Catering to your aircraft in Erfurt.
Erfurt-Weimar is a quiet plateau terminal where business jets come for Thuringia, Weimar and the fairs. We pack catering for the galley on your tail and hand it 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.
Thuringia has a food identity that travels better than most: Rostbratwurst, Klöße, Thuringian mustard from Bad Langensalza, and Streuselkuchen from the bakeries of Erfurt. A private jet menu for Erfurt-Weimar can lean on all of them, because they reheat, plate and slice well in a business jet galley.
Our inflight menu draws on Thuringia's local specialities: Rostbratwurst grilled and packed with the mustard in its own pot, potato dumplings that finish in the oven, and Erfurt pastries for the cabin. This is private jet food that tastes of the region without needing a kitchen on board. Private jet platters of Thuringian cold cuts and cheese are cut by passenger, and gourmet inflight meals follow the same logic. Private jet snacks stay simple: pretzels, nuts, and regional chocolate.
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.
Erfurt-Weimar sits on a plateau above 1,000 feet, a quiet terminal that business jets reach for Thuringia, Weimar and the trade fairs. Private jet catering here is built around that traffic: regional food packed for the galley you actually have, handed over by your handling agent.
A corporate jet landing at ERF needs a short menu that survives the galley. Business jet catering here starts from the seat plan; corporate jet catering and charter flight catering follow the same card, and a private jet chef adjusts a bespoke menu for VIP flight catering or luxury inflight catering on the return. Whether you want inflight catering or in-flight catering for a day trip, it is built around the galley on your tail.
When a delegation flies into Thuringia, government flight catering is agreed with protocol first. Head of state flight catering stays discreet, VIP aviation catering is traced, and state visit aircraft catering is handed over at the apron without names on the labels.
Thuringian cooking leans on pork, wheat and dairy, so allergens hide in the dumplings, the bratwurst casing and the pastry. For kosher, halal, vegan, gluten free and allergen free requests, special meals are cooked and packed separately, with kids meals on the same card. Each dish is marked by seat number and restriction, so the cabin crew serves it 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.
For crews at EDDE, crew meals are a request, not a default, and they are billed as an ordinary line. Flight crew meals come in crew meal boxes, labelled CREW. Pilot meals and cockpit meals can be eaten between tasks, with different meals for pilots if policy requires. Crew catering is packed away from the passenger trays, and cabin crew meals are marked by seat.
FBO catering at Erfurt-Weimar is handed over where the aircraft is parked. Catering delivery to the FBO goes through your handling agent, who opens the right door at the general aviation terminal. Ground handling catering is agreed against the slot, and handling agent catering is booked like the rest of the trip.
At Erfurt-Weimar the aircraft type sets the loading: a light jet takes the galley catering through the door by hand, a larger cabin may need a high loader arranged by your handling agent. Airside catering delivery is agreed with the FBO before the slot, so aircraft provisioning matches the galley on that tail.
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.
Erfurt-Weimar is Thuringia's airport, a regional field with a long runway and little traffic. Airport catering for general aviation is straightforward here because the apron is uncongested. FBO services and ground handling services on the field are small, so the handover is agreed with them against your slot.
For central Germany, Erfurt-Weimar serves as a business aviation hub of modest size, busiest around Weimar events and the trade-fair calendar. Inflight catering and in-flight catering lean on regional dishes, aviation catering for corporate jets is routine, and business aviation catering and executive jet catering fit that rhythm. Diplomatic flight catering for Weimar visits, cabin crew meals and crew meals are coordinated with FBO services and ground handling services on the field.
Germany follows EU rules on animal products and customs. A flight staying within the EU faces little friction; flights arriving from outside must respect limits on meat and dairy, which we plan around when we build the menu. FBO services and ground handling services at Erfurt-Weimar handle the declaration, so the order only has to name the origin of the next leg.
Average rating from the cabin crew and pilots we cater for.
“The 6 passenger portions of mushroom risotto and a green salad were the easy part; managing different crew meal preferences at Erfurt-Weimar Airport took more planning. I want an inflight catering company to understand cabin service sequence, and this order gave us a useful starting point. I asked The Galley Girls for the fruit plates in sealed meal containers, with garnishes supplied separately for plating on board. We could finish the main courses as each guest was ready, rather than laying everything out at once.”
“Choosing a charcuterie board and fresh bread for 6 people at EDDE was straightforward; the challenge was making it work with a changing departure schedule. Our request to The Galley Girls focused on the side dishes, with enough detail to distinguish passenger portions from additional provisions. The quantities of crew provisions matched our service plan, leaving us comfortable with the order before the final briefing. When comparing inflight catering companies, I would look closely at portion planning after this experience.”
“With a short ground stop to consider at ERF, we needed a practical way to serve mushroom risotto and a green salad to 6 passengers. I needed the sandwiches checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. The note about the side dishes was easy to spot, and we could brief the rest of the team quickly. For our team, the strongest part of their in-flight catering services was how they handled storage requirements.”
A Thuringian menu can be priced low or high. Bratwurst, dumplings and Zwiebelkuchen keep it simple; smoked trout and a cheese board raise it. Each menu is quoted individually.
For a flight staying inside the EU, ordering is simple. For intercontinental legs, customs rules on animal products shape the menu, and we confirm them with your handling agent. Last-minute orders are handled.
On a light jet, customs look at animal products mostly. Bratwurst and dairy are declared via the handling agent, and the order is sized to a small galley.
Yes, with the usual rules on animal products if you are leaving Germany. Snow and fog on the plateau can stretch a turnaround, so dishes labelled for reheating suit it.
The charter price does not include food. Order the return meals when you order the outbound ones and we match both to the same tail.
Tail, pax and diets — a flight attendant takes it from there, day or night.
