Catering to your aircraft in Mariehamn.
Mariehamn is a small, wind-exposed island airport, quiet in winter and busy with business jets in summer. We cook and pack for your galley, from smoked fish to hot dishes, ready for the crew to re-plate.
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.
Åland is an archipelago in the Baltic between Finland and Sweden, and the Åland Islands Region has its own food habits. A private jet menu for Mariehamn leans on what the islands actually produce: Baltic herring, smoked and pickled fish, Åland black bread (svartbröd) with its dark molasses sweetness, and the Åland pancake, a baked semolina dish served with prune compote. For an inflight menu this means local specialities that travel well in a galley: svartbröd slices and cold fish chill and re-plate cold, while the pancake takes the oven and keeps its sauce apart.
Mariehamn is a harbour town, and private jet food here follows the water. Think cold-smoked salmon, Baltic herring in mustard or dill, boiled new potatoes in summer, and root vegetables when the season turns. The Åland Islands Region is also known for apples, berries and rye, so a private jet menu can finish on a plain apple tart or lingonberry. These local specialities fit an inflight menu because most are served chilled or finished in the galley oven, with sauces packed in their own pots, so the cabin crew plates them without a kitchen.
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.
Åland's main airport, EFMA, handles a steady mix of business aviation in summer and quiet, cold stretches in winter. Private jet catering at Mariehamn follows that rhythm, with sea-fed menus in season and sturdier hot dishes when the harbour freezes. We supply inflight catering and in-flight catering to the galley, aviation catering for charter and corporate movements, business aviation catering for flight departments, executive jet catering for principals, diplomatic flight catering for state visitors, and cabin crew meals for the team on board.
A typical business jet brief at Mariehamn comes from a corporate or charter flight stopping on Åland. We write a bespoke menu around the galley and the headcount, as a private jet chef would: business jet catering, corporate jet catering, VIP flight catering and charter flight catering, with luxury inflight catering touches such as local smoked fish and berries.
When a state visit lands at EFMA, the menu is agreed with protocol first. We provide government flight catering and head of state flight catering, with VIP aviation catering discipline and state visit aircraft catering handled quietly, from sourcing to handover.
At Mariehamn the local bread is dark, dense and rye-based, so gluten is the first thing we check on a plate. Kosher, halal, vegan, gluten free, allergen free, kids meals and other special meals are cooked on a separate board and packed in a separate box, marked by seat number. Tell us the restriction and we handle the island ingredients around it.
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 people working the flight, we pack crew meals in boxes marked CREW, on request and billed as normal. Flight crew meals suit a short turn; pilot meals are kept apart, and different meals for pilots keep captain and first officer on separate dishes. Crew catering and crew meal boxes cover cockpit meals that need no plate.
At Mariehamn, FBO catering is handed over through the FBO or your handling agent. Catering delivery to the general aviation terminal is coordinated with ground handling catering staff, so handling agent catering reaches the aircraft on your slot, including night arrivals.
Mariehamn sees mostly light and mid-size business jets, so the galley catering arrives in standard carts and boxes that fit the door without a high loader. For a larger aircraft, tell us the type and we plan the airside catering delivery with your handling agent, as the aircraft provisioning depends on door height and galley layout.
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.
EFMA is Åland's gateway, a modest airport with an apron sized for light and mid-size jets and a general aviation side that runs without ceremony. Airport catering for a business flight here follows the island's own larder, and the FBO services and ground handling services on the field decide who opens which door at the aircraft.
Åland is a seasonal business aviation hub: quiet when the harbour freezes, busy once summer corporate and charter traffic arrives. Inflight catering and in-flight catering requests lean on smoked fish and berries in season, while aviation catering and business aviation catering follow the corporate calendar. Executive jet catering suits the principal on board, diplomatic flight catering covers official visitors, and crew meals and cabin crew meals go on the same order for the team, with FBO services and ground handling services arranged through your handling agent.
Åland is part of Finland and the EU but keeps a special fiscal status, so food rules follow EU law while tax treatment differs. For your order this means telling us the route, so we can advise on meat, dairy and anything leaving the EU. Your handling agent and the ground handling services on the field deal with the paperwork at the apron, and the FBO services side tells us what the aircraft may carry out.
Average rating from the cabin crew and pilots we cater for.
“One detail shaped our order at MHQ: a changing departure schedule, alongside a request for a seafood starter and warm vegetable sides for 9 passengers. I want a private jet catering company to understand written menu details, and this order gave us a useful starting point. The Galley Girls talked through the quantities of salads with us before confirmation, rather than leaving us to guess the portions. It was useful to see the snack boxes listed separately when checking how much space the complete order would require.”
“Keeping the galley organised at Mariehamn Airport meant planning mini sandwiches and individual desserts for 10 guests with an evening cabin service in mind. When comparing private jet catering companies, I would look closely at catering handover after this experience. We changed the quantities of snack boxes, and The Galley Girls reflected the request in the final packing list. There was no need to reconstruct the salads quantities from several messages during the final departure checks.”
“Timing and organisation mattered at EFMA, where our order of vegetarian wraps and colourful salads for 9 people involved an evening cabin service. The Galley Girls gave us an update on the snack boxes before the handover, which helped us organise the cabin checks. The cabin team could match the sandwiches to the request before moving on to the remaining departure tasks. My search for "private jet catering near me" led to a practical conversation about crew briefing.”
Start from the aircraft and the leg. An empty-cabin reposition out of Mariehamn means a small order; a charter with guests means more. Smoked fish and Åland produce cost differently from basic cold plates, so private jet catering here is quoted after we see your brief.
A menu with one local product on it, Åland pancake or cold-smoked fish, sources easily, so ordering is easy. Customs are not a factor on domestic produce. We take last-minute orders and confirm by phone or email, day or night.
Åland sits inside the EU but with its own fiscal status, so food leaving the aircraft or arriving on it can raise questions. A short repositioning flight with an empty cabin keeps that small. Share the route and we say what to expect.
It can be done, with limits on animal products depending on where you flew from. We suggest ordering rather than carrying: even a single local product on the menu, like rye or berries, spares you the declaration.
No, food is not part of the charter. At EFMA you order private jet catering separately, whether the cabin is full or a short repositioning flight with an empty cabin has only crew aboard. We invoice it as its own order.
Tail, pax and diets — a flight attendant takes it from there, day or night.
