Catering to your aircraft in Pärnu.
A small Estonian airport, a Baltic season and a short list of aircraft types: that is the Pärnu brief. We pack for the galley in front of you and hand over via the FBO.
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.
Pärnu County looks out over the Gulf of Riga, and the private jet menu for EEPU borrows from that shoreline. Smoked Baltic herring and cold-smoked whitefish travel well and need no cooking, so they anchor the private jet platters we pack for Pärnu departures: dark rye, dill cream cheese, soft-boiled egg halves, pickled cucumber. Local specialities such as kama, the roasted grain flour mixed into yoghurt, make a small dessert that survives a drawer without fuss.
For gourmet inflight meals we lean on what the Estonian summer gives: new potatoes with dill, chanterelle cream sauce packed apart, black bread with butter and a spoon of sea salt, wild blueberries and lingonberries from the county's forests. Private jet snacks are simple and local: rye crisps, dried apple chips, a block of Estonian farmhouse cheese. This inflight menu is written per flight, so a Pärnu County table can be light, hot, or fully cold depending on the galley.
Private jet food at this airport changes sharply with the calendar. June to August is fish, berries and salads; autumn brings mushrooms, game stews and root vegetables; winter turns to pea soup, smoked meats and baked goods. Each item below is packed to be finished in your galley: oven, sauce apart, chilled, or re-plated cold.
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.
Pärnu Airport sits at 47 ft on the Estonian coast, a small field that wakes up in summer when spa guests and sailing crowds arrive. Private jet catering here follows that season: smoked fish and rye in July, wild mushrooms and lighter soups once the evenings cool. Your inflight catering is cooked, packed and marked for the galley, then handed to the aircraft through the FBO or your handling agent. The same kitchen discipline covers aviation catering for business aviation catering trips and executive jet catering for owner flights, diplomatic flight catering when a delegation lands, and cabin crew meals for whoever is working the rotation. In-flight catering for EEPU is ordered with the tail and the slot, day or night.
Business jet catering at Pärnu Airport (EEPU) usually means a light jet and four to eight guests on a summer weekend, with a galley that has one oven or none. Our private jet chef writes a bespoke menu around that: corporate jet catering with cold plates first, VIP flight catering for owner trips, charter flight catering for groups arriving by boat, and luxury inflight catering where the galley allows a hot course.
When an official flight uses EEPU, discretion governs everything: government flight catering is agreed with the protocol office, head of state flight catering is traced item by item, and state visit aircraft catering is delivered by a named team. VIP aviation catering here is a quiet operation.
Dietary requests at Pärnu follow the local kitchen: rye, dairy and smoked fish appear in many dishes, so gluten free and allergen free meals are built from scratch on separate boards and boxes, never adapted from a standard plate. Kosher, halal, vegan, kids meals and other special meals are ordered with the tail and the slot, and each box carries the seat number and restriction so cabin crew can serve without checking.
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 EEPU, the people working the flight eat too. Crew meals are commissioned on request and billed like any item. Flight crew meals can be a soup and rye, pilot meals a hand-held hot wrap, cockpit meals a sealed box, and crew catering a full tray if the wait is long. Crew meal boxes carry a CREW label, different meals for pilots are packed apart, and cabin crew meals are served cold or hot.
At EEPU the terminal is small, so catering delivery to the FBO is simple: the general aviation terminal receives it, the handling agent escorts it airside, and your crew takes it at the aircraft. Ground handling catering and handling agent catering are coordinated with us 24/7, and FBO catering is invoiced like any order.
Aircraft at Pärnu Airport are mostly small and mid-size, so galley catering is usually carried by hand or on a small cart rather than a high loader. For anything larger, airside catering delivery needs a handling agent who can arrange a high loader at the stand. Tell us the type and the galley layout: aircraft provisioning is packed for the doors, the ovens and the drawer space you really have.
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.
Pärnu Airport is a small airport on the Estonian coast, used mostly in summer by private and charter flights. Airport catering here is built for short stays and small cabins; general aviation and FBO services are limited, so we coordinate with the handling agent.
Business aviation hub is too grand a phrase for EEPU, but summer owner flights and charter arrivals give the field its rhythm. Inflight catering and in-flight catering for those flights are cooked for small galleys; aviation catering and business aviation catering follow the season; executive jet catering suits owner trips, diplomatic flight catering official visits, and cabin crew meals the rotation. FBO services and ground handling services are modest.
Customs at Pärnu follow EU rules: flights from other EU states carry provisions freely, flights from outside the Union face restrictions on animal products. For your order, that means local cooking is the safer path, and we confirm anything unusual before you fly.
Average rating from the cabin crew and pilots we cater for.
“Working around a revised passenger count at EEPU, I asked for a breakfast basket with individual preserves in portions appropriate for our 5 passengers. This experience of jet catering gave us a useful reference for managing written menu details on another departure. Our request to The Galley Girls focused on the salads, with enough detail to distinguish passenger portions from additional provisions. The quantities of snack boxes matched our service plan, leaving us comfortable with the order before the final briefing.”
“The 8 passenger portions of yoghurt pots and fresh berries were the easy part; managing a late menu amendment at EPU took more planning. I asked The Galley Girls for the desserts in divided catering boxes, with garnishes supplied separately for plating on board. The crew provisions stayed together in one group, so another crew member could follow the same plating sequence. The order made VIP flight catering feel manageable because the galley preparation had been considered beforehand.”
“It was the packing plan I cared about at Pärnu Airport, with 6 servings of herb chicken with a quinoa salad and different crew meal preferences to consider. The Galley Girls used a readable packing list for the breakfast portions, which helped when two colleagues checked the order together. Keeping the starters identifiable helped the colleague taking over service understand the order without another long explanation. I appreciated the emphasis on crew briefing throughout the charter flight catering arrangements.”
Think in terms of choices: a Baltic fish platter, a mushroom soup, a lingonberry dessert each carry a different price, and the total is the sum. Customs and food-import rules in Estonia are the main reason operators order locally rather than uplift from abroad, which keeps the invoice simple.
Short stays and long waits both work here. Crew duty time often dictates the plan at a small field like Pärnu, so we write the order around when your people eat and when the guests board, and last-minute orders are handled as they come.
Passenger numbers change; customs rules do not. In Estonia, provisions from a non-EU country are restricted, while locally cooked meals pass without fuss. We rebuild the order to the new count, keeping dietary cards and seat numbers aligned.
You may carry provisions, subject to customs and to airside rules. The agent at EEPU manages access, so a delivery arranged through us avoids the question of whether your own bags are allowed beyond the terminal.
No. Catering is not part of the charter: you order it separately and it is billed as its own order. If a weather window opens early or shuts late at Pärnu, tell us and we adjust the meals to the new departure.
Tail, pax and diets — a flight attendant takes it from there, day or night.
