Catering to your aircraft in Sibiu.
A Sibiu rotation is often short and seasonal, with cold plates in summer and baked dishes in winter. We write the order around your aircraft and your slot, then deliver to the FBO at Sibiu International.
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.
A private jet menu for Sibiu starts with Transylvanian cooking, which is built on slow pork, cabbage, smoked cheese and good bread. Local specialities travel well when they are chosen for a galley: sarmale, the cabbage rolls, hold their shape and come out of the oven ready to plate, while zacusca, the roasted vegetable spread, goes cold on a board with Sibiu County cheeses.
An inflight menu drawn from the region leans on what the Carpathian foothills produce. Telemea and burduf cheese, smoked sausages from the villages around Sibiu, walnut cake and papanasi make private jet food that feels like the place rather than a hotel buffet. Papanasi are better served warm from the oven with the jam and cream kept apart, so we pack them that way.
Sibiu airport catering also has to respect the plateau climate. In winter a hot soup or a ciorba of beef tripe or vegetables is a welcome first course; in summer, cold plates of cured meats, pickles and fresh tomatoes from the Transylvanian markets carry the service. Local specialities are always tied to the galley you actually have.
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.
Sibiu International sits on a high plateau in Transylvania at 1,496 ft, and the season decides most of what ends up in your galley: cold plates in summer, braised and baked dishes once the mountains turn white. Private jet catering here is built by former VIP flight attendants, packed for the galley of your aircraft and handed over through the FBO. The same kitchen discipline covers inflight catering, in-flight catering and aviation catering for corporate trips, and executive jet catering for owners who want Romanian dishes rather than a generic tray. Business aviation catering for delegations, diplomatic flight catering and cabin crew meals follow the same brief on request.
When a corporate jet lands at LRSB for a Transylvanian visit, the business jet catering order usually mixes local dishes and cold plates. Our private jet chef writes a bespoke menu, and VIP flight catering, charter flight catering and luxury inflight catering for Sibiu follow the same discipline as the rest, with a corporate jet catering brief agreed in advance.
A delegation arriving at Sibiu usually needs a menu cleared by the protocol office, packed discreetly and handed over at the aircraft. We handle government flight catering and head of state flight catering this way, as well as VIP aviation catering and state visit aircraft catering.
Special meals in Sibiu start from the local kitchen, where bread, polenta and flour-thickened soups are everywhere. A gluten free request is cooked on a separate board and packed in its own box, an allergen free order is written against the full recipe, and kosher, halal, vegan and kids meals are agreed with the crew before anything is cooked. Each one is a procedure, not a promise on a label.
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.
For the crew at LRSB, we offer crew meals on request: a hot dish for a long day, a cold box for a quick turn. Flight crew meals, pilot meals and cockpit meals are labelled apart from the passenger service, and different meals for pilots are packed on demand. Crew catering and crew meal boxes are billed as a normal line.
FBO catering at Sibiu means catering delivery to the FBO, where your handling agent receives the order at the general aviation terminal and walks it to the aircraft. Ground handling catering and handling agent catering are coordinated for your slot so nothing waits on the apron.
Larger aircraft operating at LRSB may need a high loader to reach the galley door, and that is something your handling agent arranges on the apron. For galley catering and aircraft provisioning on a wide cabin, we pack in trays and carts sized for the aircraft type and plan airside catering delivery with the handler so everything reaches the door in order.
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.
Airport catering at Sibiu is shaped by an airport that serves a city with a strong tourism calendar, with a general aviation presence that peaks in summer and around winter events. FBO services and ground handling services are available for visiting aircraft.
Sibiu is a small business aviation hub for Transylvania. Inflight catering, in-flight catering and aviation catering orders here are usually business aviation catering for executives, with executive jet catering, diplomatic flight catering and cabin crew meals added for visits.
Romania follows EU rules on food of animal origin, so imported meat and dairy may be restricted. Locally cooked meals face no extra step, and your handling agent can confirm what the customs officer expects.
Average rating from the cabin crew and pilots we cater for.
“Timing and organisation mattered at SBZ, where our order of grilled salmon with a lemon dressing for 10 people involved two separate meal services. This experience of private jet food gave us a useful reference for managing packing arrangement on another departure. The Galley Girls kept the desserts separate from the finishing elements, which gave us control over the final presentation. The main courses stayed together in one group, so another crew member could follow the same plating sequence.”
“Passenger preferences led us to herb chicken with a quinoa salad at Sibiu International Airport; 5 portions were needed, with a small galley worktop factored into preparation. The canapés from The Galley Girls were organised around the cabin plan, with the later service items kept apart. The sandwiches were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes. With private jet meals, careful attention to crew briefing matters as much to our crew as the menu itself.”
“Keeping the galley organised at LRSB meant planning vegetarian wraps and colourful salads for 10 guests with two separate meal services in mind. We discussed the dimensions before confirming; The Galley Girls grouped the snack boxes into sealed meal containers that were easy to handle. The salads were easy to locate, leaving the crew free to focus on the remaining cabin preparation. For private jet menu, that attention to meal organisation made the order noticeably easier to manage.”
Think of a Sibiu quote as the sum of passenger dishes, crew meals and any specials. If the crew is waiting on the ground for a delegation, the duty time often adds a second crew service, and that line is quoted separately like everything else.
The lead time question at Sibiu is mostly about customs: if you bring products from abroad, the veterinary rules decide what can go on the aircraft. Ordering locally keeps the file simple, and last-minute orders are handled the same way.
For a return leg ordered from Sibiu, customs mostly want to see sealed, labelled food that matches the manifest. We pack it that way and note the sector, so the crew can serve it without opening anything early.
You can carry your own food aboard at Sibiu, but an empty-cabin repositioning flight rarely needs more than a light crew box. We can supply it in a sealed container, which avoids questions at the gate.
Is catering part of a charter into Sibiu? It is not. We handle it as a separate order, priced and invoiced alone, and for a state or delegation flight it follows the protocol agreed with your office.
Tail, pax and diets — a flight attendant takes it from there, day or night.
