Catering to your aircraft in Zaventem.
Brussels Airport sits at 175 ft on the Flemish Brabant plateau, and a winter morning here can mean de-icing before the first pushback. We cook and pack for the galley you actually have, and hand it to your FBO at Zaventem.
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.
Brussels does not hand you a cuisine so much as a set of habits: butter, beer and patience. A private jet menu built here borrows from the Flemish Brabant Province and from the city itself, and the local specialities have to survive a galley that is usually one oven and one drawer.
Moules-frites is the dish everyone asks for, and the one we advise against at altitude: mussels and a cone of fries do not re-plate. The inflight menu version is a moules marinière base cooked to order and packed with the broth separate, with fries replaced by a small roasted potato that holds its edge. Waterzooi, the Ghent stew of chicken or fish in cream and leek, travels far better, and a Belgian endive gratin with ham reheats cleanly in the foil it was baked in.
For private jet food at the end of a long day, chocolate is the safe card. Pralines go in a cool box with a seat number on the lid, and a speciality beer, a Trappist or a gueuze, is carried closed and poured by the attendant, never opened in the drawer. Speculoos and a Brussels waffle with a fruit compote on the side cover breakfast and the sweet course alike, in the Zaventem tradition of keeping the topping apart.
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.
Zaventem's apron fills with EU delegations on summit weeks, and the galley brief changes with them. Private jet catering at Brussels Airport is written around that rhythm: inflight catering that survives a holding pattern, in-flight catering with the sauce kept apart, and aviation catering packed for the type on your ramp. Business aviation catering, executive jet catering and diplomatic flight catering all start from the same question, what does the galley hold, and cabin crew meals follow the same order.
Business jet catering at Brussels Airport starts with who is flying: a corporate team in for a Council meeting, an executive heading to a trade fair. Our private jet chef writes a bespoke menu for the galley, so corporate jet catering and charter flight catering get the same care. VIP flight catering and luxury inflight catering use Flemish produce and are cooked for your cabin.
When a state visit lands at Zaventem, the menu is cleared by the protocol office before the kitchen starts. State visit aircraft catering, head of state flight catering and government flight catering share the same discipline, and VIP aviation catering is delivered quietly.
Belgian kitchens use butter, cream, beer and wheat freely, so allergens hide in sauces and in the beer in the braise. At EBBR a kosher, halal, vegan, gluten free or allergen free meal is cooked on its own board and sealed, with the card kept with the tray. Special meals and kids meals are labelled by seat, never by name.
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 a Brussels rotation the crew often turns around between meetings, so the flight deck gets something that survives a short ground stop. Crew meals are a line on the order, requested with the flight and invoiced like the rest. For pilot meals and flight crew meals we box a plain hot dish and a cold one, and crew catering at Zaventem can split cockpit meals so the captain and the first officer never share a dish. Crew meal boxes carry a CREW label, and different meals for pilots are packed on request.
We deliver to the FBO or to the handling agent at Zaventem, whichever holds your slot. FBO catering, catering delivery to the general aviation terminal and ground handling catering follow the apron rules, and handling agent catering is confirmed with them.
EBBR handles types from light jets to heavy VIP airliners, and the galley catering plan follows the door sill. Larger aircraft need a high loader for airside catering delivery, and the handling agent coordinates the lift to the cabin door. Aircraft provisioning on a widebody is a multi-trolley job, so we sort the load by galley position before it leaves the kitchen.
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.
Brussels Airport is the capital's main gateway and a busy airport catering location for business aviation. The general aviation side handles FBO services and ground handling services for corporate and government aircraft, and the airport serves as a business aviation hub for the region.
Inflight catering and in-flight catering at Brussels is shaped by EU summits and trade fairs. Aviation catering and business aviation catering have to fit tight apron slots, executive jet catering handles owner flights, diplomatic flight catering serves delegations, and cabin crew meals are boxed for the flight deck.
Belgium follows EU rules on animal products and dairy, so food from outside the Union can be refused at the border. Provisioning locally avoids the issue, and the handling agent confirms what can stay on board for your route.
Average rating from the cabin crew and pilots we cater for.
“Choosing herb chicken with a quinoa salad for 8 people at EBBR was straightforward; the challenge was making it work with limited fridge space. My main takeaway from this private jet catering services order was the practical approach to cabin service sequence. The breakfast portions supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. The fruit plates were also listed clearly, which made it easier to pass instructions between crew members during preparation.”
“One detail shaped our order at BRU: an evening cabin service, alongside a request for vegetable tartlets and a dessert selection for 2 passengers. We changed the quantities of crew provisions, and The Galley Girls reflected the request in the final packing list. The sandwiches remained as originally requested, which was reassuring when we checked the latest version with operations. I want a private jet catering company to understand portion planning, and this order gave us a useful starting point.”
“Service planning came first at Brussels Airport, with 2 passengers choosing yoghurt pots and fresh berries and a changing departure schedule influencing our preparation. The main courses from The Galley Girls were organised around the cabin plan, with the later service items kept apart. The sandwiches were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes. When comparing private jet catering companies, I would look closely at galley preparation after this experience.”
Seasonality explains most of the bill at EBBR. In a de-icing week we pack more hot items and tougher dishes, in summer more cold platters. Private jet catering is priced by headcount and menu, and out-of-season produce such as white asparagus in autumn costs more than a carbonnade in January.
Crew duty limits mean nobody wants to wait on the ground at Zaventem, so the plan starts from your departure slot. Last-minute orders are handled, and simpler dishes such as cold platters and a boxed hot course keep a late request workable.
For an empty-cabin repositioning leg into Zaventem, customs treat catering as provisions and Belgium applies the standard EU controls on animal products. Sourcing locally keeps the galley clean and avoids anything being held at the border.
Belgian rules on animal products from outside the EU apply, so personal food from elsewhere may be refused. The galley of your aircraft type also decides what is practical to carry, and we pack to that galley.
No. Catering is not part of a charter: the contract covers the aircraft, and a kosher, halal, allergen free or child meal is ordered and invoiced on its own. We confirm each restriction with you before the kitchen cooks.
Tail, pax and diets — a flight attendant takes it from there, day or night.
