Catering to your aircraft in Stuttgart.
Stuttgart sits on a plateau at 1,276 ft, and its business ramp fills around the car makers and the trade fairs. We cook for the galley, label by seat and handle last-minute orders.
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.
Crew meals begin the conversation here because the table of Baden-Württemberg is built on dishes that survive transport. A private jet menu for Stuttgart can lean on Maultaschen, the Swabian filled pasta, packed with broth apart so the pasta does not drown. Spätzle, the hand-cut egg noodle, goes into a tray with its Käse topping separate for the oven.
An inflight menu drawn from Württemberg cooking works because braises, lentils and potato salad tolerate a galley. Linsen mit Spätzle is the regional classic: lentils stewed with vinegar and bacon, a pair of Saitenwürstle on the side. For private jet food in the cold course, Swabian potato salad dressed with warm broth and onions is served at room temperature and needs no cooking.
Local specialities extend to the glass. Württemberg Trollinger and Lemberger reds, Riesling from the Neckar slopes and Sekt from the region can be supplied for the cabin where the operator allows alcohol. Around Stuttgart, Baden-Württemberg is also asparagus country in spring and apple and pear juice country in autumn, and the menu follows the season rather than a fixed card.
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.
The apron at Stuttgart belongs to the automotive world: engineers and board members arriving for a day of meetings and leaving the same evening. Private jet catering for EDDS follows that rhythm, with cold lunches that wait in the drawer and one hot dish that needs only the oven. Inflight catering here is mostly a short, precise brief. In-flight catering for a delegation is planned around the protocol list, aviation catering for a long-haul repositioning around the crew. Business aviation catering at STR also covers cabin crew meals boxed and labelled CREW, and executive jet catering menus built for the seat plan. Diplomatic flight catering is cleared before anything is cooked.
Business jet catering at Stuttgart is built for corporate jet catering runs that start at the automotive plants and end the same evening. VIP flight catering for a charter flight catering brief means a private jet chef who plans around the galley: a bespoke menu, luxury inflight catering with a Swabian accent, and trays marked by seat number.
For state visit aircraft catering at STR we agree the menu with the protocol office, not the kitchen. Head of state flight catering is traceable lot by lot, VIP aviation catering is packed in sealed boxes, and government flight catering is delivered by one named person.
Special meals at Stuttgart are handled on the cooking side first, and the local bread culture makes that matter. Spätzle, Maultaschen, Brezeln and Laugenbrötchen all carry wheat, so a gluten free guest gets a separate board, separate oil and a sealed box. Kosher, halal, vegan, allergen free and kids meals are packed the same way and labelled by seat number only.
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.
The crew at Stuttgart often flies a day-trip rotation and eats in the cockpit or on the jumpseat, so crew catering here is built around a quick stop on the ramp. Crew meals are a line you add to the order when you want them, priced and invoiced on their own. Flight crew meals and pilot meals come boxed or plated, with different meals for pilots when the operator's policy asks for it, so captain and first officer never share a dish. Cockpit meals are made to be eaten one-handed, and crew meal boxes carry CREW on the lid.
FBO catering at Stuttgart is handed over at the aircraft, with catering delivery to the FBO coordinated with your handling agent. The general aviation terminal gives access to the ramp, ground handling catering follows the slot, and handling agent catering is arranged before the crew arrives.
Larger aircraft at Stuttgart call for a different approach to galley catering. A long-range type parked on the main apron needs trolleys sized for its doors and a high loader for airside catering delivery. Aircraft provisioning is planned from the type: we ask the tail, the galley fit and the ovens before we pack.
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.
Stuttgart is a regional hub for general aviation, where airport catering follows the trade-fair calendar. FBO services support the arrivals of engineers and executives, ground handling services cover the ramp, and the field acts as a business aviation hub for southwest Germany.
Inflight catering and in-flight catering at Stuttgart follow the fair weeks. Aviation catering and business aviation catering fill the apron in spring and autumn, executive jet catering supports corporate days, diplomatic flight catering clears protocol, and cabin crew meals are boxed for the flight deck.
German customs and EU rules limit what animal products can enter from outside the Union. For a flight into Stuttgart, catering loaded on a non-EU leg may be removed, so ordering locally avoids waste and delay.
Average rating from the cabin crew and pilots we cater for.
“Passenger preferences led us to a selection of petits fours and sandwiches at Stuttgart Airport; 2 portions were needed, with a family lunch request factored into preparation. We described our serving sequence to The Galley Girls and asked for the snack boxes to be packed accordingly. We left the side dishes stored until needed, which kept the first service manageable and reduced unnecessary handling. I want an inflight catering company to understand portion planning, and this order gave us a useful starting point.”
“Packing a cold lunch with cheese and fruit for 3 passengers at EDDS needed careful thought, especially given a revised passenger count. Our request to The Galley Girls focused on the canapés, with enough detail to distinguish passenger portions from additional provisions. The quantities of crew provisions matched our service plan, leaving us comfortable with the order before the final briefing. When comparing inflight catering companies, I would look closely at cabin service sequence after this experience.”
“Before our guests boarded at STR, we needed smoked salmon bagels and sliced fruit divided into 3 portions suitable for a family lunch request. The Galley Girls used a readable packing list for the crew provisions, which helped when two colleagues checked the order together. The order made in-flight catering services feel manageable because the packing arrangement had been considered beforehand. We could distinguish the sauces at a glance instead of lifting lids just to establish what belonged to each service.”
Cost for a government flight into Stuttgart follows what the protocol office asks for: separate trays by principal, extra labelling, a dedicated person at the handover. A simple cold lunch for six sits at one end, a three-course plated service with local wine at the other.
Special meals need a separate board and a separate kitchen run, so the lead time grows when the request is strict. A gluten free guest facing Swabian bread needs sealed bread from a clean source, which we line up before the slot.
Customs at Stuttgart treat catering waste as international waste when it comes from a flight outside the EU, so what you load abroad may be taken off here. Ordering locally keeps the galley clean, and crew duty time is respected.
You can bring your own, but customs may remove animal products from a non-EU origin. With a tight turnaround at STR, a pre-packed order handed over at the aircraft is easier than clearing catering from another country.
Not part of the charter; separate order, separate invoice. A Stuttgart menu works best when it features one local item: Rostbraten, Brezeln or Black Forest ham.
Tail, pax and diets — a flight attendant takes it from there, day or night.
