Wiesbaden · ETOU / WIE · Hesse

Private jet catering at Wiesbaden Army Airfield (ETOU / WIE), Wiesbaden

Catering to your aircraft in Wiesbaden.

Landing at WIE means a Hessian winter ramp or a bright Rhine-Main summer, and either way the crew still need to eat. Our former VIP flight attendants pack the box, label it by seat, and pass it to the FBO at Wiesbaden.

Menu & order Download the menu

10 hours

ideal notice, last-minute handled

Plane-side

handover at the steps

Flight deck

crew and pilot dishes, on request

24/7

a flight attendant on the line

Three of us. All ex VIP cabin crew.

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.

Camille

Menu & galley logistics

Fourteen years on VIP and head-of-state cabins. Can plate for twelve in a G650 galley and still land it hot.

Inès

Dietary & labelling

The one who reads every diet card twice. If it says no cross-contact, it means no cross-contact.

Sofia

The 24/7 line

Answers at 5 a.m. when the leg moved overnight. Same-day swaps are her love language.

The local tableCooked so it travels

The Wiesbaden table, packed for private jet catering

Hesse eats well and plainly, and that suits a galley. For a private jet menu out of Wiesbaden, the starting point is the apple orchard: Äppelwoi, the local apple wine, shows up as a vinaigrette or a pan sauce rather than a glass on the tray. Frankfurter Grüne Soße, the green herb sauce of seven herbs, travels cold in its own pot beside boiled egg and potato, which makes it one of the easier local specialities to serve in flight. Handkäs mit Musik, the sour-milk cheese with onions, is a Hessian signature that we keep to those who ask for it, sealed and apart from other items. For an inflight menu with real depth, Rheingau Riesling reduces into a cream sauce for fish, and asparagus from the Rhine-Main plain is the spring star. Private jet platters here lean on Schnitzel, cold roast and Rhine-Main cheeses, and gourmet inflight meals use the same produce, hot where the galley has an oven and chilled where it does not. Private jet snacks for the leg home are pretzels, Hessian sausage and apple cake. These local specialities in Hesse give private jet food at Wiesbaden a sense of place without asking the crew to do anything clever.

Wiesbaden is a spa city on the Rhine, and its table reflects the wine country on one side and the Frankfurt market on the other. Our private jet menu for Hesse starts with Rheingau Riesling and Spätburgunder as ingredients, folded into sauces and jus rather than poured, since the cabin service decides the pouring. Frankfurter Grüne Soße is the local speciality we travel most often, sealed cold and served with potato and egg. Rippchen with sauerkraut, a Hessian pork dish, is the hot plate that holds well in an oven. In spring, white asparagus fills the inflight menu; in autumn, Hessian apples and plum cake take over. Private jet food from Wiesbaden is plated for re-plating, not for the dining room, so every dish is chosen for how it behaves after a drawer and a short oven. Private jet platters, gourmet inflight meals and private jet snacks all draw on these local specialities in Hesse, so a charter leaving ETOU tastes like it started in this region.

Open the menu Download the menuPDF

Hessian local specialities and private jet menu dishes for Wiesbaden Army Airfield, Hesse

01Frankfurter Grüne Soße with egg and potatoChilled, sauce in its own pot, plated on board

02Hessian Schnitzel with Äppelwoi sauceOven, sauce apart

03Rippchen with sauerkrautOven, braised pork held in its jus

04Rheingau Riesling cream sauce over river fishOven, sauce apart

05Rhine-Main white asparagus with ham (spring)Oven, hollandaise in a separate pot

06Hessian apple cakeChilled, re-plate cold

How it works

Three steps, one message

You message us

Tail, pax, diets, timing. One message — no portal, no quote form. Answered at any hour, by a flight attendant.

We cook & pack for a galley

Leak-proof boxes, marked by guest and restriction, with reheating times written on the lid.

You re-plate and serve

Two minutes out of the drawer. Whatever you ordered for the crew comes in the same delivery, and one clean invoice follows.

At a glance · WiesbadenWiesbaden Army Airfield · ETOU

The three founders, former VIP cabin crew, on a business jet airstair — private jet catering at Wiesbaden Army Airfield (ETOU)

A field with Army in its name, Wiesbaden is a stop where access is arranged before the aircraft arrives, so the catering order follows the same discipline. We provide private jet catering to ETOU (WIE) in Hesse, cooked and labelled by former VIP flight attendants and handed over through your handling agent. Inflight catering and in-flight catering are built around what survives a Rhine-Main winter ramp. Business aviation catering and executive jet catering menus are written per flight; diplomatic flight catering goes through the protocol office first. Cabin crew meals are ordered on request, like everything else, and aviation catering is invoiced as one order.

Restaurant cuisine, cooked on the ground
Fresh and local produce
Labelled by seat, diet and reheat
Aviation-ready packaging
High loader for large cabins
HACCP certified kitchens

Who we fly forTwo cabins, one standard

Business jet catering loaded for a flight from Wiesbaden Army Airfield, ETOU

Business aviationOur core

Private jet catering for business flights from Wiesbaden (ETOU)

Corporate flights into Wiesbaden Army Airfield tend to be short business hops from Frankfurt's wider circle of companies, and the brief is rarely complicated. Business jet catering for ETOU starts with the aircraft type and the galley: corporate jet catering for six might be a cold plate and a hot dish, while VIP flight catering for a larger party adds a private jet chef's bespoke menu. Charter flight catering uses the same process, and luxury inflight catering for a long leg out of Hesse is written around a menu that suits the oven on board.

Government flight catering prepared for a state visit aircraft at Wiesbaden, Germany

State & royalDiscretion, protocol

Government flight catering and aviation catering at Wiesbaden Army Airfield (ETOU)

Government flight catering at a military field like Wiesbaden is handled with discretion. Head of state flight catering and VIP aviation catering are cleared with the protocol office before anything is cooked, and state visit aircraft catering needs a named team, traceable ingredients and a clean handover at the aircraft. We do not discuss who is on board.

The *Wiesbaden* inflight catering menu (WIE)Or write your own, we cook it

Chilled private jet platters with Hessian cold roast and cheese for Wiesbaden ETOU

Cold galley

No oven · served in four minutes

Private jet platters: Hessian cold roast, Handkäs and pretzel rollsChilled

Frankfurter Grüne Soße with boiled egg and potatoSauce apart

Gourmet inflight meals: poached trout, cucumber and dill saladChilled

Private jet snacks: pretzels, Hessian sausage, mustardChilled

Hessian apple cake with creamRe-plate cold

Oven-ready gourmet inflight meals of Schnitzel and Rippchen for flights from Wiesbaden WIE

Hot service

One oven · re-plated in twelve minutes

Gourmet inflight meals: Schnitzel with potato saladOven

Rippchen with sauerkraut and mashOven

Riesling cream sauce over river fish with spring vegetablesSauce apart

White asparagus with new potatoes and hamOven

Private jet platters: roast chicken with Hessian herb jusOven

Make a request Download the menuPDF

A dish sealed and labelled for one guest's diet

PrincipalSealed

Nut-free · gluten-freeChecked by two people

Special meals

Special meals for every diet: in-flight catering at Wiesbaden Army Airfield

A Hessian kitchen hides allergens in familiar places: wheat flour in the sauce for the Schnitzel, mustard in the dressing, celery in the stock under the Rippchen, and dairy in the creamy Handkäs sides. Dietary orders for Wiesbaden are therefore a procedure: kosher, halal, vegan and gluten free dishes are cooked on separate boards and packed in separate, sealed boxes, and every allergen free plate carries a seat number rather than a name. Special meals and kids meals are written into the order the same way, so nobody opens a passenger tray by mistake.

Allergens

A sheet per guest. Separate boards, separate boxes.

ii.

Halal & kosher

Sealed, certificate in the same box.

iii.

Children

Their own menu, nothing to cut at altitude.

iv.

Plant-based & wellness

Vegan, low-carb, light — composed, never compromised.

Crew & pilot mealsOn request

Flight crew meals on request at Wiesbaden Army Airfield

Crews landing at Wiesbaden Army Airfield order crew meals the same way as any other item: on request, invoiced with the rest. Flight crew meals and pilot meals at ETOU can be hot or cold, and different meals for pilots are packed in separate boxes so captain and first officer never share a dish. Crew catering stays simple on short turns; cockpit meals are built to be eaten one-handed, and crew meal boxes are labelled by seat number. Cabin crew meals follow the same label rule.

Meal passETOU

Cabin crew

Box

Marked crew

Galley

Oven 6 min

Order

On request

Marked crew

Meal passETOU

Pilots

Box

CPT ≠ F/O

Galley

Cold or hot

Order

On request

Two dishes

Wiesbaden Army Airfield (ETOU / WIE) apron, where private jet catering is handed over via the FBO

To the steps, on your slot.

Airside · plane-side · day or night

DeliveryEvery FBO

FBO delivery and FBO catering at Wiesbaden Army Airfield (WIE)

At Wiesbaden Army Airfield, the box goes to the aircraft through the FBO or handling agent, not through the front door. FBO catering is booked to your slot, catering delivery to the FBO follows the airfield's access routine, and the general aviation terminal is where the handover is agreed. Ground handling catering and handling agent catering work together, so the crew only deal with one person.

FBOHandling agentGround handlerGA terminal

High loaderLarge cabins, bizliners

High loader delivery for jet catering at Wiesbaden Army Airfield (WIE)

Business aircraft at ETOU rarely need more than a catering van at the stairs, but a larger cabin with a high door sill changes the plan. Galley catering is loaded by hand where the aircraft allows it and by high loader where it does not, and airside catering delivery runs through your handling agent, who controls access to the apron. Tell us the type and the galley layout, and aircraft provisioning is planned around how the doors open and where the carts physically fit.

Mention it when you order

HACCP kitchen

Certified, inspected, with cold-chain records filed against your trip.

All FBOs served

Whichever terminal you park at, handover is at the aircraft, on your slot.

Diets read twice

Allergen sheet per guest, halal and kosher on request, sealed and labelled.

One clean invoice

Itemised and trip-report ready, sent after the leg.

About the airportETOU / WIE

General aviation and airport catering at Wiesbaden Army Airfield (WIE)

Wiesbaden Army Airfield, ETOU, is a military airfield on the edge of Hesse's capital that also accepts business aircraft by arrangement. For crews, it is a stop with a specific rhythm: access is arranged ahead, ramp rules are strict, and airport catering needs to be settled before landing.

Business aviation

The business aviation hub in this part of Hesse is Frankfurt; Wiesbaden is the quieter alternative with its own constraints. General aviation, FBO services and ground handling services operate under the field's military routine. Inflight catering, in-flight catering and aviation catering are tuned to that routine; business aviation catering and executive jet catering are written per flight, diplomatic flight catering goes through protocol, and cabin crew meals are ordered on request.

Customs & food import

Customs at Wiesbaden follow German and EU rules on food. Meat, dairy and eggs from outside the EU face restrictions, while Hessian produce is domestic and easy to source. For crews, the consequence is simple: let us buy locally, and do not rely on carrying food in from elsewhere.

ReviewsFrom the crews we cater for

4.7 / 5

★★★★★

Average rating from the cabin crew and pilots we cater for.

Leave a review

★★★★☆GOVERNMENT

“Working around an evening cabin service at ETOU, I asked for a cold lunch with cheese and fruit in portions appropriate for our 10 passengers. I appreciated the emphasis on final order confirmation throughout the crew meals arrangements. The Galley Girls gave us an update on the canapés before the handover, which helped us organise the cabin checks. Knowing where the snack boxes were packed meant the crew could begin the relevant checks as soon as the order arrived.”

Paul N. | Government flight manager

ACJ319

★★★★★BUSINESS JET

“Having 8 guests request a charcuterie board and fresh bread at WIE meant planning the portions carefully while accounting for a late menu amendment. With FBO catering, careful attention to catering handover matters as much to our crew as the menu itself. Our request to The Galley Girls focused on the sandwiches, with enough detail to distinguish passenger portions from additional provisions. We also checked the desserts before approval, which helped avoid a second round of questions later in the preparation.”

Grace J. | VIP flight attendant

Gulfstream G550

★★★★★LIGHT JET

“For 6 passengers departing from Wiesbaden Army Airfield, the agreed menu was smoked salmon bagels and sliced fruit; our main consideration was different crew meal preferences. Instead of asking us to improvise, The Galley Girls explained how the fruit plates could be arranged during service. Keeping the canapés aside until service helped preserve the presentation while we dealt with the boarding tasks. I would discuss airport catering with them again, especially when portion planning needs careful coordination.”

Tomasz A. | VIP flight attendant

Citation CJ4

Wiesbaden in five questionsAsked by crews

How much does private jet catering cost for a flight out of Wiesbaden in winter?+

Wiesbaden's calendar sets what private jet catering costs: apple wine sauces and braised pork in winter, asparagus and river fish in spring. Weather windows move departures, not menus, so the quote you receive stays valid while the slot is adjusted. Pricing depends on the dishes and the headcount, never a tray rate, and the whole order is invoiced as one document.

What is the lead time for a return leg catering order placed from Wiesbaden?+

Crew planning the way back from Wiesbaden can order the return meals together with the outbound or later in the trip. Customs is not a barrier on a return from Germany for most flights, so produce is easy to source, and last-minute orders are handled. Tell us the slot and the headcount, and the handling agent receives the box at the aircraft.

What customs rules apply to catering on a night departure from Wiesbaden?+

German customs and EU food rules treat animal products carefully, so for a night departure from ETOU we rely on local Hessian supply and sealed packaging. Anything that must come from outside the EU is flagged in advance. Handover at the aircraft goes via your handling agent, who knows the airfield's access routine for late and early slots.

Can you bring food of your own onto an aircraft at Wiesbaden Army Airfield?+

At a field with Army in its name, access to the apron is controlled, and the handling agent decides what passes. Bringing your own food is possible in principle but depends on the day's rules; ordering from us avoids the question because the box arrives through the agent already cleared. Customs restrictions on animal products apply to anything brought from outside the EU.

Is catering part of a charter flying into Wiesbaden empty for a short repositioning?+

Short repositioning flights into WIE tempt operators to skip the order, but catering is never part of a charter: it is separate and separately invoiced. Even two crew on a short hop need something in the drawer. We pack to the galley you have and hand over at the aircraft.