Catering to your aircraft in Reykjavík.
BIRK sits at the edge of Tjörnin and handles a mixed flow of private jets and local flights. Our service here is plain: cook, pack, label, deliver to the FBO or your handling agent, and leave the re-plating to you.
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.
Capital Region cooking is shaped by cold water and short summers. For a private jet menu out of Reykjavík, the strongest inflight menu items are Arctic char, langoustine from the south coast, Icelandic lamb, skyr and rye bread baked in the geothermal ground. Private jet food here travels well when it is built for it: the fish is served chilled with its sauce in a separate pot, the lamb is plated cold or finished in the galley oven.
These local specialities suit a galley better than most people expect. Private jet platters of smoked trout, cured lamb and pickled beetroot hold their shape in the drawer, while skyr desserts sit chilled until service. For Reykjavík, the Capital Region gives a short list of ingredients we trust, and we pack each so the flight attendant only has to 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.
Reykjavík Domestic sits at 48 ft beside Tjörnin, a city airfield with a short runway and a steady flow of business jets, air ambulances and domestic turboprops. Private jet catering at BIRK means planning around Icelandic produce and an aircraft that often continues on to Greenland or across the Atlantic. We supply inflight catering and in-flight catering for the galley you actually have, plus cabin crew meals when the crew asks for them. Aviation catering here is built by former VIP flight attendants, for the person who serves.
A typical brief out of RKV is four to eight passengers, a light or midsize jet, and a crew who wants something that works in a drawer and a small oven. Our private jet chef writes a bespoke menu for that, and VIP flight catering is built to the cabin. Business jet catering, corporate jet catering and charter flight catering are handled the same way, and luxury inflight catering remains understated.
State visits through Reykjavík are rare, but the rules are firm. VIP aviation catering is planned with the protocol office, not the kitchen. Government flight catering, head of state flight catering and state visit aircraft catering are packed sealed, labelled by seat, and handed over in person at the aircraft.
In Reykjavík, special meals mean checking where allergens hide: fish stock in sauces, dairy in rye, nuts in skyr desserts. Kosher, halal, vegan, gluten free and kids meals are cooked apart and sealed, with allergen free dishes marked by seat.
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.
When you order crew meals for a BIRK turnaround, you ask for them like any other line. Flight crew meals and pilot meals are boxed separately from the guest trays, crew catering is labelled CREW, and cockpit meals are built to be eaten between tasks. Different meals for pilots are packed in separate crew meal boxes.
Your order for BIRK arrives at the FBO and goes out to the aircraft with your handling agent. FBO catering, catering delivery to the general aviation terminal, ground handling catering and handling agent catering are one chain with a single hand-over point at the airplane.
Not every jet needs a high loader, but some do. We confirm the aircraft type, plan galley catering to its door height, and arrange airside catering delivery with your handling agent. Aircraft provisioning at Reykjavík Domestic follows what the cabin can actually hold.
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.
Reykjavík Domestic is Iceland's city airport, set beside Tjörnin and used by domestic carriers, air ambulances and a steady business aviation flow. Airport catering for private jets here is shaped by short taxi routes and North Atlantic weather, and by the ground handling services that meet each aircraft on the apron.
Business aviation catering at Reykjavík is small and seasonal, with summer peaks and winter crew changes. Inflight catering and in-flight catering both mean the same here: food packed for a short galley. Aviation catering, executive jet catering and diplomatic flight catering all follow one method, and cabin crew meals and crew meals are ordered on request. General aviation traffic and FBO services share the apron, ground handling services keep the turnarounds tidy, and the business aviation hub role is modest but real.
Iceland sits in the EEA, so food movements follow European veterinary rules, with extra checks on meat, dairy and fish arriving from outside. The ground handling services at the FBO advise on declarations, and we pack cooked, sealed dishes to avoid problems.
Average rating from the cabin crew and pilots we cater for.
“Nothing about the 11 guest order at BIRK called for excess complexity: just avocado toast components and breakfast fruit and sensible planning for a short ground stop. The crew briefing stood out more than any sales pitch about airport catering. The Galley Girls talked through the quantities of sandwiches with us before confirmation, rather than leaving us to guess the portions. It was useful to see the starters listed separately when checking how much space the complete order would require.”
“Before our guests boarded at RKV, we needed mushroom risotto and a green salad divided into 11 portions suitable for limited fridge space. Our handling contact received the order details from The Galley Girls, including how the starters had been grouped. Knowing where the crew provisions were packed meant the crew could begin the relevant checks as soon as the order arrived. With inflight catering, careful attention to portion planning matters as much to our crew as the menu itself.”
“An order of prawn salad and small fruit plates for 6 people at Reykjavík Domestic Airport had to be organised around a changing departure schedule. I needed the snack boxes checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. There was no need to reconstruct the side dishes quantities from several messages during the final departure checks. My main takeaway from this in-flight catering order was the practical approach to final order confirmation.”
The question to answer first is what the cabin wants to eat. Icelandic lamb tasting menus, a simple char plate or a cold board for the crew all land at different figures. Tell us which, and we give a quote for that menu out of BIRK.
Allergen-free and special meals follow their own path: separate board, separate box, seat number on the lid. The lead time depends on what must be sourced, and we say so honestly. For late changes at Reykjavík Domestic, we do what can be done safely.
If your leg ends in the US or Canada, expect strict rules on meat, fish and dairy. We plan a two-service menu around that, using cooked and sealed components wherever possible, and flag anything your handling agent should declare.
Passengers sometimes arrive with food from the city. That is allowed, but for a night or very early departure, nothing nearby is open and your galley has no chance to prepare. Better to have us pack it, labelled and ready.
No, food is a separate line. A small cabin means fewer, simpler dishes that fit the drawer; a bigger aircraft can handle oven items and a tasting menu. The charter operator will not usually supply either, so we order from the galley's real capacity.
Tail, pax and diets — a flight attendant takes it from there, day or night.
