at Sitia, customs is the one thing that cannot be improvised. Greece follows EU rules on animal products, so the safest brief is local produce bought in Crete and packed for the aircraft. We keep it simple and documented.
Bringing food is possible. Sitia gives you local produce worth packing, and we can add a second service built around the same ingredients, written for your galley and your crew.
Charter pricing and catering are separate lines. A summer departure from LGST depends on wind as much as schedule, so we hold the menu loosely and finalise it once the slot is clear.
Tail, pax and diets — a flight attendant takes it from there, day or night.
