Catering to your aircraft in Thessaloniki.
At SKG the season decides the menu: seafood and salads in summer, baked dishes in winter. We prepare to your galley and deliver to the aircraft.
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 Macedonia is where Greek northern cooking shows itself: peppers stuffed with rice and herbs, pies layered with local feta, mussels from the Thermaic Gulf, and sweets built on syrup and phyllo. A private jet menu for Thessaloniki can take any of these and make them travel. Our inflight menu for SKG leans on private jet food that holds in a drawer and finishes in a galley oven, with local specialities such as gigantes beans, soutzoukakia in tomato sauce and bougatsa from the city's bakeries.
For private jet platters, we build mezze boards of Halkidiki olives, Macedonian cheeses, cured pork from the north and warm pita. Gourmet inflight meals can follow the same logic: grilled sea bream with lemon and oregano, lamb with potatoes from the oven, a Naoussa red wine reference on the beverage list. Private jet snacks stay simple and local: sesame koulouri, pistachios from Aegina, dried figs. Nothing here needs a chef on board; it arrives labelled and ready for the re-plate.
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.
LGTS handles a steady mix of corporate jets, summer leisure charters and the occasional state arrival. A private jet catering order for Thessaloniki usually starts from what the region grows: peppers from Florina, feta, Halkidiki olives, Thermaic Gulf mussels. We prepare in-flight catering to be finished in your oven or served cold, and business aviation catering at SKG is handed over at the FBO or to your handling agent. Executive jet catering, diplomatic flight catering and cabin crew meals follow the same simple process.
Executives flying into LGTS rarely want the same lunch twice. Business jet catering here can lean on local fish, cheese and vegetables; corporate jet catering is packed per seat; a private jet chef adapts the bespoke menu to the aircraft. Charter flight catering and VIP flight catering follow the same order, and luxury inflight catering is simply the same work done with finer products.
When an official delegation lands at SKG, the menu is approved in advance by the protocol office. Government flight catering, head of state flight catering, VIP aviation catering and state visit aircraft catering all follow a documented procedure with named contacts and sealed trays.
Special meals at Thessaloniki are built around a cuisine that leans on dairy, phyllo and olive oil, so allergen free work starts at the ingredient list, not the label. Kosher and halal meals are prepared and sealed separately; vegan and gluten free dishes follow Greek fasting-day traditions, and kids meals are simple and mild. Each meal carries a seat number and a restriction card, not a promise.
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 rotation through SKG the crew eats last and between tasks. Crew meals are a catalogue item, ordered and invoiced with the trip. Flight crew meals come in boxes, pilot meals are two separate dishes, crew catering is marked CREW, and cockpit meals are packed to be eaten at the controls. Crew meal boxes are easy to stow, and different meals for pilots are offered on request.
FBO catering at Thessaloniki means the order reaches the aircraft through the general aviation terminal. We organise catering delivery to the FBO with your handling agent, and ground handling catering is coordinated for airside access. Handling agent catering stays simple: one name, one slot, one handover.
Galley catering for larger aircraft calls for airside catering delivery at the right door and the right height. At SKG, aircraft provisioning for widebodies depends on the type and the stand allocated by your handling agent; tell us the aircraft and we plan the high loader or the cart accordingly.
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.
LGTS serves Central Macedonia from a coastal site just above sea level. Airport catering follows the apron's rhythm; general aviation operates alongside commercial traffic, and FBO services and ground handling services are available to private operators.
Business aviation hub for northern Greece, SKG sees peak demand in summer when leisure charters head for Halkidiki. Inflight catering and in-flight catering orders grow in the same weeks. Aviation catering and business aviation catering are ordered with the slot; executive jet catering follows the same brief; diplomatic flight catering goes through protocol; cabin crew meals are requested with the trip.
Customs at Thessaloniki apply EU regulation to food carried on board. Dairy and meat from non-EU origins are restricted, so catering ordered here, made from Greek produce and sealed, simplifies the departure paperwork.
Average rating from the cabin crew and pilots we cater for.
“Choosing vegetarian wraps and colourful salads for 9 people at LGTS was straightforward; the challenge was making it work with a late menu amendment. My main takeaway from this aviation catering order was the practical approach to meal organisation. The Galley Girls labelled the salads in line with our brief, so the cabin team could identify the relevant portions quickly. I found the desserts without searching through every box, a small detail that mattered during the final cabin checks.”
“Breakfast was already sorted; at SKG, the next request was poached fish with steamed rice for 12 guests, with an evening cabin service to work around. The Galley Girls talked through the quantities of desserts with us before confirmation, rather than leaving us to guess the portions. We also checked the salads before approval, which helped avoid a second round of questions later in the preparation. For our team, the strongest part of their aviation catering services was how they handled final order confirmation.”
“Before our guests boarded at Thessaloniki Macedonia International Airport, we needed a selection of petits fours and sandwiches divided into 12 portions suitable for several individual meal preferences. The Galley Girls suggested individual containers for the side dishes, and that choice worked well with our storage arrangement. Separating the desserts from the first service items helped us avoid opening boxes we did not yet need. I want an aviation catering company to understand portion planning, and this order gave us a useful starting point.”
Cost follows the products you choose. Thermaic Gulf mussels or fresh sea bream from the Aegean sit higher than pies, beans and salads. One local product on the menu, such as Florina peppers or Naoussa wine, changes the invoice only by what it costs.
Seasonal fish and summer produce make some menus simple to organise here, while cheese and bakery items are available all year. A passenger count that moves at the last minute is not a problem: last-minute orders are handled, and you can call us 24/7 to adjust the trays.
EU health rules govern what an aircraft may bring into Greece. For a return leg ordered from here, we suggest fresh Greek ingredients, sealed trays and correct paperwork with the handling agent, so the way back is clean.
You can, but the departure slot and the length of the turnaround at SKG decide whether it is practical. With a tight slot, a meal prepared and labelled for the galley saves the crew from sorting grocery bags on the apron. Outside food also faces the same customs rules as everything else.
No. Whether it is a private jet charter or any other charter into SKG, meals are not part of the contract: you order them separately and they appear as their own lines on the invoice. On a long leg with two services on board, say so when you order and we pack each service on its own.
Tail, pax and diets — a flight attendant takes it from there, day or night.
