Catering to your aircraft in Nobitz.
Leipzig–Altenburg is where business jets come to avoid the big hubs. The order here is small and precise: a cold lunch, a Thuringian hot dish, a crew box, all packed for the galley you actually have.
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 its own table, and a private jet menu built here should say so. Thüringer Rostbratwurst is the obvious one: grilled, it travels in a box with the mustard apart, and the crew will recognise it from the first bite. Thuringian dumplings (Klöße) come as a hot side that re-plates well, and Zwiebelkuchen, the savoury onion tart, is a gift to a cold platter. These local specialities make the inflight menu for Nobitz something other than another club sandwich.
Private jet food out of Thuringia leans on pork, potato and rye. For passengers who want something regional, we put together private jet platters with Thuringian cold cuts, Altenburger goat cheese, Leipziger Allerlei vegetables and pickles, plus gourmet inflight meals such as Rostbratwurst with sauerkraut or a roast with dumplings. Private jet snacks are simpler: pretzels, Streuselkuchen, fruit from the Saxon orchards. All of it is local specialities, packed for the galley and sized per seat.
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.
Nobitz is where Thuringia meets Saxony on the map, and Leipzig–Altenburg (EDAC/AOC) is the airfield the business jets use when they want to avoid the big hubs. Private jet catering here means local produce packed for a light galley: in-flight catering built around what one oven and one drawer can handle. Executive jet catering, business aviation catering, diplomatic flight catering and cabin crew meals are ordered the same way, and last-minute orders are handled.
Who flies into Nobitz? Executives going to Leipzig trade fairs, charter groups for the motor racing weekends, owners on a quiet leg. Business jet catering for them starts from the galley: corporate jet catering for a morning meeting, VIP flight catering for a dinner, charter flight catering sized by seat. Luxury inflight catering with a private jet chef and a bespoke menu is simply the same plan, with more care.
When a delegation lands at Leipzig–Altenburg, the order is closed before the kitchen starts. Government flight catering, head of state flight catering and state visit aircraft catering follow the same sequence: approval, production, sealed handover. VIP aviation catering is delivered quietly to the aircraft, with nothing left open.
At Leipzig–Altenburg the allergen question is mostly about what Thuringian cooking hides: flour in the sauce, pork stock in the soup, wheat in the Klöße. Kosher, halal, vegan and gluten free special meals are cooked and sealed apart, allergen free plates and kids meals are boxed on their own board and labelled by seat, so nobody opens the wrong tray. It is a procedure, written down before the slot.
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 crew waiting at Nobitz knows the day is long. Crew meals, flight crew meals and pilot meals are an option on request, charged like any line. Crew catering is built around duty time: cockpit meals that eat easily in a seat, crew meal boxes with a CREW label, different meals for pilots when two plates must not match, and cabin crew meals set aside from the guest drawer.
FBO catering at Leipzig–Altenburg is a plane-side handover: catering delivery to the FBO or straight to the apron, coordinated with your handling agent. The general aviation terminal is small, which keeps ground handling catering simple, and handling agent catering is arranged around your slot.
Most traffic at EDAC is light and midsize business jets, so galley catering usually goes in by hand through the main door. When a larger aircraft arrives and the sill is too high, airside catering delivery is arranged with your handling agent and a high loader. Aircraft provisioning follows the galley layout you give us, not the one in the brochure.
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.
Leipzig–Altenburg is a regional airport in Thuringia with an open apron and a small terminal, and airport catering here reflects that. General aviation traffic uses the FBO, FBO services are straightforward, and ground handling services are arranged around the aircraft.
Nobitz is a business aviation hub of a modest kind: a quiet alternative to the busier fields in Saxony. For inflight catering, in-flight catering and aviation catering, that means a short, clean handover. Business aviation catering and executive jet catering follow the aircraft, diplomatic flight catering is cleared in advance, and cabin crew meals are packed on their own.
Germany is inside the EU, so catering prepared locally for EDAC is not imported food. Customs rules matter mainly for food brought in from abroad, and for the ingredients that cannot cross a border. We tell you what applies to your flight when you order.
Average rating from the cabin crew and pilots we cater for.
“For 3 passengers departing from EDAC, the agreed menu was avocado toast components and breakfast fruit; our main consideration was a revised passenger count. I want an inflight catering company to understand packing arrangement, and this order gave us a useful starting point. I needed the desserts checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. There was no need to reconstruct the main courses quantities from several messages during the final departure checks.”
“Menu approval at AOC covered mushroom risotto and a green salad for 3 guests, leaving us to organise the service around two separate meal services. Instead of asking us to improvise, The Galley Girls explained how the salads could be arranged during service. The crew provisions stayed together in one group, so another crew member could follow the same plating sequence. When comparing inflight catering companies, I would look closely at portion planning after this experience.”
“Having 8 guests request chicken skewers with a couscous salad at Leipzig–Altenburg Airport meant planning the portions carefully while accounting for two separate meal services. With several people involved, The Galley Girls kept the starters and delivery arrangements together in a concise order update. Knowing where the desserts were packed meant the crew could begin the relevant checks as soon as the order arrived. For in-flight catering services, that attention to storage requirements made the order noticeably easier to manage.”
Seasonal produce moves price as much as numbers do: Thuringian cherries in July cost differently from a winter potato soup. Add a passenger count that shifts late and we reprice the affected lines only, then invoice the whole order once.
Quiet fields like Nobitz make it easy: few movements, an open apron and a straightforward slot. For a government flight the lead time is the time your protocol office needs; after that, last-minute changes are handled.
Special meals are where customs paperwork stays calmest: nothing imported, nothing to declare for the dish itself. A kosher meal stays sealed until the cabin crew opens it; allergens are listed on the lid.
Waiting for a slot at Nobitz is the worst moment to look for food. Pilot meals, ordered on request, arrive at the aircraft; you can still bring your own if that is easier.
Catering is not included in a private jet charter, and a quick turnaround makes that more visible, not less. Give us the slot at Leipzig–Altenburg and the crew re-plates straight from the drawer.
Tail, pax and diets — a flight attendant takes it from there, day or night.
