Catering to your aircraft in Tanagra.
A business jet landing at Tanagra Air Base needs its arrangements settled before the food. Once they are, our crew-run kitchen packs Greek regional dishes by seat and hands over plane-side at your slot.
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.
Central Greece is a region of plains, mountains and a long coastline, and the Tanagra table follows it. Boeotia, the plain around the airfield, is farming country: wheat, cotton, olives, and the sheep and goats behind the local cheeses. A private jet menu built for LGTG leans on that: lamb slow-cooked and sliced for the oven, feta and graviera on a board, wild greens baked into pies. Every dish is cooked to travel, so the inflight menu keeps its texture once the aircraft is airborne.
Private jet food from Central Greece works well in a galley because so much of it is built to be eaten warm rather than hot. Spinach and cheese pies, lemon potatoes, braised beef with orzo: these hold in a drawer and finish in the oven. Our local specialities are packed by the seat, with olive oil and sauces in their own pots. Private jet platters carry Greek cold cuts, olives and cheeses, and the private jet snacks run to pistachios, dried figs and honey. Gourmet inflight meals from this region are plain and generous, and the private jet menu changes with what the Boeotian plain is producing.
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.
LGTG is a military field first, so a civil business aviation arrival means arrangements made with the handling agent before anyone orders food. For a private jet catering order, we work inside that arrangement and deliver to the FBO or the general aviation terminal you are given. Inflight catering and aviation catering from us are cooked for the galley on the tail, with Greek ingredients as the starting point. Business aviation catering, executive jet catering and diplomatic flight catering run on the same procedure, and cabin crew meals can be added to the order on request.
Executives landing at LGTG tend to want food that reads local but behaves in a galley. Business jet catering from us covers corporate jet catering for owners and charter flight catering for operators. A private jet chef builds a bespoke menu: lamb for the oven, meze chilled, fruit cut. VIP flight catering and luxury inflight catering are handled the same way, to the passenger's taste and the aircraft's equipment.
When an official aircraft uses Tanagra, the order is built from a security brief. Government flight catering and head of state flight catering are packed by people who know the protocol. VIP aviation catering and state visit aircraft catering are handed over to the designated staff, with no names on the labels, only seat numbers.
Greek cooking makes some diets easy and hides allergens in others. Fasting-day dishes are naturally vegan, gigantes and stuffed vegetables among them; but phyllo pies carry butter and gluten, taramasalata contains fish roe, and many pastries use nuts. For kosher, halal, vegan, gluten free and allergen free orders at LGTG, we brief the kitchen on the passenger and the restriction, then pack the special meals on a separate board and in a separate box. Kids meals follow the same route, simple and sealed.
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.
Crew meals for a Tanagra turnaround are ordered on request and invoiced like the rest of the order. Flight crew meals and pilot meals are packed to eat in a few minutes, with cockpit meals sealed to travel. Crew catering is built around what the galley can heat. Crew meal boxes carry the CREW label and different meals for pilots can be arranged when the operator's policy asks. Cabin crew meals are listed separately from the guest trays.
FBO catering at Tanagra starts with the handling agent, since the base is a military field with a general aviation terminal arranged case by case. Catering delivery to the FBO is coordinated with ground handling catering staff so the trays arrive at the aircraft at your slot. Handling agent catering is a conversation: we ask who opens the door and where the van stops.
Large aircraft need galley catering loaded through the forward door by high loader, and at a military field like LGTG that airside catering delivery is arranged through your handling agent. Tell us the type and we plan the aircraft provisioning around its door height and galley layout, not around the menu. Small and medium jets take the trolleys and boxes by hand at the steps.
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.
LGTG is a military airfield in Central Greece, with an elevation of 495 ft, and general aviation here is the exception rather than the routine. FBO services and ground handling services depend on an authorisation that your handling agent arranges before the aircraft is cleared to come. Airport catering from us is built around that: a confirmed slot, a named contact, and a handover at the aircraft.
As a business aviation hub, Tanagra is a minor one: arrivals are occasional and planned. Private jet catering, inflight catering and in-flight catering are ordered once the arrival is approved. Aviation catering and business aviation catering for the crew follow the same approval. Executive jet catering fits an owner on a short Greek stay, diplomatic flight catering suits a delegation, and cabin crew meals and crew meals are added to the order when the crew asks.
Greece applies EU food rules, so meat, dairy and some plant products arriving from outside the Union can be restricted. Customs for a business jet at Tanagra is handled through your handling agent, and the ground handling services at LGTG confirm the entry procedure on the day. For catering, the practical point is to order here for onward legs and keep outside food in its original packaging.
Average rating from the cabin crew and pilots we cater for.
“For 11 passengers departing from LGTG, the agreed menu was a cheese board and savoury canapés; our main consideration was a late menu amendment. Instead of asking us to improvise, The Galley Girls explained how the starters could be arranged during service. The snack boxes stayed together in one group, so another crew member could follow the same plating sequence. I appreciated the emphasis on packing arrangement throughout the in-flight catering services arrangements.”
“My order at Tanagra Air Base covered roasted vegetable bowls with separate dressings for 12 guests, with a practical service plan needed because of different crew meal preferences. The side dishes supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. I found the desserts without searching through every box, a small detail that mattered during the final cabin checks. The order made aviation catering feel manageable because the crew briefing had been considered beforehand.”
“The cabin briefing at Tanagra Air Base included 2 passenger meals, a request for prawn salad and small fruit plates, and instructions addressing a short ground stop. The starters from The Galley Girls were organised around the cabin plan, with the later service items kept apart. I would discuss aviation catering services with them again, especially when catering handover needs careful coordination. That left time to check the sauces properly before the passengers were ready for the next part of the service.”
For a night departure we start from the galley and the service style: oven dishes, sauce-apart dishes, or a cold spread. Each has its own price, and Greek seafood is priced above vegetable dishes. A question about how much private jet catering costs from Tanagra is best answered with the aircraft type and the passenger count.
A request for a Boeotian speciality or seasonal fish is where lead time shows up at Tanagra. A basic private jet menu of mezze, grilled meat and fruit is the easy case. We take same-day and late requests and tell you plainly what substitutions we suggest.
Greece sits inside EU food rules, so what you carry in from a non-EU airport may be limited. When the number of passengers changes, we re-pack from the same menu without touching the customs paperwork. Ask your handling agent at LGTG about the entry procedure for the day.
Bringing food into Greece is allowed within limits: processed products from non-EU countries and animal products are the ones that cause trouble. For the return leg from Tanagra, ordering here avoids the question entirely. Your handling agent can confirm what is accepted that day.
Operators sometimes expect the charter to cover the meals. It does not: catering is its own order and its own invoice, whether the aircraft leaves LGTG at dawn or at dusk. The turnaround length decides how complex the menu can be.
Tail, pax and diets — a flight attendant takes it from there, day or night.
