Mecklenburg-Vorpommern is lake, forest and Baltic coast, and the private jet menu at Lärz follows it. A private jet menu built here starts with fish: smoked eel, smoked whitefish and zander from the Müritz, packed cold with the horseradish cream in its own pot. The inflight menu then turns to game, Havel duck and venison from the Mecklenburg forests, finished in the aircraft oven or re-plated cold. Private jet food in this region is honest and seasonal, and the local specialities travel well: Rügen sea-buckthorn, Mecklenburg asparagus in spring, dark rye bread and regional cheeses. Private jet platters of smoked fish and cured meats suit a light jet with a small galley, while gourmet inflight meals such as duck breast with red cabbage and dumplings suit longer sectors. Private jet snacks from the region include sea-buckthorn bars, nuts, fruit and soft rolls. For Lärz we adapt every dish to the galley of the aircraft on the apron.
Lärz is deep in Mecklenburg-Vorpommern, and the private jet food here is shaped by the lakes, the forests and the farms around them. The private jet menu leads with Müritz fish, smoked and chilled, and with venison and Havel duck for the hot course. An inflight menu for EDAX often adds Mecklenburg potatoes, red cabbage, and a pudding of local berries. These local specialities are packed for a galley, not a restaurant: sauce apart, garnish on a separate board, bread wrapped dry. Private jet platters of smoked fish and regional charcuterie work for short legs; gourmet inflight meals of duck or zander suit a proper dinner on board. Private jet snacks lean on sea-buckthorn, hazelnuts and rye crisps. The region gives the menu its character, and we adjust every plate to the aircraft type.
