Catering to your aircraft in Tivat.
The Bay of Kotor decides the season at LYTV: quiet for months, then a rush of private jets from late spring. Our former flight attendants cook for that rhythm, with local fish, cheese and cured ham, ready for the crew 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.
Tivat Municipality gives a private jet menu a very clear starting point: the Bay of Kotor. Local specialities from Montenegro's coast are mostly seafood and cured meat, and both travel well in a galley if they are packed right. Black cuttlefish risotto is the dish people ask for, and it is cooked to be finished in the oven, never sent half-set. Njegusi prosciutto and smoked ham go on private jet platters with Kajmak cheese and olives from Boka. For an inflight menu in summer, we lean on cold dishes: octopus salad, marinated sardines, tomato and Montenegrin white cheese. Gourmet inflight meals from Tivat are built so a flight attendant re-plates in the galley rather than cooks. Private jet snacks come from local almonds, figs and dried fruit, and fresh private jet food that suits a short hop is kept simple and clean on the plate.
Order private jet food for Tivat and the region of the Bay of Kotor shapes it. Montenegrin local specialities pair Adriatic fish with mountain produce: grilled sea bream, prosciutto from Njegusi, young cheese in olive oil, grilled vegetables. Each is packed so it holds on the apron and in the drawer, with the sauce in its own pot. Our private jet menu for Tivat Municipality separates the hot courses finished in the oven from the cold ones plated straight from the box. An inflight menu for a summer charter is mostly cold, with one hot course; gourmet inflight meals are labelled by guest and restriction, and private jet platters and private jet snacks keep a lighter cabin comfortable between meals.
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.
Tivat sits on the Bay of Kotor with a single runway squeezed between mountains and water, and its business jets arrive mostly in summer. For private jet catering here, the useful question is what travels well in July heat and what the galley of a light or midsize jet can finish. Our former VIP flight attendants cook and pack local Montenegrin dishes for exactly that, with inflight catering and in-flight catering labelled by seat and by restriction. We deliver aviation catering to the FBO or your handling agent, from business aviation catering for charter crews to executive jet catering for owners, plus diplomatic flight catering and cabin crew meals on request.
A typical Tivat brief is a midsize jet carrying four to eight guests on a summer charter. Business jet catering here means a short list: chilled plates, one hot course and the sauce apart. Corporate jet catering and VIP flight catering follow the same method, charter flight catering is labelled by seat and restriction, luxury inflight catering uses the best local fish, and a private jet chef writes the bespoke menu around the aircraft.
A state delegation landing at LYTV needs a menu agreed in advance with the protocol office. Head of state flight catering is traceable and discreet, government flight catering follows the delegation's restrictions, VIP aviation catering is handled by a small named team, and state visit aircraft catering is delivered to the aircraft only.
Special meals at Tivat follow a procedure, not a label. Seafood is the base of the local kitchen, so shellfish and fish allergens are the first thing we separate: allergen free meals are cooked on their own board and boxed apart. Kosher and halal requests are agreed before the menu is written, vegan and gluten free dishes are built from the same Adriatic produce, and kids meals are kept plain.
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.
Tivat's apron is short on time for the crew, so crew meals here are planned for a quick eat. Flight crew meals and pilot meals are boxed with the sauce apart, crew catering uses local grilled fish and salads, cockpit meals are labelled, crew meal boxes are ordered with the trip on request, and different meals for pilots can be arranged, all invoiced like the rest.
At Tivat, handover happens at the FBO or with your handling agent at the aircraft. FBO catering means we pack for the general aviation terminal and coordinate with ground handling catering on the day. Catering delivery to the FBO and handling agent catering are the same procedure here: one door, one signature, and the food goes to the apron.
Tivat sees mostly light and midsize jets, so galley catering is usually carried to the door by hand rather than lifted by a high loader. Airside catering delivery here depends on the stand and your handling agent, and for a larger aircraft we confirm the door height first. Aircraft provisioning follows the type and the galley, and what the oven can finish decides what we send.
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.
LYTV serves the Bay of Kotor and much of Montenegro's coast, with a single runway, a small general aviation terminal and hills close to the approach. Ground handling services here are compact: one apron, a few stands, and a handling agent who knows each arrival by tail. That layout decides what lands: mostly light and midsize business jets, with larger aircraft in peak summer.
In July and August Tivat becomes a business aviation hub of the Adriatic, when owners, charter guests and yacht visitors all arrive in the same weeks. Airport catering for private jets is ordered with the slot, and ground handling services pass it to the FBO and on to the aircraft. Inflight catering and in-flight catering sit alongside aviation catering for corporate trips, business aviation catering for charter crews, executive jet catering for small cabins, diplomatic flight catering for official visits, and cabin crew meals and crew meals for those working the flight. General aviation and FBO services are busiest then.
Montenegro is outside the EU, so food arriving on aircraft falls under local customs and veterinary rules, above all for meat and dairy. In practice, ground handling services will ask for a clear ingredient list, and the simplest order uses local produce already inside the country.
Average rating from the cabin crew and pilots we cater for.
“Working around several individual meal preferences at TIV, I asked for yoghurt pots and fresh berries in portions appropriate for our 10 passengers. I gave The Galley Girls our storage brief and asked for the snack boxes to arrive in stackable containers. Separating the breakfast portions from the first service items helped us avoid opening boxes we did not yet need. With flight catering services, careful attention to storage requirements matters as much to our crew as the menu itself.”
“My order at Tivat Airport covered a cheese board and savoury canapés for 10 guests, with a practical service plan needed because of a changing departure schedule. Our request to The Galley Girls focused on the fruit plates, with enough detail to distinguish passenger portions from additional provisions. My main takeaway from this airline catering order was the practical approach to portion planning. There was enough information about the sandwiches to brief the crew without making assumptions about what had been ordered.”
“An order of a seafood starter and warm vegetable sides for 4 people at LYTV had to be organised around a family lunch request. The order made crew meals feel manageable because the catering handover had been considered beforehand. The Galley Girls kept the snack boxes separate from the finishing elements, which gave us control over the final presentation. It made a difference to have the canapés ready without cluttering the galley work area during preparation.”
Tell us the type and we price the menu, not a tray. Light jets at LYTV usually take cold dishes that need no oven; heavier cabins can handle black cuttlefish risotto finished on board. The difference in galley size is the difference in what private jet catering costs.
Your slot decides it. A tight turnaround at Tivat means we pack and label ahead and hand over to your handling agent at the aircraft; a longer one gives us more room to adjust. Last-minute requests are taken, day or night.
A government flight into Tivat follows the customs procedure of Montenegro, which sits outside the EU. Packed food is checked at the airport, and for diplomatic flight catering we agree the menu with the delegation's office first, using local fish and cheese to keep it simple.
A short empty hop into LYTV does not need a full menu. Bringing your own food is allowed within local rules, though non-EU customs may ask about meat and cheese; most crews order a small set of crew meals instead and skip the declaration.
Private jet charter pricing covers the aircraft, not the food. If you want a return leg catered from Tivat, you order it and it is invoiced separately, with a menu matched to the flight you are taking back.
Tail, pax and diets — a flight attendant takes it from there, day or night.
