Catering to your aircraft in Lampedusa.
Lampedusa is a small island apron where the season sets the pace: summer weekends fill the FBO, winter turns are quiet. Former VIP flight attendants build your private jet catering around the galley you actually have.
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.
Lampedusa is the southernmost point of Italy, closer to the African coast than to Sicily's own shoreline in spirit, and the table reflects it. A private jet menu for Lampedusa leans on the sea: raw red prawns, tuna, amberjack and the island's sea bream, plus capers, dried oregano, tomatoes and olive oil. Our inflight menu keeps the Sicilian base and adapts it to how a galley works.
Private jet food from the Pelagie Islands is simple and salty. We pack local specialities such as couscous with fish, caponata and busiate with tomato pesto for the Sicily region, each with its serving note so the cabin crew knows what goes in the oven and what stays cold. Private jet platters of cured fish, cheese and island vegetables travel well, and gourmet inflight meals can be built around the same ingredients. Private jet snacks run to almonds, biscotti and dried fruit.
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.
Lampedusa sits at 70 ft on a flat island with one short apron, and private jet catering here is planned around what the galley can hold and what the sea provides that week. Whether you need inflight catering for a one-night stay or in-flight catering for a quick turn, the brief starts with the aircraft. We deliver aviation catering and business aviation catering to the FBO, plus executive jet catering and cabin crew meals when the crew asks for them. Diplomatic flight catering is handled through a protocol brief.
Corporate jet catering for Lampedusa begins with a headcount and a galley photo from the crew. Business jet catering, VIP flight catering and charter flight catering all use a bespoke menu; our private jet chef writes luxury inflight catering around local fish, capers and almonds.
Government flight catering at LICD is rare but real, and head of state flight catering follows a protocol brief rather than a standard order. VIP aviation catering is traceable and discreet, and state visit aircraft catering is cleared before anything is cooked.
Lampedusa's kitchen is fish-first, so allergen mapping starts with shellfish and tree nuts, which show up in sauces and pastries here. Kosher, halal, vegan, gluten free and allergen free requests are packed as special meals on a separate board, sealed and marked by seat, and kids meals follow the same logic with simple island pasta and fruit.
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 a crew waiting on a small island apron, crew catering means a boxed plate that does not need a table. Crew meals and flight crew meals come on request, pilot meals and cockpit meals are packed apart, crew meal boxes are labelled by role, and different meals for pilots are available on request. Billing follows the main order.
FBO catering at Lampedusa is delivered to the FBO, and catering delivery to the FBO is coordinated with your handling agent. The general aviation terminal is small, so ground handling catering and handling agent catering run through one contact, with handover at the aircraft.
Lampedusa sees light and midsize business jets, and the aircraft type decides the galley catering plan. On a small apron, airside catering delivery usually means a van at the aircraft stairs, so we pack for hand loading and the galley you actually have. For larger types needing aircraft provisioning, we arrange a high loader through your handling agent.
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.
LICD is a small island airport at 70 ft, and general aviation is the business that matters here. Airport catering is planned around ground handling services and FBO services that run on island time.
Lampedusa is not a business aviation hub in the usual sense, but summer brings private traffic. Inflight catering and in-flight catering for these flights are planned around the sea, and aviation catering and business aviation catering stay simple. Executive jet catering suits quiet turns, diplomatic flight catering follows a protocol brief, and cabin crew meals can be added on request.
Lampedusa is the EU's southern edge, so Italian and EU rules on animal products apply to any food brought on board. Non-EU meat and dairy can be seized, which is why local sourcing is often the simpler route.
Average rating from the cabin crew and pilots we cater for.
“I wanted a charcuterie board and fresh bread for 3 guests at LMP, packed sensibly for a cabin team dealing with a family lunch request. The snack boxes came from The Galley Girls in compact food boxes, with a packing list that matched the contents. I would discuss flight catering services with them again, especially when crew briefing needs careful coordination. Separating the starters from the first service items helped us avoid opening boxes we did not yet need.”
“Timing and organisation mattered at Lampedusa Airport, where our order of smoked salmon bagels and sliced fruit for 5 people involved two separate meal services. This experience of airline catering gave us a useful reference for managing packing arrangement on another departure. We changed the quantities of sauces, and The Galley Girls reflected the request in the final packing list. The salads remained as originally requested, which was reassuring when we checked the latest version with operations.”
“As the person coordinating a breakfast basket with individual preserves for 2 passengers at LICD, I needed an arrangement that considered a tight boarding window. The cabin service sequence stood out more than any sales pitch about crew meals. The Galley Girls used a readable packing list for the salads, which helped when two colleagues checked the order together. I found the canapés without searching through every box, a small detail that mattered during the final cabin checks.”
Weather windows matter on an island: when departures bunch up in good conditions, premium seafood tightens first. We quote the actual menu, with seafood and non-seafood options side by side.
Lead time here is easy to manage because the island has one apron and a small customs flow. Last-minute orders are handled, and a crew near duty limits can get a boxed cold service so the wait on the ground stays short.
An empty cabin does not mean no customs. Leftover meat or dairy from an extra-EU origin may be refused, which is why a repositioning leg works best with a fresh local provision rather than carried stock.
Yes in principle; in practice island produce is fresher and easier to clear, and we pack to the aircraft's galley limits.
Is catering part of a charter into Lampedusa? No, and a kosher meal is a good example of why: it needs its own sourcing, packaging and billing line.
Tail, pax and diets — a flight attendant takes it from there, day or night.
