Catering to your aircraft in Zakynthos.
LGZA is a single-runway island airport where private jets arrive for the beaches and leave for home with tired passengers. We pack for that departure: island fish, chilled mezze and crew dishes, handed 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.
Zakynthos sits in the Ionian Islands, and the private jet menu here leans on what the sea and the groves give. A private jet menu for LGZA works best with chilled mezze, grilled sea bream and lemon-roasted potatoes, packed so the inflight menu survives a small galley. Private jet food from the island also means mizithra cheese, caper leaves, local honey and the sweet pasteli of the Ionian. These local specialities travel in three ways: cold, finished in the oven, or with the sauce apart. Private jet platters of fresh fruit, island cheeses and cured meats suit a short leg; gourmet inflight meals such as fish plaki or lamb kleftiko suit a long one; private jet snacks of almonds, dried figs and olives fill the gaps in between.
For a flight out of Zakynthos, the region does most of the work: the Ionian Islands produce olive oil, wild herbs, citrus and some of the best fish in Greece. Our private jet menu for this airport uses them as they are. An inflight menu might open with a Greek salad and tzatziki, move to sea bass or stifado, and close with loukoumades and fruit. Private jet food in this part of Greece is simple and honest, and local specialities such as Zakynthian sofrito, mandolato nougat and ladotyri cheese travel well. Gourmet inflight meals, private jet platters and private jet snacks are all built from the island, with Ionian Islands produce named on each label.
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.
Zakynthos International Airport Dionysios Solomos sits at 12 ft on the south side of the island, and its business traffic follows the summer calendar. Private jet catering here is built around Ionian produce, a galley that rarely has more than a small oven, and a handover at the general aviation terminal. For inflight catering, in-flight catering or aviation catering at LGZA, you send the tail, the slot and the headcount, and the box arrives at the aircraft. Business aviation catering and executive jet catering on the island lean on sea bream, local olive oil and Greek cheese. Diplomatic flight catering and cabin crew meals are quoted per menu like everything else.
A business jet catering brief at Zakynthos is usually small: four to eight guests, a short summer charter and a galley with one oven. Corporate jet catering here means chilled plates and a hot main finished in the oven. VIP flight catering and charter flight catering can add a private jet chef's touch with fish from the Ionian, and luxury inflight catering is built around a bespoke menu that matches the cabin.
Government flight catering at Zakynthos is quiet and traceable: a named team, a menu cleared by protocol and a discreet handover at the apron. Head of state flight catering follows the same line, and VIP aviation catering for a delegation is packed by seat. State visit aircraft catering is rare on the island, but the procedure is the same as anywhere.
On Zakynthos the allergen risk hides in the traditional kitchen: nuts in the sweets, sesame in pasteli, shellfish in the fish stews, wheat in the pita. For kosher, halal, vegan and gluten free requests at LGZA, special meals are cooked on a separate board and packed in a separate box, marked by seat number. Allergen free dishes and kids meals follow the same procedure, so nobody opens the wrong tray.
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.
At ZTH the crew often waits in the heat. Crew meals, flight crew meals and pilot meals are available on request, billed with the order, and packed for the galley you have. Crew catering can include cockpit meals in crew meal boxes, with different meals for pilots when the operator asks for it.
FBO catering at Zakynthos ends where the aircraft stops: catering delivery to the FBO or straight to the apron through your handling agent. The general aviation terminal is the hand-off point, and ground handling catering is agreed against the slot. Handling agent catering depends on the access pass the agent arranges.
A light jet on the LGZA apron is loaded by hand, while a larger cabin changes how the door is reached. Galley catering for a light jet is carried up the stairs by hand; a larger cabin may need a high loader at the door, which the handling agent arranges. Airside catering delivery follows the airport's access rules, and aircraft provisioning is agreed against the galley size and the slot before anything 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.
LGZA sits at 12 ft and handles scheduled, charter and general aviation on one runway. Airport catering for private jets is tied to the season, with the busiest weeks in July and August.
General aviation at ZTH is seasonal: quiet in winter, busy in summer. FBO services and ground handling services are available through your handling agent, and inflight catering, in-flight catering, aviation catering, business aviation catering, executive jet catering, diplomatic flight catering and cabin crew meals are all ordered on request. It is not a business aviation hub, but it works well for the island's charters.
Greece is in the EU, so food loaded in Greece for a flight within the Schengen area raises no special issue. Arrivals from outside the EU follow the usual rules on animal products, and we tell you if an ingredient raises a flag.
Average rating from the cabin crew and pilots we cater for.
“Food presentation mattered to our 5 guests, but a late menu amendment also had to be considered when organising prawn salad and small fruit plates at Zakynthos International Airport Dionysios Solomos. The Galley Girls gave us an update on the fruit plates before the handover, which helped us organise the cabin checks. Knowing where the salads were packed meant the crew could begin the relevant checks as soon as the order arrived. I would discuss airport catering with them again, especially when meal organisation needs careful coordination.”
“My order at LGZA covered mini sandwiches and individual desserts for 5 guests, with a practical service plan needed because of different crew meal preferences. After a final adjustment to the desserts, The Galley Girls gave us one revised order summary to work from. The note about the canapés was easy to spot, and we could brief the rest of the team quickly. Our brief for inflight catering was met with a sensible plan for storage requirements.”
“Choosing a seafood starter and warm vegetable sides for 6 people at ZTH was straightforward; the challenge was making it work with a changing departure schedule. I asked The Galley Girls to review the breakfast portions quantities against the passenger brief, and the proposed portions made sense. For in-flight catering, that attention to catering handover made the order noticeably easier to manage. There was enough information about the desserts to brief the crew without making assumptions about what had been ordered.”
Ask a flight attendant who has waited at Zakynthos in August: the price follows how long the crew has to be fed, not how far the aircraft flew. We quote per menu, with seasonal fish costing more than a citrus and cheese plate.
Lead time at LGZA depends on the season and the menu: fish and shellfish are easier to plan than a surprise request for a rare ingredient. Late orders are handled, and customs rarely slows a domestic Greek catering.
Customs is a concern when you carry food from abroad into Greece. Catering made in Greece avoids that, and we adapt each dish to the galley size you describe.
Bringing food yourself is possible, though a sealed kosher or halal meal from us stays closed until the passenger opens it. We mark each tray by seat number, never by name.
Charters into LGZA rarely include catering, so order it as its own line. The handling agent confirms the access, and the box goes to the aircraft.
Tail, pax and diets — a flight attendant takes it from there, day or night.
