Catering to your aircraft in Istrana (TV).
Istrana is a military field in the flat Veneto plain, where autumn fog can hold a departure and a quiet apron keeps ground time predictable. For the crew at LIPS we cook and pack for the galley you have: sealed trays, cold boards, sauces in their own pots, handed over at the FBO or by your handling agent.
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.
Veneto eats from the plain and the lagoon, and a private jet menu for Istrana can lean on that: radicchio from Treviso, white asparagus in spring, Asiago and Montasio cheeses, soppressa and Prosciutto Veneto, sea bass and cuttlefish from the Adriatic. This is private jet food built for the galley, so each local speciality is chosen for how it travels. Radicchio and cheese boards go out as private jet platters, chilled and re-plated cold. Risotto al radicchio or risotto with asparagus travels in a sealed tray and finishes in the oven, which is how gourmet inflight meals work with rice. Baccala mantecato and sarde in saor keep well cold, so they suit private jet snacks and canape plates. Tiramisu, born in this region, goes in a chilled cup, and Prosecco from the hills north of Treviso is the obvious bottle for the inflight menu. Local specialities from Veneto are a strength of the kitchen, not a compromise.
A private jet menu for Istrana starts with Veneto itself, and the region gives a galley plenty to work with. Local specialities such as Treviso radicchio, Asiago, Montasio, Prosciutto Veneto and Adriatic seafood make an inflight menu that tastes of the place without needing a kitchen on board. Private jet platters are the safest format: cured meats, aged cheeses and grilled radicchio served chilled and re-plated cold. Gourmet inflight meals take more thought. Risotto and braised dishes travel in sealed trays and finish in the oven, with the sauce apart. Private jet snacks follow the same logic: crostini, small fritters and sweet biscuits from the Veneto tradition that hold in a drawer. Tiramisu in a chilled cup closes the order. Everything is private jet food chosen for its journey from kitchen to cabin.
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.
Istrana is a military field in the Veneto plain, so a business jet arriving at LIPS is a guest on someone else's apron, and the galley order has to match that reality. Private jet catering for Istrana is built around Veneto produce, boxed for the aircraft you actually fly and handed over through your handling agent. Inflight catering, in-flight catering and aviation catering all describe the same job here: food that survives a slot on a working air base. Business aviation catering and executive jet catering orders follow the same flow, and diplomatic flight catering is cleared with the protocol side before anything is cooked. Cabin crew meals are packed alongside the guest trays, in separate boxes.
Flights from Istrana tend to be business aviation on a working air base: small groups, early starts, tight cabins. We write business jet catering and corporate jet catering as a bespoke menu, with a private jet chef choosing dishes that finish easily in a drawer or small oven. VIP flight catering, charter flight catering and luxury inflight catering all share that approach at LIPS.
A state visit via Istrana means a clearance process first, a menu second. For government flight catering and head of state flight catering, we work with the protocol office and your handling agent, and the dishes are agreed beforehand. VIP aviation catering and state visit aircraft catering are packed discreetly, with seat numbers only.
Veneto cooking hides allergens in familiar places: flour in a risotto base, shellfish in a lagoon sauce, nuts in a dessert crust. For special meals at Istrana, each kosher, halal, vegan and gluten free order is a separate procedure with its own board and sealed box, and the dish is marked by seat number. Allergen free orders and kids meals go through the same check, so nothing is guessed at the galley.
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.
For the crew at LIPS we pack crew meals as real food: a hot dish, a salad, fruit and a sweet from Veneto. Flight crew meals are ordered on request and invoiced with everything else. Pilot meals are labelled and sealed, cockpit meals are easy to eat in the seat, and crew catering for a long wait on the ground can include two separate boxes. Crew meal boxes go out with the main delivery, and different meals for pilots follow the operator's policy. Cabin crew meals ride in their own boxes at LIPS, so a guest tray never gets opened by mistake.
FBO catering at Istrana means catering delivery to the FBO, or to your handling agent where the base controls access, at the general aviation terminal or the apron. Ground handling catering is coordinated with your handling agent so the order is handed over at the aircraft on your slot. Handling agent catering at LIPS keeps the airside access rules in mind.
Istrana is a working military airfield, so airside catering delivery runs through your handling agent and the base's access rules. Galley catering is sized to the aircraft type: a light jet takes a few boxes by hand, while a larger cabin may need a high loader at the door. Tell us the type and we plan the aircraft provisioning around its galley, its oven and its carts.
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.
Istrana Air Base sits at 137 ft in the Veneto plain, a military airfield that also receives business aviation. Airport catering here goes through the base's access process, and general aviation traffic is small and calm. Few aircraft means a quiet apron, and FBO services and ground handling services are arranged through your handling agent.
Istrana is not a conventional business aviation hub, yet its location in Veneto makes it useful for specific missions. Inflight catering, in-flight catering and aviation catering all work as they do elsewhere, only through the base's access rules. Business aviation catering and executive jet catering orders are packed for light jets, diplomatic flight catering is cleared by protocol, and cabin crew meals ride in separate boxes. Fog in autumn and winter is the seasonal factor.
Istrana is in Italy, so EU food rules apply to catering loaded here, and flights to non-EU destinations follow the arrival country's import rules. Meat and dairy products are the usual points of attention, so the order is written with the route in mind. Your handling agent confirms what the base requires for the delivery.
Average rating from the cabin crew and pilots we cater for.
“Clear quantities were essential at LIPS: we had 2 passengers expecting a seafood starter and warm vegetable sides and were working around a changing departure schedule. I gave The Galley Girls our storage brief and asked for the snack boxes to arrive in clearly marked packs. For private jet meals, that attention to packing arrangement made the order noticeably easier to manage. Separating the sandwiches from the first service items helped us avoid opening boxes we did not yet need.”
“Timing and organisation mattered at Istrana Air Base, where our order of poached fish with steamed rice for 2 people involved different crew meal preferences. Our brief for private jet menu was met with a sensible plan for cabin service sequence. The main courses supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. I found the canapés without searching through every box, a small detail that mattered during the final cabin checks.”
“Good preparation made the difference at Istrana Air Base, where 2 guests expected smoked salmon bagels and sliced fruit despite a short ground stop. I want a private jet chef to understand final order confirmation, and this order gave us a useful starting point. The side dishes from The Galley Girls were organised around the cabin plan, with the later service items kept apart. We left the sandwiches stored until needed, which kept the first service manageable and reduced unnecessary handling.”
Price follows the choices you make: Treviso radicchio and Asiago boards sit at the lighter end, Adriatic seafood and risotto in sealed trays at the other. A short stop at LIPS tends to mean simpler service, and a long wait lets the menu grow. We quote each order as it is written.
The galley decides: one oven means one hot service and a cold second one. We plan that from the aircraft type, and the order is simple to place at LIPS. Orders that come in late are handled, and menu changes remain possible.
Italian rules apply to food for the flight, and for an EU departure the formalities are light, while a non-EU destination follows its own import rules. At LIPS the fog season matters more than paperwork: we pack so a late departure does not spoil the order. Your handling agent tells us what the base requires.
Waiting on a quiet air base makes a meal more important, not less. Pilot meals and cockpit meals are packed to be eaten one-handed and in any order. Crew meal boxes travel with the main delivery and come out of the same handover at the aircraft.
Charter pricing is for the aircraft. Food at Istrana is ordered on top, so a short empty-cabin flight can skip it or keep it minimal. We pack according to who is actually on board.
Tail, pax and diets — a flight attendant takes it from there, day or night.
