Catering to your aircraft in Düsseldorf.
At EDDL the traffic follows the Messe calendar and the Rhine-Ruhr business week. We cook and label for your galley, from crew meals to a full guest service, and deliver to 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.
On the Rhine in North Rhine-Westphalia, Düsseldorf has a food culture that suits a private jet menu: beef braised in vinegar and raisin sauce, mashed potato with apple, rye rolls with Gouda and onion. These are local specialities worth ordering for a Düsseldorf departure, and each one is packed with its service note.
Private jet food out of Düsseldorf starts with Rhineland basics. Sauerbraten with red cabbage as a hot plate, mustard-glazed Westphalian ham as a cold one, a rye roll with mild Gouda as a handheld option. Local specialities from North Rhine-Westphalia make a credible inflight menu without any reinvention.
Düsseldorf's old town is known for brewing and mustard, and both show up on a good inflight menu: Altbier in a braise, Düsseldorfer Senf in a dressing or a crust. We pack these local specialities for the galley, hot items with the sauce apart, cold items chilled, so the Rhineland arrives at the aircraft as intended.
If your passengers leave Düsseldorf and want something from the region, North Rhine-Westphalia offers a private jet menu with real character: Rhenish sauerbraten, Reibekuchen with smoked salmon and apple sauce, Westphalian pumpernickel with cream cheese. Private jet food of this kind is cooked, packed and labelled for the galley.
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.
Elevation 147 ft, a long runway and a steady stream of corporate traffic from the Rhine-Ruhr region: Düsseldorf EDDL is a working business aviation airport. Our private jet catering is cooked by former VIP flight attendants and packed for the galley you actually have, from inflight catering for a breakfast departure to business aviation catering for a full delegation. Executive jet catering, aviation catering and cabin crew meals are ordered the same way as diplomatic flight catering: by phone or email, 24/7.
A business jet catering brief at Düsseldorf is usually short: tail, slot, headcount, galley. Corporate jet catering for a morning departure leans on cold Rhenish plates; VIP flight catering for a delegation adds a hot dish and protocol. Charter flight catering is ordered the same way, and luxury inflight catering is built by a private jet chef around a bespoke menu.
For a state visit to North Rhine-Westphalia, state visit aircraft catering is agreed with the delegation's office in advance. Government flight catering, head of state flight catering and VIP aviation catering at EDDL are cooked in sealed batches, labelled by seat, never by name.
In Düsseldorf's regional cooking, allergens hide in familiar places: wheat in the rye-and-spelt breads, celery and mustard in sauces and brines, milk and egg in spätzle and potato dishes. Kosher, halal, vegan, gluten free, allergen free, kids meals and other special meals are prepared as a procedure with separate boards and packing, labelled by seat number, never as a promise on a lid.
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.
When the guests are fed, the crew eats from what is left in the drawer unless you ordered otherwise. Crew meals at EDDL come as flight crew meals in crew meal boxes: pilot meals are labelled CREW, crew catering is on request, cockpit meals are easy to hold, and different meals for pilots can be specified so captain and first officer never share a dish.
The FBO at EDDL controls access to the apron, so catering delivery to the FBO goes through your handling agent. We coordinate ground handling catering at the general aviation terminal; handling agent catering and FBO catering are confirmed against your slot.
Aircraft type decides how the galley is loaded: a large-cabin jet on the Düsseldorf ramp may need a high loader at the door, a mid-size one is loaded by hand. Tell us the type and the galley layout, and galley catering is packed to match, with airside catering delivery coordinated through your handling agent for aircraft provisioning.
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.
Düsseldorf Airport is a major airport in North Rhine-Westphalia with a busy general aviation side. Airport catering for business aircraft is arranged through the FBO and the handling agent, with airside access controlled.
Düsseldorf is a business aviation hub shaped by trade fairs and Rhine-Ruhr corporate headquarters. General aviation and FBO services are available for business traffic; ground handling services are arranged through your agent. Inflight catering, in-flight catering and aviation catering for these flights are written around the type and the slot. Business aviation catering and executive jet catering are ordered like diplomatic flight catering, and cabin crew meals are packed alongside.
Customs at Düsseldorf treat locally loaded catering as simple outbound goods. Inbound food from outside the EU is subject to German and EU limits, especially meat and dairy, so order locally.
Average rating from the cabin crew and pilots we cater for.
“Good preparation made the difference at Düsseldorf Airport, where 7 guests expected a charcuterie board and fresh bread despite a tight boarding window. With in flight catering, careful attention to meal organisation matters as much to our crew as the menu itself. The Galley Girls kept the crew provisions separate from the finishing elements, which gave us control over the final presentation. It made a difference to have the canapés ready without cluttering the galley work area during preparation.”
“Before our guests boarded at EDDL, we needed fresh fruit and breakfast pastries divided into 12 portions suitable for a tight boarding window. The order made inflight catering services feel manageable because the portion planning had been considered beforehand. The Galley Girls gave us an update on the desserts before the handover, which helped us organise the cabin checks. We could account for the fruit plates before passing the boxes to the cabin team, without a lengthy unpacking exercise.”
“Packing a light pasta dish with grilled vegetables for 9 passengers at DUS needed careful thought, especially given a family lunch request. The starters from The Galley Girls were organised around the cabin plan, with the later service items kept apart. We left the snack boxes stored until needed, which kept the first service manageable and reduced unnecessary handling. I want an inflight catering company to understand meal organisation, and this order gave us a useful starting point.”
A repositioning leg out of Düsseldorf often needs nothing more than crew meal boxes and bottled water, and the invoice reflects that. Add a hot dish for passengers and the figure moves. Private jet catering is priced per menu, itemised, with no standard tray.
Long legs need clear instructions: what is served first, what waits in the drawer, what finishes in the oven. Send those details for a Düsseldorf departure and lead time is no obstacle. We handle last-minute orders, and a menu built on seasonal Rhineland produce is the easiest to confirm.
For a Düsseldorf departure, late headcount changes are routine. Customs checks concentrate on food entering Germany, not food loaded here. Give us the final seat plan and special-meal list, and we re-pack accordingly.
Delegation and government flights have rules about who touches the food. Bringing food on board from Düsseldorf is possible if the operator and security agree; we offer documented catering as the alternative, with named staff and sealed packing.
A charter covers the aircraft, not the food. A guest with a kosher, halal or allergen request at EDDL means a dedicated meal, cooked and packed apart, ordered with the rest and billed with it. Children's meals are handled the same way.
Tail, pax and diets — a flight attendant takes it from there, day or night.
