Catering to your aircraft in Lahr/Schwarzwald.
Lahr is a flat, quiet field at the edge of the Black Forest, and flights out of EDTL leave with crews who want plates that cope with a short galley. We cook and pack for the aircraft in front of you, with Baden dishes where they fit.
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-Württemberg gives a private jet menu a lot to work with, and Lahr/Schwarzwald is close to the heart of it in food terms. Local specialities travel well when you choose them with the galley in mind: Black Forest ham sliced thin and packed cold, Flammkuchen cut into portions for the oven, Maultaschen with the broth in a separate pot, and spaetzle that re-plates cleanly. For an inflight menu built on this region, we pack the dish and the garnish apart so the plate looks right when you build it in the cabin.
Private jet food from the Baden side of the Rhine leans on smoked, cured and baked things that survive a drawer. Black Forest ham and Bauernbrot make a cold board; Black Forest gateau is cut per passenger and kept chilled; a venison ragout from the autumn game season goes into the oven with its sauce apart. These local specialities of Baden-Württemberg are the starting point for the private jet platters, gourmet inflight meals and private jet snacks we pack for Lahr Airport.
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.
Lahr sits on a flat Rhine plain stretch with the Black Forest rising behind the runway, and its business flights tend to be corporate and charter movements into Baden-Württemberg. Private jet catering at EDTL is built around that: cold Black Forest plates for the drawer, hot dishes for the galley oven, and cabin crew meals packed separately. Inflight catering here is commissioned with the tail, the slot and the seat plan.
Charter flight catering for EDTL is often a short hop to Zurich or Paris with a half-full cabin. Business jet catering, corporate jet catering and VIP flight catering are written around the guests, with a private jet chef drafting a bespoke menu and luxury inflight catering packed so you can plate it in minutes of cabin time.
Government flight catering at Lahr is handled with protocol first. Head of state flight catering and state visit aircraft catering are cleared by the delegation's office, with named kitchen staff and traceable ingredients. VIP aviation catering for these flights is discreet, packed in plain boxes and handed to the handling agent without fuss.
Special meals are handled as a procedure, not a label. For Lahr, the places allergens hide are the usual Baden ones: spaetzle and Maultaschen carry egg and gluten, sauces are often thickened with flour, and cured meats can carry nitrate and nut traces. Kosher, halal, vegan, gluten free and allergen free meals, plus kids meals, are cooked on separate boards and packed in sealed, seat-numbered boxes, so nobody opens the wrong tray in the galley.
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.
At EDTL a rotation can be short, so crew catering has to be quick to eat and safe to leave in a bag. Crew meals, flight crew meals and cabin crew meals are on request and invoiced with the order. Pilot meals and cockpit meals are packed apart, in crew meal boxes with different meals for pilots when the operator asks for it.
Lahr has a small general aviation terminal, so FBO catering is simple to place: the boxes go to the counter or straight to the aircraft, whichever the handling agent prefers for your tail. Catering delivery to the FBO is set against your slot, and ground handling catering follows the apron rules the handling agent gives us for EDTL. Handling agent catering ends at the cabin door, where your crew takes the drawers and the seat-numbered boxes.
At Lahr the aircraft type decides how the food reaches the cabin. A light or midsize business jet takes galley catering by hand through the main door; a larger cabin may need a high loader for aircraft provisioning at the door sill. We ask for the type and the tail, and tell your handling agent what to expect for airside catering delivery.
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.
Lahr Airport (EDTL / LHA) is a former military field in Baden-Württemberg, now used by business aviation, cargo and general aviation. Airport catering here runs through the general aviation side, with a small terminal and handling agents who know the apron. The runway and the open apron suit the larger jets that want space.
Lahr is a business aviation hub for the Baden region, with seasonal peaks around trade fairs and holidays. Inflight catering and in-flight catering at EDTL follow the same rhythm, with aviation catering for quiet weekdays and busier weekends. Business aviation catering, executive jet catering and diplomatic flight catering all pass through the same FBO services and ground handling services. Cabin crew meals are packed alongside guest meals.
Germany applies EU rules to food leaving or entering the aircraft. Meat and dairy from outside the EU are restricted, and flights outside the Schengen area carry extra declarations. For catering at Lahr, this means sealed boxes with an itemised list, which the handling agent presents at inspection. Tell us the destination and we pack accordingly.
Average rating from the cabin crew and pilots we cater for.
“Working around a tight boarding window at Lahr Airport, I asked for mushroom risotto and a green salad in portions appropriate for our 11 passengers. The Galley Girls gave us an update on the canapés before the handover, which helped us organise the cabin checks. The cabin team could match the fruit plates to the request before moving on to the remaining departure tasks. The storage requirements stood out more than any sales pitch about flight catering services.”
“Food presentation mattered to our 4 guests, but a changing departure schedule also had to be considered when organising mini sandwiches and individual desserts at EDTL. The starters came from The Galley Girls in divided catering boxes, with a packing list that matched the contents. For airline catering, that attention to final order confirmation made the order noticeably easier to manage. Separating the breakfast portions from the first service items helped us avoid opening boxes we did not yet need.”
“Small packing details became important at LHA: our 7 passengers wanted grilled salmon with a lemon dressing, and we had a revised passenger count. Our brief for crew meals was met with a sensible plan for portion planning. The Galley Girls grouped the side dishes by service, which was more useful to us than simply receiving a list of dishes. Our colleague could take over the snack boxes without asking where every component had been placed during preparation.”
In Baden-Württemberg the cold months pull the menu toward braised dishes and game, which cost more than a summer salad plate. Cold mornings at Lahr can also mean longer de-icing waits, so people often order extra hot items. How much does private jet catering cost? It is quoted per menu, shown before the slot.
A return-leg order from Lahr is handled like any other: tail, slot, headcount, dietary list. We keep your preferences on file for the trip. Lead time depends on whether you want regional items or simpler plates, and last-minute requests are taken at any hour.
Whether the flight leaves at midnight or at dawn, German import rules cover what comes into the country and EU rules cover what leaves. If you are carrying food from elsewhere, tell us. We pack to be inspected, and your handling agent knows the airside procedure at Lahr.
Food brought by the client is not forbidden, but it travels through the same security and customs as the catering we supply. The handling agent at EDTL is the person to ask; they can confirm what is accepted airside. We can also pack alongside your items so everything leaves in one go.
Charter pricing and catering are separate: the aircraft price does not include meals. For a short empty positioning flight into Lahr, we pack a light crew box or nothing at all, as you choose, and bill it on its own.
Tail, pax and diets — a flight attendant takes it from there, day or night.
