Catering to your aircraft in Rothenburg/Oberlausitz.
EDBR is a grass-roots corner of Upper Lusatia, and a flight attendant here needs a meal that fits one oven and one drawer. We pack for that, labelled by seat, with Saxon produce where it fits.
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.
Saxony gives a private jet menu more than it first seems. Around Rothenburg/Oberlausitz the heath and ponds of Upper Lusatia produce carp, and Lusatian linseed oil with potatoes and quark is a dish that suits a plated inflight menu. Sorbian traditions add wedding-style sweet breads and poppy seed pastries, which is why local specialities at EDBR lean on bakery work. For private jet food that holds in a drawer we pack the carp cold, the sauce apart, and the dumplings for the oven. Private jet platters carry Saxon cheese, cured meats and rye bread, gourmet inflight meals follow the season, and private jet snacks keep to pretzels, honey and fruit. Every item of this inflight menu is chosen for how it travels from the kitchen to the FBO and into the galley of the aircraft.
Rothenburg/Oberlausitz lies in Saxony, in a country of ponds, pine forest and Sorbian baking, and the private jet menu for EDBR reads that way. Lusatian carp, sourdough from the local bakeries, quark with linseed oil and Saxon sausage are the local specialities we cook and pack for the galley. Private jet food has to survive a drawer, so sauce travels in its own pot and pastry travels chilled. Private jet platters of cheese and cured meat, gourmet inflight meals plated to order and private jet snacks of nuts, honey cake and fruit make up the inflight menu. Anything seasonal in Saxony, from asparagus to mushrooms, is offered when it is actually in the market.
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.
Rothenburg/Görlitz Airfield (EDBR) is a small field at 515 ft in the Upper Lusatian heath, and a private jet catering order here starts with what the galley of a light or midsize jet can really take. We cook and pack for it, and hand it over at the FBO or at the aircraft. Inflight catering, in-flight catering and aviation catering for business aviation catering flights all follow the same logic: chilled, labelled, ready for the drawer. Executive jet catering and diplomatic flight catering are briefed the same way, and cabin crew meals are boxed apart.
At EDBR the brief is short and specific: who is flying, how many, which aircraft. Business jet catering and corporate jet catering are cooked to that, VIP flight catering and charter flight catering are packed for the galley, and a private jet chef adds a bespoke menu with luxury inflight catering touches such as Saxon carp or seasonal asparagus.
For an official aircraft landing at EDBR, government flight catering begins with traceability and a small, named kitchen team. Head of state flight catering and VIP aviation catering go through the protocol brief, and state visit aircraft catering is delivered airside by your handling agent.
At Rothenburg/Görlitz the special meals question is mostly about what Lusatian cooking hides: flour in the sauces, dairy in the quark, pork in the sausage and the stock. Kosher and halal meals are ordered with their own sealed packing, vegan and gluten free dishes are cooked on separate boards, and allergen free orders carry the card for each seat. Kids meals are simple and plated the way a child eats at altitude.
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 Rothenburg/Görlitz rotation the crew often sits on the ground, so crew meals matter more than they look. We provide flight crew meals and pilot meals on request, billed in the order, with crew catering boxed cold or hot. Cockpit meals come in crew meal boxes that open easily, and different meals for pilots can be set so that captain and first officer never share a dish. Cabin crew meals leave the kitchen in their own box, marked CREW, so nobody on the apron mistakes them for a guest tray.
FBO catering at Rothenburg/Görlitz is a handover, not a delivery run: the order reaches the FBO or the aircraft on your slot. Catering delivery to the FBO is arranged with your handling agent, and ground handling catering and handling agent catering cover airside access. The general aviation terminal is where a Saxon box meets your crew.
EDBR is a small airfield, and the aircraft that use it usually need no high loader at all: galley catering is carried up the stairs or through the door by hand. For a larger aircraft we plan airside catering delivery with your handling agent, and aircraft provisioning is matched to the real galley, its ovens, drawers and chillers, never to a generic list.
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.
Rothenburg/Görlitz Airfield sits at 515 ft in Upper Lusatia, in Saxony, and airport catering here follows the rhythm of a small general aviation field. FBO services and ground handling services are modest, and the field serves business aviation rather than scheduled traffic.
Business aviation at EDBR is occasional and purposeful: executive jet catering for a company visit, diplomatic flight catering for an official stop, inflight catering and in-flight catering for private flights. Aviation catering and business aviation catering here are written around a small apron, and cabin crew meals are boxed apart. The field works as a business aviation hub only in a modest sense.
For EDBR the rule is short: food from outside the EU is restricted, particularly animal products, and food sourced in Germany is simple. The food-import side of an order is handled with your handling agent.
Average rating from the cabin crew and pilots we cater for.
“Having 11 guests request poached fish with steamed rice at Rothenburg/Görlitz Airfield meant planning the portions carefully while accounting for a short ground stop. Our request to The Galley Girls focused on the side dishes, with enough detail to distinguish passenger portions from additional provisions. The quantities of breakfast portions matched our service plan, leaving us comfortable with the order before the final briefing. For airline catering, that attention to final order confirmation made the order noticeably easier to manage.”
“Getting roasted chicken and seasonal vegetables ready for 6 guests at EDBR required an order that accounted for two separate meal services. I needed the fruit plates checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. For our team, the strongest part of their crew meals was how they handled crew briefing. There was no need to reconstruct the main courses quantities from several messages during the final departure checks.”
“Passenger preferences led us to a light pasta dish with grilled vegetables at Rothenburg/Görlitz Airfield; 5 portions were needed, with a short ground stop factored into preparation. My main takeaway from this FBO catering order was the practical approach to written menu details. The Galley Girls kept the starters separate from the finishing elements, which gave us control over the final presentation. We could finish the side dishes as each guest was ready, rather than laying everything out at once.”
Special meals are where the quote moves most. How much does private jet catering cost at EDBR: a vegan or gluten free menu is cooked on separate boards and invoiced like the rest, with nothing hidden.
Crew waiting on the ground is the usual reason for a late order here. Lead time is flexible, last-minute orders are handled, and we adapt the meal to the wait.
Customs matters when food crosses a border, and Germany sits inside the EU, so a flight within it adds little paperwork. For a departure slot with a short turnaround, local food keeps the handover clean.
You can bring food, but a local product travels better: Lusatian carp, Saxon rye or honey cake come packed for the galley, labelled, and cleared. Can you bring food from abroad is a customs question, local food is not.
Catering stays outside the charter contract for a flight into Rothenburg/Oberlausitz. It is a separate order and a separate invoice, and customs rules on meat and dairy apply only to food carried in from outside the EU.
Tail, pax and diets — a flight attendant takes it from there, day or night.
