Catering to your aircraft in Friedrichshafen.
Fair weeks and lake summers set the pace at Friedrichshafen, and we cook for both. Local Bodensee dishes, packed for your galley, handed over at 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.
Baden-Wuerttemberg cooks with what the lake and the Swabian hills give it, and a private jet menu at Friedrichshafen follows that. Our private jet menu for FDH leans on Bodensee Felchen, the lake whitefish, pan-fried and packed with the sauce apart, then Maultaschen and Spaetzle that hold well in a galley oven. These local specialities travel well: Allgaeu cheeses, Black Forest ham, apples from the Lake Constance orchards.
For an inflight menu in Friedrichshafen, we start from what the region does well and what survives a drawer. Private jet food from Baden-Wuerttemberg means smoked trout, cold Swabian potato salad, Laugenbrezel and a plate of regional cheese. These local specialities are cooked in kitchens that know the galley, then packed so you only re-plate. Jet catering at EDNY gets a Lake Constance character without adding work for the crew.
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.
Friedrichshafen sits on the north shore of Lake Constance at 1,367 ft, and the business aviation traffic into EDNY follows the trade fairs and the Zeppelin hangars. Private jet catering here is built around lake fish, Swabian pasta and the crew's own tray. We bring inflight catering and in-flight catering to the FBO, and aviation catering that fits the galley you actually fly with. For business aviation catering, executive jet catering or diplomatic flight catering, send the tail and the slot; cabin crew meals go in the same order.
Friedrichshafen business flights are often short, with a tight handover at the FBO. For corporate jet catering and business jet catering, the private jet chef plans a bespoke menu around your galley. VIP flight catering, charter flight catering and luxury inflight catering all use Lake Constance produce.
A state delegation landing on Lake Constance expects quiet handling, so government flight catering at Friedrichshafen stays low-profile from kitchen to aircraft door. For head of state flight catering and VIP aviation catering, the menu is agreed with the protocol office before cooking starts. State visit aircraft catering is traceable, sealed and handed over to the aircraft by a named team.
Where do allergens hide in Swabian cooking? In the Maultaschen filling, the Spaetzle dough and the roux behind half the sauces, so a gluten free or allergen free request at Friedrichshafen gets its own board and its own box. Kosher, halal, vegan and kids meals are written as special meals against the seat number, and a kosher meal stays sealed from the kitchen to the table. Tell us the restriction and the headcount when you order.
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 a crew waiting on the ground at EDNY, we pack flight crew meals and crew meal boxes against the duty window. Pilot meals and cockpit meals are kept simple and labelled; different meals for pilots are prepared on request. Crew catering and cabin crew meals are ordered with the trip and invoiced as normal.
FBO catering at Friedrichshafen means catering delivery to the FBO, where the handling agent receives it. The general aviation terminal, the apron and the aircraft door are all part of the route. Ground handling catering and handling agent catering are coordinated with your crew before the slot.
Aircraft at EDNY range from light jets to large business-aviation airliners, and the type decides how the order is loaded. Galley catering for a narrowbody or a bizliner may call for a high loader at the door, while a light jet takes boxes by hand up the stairs. We ask for the type and the galley before packing, so the airside catering delivery and the aircraft provisioning match the door height and the 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.
Bodensee Airport Friedrichshafen is a business aviation hub for the Lake Constance area. Airport catering here serves general aviation, with FBO services and ground handling services for the arriving aircraft.
The airport's business aviation calendar shifts with the seasons. We supply inflight catering, in-flight catering and aviation catering for business aviation catering requests, plus executive jet catering, diplomatic flight catering and cabin crew meals.
In Germany, food imports follow EU rules, and products of animal origin from outside the union are restricted. That is a practical reason to order catering at Friedrichshafen rather than bring it, and we plan the order around the route.
Average rating from the cabin crew and pilots we cater for.
“On this departure from Bodensee Airport Friedrichshafen, 8 passengers had chosen poached fish with steamed rice, and limited fridge space needed to be reflected in the order. I want a private jet catering company to understand written menu details, and this order gave us a useful starting point. The crew provisions came from The Galley Girls in shallow trays, with a packing list that matched the contents. Separating the starters from the first service items helped us avoid opening boxes we did not yet need.”
“Passenger preferences led us to prawn salad and small fruit plates at EDNY; 3 portions were needed, with a small galley worktop factored into preparation. The Galley Girls kept the salads separate from the finishing elements, which gave us control over the final presentation. The side dishes stayed together in one group, so another crew member could follow the same plating sequence. When comparing private jet catering companies, I would look closely at storage requirements after this experience.”
“Food presentation mattered to our 3 guests, but a short ground stop also had to be considered when organising a seafood starter and warm vegetable sides at FDH. The Galley Girls gave us an update on the canapés before the handover, which helped us organise the cabin checks. We could account for the snack boxes before passing the boxes to the cabin team, without a lengthy unpacking exercise. My search for "private jet catering near me" led to a practical conversation about galley preparation.”
Take two orders for EDNY: one with a sealed kosher main for a single guest, one with a regional cold platter for six. They cost differently because the work differs. Send the details and we price the real order.
Crew duty time decides when the food should be ready, not the menu. If the crew waits in Friedrichshafen, we plan the crew meals around that wait, and last-minute orders are handled day or night.
Customs in Germany applies to food coming in, not to food cooked locally, which is one reason we cook and pack here. Share the slot and the turnaround length and we plan the handover.
Yes, and many flight attendants prefer ordering one Swabian dish from us rather than carrying it. Smoked char from the lake, for example, goes on the menu as a chilled starter.
A charter covers the aircraft, not the tray. Food is ordered on its own and billed on its own. Customs and import rules in Germany are another reason to order locally.
Tail, pax and diets — a flight attendant takes it from there, day or night.
