Catering to your aircraft in Kiel.
A short apron, a damp Baltic morning and a light jet with a compact galley: that is Holtenau. Our former VIP flight attendants pack for exactly that, and you plate and serve.
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.
For {Region} work out of Kiel, we start from what the Baltic gives in each season. Spring brings white asparagus from the Holstein fields, summer the Kiel Week crowd and fresh herring, autumn the apples and game. A private jet menu follows that calendar, and the inflight menu on a Kiel flight is written the week it leaves, not copied from a standard list.
Kiel is a sailing and shipyard town, so private jet food here tends toward things a boat owner recognises: smoked fish, Labskaus in a refined version, thin-sliced Holstein ham and fresh rye. Local specialities are portioned for a light jet with a modest galley. Private jet platters keep the cold courses cold, gourmet inflight meals finish in the aircraft oven when there is one, and private jet snacks cover the quiet leg home.
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.
Kiel-Holtenau sits on the Kiel Canal beside the Baltic, and its grass-green apron fills with small jets when Kiel Week brings sailing guests north. Private jet catering at Kiel-Holtenau Airport is built for that rhythm: inflight catering that suits a short northern hop, in-flight catering packed for a small galley, aviation catering that survives a damp Baltic apron, business aviation catering for corporate guests, executive jet catering for owners who sail, diplomatic flight catering when naval visitors arrive, and cabin crew meals boxed separately.
Most flights into EDHK are short, owner-flown or chartered for a day on the water. Business jet catering is therefore compact. Corporate jet catering and VIP flight catering lean on Baltic fish and Holstein ham, charter flight catering on boxed courses, and luxury inflight catering on a well-finished hot dish. Your private jet chef builds a bespoke menu from the covers and the galley.
Government flight catering at Kiel-Holtenau reaches the field when naval or state visitors arrive for events tied to the German navy and Kiel Week. Head of state flight catering and VIP aviation catering follow a protocol cleared before anything is cooked, with a named team and sealed handover. State visit aircraft catering stays discreet: no names, no talk, and a clear record of what was packed.
Dietary requests at Kiel-Holtenau are handled as a procedure, not a promise on a label. Northern German cooking leans on fish, pork and flour roux, so allergens hide in sauces and rye breads more than in the main item. Kosher, halal, vegan and gluten free meals are cooked on separate boards, sealed and marked by seat number. Allergen free orders and kids meals are confirmed against the guest list before cooking, and special meals travel in their own box.
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.
A Holtenau stop can run long on a Kiel Week day, so crew meals matter. We pack flight crew meals, pilot meals and cockpit meals that can be eaten from a lap, with different meals for pilots when policy requires. Crew catering is on request and invoiced with the order, in crew meal boxes marked CREW, and cabin crew meals travel separately.
Deliveries at Holtenau go to the FBO and from there to the aircraft. FBO catering, ground handling catering and handling agent catering all depend on who holds the airside pass that day. Catering delivery to the general aviation terminal is arranged with your handling agent before the food is packed.
Aircraft at Holtenau are mostly light and midsize jets, so loading is usually by hand through the cabin door, and galley catering is packed to fit a compact galley and a single drawer or small oven. When a larger aircraft arrives, airside catering delivery follows what the apron and the handling agent allow, and we adjust crates and carts to the aircraft type. Aircraft provisioning is always planned around the galley you actually have, not an ideal one.
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.
The field at Holtenau serves Kiel, a naval and shipbuilding city. Airport catering reflects that: small aircraft, small galleys, short stays. General aviation traffic uses the terminal, with FBO services and ground handling services on a modest scale for a business aviation hub.
Business aviation catering at Kiel is driven by the sailing calendar and the shipyards. Inflight catering and in-flight catering for these short legs stay simple, while aviation catering for executive jet catering guests leans on local fish. Diplomatic flight catering appears when naval visitors come, and cabin crew meals are packed on every order.
Germany is in the EU and the Schengen area, so flights within it clear quickly, and food moves with few limits. Arrivals from outside the EU face German and EU rules on meat, dairy and fish, and customs at Kiel apply to a private aircraft as to any other. We pack the menu around your route.
Average rating from the cabin crew and pilots we cater for.
“Having 5 guests request vegetarian wraps and colourful salads at Kiel-Holtenau Airport meant planning the portions carefully while accounting for a changing departure schedule. The Galley Girls suggested individual containers for the sauces, and that choice worked well with our storage arrangement. The breakfast portions were easy to locate, leaving the crew free to focus on the remaining cabin preparation. I want an aviation catering company to understand packing arrangement, and this order gave us a useful starting point.”
“The 11 passenger portions of grilled salmon with a lemon dressing were the easy part; managing different crew meal preferences at EDHK took more planning. Instead of asking us to improvise, The Galley Girls explained how the sandwiches could be arranged during service. It made a difference to have the salads ready without cluttering the galley work area during preparation. When comparing aviation catering companies, I would look closely at crew briefing after this experience.”
“One detail shaped our order at KEL: a small galley worktop, alongside a request for grilled salmon with a lemon dressing for 5 passengers. Our request to The Galley Girls focused on the crew provisions, with enough detail to distinguish passenger portions from additional provisions. The portion planning stood out more than any sales pitch about flight catering. There was enough information about the sandwiches to brief the crew without making assumptions about what had been ordered.”
Think of duty time first. If the crew is working a long day around a Holtenau stopover, crew meals are a real part of the bill and not an add-on you forget. Private jet catering at Kiel is quoted per menu: Baltic fish and local ham sit at one end, a simple cold box at the other, and the covers decide the rest.
For Kiel-Holtenau, lead time is a conversation about the departure slot. A late evening leg out of EDHK differs from a morning shipyard run, and seasonal products like white asparagus add a small constraint. Send your slot and we confirm; last-minute orders are handled.
Kiel sprats, smoked eel and Holstein ham are the products guests ask about, and customs rules change what is sensible to carry abroad. Within the EU the path is simple. Outside it, fresh meat and fish are often restricted, so we pack accordingly and say plainly what will be removed on arrival.
Yes, within what Germany allows. Arriving from a non-EU country, expect rules on meat, fish and dairy, and a customs check that applies equally to a private aircraft. Food packed in the EU generally travels without trouble. We can advise on your origin and replace anything that would be refused.
The charter and the food are separate orders. A light jet arriving at EDHK may have only a drawer and a small oven, so we cook and pack for that galley and mark the box accordingly. A larger aircraft gets a fuller service, but still on its own invoice.
Tail, pax and diets — a flight attendant takes it from there, day or night.
