Catering to your aircraft in Klagenfurt am Wörthersee.
LOWK runs on a seasonal rhythm: lake guests in summer, ski charters in winter. Tell us the aircraft and the slot, and we pack the order for the galley you actually have.
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.
Carinthia sits on the border with Slovenia and Italy, and its kitchen shows it: Alpine dairy, lake fish, orchard fruit and the pasta-and-dumpling habits of the Alpe-Adria. For a private jet menu out of Klagenfurt, that gives an inflight menu with real regional character. Private jet food here starts with Kärntner Kasnudeln, the Carinthian cheese dumplings, which travel well as a hot dish finished in the galley oven, with the browned butter and chives in a separate pot.
Lake fish from the Wörthersee region, such as char and pike-perch, are common local specialities and make a light cold course served on the plate, with the sauce kept apart. Carinthian smoked ham, Gailtaler Speck, and mountain cheese go on a cold board for a short hop. Pumpkin seed oil, dark green and Styrian-adjacent, dresses salads and cold soups and is a clear local signature.
Reindling, the Carinthian yeast cake with raisins and cinnamon, is the dessert we put on the menu when a guest wants something that says Klagenfurt. Sliced cold, it needs no galley work at all. Every dish is packed for a galley with one oven and a drawer, and a private jet menu for Carinthia is adapted to the aircraft, not the other way round.
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.
At 1,472 feet above sea level, with the Wörthersee lake country and the Karawanken range on the horizon, Klagenfurt Airport (LOWK) sees business aviation come and go with the summer lake season and the winter ski traffic. Private jet catering here follows that rhythm: cold Carinthian platters for a summer lunch, hot dishes for a ski charter, and inflight catering packed for the galley you actually have. In-flight catering, aviation catering and cabin crew meals are ordered by phone or email, day or night, and handed over to your handling agent at the FBO.
Business jet catering at Klagenfurt is usually a short, precise brief: four to eight guests, one oven, one drawer. Corporate jet catering and VIP flight catering here lean on Carinthian produce, while charter flight catering and luxury inflight catering stay simple and clean. A private jet chef writes a bespoke menu around the aircraft, not around a template.
When a delegation lands at LOWK, government flight catering follows protocol: menu agreed first, boxes sealed, handover coordinated with the handling agent. Head of state flight catering, VIP aviation catering and state visit aircraft catering share the same discreet procedure.
Special meals at Klagenfurt start from the local kitchen, where dumplings, ham and butter-heavy sauces hide most of the allergens. Kosher, halal, vegan and gluten free orders are cooked and packed on a separate board and in a separate box, marked by seat number only. Allergen free and kids meals follow the same procedure, with the seat plan agreed before the aircraft arrives.
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 on a Klagenfurt turn, crew meals come in sealed boxes marked CREW. Flight crew meals and pilot meals are separated, crew catering is ordered with the trip, cockpit meals are easy to eat in the seat, crew meal boxes stay cold or warm, and different meals for pilots can be arranged.
FBO catering at Klagenfurt means catering delivery to the FBO at the general aviation terminal, with ground handling catering coordinated with your handling agent. Handling agent catering means one contact for airside access and the aircraft door.
Klagenfurt handles mostly light and midsize business jets, so the galley catering for most aircraft is carried by hand or on a trolley from the van to the cabin door. When a larger cabin needs a high loader, airside catering delivery is arranged through your handling agent, and aircraft provisioning follows the aircraft's galley plan, door height and carts. Tell us the type and we pack to match.
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.
LOWK is a regional airport with a small but busy general aviation community. Airport catering here is simple to organise: one FBO on the field, one handling agent, and FBO services that bend to a calendar of summer lake guests and winter ski charters. Ground handling services and the galley hand-over are agreed together, so the aircraft door opens once and the order goes aboard.
Klagenfurt works as a seasonal business aviation hub, and the orders follow the season: inflight catering and in-flight catering for lake guests, aviation catering and business aviation catering for ski charters, executive jet catering for owners flying in for the weekend, diplomatic flight catering for official visits, and cabin crew meals packed separately as crew meals, on request and invoiced like the rest of the order.
Customs at Klagenfurt follow EU rules. Meat and dairy arriving from non-EU countries are restricted, so food ordered locally spares you a declaration at the FBO. Your handling agent and the ground handling services on the field know the procedure; tell us the origin of the flight and we plan the galley around it.
Average rating from the cabin crew and pilots we cater for.
“Keeping the galley organised at LOWK meant planning grilled salmon with a lemon dressing for 12 guests with a late menu amendment in mind. With private jet catering, careful attention to cabin service sequence matters as much to our crew as the menu itself. I asked The Galley Girls to review the crew provisions quantities against the passenger brief, and the proposed portions made sense. We also checked the side dishes before approval, which helped avoid a second round of questions later in the preparation.”
“I wanted roasted chicken and seasonal vegetables for 6 guests at KLU, packed sensibly for a cabin team dealing with a short ground stop. I asked The Galley Girls for the starters in divided catering boxes, with garnishes supplied separately for plating on board. The breakfast portions stayed together in one group, so another crew member could follow the same plating sequence. For private jet catering services, that attention to storage requirements made the order noticeably easier to manage.”
“An order of poached fish with steamed rice for 6 people at Klagenfurt Airport had to be organised around limited fridge space. We changed the quantities of salads, and The Galley Girls reflected the request in the final packing list. The crew provisions remained as originally requested, which was reassuring when we checked the latest version with operations. I want a private jet catering company to understand catering handover, and this order gave us a useful starting point.”
Ask what one local dish adds: a plate of lake char with horseradish adds more than a bread dumpling with mushroom sauce. How much does private jet catering cost at Klagenfurt then? As much as the menu you build, quoted before you confirm.
The lead time at Klagenfurt is mostly about the product: lake fish in season needs a word beforehand, while cheese boards and cold platters are straightforward. A night departure changes nothing in how we work, since we answer day and night.
A delegation flight at Klagenfurt brings the question of customs and food import. The short answer: food prepared in Austria and handed over airside is not an import, and we pack for traceability, with seat numbers and an ingredients sheet.
Austria follows EU rules on food from outside the Union: meat and dairy products generally cannot be carried in from non-EU countries. You can bring sealed personal items, but a full cabin menu is simpler to order locally and avoids a customs conversation at the FBO.
A Klagenfurt charter does not include catering. Send us the tail and the slot, and we arrange delivery with your handling agent, billing the food as its own order.
Tail, pax and diets — a flight attendant takes it from there, day or night.
