Catering to your aircraft in Innsbruck.
At Innsbruck, the Alps set the schedule. We build the meal around your slot and your galley, and deliver it at the FBO for the aircraft.
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.
Tyrol eats from the mountain, and a private jet menu for Innsbruck can too. Our private jet food leans on local specialities that travel well in a galley: speck cut thin and packed dry, Tiroler Gröstl sealed for the oven, Kaspressknödel with the broth in a separate pot, and apple strudel that re-plates cold. The inflight menu changes with the season, with game in autumn and lighter alpine dairy plates in summer. Whatever you order for Innsbruck, we mark what goes in the oven, what stays chilled and what the seat plan needs, so the Tyrol on the plate arrives the way you serve it.
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.
Winter weekends fill the apron at Innsbruck Airport, and the ramp can change plans by the hour when weather closes the valley. Our private jet catering for INN starts from that uncertainty. We pack inflight catering and in-flight catering for the cabin, aviation catering for the galley, business aviation catering for corporate crews, executive jet catering for owners on skis, diplomatic flight catering on request, and cabin crew meals you can eat standing up.
Business jet catering at Innsbruck is mostly ski charters, corporate groups and owners heading for the valleys. Corporate jet catering, VIP flight catering and charter flight catering here share one brief: food that holds through a delay. Our private jet chef writes a bespoke menu, luxury inflight catering that still re-plates from a drawer and a small oven.
Government flight catering at Innsbruck follows protocol first: the menu is cleared before anything is cooked. Head of state flight catering and VIP aviation catering are handled with a named team and discreet service, as state visit aircraft catering that leaves no trace on the ramp.
Innsbruck bakeries run on wheat and rye, so a gluten-free guest needs a separate board and a separate box, not a promise on a label. We cook kosher, halal, vegan, gluten free, allergen free and kids meals as special meals, each marked by seat number and sealed. Tell us the restriction and the headcount, and we adjust local dishes such as dumplings and strudel rather than substitute at the last second.
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.
On request, we pack crew meals for the Innsbruck rotation: flight crew meals for the long wait in the valley, pilot meals that suit the flight deck, cockpit meals eaten without a table. Crew catering comes in crew meal boxes, with different meals for pilots when needed, and cabin crew meals for the cabin team.
Food arrives at the aircraft through the FBO. Our FBO catering at LOWI means catering delivery to the FBO, a general aviation terminal handover and ground handling catering coordinated with your handling agent, with handling agent catering confirmed ahead of the slot.
Larger aircraft on the Innsbruck apron may need a high loader to reach the galley door, and the type decides the rest. Galley catering for these aircraft is packed in trolleys and containers for the door height and the galley layout. Airside catering delivery is arranged through your handling agent for the aircraft provisioning slot at LOWI, so the right equipment is there when the door opens.
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.
Innsbruck Airport sits at 1,907 ft in the Inn valley, ringed by mountains, and its approach is a known test for pilots. Airport catering here is shaped by the terrain, the winter season and the general aviation traffic that arrives for the Alps.
General aviation at Innsbruck means ski charters, corporate trips and the occasional delegation, so this business aviation hub sees steady FBO services and ground handling services. Our inflight catering, in-flight catering and aviation catering cover business aviation catering, executive jet catering, diplomatic flight catering and cabin crew meals for the same slots.
Food leaving Austria on a flight to another EU country faces few restrictions, but a long leg outside the EU may restrict animal products. We ask for the route, then plan the menu around what the arrival country allows.
Average rating from the cabin crew and pilots we cater for.
“An order of a breakfast basket with individual preserves for 9 people at Innsbruck Airport had to be organised around a tight boarding window. The side dishes from The Galley Girls were organised around the cabin plan, with the later service items kept apart. The canapés were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes. With in-flight catering services, careful attention to written menu details matters as much to our crew as the menu itself.”
“What impressed me at LOWI was how a request for vegetable tartlets and a dessert selection was handled despite different crew meal preferences. After a final adjustment to the side dishes, The Galley Girls gave us one revised order summary to work from. There was no need to reconstruct the salads quantities from several messages during the final departure checks. With aviation catering, careful attention to catering handover matters as much to our crew as the menu itself.”
“Having 2 guests request vegetable tartlets and a dessert selection at INN meant planning the portions carefully while accounting for a family lunch request. The confirmation from The Galley Girls showed the main courses clearly enough for us to check the planned service quantities. The crew briefing stood out more than any sales pitch about aviation catering services. There was enough information about the salads to brief the crew without making assumptions about what had been ordered.”
Start from your crew's duty day. If the cabin crew will wait on the ground at INN, order a hot meal and a cold one; if they turn around at once, a single cold lunch does it. Alpine dairy plates sit at the low end, venison at the high end, and special meals are priced like the rest.
Innsbruck works in windows: a weather window, a slot, a crew duty limit. Place the order when you file the plan and we work to the slot. Orders raised late are still handled, with the menu adjusted to seasonal produce.
Austrian rules apply at departure, but the rules that matter are at your destination. For a long flight with a main meal and a second service, we check what the arrival country allows, and we leave out what it does not. Speck, cheese and fruit are the usual questions.
Bringing your own food works when the turnaround is long and the galley has room. At INN, a short slot leaves no space for sorting trays. We can complement what you bring with cooked dishes, labelled for seat and restriction.
A charter into LOWI does not come with a catering order. You place it separately, and we invoice it separately. For the return flight, order here and we deliver to the aircraft on the slot.
Tail, pax and diets — a flight attendant takes it from there, day or night.
