Catering to your aircraft in Riga.
Riga runs a Baltic winter schedule that can turn on a single de-icing slot, and a Baltic summer of long evening departures from the business aviation side of EVRA. We cook for that galley: Latvian rye, smoked fish and berries packed so the tray works the first time it leaves the drawer.
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.
The private jet menu out of Riga draws on the Baltic larder: rye bread with a dark crumb, hot-smoked fish, pickled herring, dairy from Latvian farms and forest berries in season. Jet catering here is a question of how each one travels in a galley. The smoked fish stays chilled and is plated cold; the rye is sliced and wrapped so it does not dry in cabin air.
An inflight menu for Riga leans on local specialities that handle a re-plate well: grey peas with speck, a Latvian classic served warm, potato and cabbage dishes, and cold plates of cured meat and rye. Private jet food built on these is hearty without needing a chef on board. Mārupe Municipality's farm dairy and cloudberries give the dessert drawer its local character, and Riga's own Black Balsam goes where the passenger asks for it, in the bar set.
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.
Cold apron, 36 ft elevation and a runway that sees ice from late autumn: that is the Riga you are catering for. Private jet catering at EVRA starts with what survives a hold at the stand, then with the galley you actually have. Our inflight catering is cooked for re-plating by one person. In-flight catering here leans on rye, smoked fish and dairy from Latvian farms. Aviation catering for business aviation catering clients, executive jet catering and diplomatic flight catering for state visits all follow the same discipline, and cabin crew meals are packed as their own boxes.
Business jet catering at Riga starts from the passenger list and the galley. Corporate jet catering for a board trip is usually a cold lunch that waits in the drawer; VIP flight catering adds a hot course with the sauce apart. Charter flight catering is quoted around the aircraft type, luxury inflight catering uses Latvian produce, and a private jet chef builds a bespoke menu once the brief is agreed.
Government flight catering at Riga follows protocol: the menu is cleared before anything is cooked, traceability is kept per tray and the team is named. Head of state flight catering and state visit aircraft catering are handled quietly, with VIP aviation catering packed in sealed boxes and handed to the FBO only.
A vegan menu for Riga starts with what the Latvian kitchen already does well: grey peas, root vegetables, rye, mushrooms from the forest and berries. Kosher, halal, gluten free, allergen free, special meals and kids meals are each packed in their own sealed tray with a separate board, and the seat number is on the lid, never a name.
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 out of Riga are ordered on request and invoiced like any other line of the order. Flight crew meals travel in their own boxes marked CREW, handed over apart from the guest trays so nothing mixes in the drawer. Pilot meals can be two different dishes, with different meals for pilots when the captain and first officer must not share a plate. Cockpit meals are built to be eaten one-handed on a cold Baltic turnaround, and crew catering at EVRA is closed in crew meal boxes that stay sealed until the stand is clear.
FBO catering at Riga is handed over at the aircraft or inside the general aviation terminal, depending on how the FBO manages the stand. Catering delivery to the FBO is arranged with the handling agent, ground handling catering follows the apron slot, and handling agent catering requests go through one contact.
Aircraft type decides loading at RIX: a light jet takes its trays through the door by hand, a heavier aircraft may need a high loader at the galley door. Galley catering is packed to the galley the aircraft has, and airside catering delivery follows the handling agent's slot on the apron. Aircraft provisioning for a long-range jet here includes ice, water and hot trays in closed 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.
Riga International is the main Latvian airport and the business aviation entry for the Baltic states. Airport catering here is built around a general aviation terminal that handles private and corporate traffic. FBO services and ground handling services keep the apron moving through the season.
Riga is a business aviation hub for the Baltic. Inflight catering and in-flight catering orders arrive with winter de-icing and summer events. Aviation catering for business aviation catering clients, executive jet catering and diplomatic flight catering all use the same preparation, and cabin crew meals are boxed apart from guest trays.
Food entering Latvia from outside the EU is tightly limited, particularly meat and dairy. For a private jet at RIX the practical consequence is to order catering on the ground, where it is prepared in Latvia and handed over sealed.
Average rating from the cabin crew and pilots we cater for.
“Rather than an elaborate service at Riga International Airport, our 12 guests wanted prawn salad and small fruit plates, organised sensibly around a late menu amendment. The order made flight catering services feel manageable because the packing arrangement had been considered beforehand. Our request to The Galley Girls focused on the breakfast portions, with enough detail to distinguish passenger portions from additional provisions. We also checked the sauces before approval, which helped avoid a second round of questions later in the preparation.”
“Food presentation mattered to our 6 guests, but different crew meal preferences also had to be considered when organising herb chicken with a quinoa salad at EVRA. My main takeaway from this airline catering order was the practical approach to galley preparation. The Galley Girls used a readable packing list for the fruit plates, which helped when two colleagues checked the order together. We could distinguish the breakfast portions at a glance instead of lifting lids just to establish what belonged to each service.”
“Between cabin checks at RIX, I coordinated vegetarian wraps and colourful salads for 11 guests and explained our concerns about different crew meal preferences. Instead of asking us to improvise, The Galley Girls explained how the side dishes could be arranged during service. Keeping the sauces aside until service helped preserve the presentation while we dealt with the boarding tasks. This experience of crew meals gave us a useful reference for managing galley preparation on another departure.”
Costs depend on what you choose, and Riga's season shapes that choice. A winter menu with braised dishes and a summer menu with chilled soup do not land on the same total.
For a short-haul jet the menu is compact and simple to organise; for a long-range aircraft we agree more courses. Either way, last-minute orders are handled.
On arrival, EU food rules apply: no meat or dairy from non-EU origin without paperwork. A local order from us removes that question entirely.
You may bring food, but a Latvian product like hot-smoked fish is better bought on the ground, sealed and labelled, than carried through customs.
Not as part of a charter: catering is booked on its own. A tight turnaround at Riga means we agree the handover point with the handling agent beforehand.
Tail, pax and diets — a flight attendant takes it from there, day or night.
