Catering to your aircraft in Reykjavík.
Keflavik sits on a lava plain at 171 ft where the wind decides the day, and a late departure into the dark is normal for half the year. We cook and pack for the galley you have, with Icelandic fish, lamb and skyr, and hand it over at 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.
Iceland's table is short and very good, and most of it travels well. Arctic char and cod come off the boats around the Southern Peninsula and are best served cold or gently warmed, never held in a hot oven. Icelandic lamb, grazed free on the highlands, suits a sliced cold platter or a braise that re-plates in a small galley oven.
Skyr is the product every crew asks for: thick, high in protein, and sealed in its own pot it rides in the drawer without complaint. Rye bread baked in geothermal heat, dark and slightly sweet, pairs with smoked trout or lamb pâté. For a private jet menu out of Reykjavík we build an inflight menu around these local specialities, with private jet food that holds its shape at altitude. Langoustine from Höfn is the luxury line, packed on ice and served cold.
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.
A tech stop turns into a two-night stay when a front sits over the Southern Peninsula, and that is where private jet catering at KEF earns its place. Business aviation catering, executive jet catering and in-flight catering all start from the same question: what is the aircraft doing next. For diplomatic flight catering the same applies, with a menu cleared before anyone cooks. Cabin crew meals follow the rotation, not the guest list.
Business jet catering at Keflavik often serves aircraft crossing the Atlantic. Corporate jet catering, VIP flight catering and charter flight catering all start with the brief: how many seats, which galley, how long the next leg. A private jet chef writes a bespoke menu around Icelandic char and lamb, and luxury inflight catering here means restraint rather than excess.
Government flight catering at Keflavik is cleared by protocol before anything is cooked. Head of state flight catering and VIP aviation catering use a named team, traceable ingredients and discretion on the apron. For a state visit aircraft catering order, menus and allergies are agreed in advance and the handover is quiet.
Special meals at Keflavik follow the local kitchen: fish, dairy and rye bread mean shellfish, lactose and gluten are the usual traps, so each kosher, halal, vegan, gluten free, allergen free and kids meals order gets its own board, its own box and a seat-numbered card.
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 at Keflavik are built for people who may sit through a long weather hold or a night turn. Flight crew meals, pilot meals and crew catering go in sturdy boxes marked CREW, ordered on request and invoiced like the rest. Cockpit meals are one-handed and different meals for pilots are packed apart, so captain and first officer never share a dish. Crew meal boxes lean on lamb soup, char and rye, hearty after a cold apron.
We deliver FBO catering to the general aviation terminal and the aircraft stand. Catering delivery to the FBO is arranged with the handling agent, and ground handling catering respects gusts and apron access. Handling agent catering is confirmed against your slot and the type.
Larger aircraft landing at Keflavik need galley catering loaded through the main door or by high loader, and the type decides which. Airside catering delivery is agreed with the handling agent for access across the apron, and aircraft provisioning on a windy day is planned around gusts. Tell us the type and we pack to its trolleys.
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.
Keflavik is Iceland's international gateway and the main field for business aviation in the country. Airport catering for general aviation here deals with Atlantic crossings, weather holds and customs rules that favour local sourcing. FBO services and ground handling services are concentrated around the general aviation apron.
Keflavik works as a business aviation hub for transatlantic positioning. Inflight catering and in-flight catering here supply long legs, aviation catering and business aviation catering cover tech stops, executive jet catering suits quick turnarounds, diplomatic flight catering serves visiting delegations and cabin crew meals follow the rotation.
Customs at Keflavik apply strict limits on animal products from outside the EEA. A crew arriving with foreign cheese or cured meat may lose it at inspection. Ordering locally cooked, sealed catering avoids the declaration and keeps the galley stocked.
Average rating from the cabin crew and pilots we cater for.
“Keeping the galley organised at KEF meant planning mini sandwiches and individual desserts for 6 guests with different crew meal preferences in mind. The Galley Girls updated the side dishes in the written order and sent back a confirmation that clearly showed our amendments. I appreciated the emphasis on final order confirmation throughout the private aviation catering arrangements. The fruit plates remained as originally requested, which was reassuring when we checked the latest version with operations.”
“Rather than an elaborate service at Keflavik International Airport, our 6 guests wanted a seafood starter and warm vegetable sides, organised sensibly around limited fridge space. I appreciated the emphasis on galley preparation throughout the business jet catering arrangements. The Galley Girls suggested shallow trays for the desserts, and that choice worked well with our storage arrangement. Separating the main courses from the first service items helped us avoid opening boxes we did not yet need.”
“Our priority at BIKF was vegetable tartlets and a dessert selection for 2 passengers, with a revised passenger count shaping the service plan. For our team, the strongest part of their business aviation catering was how they handled storage requirements. Our request to The Galley Girls focused on the side dishes, with enough detail to distinguish passenger portions from additional provisions. We also checked the salads before approval, which helped avoid a second round of questions later in the preparation.”
Cost at KEF tracks two things: what the boats landed that week and how many seats you fly. A summer midnight-sun trip with cold platters sits lower than a January dinner of lamb and char.
A request for Icelandic lamb is easy to place, a request for out-of-season produce is not. Tell us the date and we steer the menu toward what is good that week.
Customs at KEF look hard at raw meat and dairy brought in. A child's meal or an allergen free plate cooked locally and sealed arrives with its label intact and no paperwork delay.
Customs may take imported meat or cheese. Better to let us prepare the first and second service together, each box marked, so the crew just re-plates at altitude.
No, and the dark hours do not change that. Whether you leave at midnight or at dawn, the catering is a separate order, billed separately.
Tail, pax and diets — a flight attendant takes it from there, day or night.
