Catering to your aircraft in Palanga.
A small apron, a Baltic summer and a crew that wants a plate that works. We cook and pack for Palanga International, labelled by seat, ready to re-plate.
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.
Palanga is a Baltic resort town, and the private jet menu here leans on the sea and the farm. A private jet menu for EYPA starts with cold smoked Baltic fish, herring in its own dressing, and dark Lithuanian rye bread, which holds up in a drawer far better than a soft roll. Local specialities such as farmer's curd, smetona-based dressings and cold beetroot soup travel chilled and are re-plated on board.
On the inflight menu, hot dishes are the ones that need thought. Cepelinai, the potato dumplings stuffed with meat, are a classic of this region, and they are packed with the sauce apart so nothing turns to paste in the oven. Private jet food from Klaipėda County also means berries, honey and amber-coast summer produce, packed cold and plated at the last minute.
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.
Palanga sits on the Lithuanian Baltic coast, and its business aviation rhythm follows the beach season: quiet in winter, busy from June to August. Private jet catering at EYPA is written around that swing, with cold Baltic platters in summer and warmer, heavier trays when the wind comes off the sea. In-flight catering and inflight catering for the cabin are packed for the galley you actually have, and aviation catering for crew is a separate, labelled box. Business aviation catering and executive jet catering both start with the tail and the seat plan, while diplomatic flight catering runs through protocol before anything is cooked. Cabin crew meals are ordered with the sector, not as an afterthought.
Business jet catering at Palanga is usually a weekend beach run: four to eight passengers, a cold lunch outbound, something warmer home. Corporate jet catering and VIP flight catering follow the seat plan, and charter flight catering follows the operator's brief. Luxury inflight catering here means smoked fish and local berries done well, and a private jet chef will write a bespoke menu around what the galley can finish.
Official movements into EYPA are rare but handled carefully. For government flight catering and head of state flight catering, the menu is approved first, ingredients are traceable and the team is small and named. VIP aviation catering and state visit aircraft catering are packed sealed and handed over at the aircraft.
At Palanga the dietary question is rarely the dish, it is the kitchen around it: dairy and gluten sit in a lot of Lithuanian cooking, from sour cream to rye. Kosher, halal, vegan, gluten free and allergen free meals are built separately, with kids meals and other special meals on request, each sealed and labelled by seat so nothing gets mixed in 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.
On a short Palanga turn the crew eats last. We prepare crew meals on request and invoice them like the rest. Flight crew meals travel in sealed boxes. Pilot meals are separate dishes, crew catering is marked CREW, and cockpit meals need no cutlery gymnastics. Crew meal boxes stack in the drawer, and different meals for pilots are packed apart when the operator wants it.
Your order for EYPA reaches the FBO and then the aircraft door. We do FBO catering with the handling agent: catering delivery to the FBO on your slot, then plane-side. The general aviation terminal is small, so ground handling catering is simple, and handling agent catering follows your loading order.
Most business jets at Palanga load by hand through the cabin door, so the galley catering arrives in lightweight carriers sorted by drawer. When a larger aircraft needs a high loader, airside catering delivery is arranged with the handling agent in advance. Aircraft provisioning follows the loading order the crew gives us: cold first, hot last, crew boxes labelled CREW.
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.
EYPA serves a coastal resort region. Airport catering for private flights is a seasonal business, and the general aviation side is compact, with a single working apron.
Summer defines Palanga as a business aviation hub. Aviation catering, business aviation catering and executive jet catering all pick up in June. Inflight catering and in-flight catering for the cabin go with private jet catering, diplomatic flight catering is by protocol, and cabin crew meals ride along. General aviation, FBO services and ground handling services keep it moving.
Food rules at EYPA follow EU law. Within the EU, local produce moves freely. For aircraft arriving from outside, meat and dairy are restricted, so we pack from Lithuanian sources and keep the paperwork simple.
Average rating from the cabin crew and pilots we cater for.
“Nothing about the 5 guest order at PLQ called for excess complexity: just a light pasta dish with grilled vegetables and sensible planning for two separate meal services. For in flight catering, that attention to portion planning made the order noticeably easier to manage. Our handling contact received the order details from The Galley Girls, including how the fruit plates had been grouped. The cabin team could match the sandwiches to the request before moving on to the remaining departure tasks.”
“What impressed me at Palanga International Airport was how a request for fresh fruit and breakfast pastries was handled despite a family lunch request. The Galley Girls prepared the main courses for assembly in the galley, with the accompanying elements easy to locate. The crew provisions stayed together in one group, so another crew member could follow the same plating sequence. The order made inflight catering services feel manageable because the portion planning had been considered beforehand.”
“Small packing details became important at EYPA: our 5 passengers wanted poached fish with steamed rice, and we had two separate meal services. I gave The Galley Girls our storage brief and asked for the main courses to arrive in stackable containers. The crew provisions were easy to locate, leaving the crew free to focus on the remaining cabin preparation. I want an inflight catering company to understand catering handover, and this order gave us a useful starting point.”
Customs rules shape the price here. Food inside the EU moves freely, while meat or dairy arriving from outside needs documents that add cost, so we source locally at Palanga. A rye-and-fish platter will cost less than a plated hot main with a dessert course.
Pick the local product you want on the menu, smoked Baltic fish or farmer's curd for instance, and we confirm it is available for your date. Last-minute orders are handled, with the menu adapted to what the market has that day.
Inside the EU, locally sourced food needs no customs handling at the aircraft. The slot is what we plan around: a tight turnaround needs everything labelled by seat, while a longer stop lets us hand over in two stages.
Passengers and crew may carry food, depending on the operator's policy. For the crew, a long wait on the ground makes a delivered meal more useful than a sandwich from the bag, and crew meal boxes are labelled by role.
No. Catering is not part of the charter: you order it separately and it is invoiced separately. If a passenger needs a kosher, halal, allergen free or child's meal, tell us the details and we cook and label it by seat.
Tail, pax and diets — a flight attendant takes it from there, day or night.
