Egilsstaðir is the commercial centre of the Eastern Region, and the private jet menu you build for BIEG can lean on what the east of Iceland really produces. Our inflight menu starts with lamb: slow-cooked shoulder or sliced leg roasted rare, packed with the sauce in its own pot and finished in the galley oven. Arctic char and cod from the eastern fjords make the private jet food that travels best chilled, sliced and re-plated cold with a lemon-dill dressing. Skyr, the thick Icelandic cultured dairy, becomes breakfast cups with berries or a savoury dip for crackers. Rúgbrauð, the dense rye bread traditionally baked slowly, is sliced for smoked trout or lamb pâté. These local specialities of the Eastern Region are portioned per seat, so the flight attendant opens a drawer rather than a recipe. Private jet platters of fish, cured lamb and flatbread suit fishing and Highland groups; gourmet inflight meals of lamb with root vegetables suit a long evening leg; private jet snacks of dried fish, skyr bars and rye crisps keep the cockpit going.
Eastern Region cooking is short on ceremony and long on ingredients, which suits a galley. For a private jet menu out of Egilsstaðir we start from lamb, reindeer when in season and available, Arctic char, mussels from the fjords and barley bread. The inflight menu keeps hot dishes simple: lamb with potatoes and a sauce kept apart, or char with butter and herbs, both finished in the oven. Cold private jet food is where the region shines: smoked trout, gravlax-style char, pickled beetroot and skyr with crowberries. These local specialities of the Eastern Region are cut per passenger and labelled by seat. Our private jet platters cover cured fish and lamb, gourmet inflight meals cover the plated main, and private jet snacks cover the pilots between sectors: rye crackers, dried fish, nuts and skyr drinks. Reindeer and game depend on the season and on export rules, so we confirm what is possible when you order.
