Catering to your aircraft in Zirchow.
At EDAH the aircraft are small and the galleys smaller. We pack Baltic fish, rye and sea buckthorn so a cabin drawer and one oven are enough, delivered to your 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.
Mecklenburg-Vorpommern gives Heringsdorf a menu that tastes of the Baltic. A private jet menu for Zirchow and Usedom leans on smoked eel, Baltic herring, zander and salmon, with sea buckthorn, the local berry, in sauces and drinks. Local specialities travel well when they are chosen for the galley: fish served chilled with the sauce apart, potato dishes finished in the oven.
For a private jet menu at EDAH, think of what the island kitchens already do. Private jet food built around Fischbrötchen-style rolls, cold smoked trout and rye bread works on a short hop; a hot zander fillet with mustard sauce suits a longer stay. Gourmet inflight meals, private jet platters and private jet snacks all draw on the same local specialities of Mecklenburg-Vorpommern, so an inflight menu for Heringsdorf reads as a place and not as a template.
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 94 feet, one runway, a terminal that fills on summer Saturdays: that is EDAH. Private jet catering at Heringsdorf is built for short Baltic hops from Berlin or Hamburg, with smoked fish, rye and berries packed to survive a cabin drawer. Aviation catering for business aviation catering requests, executive jet catering and even diplomatic flight catering is briefed from the tail and the seat plan, and cabin crew meals are boxed separately.
At Heringsdorf EDAH the passengers are often owners and guests heading to Usedom's resorts. Business jet catering is built around a bespoke menu: a private jet chef plans corporate jet catering, VIP flight catering, charter flight catering and luxury inflight catering around the seat plan.
Heringsdorf rarely sees official flights, but when it does, government flight catering follows protocol: a cleared menu, traceability and a named team. Head of state flight catering, VIP aviation catering and state visit aircraft catering are briefed through your handling agent.
Heringsdorf's kitchens lean on fish, dairy, wheat and mustard, so allergens hide in sauces, rye and smoked fish glazes. Special meals here are a procedure: kosher, halal, vegan, gluten free, allergen free and kids meals are each cooked on a separate board, packed in a separate box and marked by seat. Tell us the restriction with the tail and the seat plan, and the guest tray stays apart from the rest.
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.
On a short Baltic rotation, crew meals are what you actually eat. Flight crew meals and pilot meals come as crew meal boxes, cockpit meals are easy to eat seated, and crew catering can include different meals for pilots. Cabin crew meals are ordered on request and billed with the order.
FBO catering at EDAH means a single handover. Catering delivery to the FBO, ground handling catering through the general aviation terminal and handling agent catering all end at the aircraft door on your slot.
Most aircraft at EDAH are light jets and turboprops, so the galley is small and the door is low. Galley catering for a bigger visitor depends on the type: we confirm the door height, whether a high loader is needed and what the oven can take. Airside catering delivery runs through your handling agent, and aircraft provisioning is packed to the size of the aircraft in front of the terminal, not to a generic list.
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.
EDAH serves Usedom's resort region with a short runway and seasonal traffic. The airport catering here is shaped by that: as an airport for general aviation, it relies on FBO services and ground handling services that coordinate the apron and the terminal.
Usedom's season defines the year at EDAH, and airport catering follows it. Inflight catering, in-flight catering and aviation catering are heaviest in summer, with business aviation catering and executive jet catering at the peak, occasional diplomatic flight catering, and cabin crew meals and crew meals ordered as needed. The field works as a small business aviation hub.
Customs and food import in Germany are strict about animal products. For airport catering at Heringsdorf, food made in the region and handed to your handling agent keeps the order inside EU rules, whatever your route.
Average rating from the cabin crew and pilots we cater for.
“An order of roasted vegetable bowls with separate dressings for 9 people at Heringsdorf Airport had to be organised around an evening cabin service. The Galley Girls talked through the quantities of breakfast portions with us before confirmation, rather than leaving us to guess the portions. It was useful to see the sandwiches listed separately when checking how much space the complete order would require. I want an inflight catering company to understand packing arrangement, and this order gave us a useful starting point.”
“As the person coordinating a seafood starter and warm vegetable sides for 3 passengers at EDAH, I needed an arrangement that considered a changing departure schedule. The Galley Girls understood why we wanted the canapés readily accessible instead of spread across several different boxes. When comparing inflight catering companies, I would look closely at portion planning after this experience. Our colleague could take over the salads without asking where every component had been placed during preparation.”
“My order at HDF covered a cold lunch with cheese and fruit for 12 guests, with a practical service plan needed because of a changing departure schedule. For our team, the strongest part of their in-flight catering services was how they handled crew briefing. We changed the quantities of snack boxes, and The Galley Girls reflected the request in the final packing list. The breakfast portions remained as originally requested, which was reassuring when we checked the latest version with operations.”
The departure slot is the first question. A tight slot favours chilled private jet catering that needs no galley work; a long wait allows a hot menu. Price follows the dishes you pick, so we quote after you tell us the slot.
A single local product, such as smoked Usedom trout, can anchor a menu and keep the order simple. Lead time stays short in practice, and last-minute orders are handled day or night.
German import rules treat animal products carefully, and a Baltic fish lunch bought in Heringsdorf stays on the right side of them. Tell us the route and we explain what you can load.
Can you bring food? Yes, within customs rules and galley space. For a turboprop or light jet, we pack chilled and oven-ready dishes so nothing needs more equipment than the aircraft carries.
The charter price covers the flight, not the galley. At Heringsdorf, where weather and beach traffic change timings, a separate order is easier to adjust.
Tail, pax and diets — a flight attendant takes it from there, day or night.
