Catering to your aircraft in Zgornji Brnik.
Ljubljana Jože Pučnik sits at 1,273 ft under the Kamnik Alps, where winter fog and summer ski-and-lake traffic set the rhythm of the apron. We cook and pack for the galley on your tail, with local Carniolan 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.
Upper Carniola and the Gorenjska region around Zgornji Brnik give a private jet menu plenty to work with. Local specialities travel well in a galley: Kranjska klobasa sliced cold for a platter, Karst pršut and Tolminc cheese, pumpkin seed oil dressing packed in its own small pot so it never leaks in the drawer.
For an inflight menu built on private jet food from this part of Slovenia, Bled cream cake is boxed flat and kept chilled, buckwheat žganci and potica go in the oven drawer, and trout from the Soča valley is poached and served cold with horseradish. Local specialities from the Ljubljana basin keep a Slovenian identity on a cabin tray, and Cerklje na Gorenjskem Municipality honey finishes breakfast service.
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.
Fog in the Sava plain, a long runway and a quiet general aviation apron: that is Brnik for most business flights. Private jet catering at LJLJ is built around that rhythm. Our former VIP flight attendants pack in-flight catering for the galley you actually have, and aviation catering for the whole cabin, crew included. Business aviation catering here leans on Slovenian produce, and executive jet catering can carry honey, pumpkin seed oil and Kranjska klobasa. For diplomatic flight catering and state arrivals, the menu is cleared before cooking starts, and cabin crew meals travel in their own marked boxes.
Business jet catering at Ljubljana Jože Pučnik is usually a brief for a small cabin heading for Bled, Bohinj or a mountain meeting. Corporate jet catering and VIP flight catering can be a cold platter of local cheese or a plated three-course dinner. For charter flight catering and luxury inflight catering, a private jet chef writes a bespoke menu around the galley on your tail.
A state delegation into Brnik needs discretion more than anything. Government flight catering is planned with the protocol side, head of state flight catering follows a written menu, and VIP aviation catering is delivered by a team the aircraft crew knows. State visit aircraft catering stays sealed until it reaches the cabin.
Special meals at LJLJ are cooked in separate runs and sealed in their own box, with allergen free and gluten free dishes kept apart from anything with wheat dumplings or walnut potica. Kosher and halal meals travel sealed with their label uncut, and vegan, vegetarian and kids meals follow the same card. Nuts and celery are common in Slovenian cooking, so we check them first.
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 meals at Ljubljana are ordered on request and invoiced like the rest of the order. Flight crew meals are packed in marked boxes, and cockpit meals can be eaten one-handed on a short turn. Pilot meals are separated so the captain and first officer never share a dish; different meals for pilots are available on request. Crew catering on a cold winter turn at Brnik leans on soup and a hot main, while summer crew meal boxes go lighter.
FBO catering at LJLJ means we hand over at your aircraft on the Brnik apron through the handling agent. Catering delivery to the FBO is agreed before the slot, and the general aviation terminal gate is coordinated with ground handling catering rules. Handling agent catering stays traceable from kitchen to cabin.
Galley catering at LJLJ depends on the type: a light jet takes trays through the airstair door, while a larger cabin needs a high loader on the apron. Airside catering delivery is agreed with the handling agent before the slot, and aircraft provisioning is packed to the height of your door sill.
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.
LJLJ is Slovenia's main gateway, set in Zgornji Brnik under the Kamnik Alps. Airport catering here serves a mix of scheduled traffic and general aviation, with FBO services and ground handling services on the business side. It works as a business aviation hub for the region around Ljubljana and Bled.
Business aviation at Ljubljana is shaped by fog in the Sava plain and by winter and summer traffic towards the Alps and lakes. Inflight catering and in-flight catering here follow the departure window, aviation catering for the crew is packed apart, and business aviation catering, executive jet catering and diplomatic flight catering are all cooked to the galley. Cabin crew meals are boxed and labelled.
Customs at Brnik applies EU food import rules, and products of animal origin from third countries are tightly controlled. Because of that, catering cooked in Slovenia and delivered to the aircraft avoids the question; Schengen arrivals are simpler than flights from outside the EU.
Average rating from the cabin crew and pilots we cater for.
“Menu approval at Ljubljana Jože Pučnik Airport covered a breakfast basket with individual preserves for 12 guests, leaving us to organise the service around a short ground stop. The starters supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. I found the crew provisions without searching through every box, a small detail that mattered during the final cabin checks. Our brief for inflight catering was met with a sensible plan for written menu details.”
“Getting fresh fruit and breakfast pastries ready for 10 guests at LJLJ required an order that accounted for an evening cabin service. I asked The Galley Girls to review the canapés quantities against the passenger brief, and the proposed portions made sense. We also checked the fruit plates before approval, which helped avoid a second round of questions later in the preparation. For in-flight catering, that attention to catering handover made the order noticeably easier to manage.”
“The 2 passenger portions of mushroom risotto and a green salad were the easy part; managing a short ground stop at LJU took more planning. The sandwiches came from The Galley Girls in divided catering boxes, with a packing list that matched the contents. This experience of vip inflight catering gave us a useful reference for managing packing arrangement on another departure. I could hand the canapés to a colleague with a short explanation instead of unpacking the whole order.”
Think of it as menu plus covers plus the season. In January, soup and a hot main for six cost less than a summer lakeside tasting. We send a written quote per menu at LJU before cooking.
The cleanest way is to book both legs together. Return catering from LJU is packed to your outbound galley, and last-minute orders are handled when plans move.
Early morning slots at LJLJ need a pre-agreed gate time. EU rules apply, and what you carried in from outside may have to stay on board or be discarded; locally cooked trays do not.
Your own food can come aboard if it passes the airside check and EU import rules. We usually recommend ordering locally, so the handler sees a sealed, labelled order.
Catering and charter are separate orders. A repositioning leg with an empty cabin needs no passenger food; if you want crew meals, we pack them and invoice them.
Tail, pax and diets — a flight attendant takes it from there, day or night.
