Catering to your aircraft in Trollenhagen.
Trollenhagen is a quiet field in the lake district, where light jets come and go with small cabins and short galleys. We cook for that galley and hand it over at the aircraft, with crew meals 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.
Mecklenburg-Vorpommern is lakes, forest and Baltic coast, and the private jet menu for Trollenhagen draws on all three. The inflight menu leans on fish: smoked eel, Baltic herring, and pike-perch from the Mecklenburg lakes, each packed so it survives a drawer. Private jet food from this region also means sea buckthorn, which the coast turns into juice and jam, and asparagus in late spring. These local specialities travel well when we plate them for the galley you actually have. Private jet platters carry the fish and the cheese, gourmet inflight meals carry the roast and the sauce, and private jet snacks cover the rest of the leg.
For flights into Neubrandenburg Trollenhagen, the region decides the private jet menu more than the airport does. Mecklenburg-Vorpommern gives us game from the forests, potatoes, rye, and fish from lake and sea, so the inflight menu reads plainly and eats well. Local specialities such as Baltic herring or a smoked trout board suit private jet platters; a venison dish suits gourmet inflight meals once the oven is confirmed. Sea buckthorn and lakeside honey fill the private jet snacks. We describe private jet food by how it finishes on board, never by theatre.
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.
Trollenhagen sits on flat farmland in Mecklenburg-Vorpommern, and a cabin arriving here is usually small, light and tidy, with a galley to match. Private jet catering at Neubrandenburg Trollenhagen (EDBN) is cooked for that galley by former VIP flight attendants, and it covers inflight catering and in-flight catering for owners, executive jet catering for corporate trips, and business aviation catering for charter operators. Aviation catering here is built around a drawer and a small oven, not a full kitchen. For state movements we handle diplomatic flight catering through the protocol office, and the flight deck gets cabin crew meals and pilot dishes on request, invoiced like the rest of the order.
Business jet catering at EDBN usually serves a small party flying into the Mecklenburg lakes. Corporate jet catering here is often a cold lunch and a hot main. VIP flight catering and charter flight catering follow the same logic: luxury inflight catering is cooked around your aircraft, a private jet chef writes the plan, and the bespoke menu is built from regional fish, game and rye.
When an official flight uses EDBN, the menu is agreed through the protocol office, not the kitchen. Government flight catering is packed with full traceability; head of state flight catering and state visit aircraft catering add a dedicated team. VIP aviation catering for these movements keeps the paperwork light and the staff few, so nothing about the order draws attention on the apron.
Special meals at Neubrandenburg Trollenhagen are handled as a procedure adapted to the local kitchen. Regional cooking leans on fish, dairy, wheat and rye, so allergen free, gluten free, kosher, halal, vegan and kids meals are each cooked on a separate board and packed in a separate box, marked by seat number, never by name. Tell us the restriction with the tail and the slot and we confirm what the regional produce allows.
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 EDBN the crew eats last and quickly, so crew meals are cooked to hold. Flight crew meals are planned with the trip; pilot meals are different dishes for captain and first officer when the policy requires it. Crew catering is ordered on request and invoiced with the order. Cockpit meals and crew meal boxes are labelled CREW, never with names, and different meals for pilots are packed apart. Cabin crew meals share the same rule.
On the field at EDBN, the FBO and the general aviation terminal are the point of contact. FBO catering arrives through ground handling catering arrangements with your handling agent; catering delivery to the FBO is settled on the slot, and handling agent catering is confirmed by phone or email.
A light or midsize jet at EDBN rarely needs a high loader, because the cabin door sits low enough to hand over by hand. For a larger aircraft, galley catering depends on door height and the oven you have on board. Airside catering delivery happens at the aircraft through your handling agent, and aircraft provisioning is planned from the type, not guessed on the apron.
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.
Neubrandenburg Trollenhagen is a small regional airfield in Mecklenburg-Vorpommern, used by general aviation and business jets, with a modest terminal and a runway long enough for light and midsize aircraft. Airport catering here is about a short galley and a clean handover.
The field sees general aviation year-round and more business jets in the warm months. As a small business aviation hub it offers FBO services and ground handling services on request. Inflight catering and in-flight catering here are seasonal; aviation catering and business aviation catering fit the type; executive jet catering fits the party, diplomatic flight catering fits the protocol, and cabin crew meals fit the crew.
Customs at German airports follow EU food-import rules: animal products from outside the EU stay on board or go to disposal. For orders into EDBN, we source locally and plan the quantities so nothing is wasted at arrival.
Average rating from the cabin crew and pilots we cater for.
“One detail shaped our order at EDBN: limited fridge space, alongside a request for a light pasta dish with grilled vegetables for 11 passengers. The Galley Girls confirmed the handover contact and identified the desserts, making the catering delivery easier for our team to track. We could account for the snack boxes before passing the boxes to the cabin team, without a lengthy unpacking exercise. For private aviation catering, that attention to storage requirements made the order noticeably easier to manage.”
“My order at FNB covered a mezze selection with flatbreads for 10 guests, with a practical service plan needed because of limited fridge space. After a final adjustment to the fruit plates, The Galley Girls gave us one revised order summary to work from. We checked the crew provisions against the same summary, keeping the cabin team and the handling contact aligned. I would discuss business jet catering with them again, especially when galley preparation needs careful coordination.”
“On this departure from Neubrandenburg Trollenhagen Airport, 6 passengers had chosen vegetable tartlets and a dessert selection, and an evening cabin service needed to be reflected in the order. I asked The Galley Girls to review the salads quantities against the passenger brief, and the proposed portions made sense. For business aviation catering, that attention to cabin service sequence made the order noticeably easier to manage. We also checked the side dishes before approval, which helped avoid a second round of questions later in the preparation.”
A lake-district lunch costs what its ingredients cost: Mecklenburg pike-perch more than smoked trout, asparagus in season more than a winter salad. The handling agent's airside access is a separate, visible line on the invoice, never buried in the menu price.
What makes ordering simple at Trollenhagen is the small field and a clear handling agent. For a short reposition with no passengers, we agree the slot, the food is handed over plane-side, and late changes are accepted.
Customs here are straightforward but strict on meat, dairy and fresh produce arriving from outside the EU. With two services on board, a leftover cheese plate cannot simply be carried out. We help plan quantities so little is left.
Bringing food is possible within customs limits, but a changing headcount makes it awkward: your own boxes do not scale. A late change in passengers is simply adjusted on our side.
A private jet charter covers the aircraft and crew, and a delegation's meals are a separate order here. For state or official movements, the protocol office clears the menu and traceability stays on our side.
Tail, pax and diets — a flight attendant takes it from there, day or night.
