Catering to your aircraft in Peenemünde.
Usedom in July means full terraces and a busy apron at EDCP; in February it means fog and a quiet ramp. Either way, former VIP flight attendants cook and pack for the crew, and the order goes to the FBO.
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.
Peenemünde Airport looks out over the Baltic, and the private jet menu follows the water: smoked eel, Baltic herring, zander from the Peene and Usedom's sea buckthorn, which grows along the dunes and turns up in sauces, spreads and sorbets. For guests flying into Mecklenburg-Vorpommern we build an inflight menu that reads as local without being heavy at altitude.
Private jet food in this part of Germany is honest and a little salty: rye bread with cured fish, potato salad, pork with red cabbage, and in late summer fresh berries and plums. We turn these local specialities into private jet platters that cut cleanly per passenger and gourmet inflight meals that finish in a galley oven, plus private jet snacks such as rye crisps, nuts and sea buckthorn bars for a short Usedom hop.
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.
Usedom is a seaside island, and Peenemünde Airport (PEF) is the front door for guests heading to the Baltic resorts or the historic technical museum next door. Private jet catering here leans on fish, rye, berries and dairy from Mecklenburg-Vorpommern. Our team of former VIP flight attendants writes aviation catering and business aviation catering for the aircraft parked on the apron, whether it is a turboprop or a midsize jet, and executive jet catering menus are agreed with you before the slot. Diplomatic flight catering and cabin crew meals follow the same rules as everything else we pack.
Business jet catering at Peenemünde is usually a small, precise brief: four to eight guests, often a midsize cabin, often a weekend on Usedom. Corporate jet catering here favours chilled fish plates and one hot dish, with VIP flight catering that follows the passenger list. Charter flight catering is written the same way, luxury inflight catering stays quiet, and a private jet chef can build a bespoke menu around the guests.
When a state delegation flies into EDCP, catering is written around protocol, not around taste alone. Government flight catering is cleared in advance, head of state flight catering is kept traceable, VIP aviation catering is handled by named staff, and state visit aircraft catering is delivered sealed to your handling agent.
Kitchens in Mecklenburg-Vorpommern lean on fish, dairy, wheat and rye, so allergens hide in sauces, breading and smoked products rather than on the plate. At Peenemünde we treat special meals as a procedure: kosher, halal, vegan, gluten free and allergen free dishes are cooked and sealed apart, marked by seat number, with kids meals packed in their own box.
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 short PEF turnaround the crew eats last. We pack crew meals on request, billed like any other item, with flight crew meals boxed and labelled. Pilot meals are separate dishes, crew catering is sized to the headcount, cockpit meals travel one-handed, crew meal boxes stack in the drawer, and different meals for pilots are cooked on request.
FBO catering at Peenemünde is handed over at the aircraft by arrangement with your handling agent. Catering delivery to the FBO goes through the general aviation terminal, and ground handling catering follows the apron rules of a small field. Handling agent catering is coordinated with the crew before the slot.
Peenemünde is a small general aviation field, so the aircraft decides the loading: a turboprop or light jet takes trays through the main door, a larger cabin may need a high loader at the apron. Galley catering is sized to the galley itself, with airside catering delivery handled through your handling agent and aircraft provisioning agreed before the slot.
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.
Peenemünde Airport (EDCP / PEF) is a small general aviation field on the Baltic edge of Usedom, used by light jets, turboprops and the occasional midsize cabin. As a business aviation hub in miniature, it relies on FBO services and ground handling services that are modest but well practised, and airport catering here stays quiet and local, tied to a handful of apron slots a day.
Business aviation at Peenemünde means resort guests, museum visitors and the odd regional meeting, and the field works as a small business aviation hub for the island. FBO services and ground handling services are arranged around each slot. Inflight catering and in-flight catering are written for short sectors; aviation catering and business aviation catering follow the passenger list; executive jet catering runs cold-first; diplomatic flight catering and cabin crew meals follow the same rules as any order, and crew meals are available on request, billed like the rest.
Customs at Peenemünde follow German and EU law, which restricts animal products arriving from outside the Union. The FBO services and ground handling services on the field expect food to be declared and sealed, so the crew's simplest route is to order freshly cooked meals in Germany rather than carry anything in. As a business aviation hub of modest size, EDCP leaves little room for improvisation at the apron.
Average rating from the cabin crew and pilots we cater for.
“The 5 passenger portions of a cold lunch with cheese and fruit were the easy part; managing a late menu amendment at EDCP took more planning. I gave The Galley Girls our storage brief and asked for the salads to arrive in divided catering boxes. Separating the crew provisions from the first service items helped us avoid opening boxes we did not yet need. With inflight catering services, careful attention to written menu details matters as much to our crew as the menu itself.”
“Keeping the galley organised at PEF meant planning avocado toast components and breakfast fruit for 12 guests with several individual meal preferences in mind. The Galley Girls labelled the fruit plates in line with our brief, so the cabin team could identify the relevant portions quickly. I want an inflight catering company to understand crew briefing, and this order gave us a useful starting point. I found the main courses without searching through every box, a small detail that mattered during the final cabin checks.”
“A request for mushroom risotto and a green salad, 2 passengers, and a family lunch request: that was our brief for the departure at Peenemünde Airport. When comparing inflight catering companies, I would look closely at meal organisation after this experience. The Galley Girls grouped the sauces by service, which was more useful to us than simply receiving a list of dishes. We left the desserts stored until needed, which kept the first service manageable and reduced unnecessary handling.”
A private jet catering order for PEF is priced per menu, shaped by the departure slot. Short turnaround, simpler dishes, lower cost; long stop, hot service, higher cost. We write the menu around your time on the ground and invoice it on its own.
Ordering for Peenemünde works best with one local ingredient as the anchor: sea buckthorn for dessert, eel for the starter. We handle last-minute orders, and you can call or email at any hour.
Germany applies EU food-import rules, and the practical result for a Peenemünde galley is simple: order from us rather than carrying meat or dairy in from abroad. Sealed trays handed to your handling agent travel without fuss.
Own food on board is possible, though customs and galley size both decide how well it works. Small cabins at Peenemünde rarely have space for bulky trays, and we cut and wrap things for a drawer instead.
Catering is separate from the charter contract at EDCP. The season changes the menu, not the rule: summer favours cold fish and berries, winter calls for hot soups and roasts, and a fog delay changes how long food has to hold.
Tail, pax and diets — a flight attendant takes it from there, day or night.
