Catering to your aircraft in Feldkirchen bei Graz.
Styria sets the table at LOWG. Pumpkin seed oil, apples and smoked meats travel well, and we pack them for the galley, with a plan for the crew.
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.
Styria is Austria's green heart, and the private jet menu for Graz leans on it: pumpkin seed oil from the hills around Feldkirchen, Steirisches Backhendl, Kürbiscremesuppe, apples from the Oststeiermark and wine from the southern Styrian slopes. These local specialities suit an inflight menu because most of them are served warm or at room temperature and re-plate cleanly in a small galley.
Private jet food out of Graz Airport is regional by nature. Styria (Feldkirchen bei Graz and the surrounding hills) gives us Kernöl, Verhackert on dark bread, Styrian smoked meats and the apple strudel every Austrian expects. The private jet menu pairs one of these local specialities with something international, because your passengers rarely want only one cuisine at altitude. The inflight menu is written the way the galley allows it: what goes in the oven, what stays chilled, what the sauce pot is for.
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.
Graz sits in the Styrian basin at 1,115 ft, and its business aviation traffic follows the rhythm of Formula 1 weekends, the ski season and the autumn hunting parties. Private jet catering at LOWG is built around that calendar: Styrian produce, a galley that matches your aircraft, and a handover at the aircraft. Inflight catering here is usually a short brief, and in-flight catering for a Graz departure often means one cold service and one warm. Aviation catering is only as good as the crew who pack it, and ours are former VIP flight attendants. Business aviation catering and executive jet catering both start from your tail number, while diplomatic flight catering for official visits to Styria is cleared by protocol first. Cabin crew meals are boxed separately, marked CREW.
Business jet catering at Graz usually means a short brief: four to eight passengers, one or two services, a galley with a drawer and a small oven. Corporate jet catering for Styrian industry visitors tends to be classic and light. VIP flight catering and charter flight catering follow the same logic, with luxury inflight catering added when the passengers ask for it. A private jet chef writes a bespoke menu around the aircraft and the leg.
When an official delegation lands in Styria, government flight catering is arranged through the protocol office, not the kitchen. Head of state flight catering needs traceability and a named team, VIP aviation catering needs discretion, and state visit aircraft catering needs accuracy.
Dietary requests at Graz are handled as a procedure, not a promise. Styrian kitchens lean on wheat, dairy, eggs and nuts, so kosher, halal, vegan, gluten free and allergen free meals are cooked on separate boards and sealed in boxes marked only with seat numbers. Special meals and kids meals are noted on the order, and the cabin crew finds each one where the plan says it will be.
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.
At Graz, crew meals are ordered with the flight and billed with it. Flight crew meals come in clearly marked boxes, pilot meals can differ between captain and first officer, and cockpit meals are designed for a busy flight deck. Crew catering covers both the flight and the wait on the ground. Crew meal boxes stay apart from passenger trays, and different meals for pilots are available when the operator asks. Cabin crew meals follow the same rules.
At LOWG we deliver to the FBO and coordinate with your handling agent. FBO catering is passed through the general aviation terminal, and ground handling catering follows the airside procedure. Catering delivery to the FBO happens on your slot, and handling agent catering is confirmed with the door and the tail.
At LOWG, the type on the tail decides how the galley gets loaded. Smaller jets take galley catering by hand through the cabin door, while larger cabins on the Graz apron may need a high loader and a longer airside catering delivery. Tell us the type and the galley, and aircraft provisioning is packed for that exact setup: trolleys, boxes, drawers and what goes in the oven.
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.
Graz Airport is the main airport of Styria and the second city of Austria. For business aviation it works as a small business aviation hub: a general aviation terminal takes private traffic, and FBO services and ground handling services are arranged around your slot. Airport catering for private flights is straightforward here, with a single apron and a short walk from terminal to aircraft.
Graz has few scheduled movements, so general aviation gets attention, and FBO services here are built around Formula 1 weekends at the Red Bull Ring, ski charters and autumn hunting parties. Ground handling services stay quiet and personal, which suits discreet arrivals. Inflight catering for a race weekend differs from in-flight catering for a ski charter, and aviation catering and business aviation catering follow the aircraft. Executive jet catering is for official guests, diplomatic flight catering is cleared by protocol, crew meals and cabin crew meals are marked CREW, and general aviation crews treat LOWG as a tidy business aviation hub.
Customs at Graz follows EU law on animal products. Catering sourced in Styria avoids import questions, and your handling agent can confirm anything specific to your arrival. Ground handling services and FBO services at LOWG can pass on the customs requirements for the Graz business aviation hub before you land.
Average rating from the cabin crew and pilots we cater for.
“Breakfast was already sorted; at Graz Airport, the next request was roasted vegetable bowls with separate dressings for 9 guests, with two separate meal services to work around. The Galley Girls kept the main courses separate from the finishing elements, which gave us control over the final presentation. We could finish the crew provisions as each guest was ready, rather than laying everything out at once. With vip inflight catering, careful attention to catering handover matters as much to our crew as the menu itself.”
“Small packing details became important at LOWG: our 10 passengers wanted chicken skewers with a couscous salad, and we had a small galley worktop. After a final adjustment to the sauces, The Galley Girls gave us one revised order summary to work from. The order made private jet catering feel manageable because the catering handover had been considered beforehand. The note about the fruit plates was easy to spot, and we could brief the rest of the team quickly.”
“Packing chicken skewers with a couscous salad for 6 passengers at GRZ needed careful thought, especially given several individual meal preferences. I would discuss private jet catering services with them again, especially when crew briefing needs careful coordination. With several people involved, The Galley Girls kept the salads and delivery arrangements together in a concise order update. We could account for the sauces before passing the boxes to the cabin team, without a lengthy unpacking exercise.”
Ask about the airframe first. A Learjet on the Graz apron and a Gulfstream have different galleys, and the catering is built for each. A cold lunch for four in a light jet is a modest order; a four-course dinner for twelve is not. Pumpkin seed oil and local cheeses are budget-friendly, wild game is not.
A repositioning leg into LOWG with no passengers still needs crew meals, and those are easy to arrange with a short lead time. Last-minute orders are handled at Graz, especially for classic menus. Specialist requests such as kosher or a particular wine take more planning, so mention them early.
Austria applies EU rules, and your handling agent will know what the Graz terminal expects. For us it means sourcing within the EU and keeping labels clear. For crews, it means crew meals ordered for the actual duty day, not just the flight.
You can, but the season decides more than people expect. Styria in winter brings fog and cold snaps that move departures around, and fresh food bought the day before may not suit the new slot. Ordering from us means the food is packed to the actual departure, not the planned one. Customs rules also apply to what you carry in.
Charter and catering are different orders. For a long leg from LOWG with two services on board, we agree the menu with you and invoice it on its own.
Tail, pax and diets — a flight attendant takes it from there, day or night.
