Private Jet Catering Greek Islands: Mykonos (LGMK / JMK), Santorini (LGSR / JTR) and Mediterranean Menus
Private jet catering for the Greek islands is a celebration of the Mediterranean at its most generous: sun-ripened tomatoes, creamy feta, grilled octopus, wild thyme honey and fish landed that morning. Every summer, business jets carry guests to Mykonos (LGMK / JMK) for its beach clubs and whitewashed lanes, to Santorini (LGSR / JTR) for caldera sunsets, and to Heraklion (LGIR / HER) for the villas and resorts of Crete. The menu on board can open the holiday before the wheels touch the runway.
Global Diners prepares VVIP inflight catering in our own kitchens in Paris, Nice and Madrid and in our kitchens across more than 2,500 airports, including the Greek islands and Athens (LGAV / ATH). This guide explains how to build a Greek island menu, which dishes travel best, how the season shapes ordering and how to plan island-hopping itineraries with one calm order thread.
The Greek island season at a glance
The island season traditionally opens with Orthodox Easter, when villa owners return and hotels reopen. June brings long, bright days and the first summer guests. July and August are the heart of the season, with breezy afternoons, full beach clubs and the busiest weeks for business aviation. September and October are golden and calmer, ideal for longer villa stays and relaxed menus.
Period | Island mood | Global Diners suggestion |
Easter and May | Season opening, family gatherings | Easter breads, lamb, spinach pies, red eggs |
June | Long days, early summer guests | Light mezze, salads, grilled fish |
July and August | Peak season, celebrations | Order a few days ahead, sharing platters |
September and October | Golden, relaxed villa stays | Seasonal figs, grapes, slow-cooked dishes |
During July and August, we recommend ordering a few days ahead and confirming passenger numbers early, so our kitchens and your handler can plan every detail.
Building a Greek island menu
Greek cooking is built for sharing, which suits the cabin beautifully. A well-composed island menu moves from cold mezze to a simple main and a light sweet finish. Our team adds these dishes to the Global Diners menu on request:
Mezze: tzatziki, taramosalata, fava from Santorini with capers, dolmades and marinated olives, served with warm pitta.
Horiatiki salad: tomato, cucumber, red onion, olives and a slab of feta, dressed on board for freshness.
Pies: spanakopita and tiropita, golden filo pies that reheat gently in the galley oven.
Grilled seafood: octopus, prawns and sea bass, with lemon and olive oil packed separately.
Mains that travel well: moussaka, slow-cooked lamb kleftiko and chicken souvlaki with rice.
Sweets: Greek yoghurt with thyme honey and walnuts, loukoumades, baklava and fresh figs.
A Greek island menu should taste of the place you are flying to: simple ingredients, generous olive oil and the brightness of lemon and herbs.
Island specialities add a personal touch: kopanisti cheese and amygdalota almond sweets from Mykonos, cherry tomatoes and white aubergine from Santorini, graviera cheese and dakos from Crete. Assyrtiko from Santorini and other Greek wines can be added subject to local rules, alongside fresh juices and alcohol-free alternatives.
Mykonos, Santorini and Crete: three island characters
Each island brings its own rhythm to the flight. Mykonos departures often follow late evenings, so a restorative brunch with eggs, yoghurt, fruit and pastries is a favourite. Santorini flights frequently carry couples and celebrations, and a sunset-themed menu with seafood, caviar and champagne subject to local rules makes a memorable gesture. Crete welcomes families and longer villa stays, with generous mains, children's meals and the island's famous olive oil.
Our article on why flight attendants and pilots choose Global Diners in the Greek Isles shares the crew perspective on island flights, and our Athens business aviation guide covers the capital in detail.
Fresh and cool in the island summer
Island summers are warm and bright, and the menu should feel light. Our kitchens prepare each order close to departure and pack it for the short journey to the aircraft, with our team agreeing the delivery time with your handler.
Favour dishes served cool: mezze, salads, cured fish, fruit and yoghurt.
Keep hot mains simple and follow our reheating guidance on board.
Plan generous water, juices and herbal infusions such as Greek mountain tea.
Share the exact boarding time, so delivery can be planned close to it.
Ask for extra ice and cool packs on long ground times.
Island-hopping and the Athens connection
Many guests combine two or three islands in one trip, often with a stop in Athens. A typical itinerary might start in Athens (LGAV / ATH), continue to Mykonos for a long weekend, hop to Santorini and finish in Crete. With Global Diners, passenger preferences are shared once and follow every leg, so dietary needs, favourite dishes and children's meals stay consistent from island to island.
On the way back to the Riviera, our own kitchen at Nice (LFMN / NCE) prepares the next service and delivers it planeside. For the full picture of the coast, read our guide to Côte d'Azur destinations.
How to order catering for the Greek islands
Email order@globaldiners.com with the aircraft registration, airport, date, delivery time and passenger count.
Add dietary needs, allergies and VIP preferences in the same message.
Order 24 hours ahead, or a few days ahead in July and August and around Orthodox Easter.
Receive your dedicated quote and a written confirmation from our specialised team.
Our team coordinates the delivery time with your FBO or handler at Mykonos, Santorini, Heraklion or Athens.
Major Mykonos Events and Your Aircraft Catering at Mykonos (LGMK / JMK)
High summer is the liveliest time on the island, so order catering a few days ahead rather than the standard 24 hours, confirm passenger numbers as soon as they settle, and agree delivery times with your handler. Fresh Greek salads, seafood, mezze and individually sealed trays travel well, and fresh produce supply on a small island rewards early ordering.
Event | When | Where |
Orthodox Easter and season opening | April or May (varies) | Mykonos Town and island villages |
Early summer | June | Mykonos |
Peak summer season | July to August | Mykonos and the surrounding Cyclades |
Meltemi wind season | July to August | Aegean Sea |
Feast of the Assumption | August | Mykonos and across Greece |
Late season | September to October | Mykonos |
Orthodox Easter and season opening at Mykonos (LGMK / JMK): April or May (varies)
Easter is the traditional start of the Mykonos season, when villa owners return, hotels reopen and chapels across the island hold candlelit services. The first business jet flights of the year arrive over the holiday weekend. Spring lamb dishes, tsoureki sweet bread, local cheeses and Easter biscuits can be prepared on request, along with lighter salads for return legs.
Island holidays and season openings shift a little each year, so please confirm the exact dates with our team when you place your order.
Dining and shopping near Mykonos (LGMK / JMK)
Mykonian specialities include kopanisti, a peppery fermented cheese, louza cured pork and amygdalota almond sweets. Dining ranges from beach restaurants on Psarou and Ornos to seafood tavernas in Mykonos Town, Little Venice and the inland village of Ano Mera, where the main square fills on summer evenings. Matoyianni Street, the main pedestrian lane in town, is lined with international fashion and jewellery boutiques, while smaller lanes hide galleries, Greek designers and craft shops selling ceramics and linen.
Local flavours for flights from Mykonos (LGMK / JMK)
Mykonos has a small but distinctive local food tradition alongside the Greek classics. Kopanisti, a spicy, creamy cheese with protected designation, is the island's signature, spread on rusks or bread as a mezze. Louza, cured pork fillet seasoned with pepper and herbs, is a local charcuterie that slices thinly for platters, and Mykonian amygdalota, soft almond sweets scented with rose water, are a traditional sweet. Kremmydopita, the island's onion and cheese pie, is a good cold snack. Fresh seafood dominates summer menus: grilled octopus, sea bream, lobster and shrimp are served cold or as salads, together with Greek salad, tomatoes and herbs from the Cyclades. Our kitchens prepare each order, and pick-up from Mykonos restaurants and beach clubs is available on request.
Also on the Global Diners network: Santorini (LGSR / JTR)
Santorini's volcanic soil and dry climate produce some unique ingredients. Fava from Santorini, a protected yellow split pea purée served with capers and red onion, is the island's best-known dish and an excellent cold starter. White aubergines, capers and caper leaves, and chloro, a soft fresh goat's cheese, appear in local salads and mezze. Fresh seafood, grilled octopus and Greek salads complete a light island menu. For dessert, melitinia, small sweet cheese pastries made at Easter, and Greek yoghurt with honey and nuts are good choices.
FBOs at every airport in this guide
Here are the business aviation terminals (FBOs) at each airport mentioned above. Our team coordinates every catering delivery with the FBO or handler you choose, and our own kitchens deliver planeside at Paris (LFPB / LBG) and Nice (LFMN / NCE).
Mykonos (LGMK / JMK): Goldair Handling and Skyserv Handling Services
Santorini (LGSR / JTR): Goldair Handling and Skyserv Handling Services
Heraklion (LGIR / HER): Goldair Handling, Signature Aviation and Skyserv Handling Services
Athens (LGAV / ATH): JetSet Services, Signature Aviation and Universal Aviation
Nice (LFMN / NCE): Signature Aviation, AviaVIP and DC Aviation G-OPS
Frequently asked questions
When should I order private jet catering for Mykonos (LGMK / JMK)?
We recommend 24 hours ahead in general and a few days ahead in July and August and around Orthodox Easter, so our kitchens and your handler can plan every detail.
Which Greek dishes travel best on a private jet?
Mezze such as tzatziki and fava, horiatiki salad, filo pies, grilled seafood, moussaka and Greek yoghurt with honey all travel well, with sauces and dressings packed separately.
Can one order cover Mykonos, Santorini and Crete?
Yes. One thread at order@globaldiners.com can cover Mykonos (LGMK / JMK), Santorini (LGSR / JTR), Heraklion (LGIR / HER) and Athens (LGAV / ATH).
Are halal, kosher and alcohol-free menus available in Greece?
Yes. Halal, kosher and alcohol-free menus are available on request, and every item carries an allergen label for the cabin crew.
Can you supply catering for a honeymoon or celebration flight from Santorini?
Personalised messages on cakes and special presentation can be arranged with advance notice. Share the occasion and number of guests when ordering.
Can I get Cretan specialities such as dakos on a flight from Heraklion (LGIR / HER)?
Yes, Cretan specialities are available on request for departures from Heraklion International Airport (LGIR / HER). Dakos, kalitsounia, graviera cheese, olives and Cretan honey with yoghurt are popular choices, packed for cold service. Grilled lamb or chicken with herbs can be added for reheating on longer legs.
Explore more destinations and guides
Private jet catering in Mykonos (LGMK / JMK)
Private jet catering in Santorini (LGSR / JTR)
Private jet catering in Athens (LGAV / ATH)
Planning a Greek island summer?
Share your itinerary with Global Diners, and our specialised team will prepare a dedicated quote for every island, from mezze and grilled octopus to honey, figs and a sunset toast.
To request a quote, email order@globaldiners.com with your aircraft registration, airport, date, delivery time and passenger count. Our specialised team replies with a dedicated quote for your mission.
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