Catering to your aircraft in Craiova.
A business jet at LRCV needs a menu that survives a light galley and a short turnaround. Our former VIP flight attendants pack it that way, with Dolj County dishes and crew meals on request.
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.
Oltenia has a table of its own, and a private jet menu for Craiova should read like it. Dolj County is farming country: peppers, tomatoes, aubergines, sunflower and wheat, with a long tradition of smoked and grilled meats. These local specialities travel well in a galley when they are chosen for it: a roasted pepper and aubergine salad keeps chilled, a sarmale-style cabbage roll finishes in the oven, telemea cheese cuts cleanly on a board.
For a Craiova rotation, we build the inflight menu around what Dolj County grows in the season you fly. Summer calls for tomatoes, peppers and soft cheeses; winter leans on cabbage, smoked pork and root vegetables. Private jet food from Oltenia is hearty by nature, so we plate it lighter for altitude and pack sauces and dressings apart. These local specialities sit beside a classic international option for guests who prefer it, and the region of Dolj County gives you plenty to choose from.
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.
On a quiet apron at LRCV, the useful question is what your galley can finish and what has to arrive ready. Our private jet catering is built by former VIP flight attendants, packed for re-plating and not for cooking from scratch. Business aviation catering and in-flight catering for Craiova cover guests and crew alike, from executive jet catering to diplomatic flight catering, with cabin crew meals listed on the same order.
Business jet catering and corporate jet catering at Craiova usually mean a short brief: who flies, the cabin, the slot. A private jet chef writes a bespoke menu around those facts, whether it is VIP flight catering for a principal or charter flight catering for a group, with luxury inflight catering touches where the cabin calls for them.
For an official arrival into LRCV, protocol decides the menu and we follow it. Head of state flight catering, government flight catering and state visit aircraft catering share the same discipline here, and VIP aviation catering is delivered quietly at the aircraft by a small team.
A diet card in Craiova travels with the seat plan: we pack kosher, halal, vegan, gluten free, allergen free and kids meals as separate sealed trays marked by seat number, with special meals prepared apart from the main kitchen line. Oltenian cooking leans on dairy, wheat and pork, so allergens hide in sauces and breadcrumbs as much as in the main item, and we flag them on the card. Tell us the restrictions once, and the rest follows the order.
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 catering at LRCV is a prestation on request, invoiced like any other. We pack crew meals and flight crew meals in boxes marked by role, with pilot meals and cockpit meals sized for a quick sit-down. Crew meal boxes are separate from the guest trays, and different meals for pilots are available when the operator's policy asks for it. Cabin crew meals follow the same format.
FBO catering at Craiova is handed over at the aircraft, with your handling agent coordinating airside access. Catering delivery to the FBO means one point of contact at the general aviation terminal, and ground handling catering stays simple when the slot and the tail are known in advance. Handling agent catering is our default route for confirming the gate.
At Craiova, the aircraft type decides how a trolley reaches the door: a light jet takes boxes by hand up the stairs, a larger cabin may need a high loader at the apron. Galley catering is packed to fit your galley, with boxes sized for the drawer, the oven and the chiller you have. Airside catering delivery is coordinated with your handling agent, and aircraft provisioning for a bigger cabin is agreed with the order so nothing waits at the foot of the stairs.
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.
Craiova is the main airport of Oltenia, with a modest terminal and a runway that accepts business jets of most sizes. Airport catering here is straightforward: general aviation uses the same apron as commercial traffic, and FBO services and ground handling services are arranged through your agent. It is a steady, uncrowded field.
Business aviation at Craiova is mostly executive jet catering for regional companies and visiting delegations. Inflight catering and in-flight catering arrive packed for a short stay, aviation catering for crews stays simple, and business aviation catering rises around the harvest season and regional events. Diplomatic flight catering is available on request, and cabin crew meals are ordered with the rest. As a business aviation hub, Craiova is small but regular.
Romanian customs apply EU food rules: meat, dairy and eggs from outside the Union cannot simply come off the aircraft. For the order, that means catering is bought and packed in-country. We check the details with your handling agent when the slot is confirmed.
Average rating from the cabin crew and pilots we cater for.
“Choosing a selection of petits fours and sandwiches for 12 people at CRA was straightforward; the challenge was making it work with limited fridge space. With airline catering, careful attention to crew briefing matters as much to our crew as the menu itself. With several people involved, The Galley Girls kept the canapés and delivery arrangements together in a concise order update. We could account for the breakfast portions before passing the boxes to the cabin team, without a lengthy unpacking exercise.”
“Packing yoghurt pots and fresh berries for 2 passengers at Craiova International Airport needed careful thought, especially given a short ground stop. My main takeaway from this crew meals order was the practical approach to packing arrangement. We changed the quantities of crew provisions, 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.”
“An order of a mezze selection with flatbreads for 6 people at LRCV had to be organised around an evening cabin service. Instead of asking us to improvise, The Galley Girls explained how the fruit plates could be arranged during service. Keeping the crew provisions aside until service helped preserve the presentation while we dealt with the boarding tasks. I appreciated the emphasis on cabin service sequence throughout the FBO catering arrangements.”
The private jet catering cost for a state or ministerial arrival depends on the courses, the number of seats and special diets. Oltenian produce is an advantage in season, since local cheese, peppers and grilled meats are often cheaper than imported luxury items. We send the quote before the slot, with every dish itemised.
On a short turnaround, we propose a menu that loads in one pass and needs no cooking on board. On a longer one, a hot service is possible. Either way, last-minute orders are handled, and the lead time is set by what you ask for, not a fixed delay.
The aircraft type changes how much you carry, and so how much customs may look at. A heavy cabin with a long galley list invites more attention than a light jet. Romanian customs follow EU rules on meat, dairy and fresh produce arriving from abroad, and local catering sidesteps most of it.
Technically yes, within customs limits; practically, a night or early morning departure is when it goes wrong. Nothing is open, fresh food is hard to find, and the galley has no slack. We prepare the order in advance and hand it over at the FBO on your slot.
Is catering part of a charter? Not at Craiova or anywhere else: it is a separate order. On a long leg with two services, that gives you room to design the menu around the flight, with something light early and something warm later, and we invoice it as its own line.
Tail, pax and diets — a flight attendant takes it from there, day or night.
