Catering to your aircraft in Vilnius.
Vilnius is a plateau airport where winter ice and short Baltic summers set the pace, and private jet catering here follows the season: smoked fish and rye in cold months, berries and dill in summer. We cook for the galley you have and hand it over at the aircraft.
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.
{Region} cooking is built on rye, potato, beetroot and smoked fish, which suits a galley well. Most of it is served cold or finishes with a single pass through the oven, so a private jet menu from Vilnius rarely asks the cabin crew for more than the aircraft can give.
Cepelinai are the dish people ask about: potato dumplings, heavy and filling, packed in foil with the sour cream sauce in a separate pot so the dish re-plates cleanly. Beetroot soup travels chilled in its own container. Local specialities such as kibinai pastries and dark rye with caraway round out the inflight menu.
For private jet food that stays light, Baltic smoked fish, dill-and-cucumber salads, farmer's cheese and wild-berry desserts cover cold service. Seasonal produce changes what is available, so the menu moves with the month: mushrooms in autumn, fresh berries in summer, preserved and smoked items in winter.
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.
Vilnius International sits at 648 ft on the Lithuanian plateau, and a winter turnaround there means ice on the apron and a galley that needs food that tolerates cold handling. Private jet catering at EYVI is built around that: rye, smoked fish, root vegetables, and hot dishes finished in your own oven. For inflight catering and aviation catering at VNO, we pack to the aircraft's galley and hand over through the FBO. Business aviation catering here covers executive jet catering for Baltic and Nordic rotations, diplomatic flight catering for state movements, and cabin crew meals for the flight deck and the cabin.
Business jet catering and corporate jet catering at Vilnius often mean a small cabin, a single oven and a short stop. VIP flight catering, charter flight catering and luxury inflight catering are all built around that: a private jet chef writes a bespoke menu from Lithuanian produce, and we pack it for the drawer you actually have.
State visit aircraft catering into Lithuania starts with the protocol office, not the kitchen. Government flight catering and head of state flight catering use named staff and sealed handover; VIP aviation catering for delegations at Vilnius stays discreet from order to ramp.
Dietary requests at Vilnius are handled as a procedure, because the local kitchen is built on rye, wheat dumplings and sour cream. Gluten hides in the bread, the dumpling dough and the thickened soups, so a gluten-free guest gets a separate board, separate packaging and a flagged seat number. Kosher, halal, vegan, special meals, allergen free and kids meals follow the same route: confirmed with the order, packed apart, labelled 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.
At EYVI, a long wait on the ground makes crew catering worth ordering: flight crew meals, pilot meals and cockpit meals are packed in crew meal boxes, labelled CREW, and delivered with the rest. Different meals for pilots are available on request, and cabin crew meals can sit alongside. Crew meals are invoiced like any item.
FBO catering at Vilnius is handed over at the FBO on your slot, never at the airport gate. Catering delivery to the FBO goes through the general aviation terminal, with ground handling catering coordinated by your handling agent. Handling agent catering means one contact for the whole handover.
Large aircraft calling at EYVI need galley catering planned around the aircraft's door height and the loading equipment available at the apron. Airside catering delivery for a widebody uses a high loader through your handling agent, while smaller jets take trolleys and cases by hand. Aircraft provisioning at Vilnius is confirmed against the type, the door and the galley layout, so the load goes in the order the crew expects.
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.
Vilnius International handles most of Lithuania's business aviation, and airport catering here is shaped by a compact general aviation side next to the commercial terminal. Winter de-icing and a 648 ft elevation affect timing on the ground more than the food itself.
Vilnius works as a business aviation hub for Baltic and Nordic traffic. Executive jet catering and business aviation catering here serve corporate rotations, while diplomatic flight catering covers delegations, and cabin crew meals keep the flight deck fed. Inflight catering, in-flight catering and aviation catering all follow the same plane-side routine, and FBO services and ground handling services support the handover. General aviation traffic is steady rather than seasonal.
Lithuania is in the EU, so flights from the bloc face few food restrictions, while arrivals from outside meet limits on meat and dairy. We plan menus around local produce to avoid import problems, and customs questions are answered before the order is confirmed.
Average rating from the cabin crew and pilots we cater for.
“Keeping the galley organised at EYVI meant planning vegetable tartlets and a dessert selection for 4 guests with a revised passenger count in mind. The side dishes supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. Keeping the desserts identifiable helped the colleague taking over service understand the order without another long explanation. This experience of charter flight catering gave us a useful reference for managing final order confirmation on another departure.”
“Service planning came first at VNO, with 5 passengers choosing a seafood starter and warm vegetable sides and a short ground stop influencing our preparation. The Galley Girls understood why we wanted the snack boxes readily accessible instead of spread across several different boxes. That left time to check the crew provisions properly before the passengers were ready for the next part of the service. I appreciated the emphasis on catering handover throughout the private jet food arrangements.”
“Working around a revised passenger count at Vilnius International Airport, I asked for a charcuterie board and fresh bread in portions appropriate for our 4 passengers. I gave The Galley Girls our storage brief and asked for the salads to arrive in divided catering boxes. For private jet meals, that attention to galley preparation made the order noticeably easier to manage. I could hand the starters to a colleague with a short explanation instead of unpacking the whole order.”
Private jet catering cost at Vilnius is quoted per menu: aircraft type, number of guests, and whether you want local dishes like cepelinai or something simpler. A quote comes back by email or phone once we have the tail.
Lead time depends mostly on customs: food entering Lithuania from outside the EU is subject to import rules, so a flight arriving from abroad needs the order confirmed with that in mind. Last-minute orders are handled, and we tell you what cannot be sourced.
For customs at VNO, we keep the menu on locally sourced items where possible. Dumplings, pastries and smoked fish are made here; imported items are checked against EU rules before they are promised.
Outside food is allowed on a private jet, subject to customs for anything arriving from outside the EU. On a short turnaround at EYVI it is simpler to have it all delivered together and re-plated by the crew.
A charter contract does not cover food. You order catering for the Vilnius flight separately, and it is billed on its own. If crew duty limits mean a long wait, crew meals can go on the same order.
Tail, pax and diets — a flight attendant takes it from there, day or night.
