Catering to your aircraft in Salzburg.
At LOWS the season sets the order: light, cold plates in July, hot Alpine dishes in January. We cook for the galley and deliver to 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.
Salzburg and the surrounding Salzburg state run on Alpine dairy, river fish and pastry, and a private jet menu from here reads that way. A good private jet menu for LOWS starts with Tafelspitz sliced thin, Pinzgauer cheese boards and Kaiserschmarrn kept for the oven, which is how local specialities actually survive an inflight menu.
Private jet food in Salzburg leans on trout from the Alpine lakes, Bergkäse from the farms of the Pinzgau and the sweet Salzburger Nockerl, a soufflé that is plated cold and finished in the galley oven. Salzburg Mozartkugel, wrapped in foil, are the one local sweet that always rides well.
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.
Salzburg Airport sits on a bowl-shaped plain under the Untersberg, and in ski season the apron fills with Challengers and Globals bound for the Alpine resorts. Private jet catering here is built around that rhythm: a galley cooked to the tail, handed over at your FBO, with inflight catering that survives a cold-weather turnaround. For the same flight deck, aviation catering and business aviation catering cover the passengers, executive jet catering suits the corporate runs, diplomatic flight catering is cleared by protocol, and cabin crew meals ride in their own labelled boxes.
Business jet catering and corporate jet catering at Salzburg often means a quick Alpine charter. VIP flight catering and charter flight catering follow the same brief, with luxury inflight catering built around a private jet chef and a bespoke menu written for the ski or festival weekend.
For official arrivals at Salzburg, government flight catering follows the protocol office. Head of state flight catering is written discreetly, VIP aviation catering is traceable, and state visit aircraft catering is delivered to the aircraft.
Allergens hide differently in Austrian cooking: breadcrumbs on the schnitzel, flour in the sauces, nuts in the pastry. Each of the special meals at Salzburg is cooked on its own board and boxed apart, marked by seat number and restriction. Kids meals are plated small and kept away from the nut-heavy desserts, and kosher, halal, vegan, gluten free and allergen free orders are planned the same way.
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 SZG, crew meals are an ordered item, not a gesture. Flight crew meals, pilot meals, crew catering and cockpit meals sit in their own boxes, crew meal boxes are labelled by seat, and different meals for pilots are offered. All on request and invoiced.
FBO catering at Salzburg means catering delivery to the FBO, where the handling agent receives it. The general aviation terminal gets the labelled boxes, ground handling catering is passed to the apron, and handling agent catering is agreed before the slot.
A large cabin at Salzburg may need galley catering lifted by high loader, depending on the type and the door height. Airside catering delivery is coordinated with the handling agent, and aircraft provisioning is planned around the galley of your aircraft, from the oven to the drawers.
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.
Salzburg Airport is a compact international field with a general aviation ramp that stays busy through the Festival and the ski season. Airport catering here is easy to coordinate because the apron is small, and the FBO services on the field cover the handover while ground handling services see to the aircraft itself. Everything is received at the FBO and carried the short walk to the aircraft.
SZG is a business aviation hub in both summer and winter. Inflight catering and in-flight catering orders stack up around Festival week and the ski weekends, and aviation catering follows the same cycle. Business aviation catering is written around corporate schedules, executive jet catering suits owner flights, diplomatic flight catering is cleared by protocol, and cabin crew meals and crew meals travel in their own labelled boxes. The FBO services and ground handling services at the terminal pass each box on to the apron.
Austria applies EU food rules, so what you carry in from outside the EU is the thing to check at customs. We cook in the region and keep orders free of imported meat and dairy, which leaves the FBO services and ground handling services nothing to hold back at the ramp.
Average rating from the cabin crew and pilots we cater for.
“Service planning came first at LOWS, with 5 passengers choosing vegetable tartlets and a dessert selection and limited fridge space influencing our preparation. I gave The Galley Girls our storage brief and asked for the salads to arrive in individual containers. My main takeaway from this aviation catering services order was the practical approach to crew briefing. We placed the snack boxes in their planned storage area without first having to reorganise all the catering boxes.”
“Breakfast was already sorted; at SZG, the next request was a seafood starter and warm vegetable sides for 8 guests, with a small galley worktop to work around. I want an aviation catering company to understand portion planning, and this order gave us a useful starting point. I asked The Galley Girls to review the side dishes quantities against the passenger brief, and the proposed portions made sense. We also checked the canapés before approval, which helped avoid a second round of questions later in the preparation.”
“One detail shaped our order at Salzburg Airport: several individual meal preferences, alongside a request for mushroom risotto and a green salad for 5 passengers. When comparing aviation catering companies, I would look closely at meal organisation after this experience. Our handling contact received the order details from The Galley Girls, including how the sandwiches had been grouped. The snack boxes went straight to the right colleague instead of circulating between several people during the turnaround.”
Quotes are written per order. A fast turnaround at SZG favours cold service; an overnight hold allows an oven menu, and the invoice reflects the difference.
What makes ordering simple at LOWS is that the return leg can be booked with the arrival. Last-minute orders are handled as well.
Customs rules cover what you carry in; an extra guest at the gate is solved by an extra portion cooked here.
You can, but a local product often does the job better. Smoked trout or Pinzgauer cheese from here goes on the menu and clears customs without a second thought.
No, a private jet charter does not carry the galley with it. Order catering for the Salzburg leg separately, for any slot.
Tail, pax and diets — a flight attendant takes it from there, day or night.
