Catering to your aircraft in Graben.
At Lechfeld Air Base, the ramp is quiet and the sky is wide, so a delivery to the aircraft is clean. We cook and pack for crews here: cold platters, a hot service if the galley allows it, crew boxes on request.
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.
Lechfeld Air Base belongs to Bavaria, and the private jet menu for Graben leans on what Bavaria actually puts on a table: Swabian pretzels, Obatzda, weisswurst with sweet mustard, Allgäu cheeses, Maultaschen and a proper Kaiserschmarrn. Local specialities travel differently from one another, so each is written for the galley rather than for the plate.
On the inflight menu, private jet platters carry the cold side: Bavarian cold cuts, radishes cut thin, Obatzda in its own pot, pretzel rolls wrapped to stay soft. Gourmet inflight meals take the hot side, with sauce apart and the oven doing the finishing. Private jet snacks stay simple: Brezen, Allgäu cheese cubes, apple strudel squares.
Private jet food from Bavaria is a question of what survives a climb: weisswurst is a morning dish and is packed that way, while Maultaschen keep better than most pasta. We name the local specialities on the order so the flight attendant knows what to re-plate and what to leave cold.
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.
Lechfeld Air Base lies on a flat, open stretch of Bavaria at 1,822 ft, and the first thing a crew notices is how little stands between the apron and the fields. Our private jet catering here is cooked and packed by former VIP flight attendants for the galley you actually have, and our inflight catering is handed to your handling agent at the aircraft. In-flight catering for a Bavarian rotation means weisswurst, pretzels and cold platters that keep in a drawer; aviation catering for ETSL is written trip by trip. For business aviation catering, executive jet catering and diplomatic flight catering alike, the brief starts with the type and the headcount, and cabin crew meals are added on request.
At ETSL, executives and charter clients fly in for meetings in Bavaria, and the galley decides the menu. Business jet catering is built around it; corporate jet catering often means a cold lunch. VIP flight catering carries sauces apart, charter flight catering stays flexible, and luxury inflight catering uses Allgäu cheese. A private jet chef writes a bespoke menu for each trip.
A state visit aircraft catering order into Graben begins with a call to the protocol office. We handle government flight catering with a named team, sealed packs and seat-numbered labels. Head of state flight catering and VIP aviation catering follow the same path: cleared first, cooked second.
Special meals at Lechfeld start with the local kitchen: pretzels, Maultaschen and roast sauces hide wheat, egg and dairy. Kosher and halal orders are sealed, vegan and gluten free dishes are cooked apart, allergen free plates have their own box, and kids meals are packed per seat.
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 Bavarian turn at ETSL, the crew eats between tasks, so crew meals are packed for that. Flight crew meals and pilot meals are labelled by seat; crew catering is on request and billed with the rest. Cockpit meals travel in crew meal boxes, and different meals for pilots are available when policy requires.
FBO catering at Lechfeld is simple in principle: we hand the order to your FBO or handling agent, who takes it airside. Catering delivery to the FBO is arranged with the general aviation terminal. Ground handling catering follows the apron access rules, and handling agent catering is coordinated by phone and email.
Aircraft provisioning at ETSL starts with the type: door height decides whether a high loader is needed. We pack galley catering for that aircraft, and airside catering delivery goes through your handling agent.
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.
ETSL is a Bavarian air base where general aviation meets a working airfield. Graben is small, the sky is open, and airport catering follows what the terrain allows: a clear brief, a handling agent and a short ramp.
Inflight catering at Lechfeld is written for the aircraft that lands, and in-flight catering is planned around the galley. Aviation catering and business aviation catering share one process; executive jet catering and diplomatic flight catering add a protocol step. If the crew wants to eat on the Bavarian leg, cabin crew meals are added to the order and invoiced with it. As a business aviation hub, ETSL serves general aviation with FBO services and ground handling services.
Customs at Lechfeld follow German and EU rules for food, with stricter treatment of dairy and meat on non-EU legs. We plan the pack so the second service lands cleanly, and what may not enter is marked.
Average rating from the cabin crew and pilots we cater for.
“With a short ground stop to consider at ETSL, we needed a practical way to serve chicken skewers with a couscous salad to 10 passengers. We changed the quantities of main courses, and The Galley Girls reflected the request in the final packing list. There was no need to reconstruct the sauces quantities from several messages during the final departure checks. When comparing inflight catering companies, I would look closely at packing arrangement after this experience.”
“What impressed me at Lechfeld Air Base was how a request for fresh fruit and breakfast pastries was handled despite two separate meal services. The Galley Girls suggested separate meal boxes for the sandwiches, and that choice worked well with our storage arrangement. The snack boxes were easy to locate, leaving the crew free to focus on the remaining cabin preparation. For our team, the strongest part of their in-flight catering services was how they handled portion planning.”
“Keeping the galley organised at Lechfeld Air Base meant planning a light pasta dish with grilled vegetables for 3 guests with a revised passenger count in mind. The Galley Girls used a readable packing list for the main courses, which helped when two colleagues checked the order together. For our team, the strongest part of their aviation catering was how they handled cabin service sequence. Keeping the starters identifiable helped the colleague taking over service understand the order without another long explanation.”
Think of it as three items: what you eat, how many of you there are, and what has to be cleared with the handling agent to reach the aircraft. A weisswurst breakfast for four sits at one end, a hot four-course for a delegation at the other. Ask for the figure on your menu.
Lead time at Lechfeld depends on what the repositioning needs: crew only, or a cabin ready for guests on the next leg. Crew boxes are easy to arrange, a hot plated service takes more care. Last-minute orders are handled in both cases.
Customs depends on where the long leg ends, not on Lechfeld. A pretzel and Obatzda breakfast is fine to serve, but leftovers may not be allowed to land. We pack in two clearly marked services so the crew can discard what the destination does not accept.
Bringing your own food is possible, though a changing passenger count makes it less convenient. Pre-cut platters scale easily; individually boxed dishes do not. We pack so one more or one fewer covers can be absorbed at ETSL.
Not automatically. A delegation arriving at Lechfeld orders catering as its own item, and a discreet, traceable menu is cleared before anything is cooked. We invoice it separately from the aircraft.
Tail, pax and diets — a flight attendant takes it from there, day or night.
