Catering to your aircraft in Kärdla.
A light jet on a short rotation at Kärdla needs a menu that holds in a drawer. We pack it for your galley and hand it over at 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.
Hiiu County is an island region, and its table reads that way: fish from the Baltic, rye, dairy and berries from the Estonian coast. A private jet menu for Kärdla leans on what keeps well in a galley drawer. The inflight menu can run from smoked Baltic herring and sprats on dark rye, to cured salmon with dill and sour cream.
Private jet food built on local specialities travels best cold: smoked fish, rye bread with butter, farmer's cheese, pickled beetroot. Gourmet inflight meals can also lean on game and root vegetables when the season allows. Private jet platters from Hiiu County are plated to be re-plated in the cabin, and private jet snacks such as rye crisps and berry preserves fit any aircraft.
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.
Kärdla Airport (EEKA/KDL) is a single-runway island field on Hiiu, at 18 ft above sea level, and a quiet stop for visiting jets. Private jet catering here is built around Baltic fish, rye bread and a galley that is rarely refilled mid-trip. The same inflight catering and aviation catering we run everywhere is handed over at your FBO. We also cover business aviation catering and executive jet catering for owners flying in, plus diplomatic flight catering and cabin crew meals when a delegation lands.
Business jet catering at Kärdla starts with who is flying and in what: a light jet for four or a corporate jet for ten. Corporate jet catering and VIP flight catering here are planned around a short stay on the apron, charter flight catering follows the booking, and luxury inflight catering uses a private jet chef and a bespoke menu built from Baltic fish and rye.
Official parties landing at Hiiu bring a protocol office, and our work follows it. Government flight catering is cooked after menu clearance; head of state flight catering and state visit aircraft catering are labelled by seat; VIP aviation catering stays discreet, with the handover run by the handling agent.
Island kitchens hide allergens in plain sight: fish stocks in sauces, butter in rye, dairy in almost every soup. For kosher, halal, vegan, gluten free and allergen free special meals at Kärdla we work from a procedure, not a label: separate boards, sealed packing, a marked box per passenger. Kids meals are simple and mild, with plain potatoes and soft cheese.
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.
Kärdla's quiet rotations suit simple crew meals: sealed, labelled and ordered as part of the flight, not included by default. Flight crew meals are cold or hot, pilot meals are two separate dishes if requested, crew catering arrives in crew meal boxes, cockpit meals are packed to be eaten one-handed, and different meals for pilots are available on request.
On this small airfield the handover is simple: FBO catering is delivered to the general aviation terminal and carried to the aircraft by the handling agent. Catering delivery to the FBO, ground handling catering and handling agent catering are coordinated on your slot, with access rules respected.
A galley catering order for Kärdla starts with the type: a light jet or turboprop uses its own steps and a hand-carried box, while a larger aircraft may need a high loader on the apron. Airside catering delivery here goes through the handling agent to the aircraft door. Aircraft provisioning is planned from the galley you have, not the one on the brochure.
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.
EEKA is a quiet general aviation field on an island in the Baltic. Airport catering is small-scale, and the business aviation hub role is occasional: the FBO services and ground handling services are handled by a small team.
Inflight catering and in-flight catering at Kärdla are tied to summer traffic on Hiiu, when business aviation catering and executive jet catering peak with private visitors. Aviation catering is quiet in winter, diplomatic flight catering appears with official visits, and cabin crew meals are ordered with the rest of the trip.
Estonia applies EU rules to food moving in and out, so catering loaded at Kärdla for EU destinations travels freely. Meat, fish and dairy meet limits at non-EU arrivals, so we pack sealed and labelled, and tell you what to expect at customs.
Average rating from the cabin crew and pilots we cater for.
“As the person coordinating yoghurt pots and fresh berries for 4 passengers at KDL, I needed an arrangement that considered different crew meal preferences. For our team, the strongest part of their charter flight catering was how they handled meal organisation. The main courses came from The Galley Girls in separate meal boxes, with a packing list that matched the contents. The desserts were easy to locate, leaving the crew free to focus on the remaining cabin preparation.”
“Between cabin checks at Kärdla Airport, I coordinated a charcuterie board and fresh bread for 6 guests and explained our concerns about two separate meal services. I needed the snack boxes checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. The crew provisions remained as originally requested, which was reassuring when we checked the latest version with operations. Our brief for private jet food was met with a sensible plan for cabin service sequence.”
“Having 4 guests request a light pasta dish with grilled vegetables at EEKA meant planning the portions carefully while accounting for a tight boarding window. The crew provisions supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. I found the side dishes without searching through every box, a small detail that mattered during the final cabin checks. The portion planning stood out more than any sales pitch about private jet meals.”
Smoked herring on rye and a cheese board are modest; slow-cooked game and baked fish cost more, and fresh berries in season add to it. The slot length at Kärdla only decides how elaborate we can go. The final price is agreed with you before the order is closed.
Official parties at Kärdla Airport mean fixed menus and named seats. The lead time follows how quickly the delegation settles its list; once it does, we cook and pack for the aircraft. Last-minute orders are handled.
For a repositioning flight leaving Hiiu, customs interest lies with the arrival state. Sealed crew meal boxes are normally fine; cured fish and soft cheese are the items to check. We pack to the destination's rule, whichever it is.
Can you bring food on a return flight from Hiiu? Yes. Still, an order from us arrives labelled, sealed and ready for the galley, and avoids surprises at customs. Rye, smoked fish and cheese are the safest base for a return leg.
A private jet charter into EEKA gives you the aircraft; the food is a separate order. Customs and food-import rules in Estonia follow EU practice, and we pack sealed, labelled meals so they pass easily on arrival or departure.
Tail, pax and diets — a flight attendant takes it from there, day or night.
