Catering to your aircraft in Stockholm.
Arlanda runs on long winter nights and a short bright summer, and the galley has to suit both. We cook and pack for the aircraft you actually fly, and last-minute orders are handled.
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.
Stockholm's private jet menu leans on the sea and the forest: cured salmon, herring in several marinades, smoked reindeer, chanterelles in late summer and lingonberries all year. We pack these as a galley would want them, with fish cold and sauces apart, so the inflight menu holds up between Arlanda and the seat.
Local specialities travel better than people expect. Gravlax with mustard sauce, Västerbotten cheese, crispbread and cloudberry are all shelf-sensible, and they give private jet food at Stockholm a recognisable Swedish character without a hot kitchen on board. In Stockholms län the crayfish season in August and the cinnamon buns of any month ask for different packing, and we label each accordingly.
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.
Stockholm-Arlanda sits at 137 ft on flat Uppland ground, and the weather decides half the menu: private jet catering here swings from warm winter soups to cold crayfish tables in August. Inflight catering is packed for your galley, aviation catering is agreed with your handling agent, and business aviation catering follows the type, from light jets to executive jet catering for larger cabins. Diplomatic flight catering and cabin crew meals are written into the same order.
Corporate jet catering out of ESSA starts with who is flying and in which cabin. A private jet chef builds a bespoke menu from Baltic fish and forest produce, whether it is business jet catering for four or VIP flight catering for a delegation, with charter flight catering and luxury inflight catering handled the same way.
For state visit aircraft catering in Stockholm, discretion comes first: menus are agreed with the protocol office, not the kitchen. Government flight catering, head of state flight catering and VIP aviation catering are packed and sealed by seat.
At Arlanda the allergen that hides in Swedish cooking is rarely the obvious one: fish stock in spreads, shellfish in the Skagen mix, rye and wheat in every bread, cream behind the meatballs and gratins. Special meals for Stockholm orders are cooked on their own board, sealed apart from the guest trays and marked by seat. Kosher, halal, vegan, gluten free, allergen free and kids meals follow the same procedure.
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.
Crew meals at Arlanda are ordered when you book the trip and invoiced like the rest of the order. Flight crew meals can be a hot box for a dark winter turnaround or a cold rye plate for summer; pilot meals and cockpit meals are packed to be eaten one-handed, and we can supply different meals for pilots if your operator wants it. Crew catering and crew meal boxes are labelled CREW so they do not end up in a passenger drawer.
FBO catering at Stockholm is handed to the aircraft through your handling agent, and catering delivery to the FBO is booked against your slot. The general aviation terminal controls the access gate, so ground handling catering is coordinated in advance with handling agent catering contacts.
Larger aircraft out of Stockholm need galley catering sized to the cabin and a high loader at the door, so we confirm the type before cooking. Airside catering delivery is arranged with your handling agent, and aircraft provisioning covers ice, linen and beverages when you ask for them. On a frosty apron we keep hot items sealed until the last carry.
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.
Stockholm-Arlanda handles airline and general aviation traffic together, but business aviation has its own FBO services and terminal. Airport catering and ground handling services are arranged around that side of the field.
As a business aviation hub, Stockholm gets summer events and winter ski trips, and inflight catering, in-flight catering and aviation catering follow each season. Business aviation catering, executive jet catering, diplomatic flight catering and cabin crew meals are all part of the same order.
Swedish import rules follow EU law, and animal products from third countries are the usual problem. Catering cooked locally and loaded at Arlanda avoids the paperwork.
Average rating from the cabin crew and pilots we cater for.
“Breakfast was already sorted; at ARN, the next request was poached fish with steamed rice for 8 guests, with different crew meal preferences to work around. The Galley Girls prepared the salads for assembly in the galley, with the accompanying elements easy to locate. Keeping the side dishes aside until service helped preserve the presentation while we dealt with the boarding tasks. The galley preparation stood out more than any sales pitch about private jet catering services.”
“Good preparation made the difference at Stockholm-Arlanda Airport, where 12 guests expected avocado toast components and breakfast fruit despite a changing departure schedule. I asked The Galley Girls to review the crew provisions quantities against the passenger brief, and the proposed portions made sense. There was enough information about the snack boxes to brief the crew without making assumptions about what had been ordered. I want a private jet catering company to understand cabin service sequence, and this order gave us a useful starting point.”
“Our priority at ESSA was vegetable tartlets and a dessert selection for 3 passengers, with limited fridge space shaping the service plan. I wanted clear identification on the side dishes; The Galley Girls made the packing arrangement easy to compare with the order. When comparing private jet catering companies, I would look closely at written menu details after this experience. We could distinguish the main courses at a glance instead of lifting lids just to establish what belonged to each service.”
Local product moves the figure most: wild chanterelles, Baltic fish and game cost more than root vegetables and cured salmon. We quote per menu, so private jet catering at ARN reflects what you actually pick.
Empty repositioning legs into Arlanda often need only crew meals and water, which keeps preparation light. For a full guest menu, give us as much notice as you can, and last-minute orders are handled.
The rule of thumb is: local product in, imported animal products out. Västerbotten and cured salmon are fine; outside meat is where handling agents step in.
The limit is origin. Sealed commercial items usually pass; home-packed meat sandwiches do not. Ordering Stockholm catering avoids the question.
No. Catering sits apart from the charter and is priced per menu. Pick a Swedish speciality, and we quote it as its own line.
Tail, pax and diets — a flight attendant takes it from there, day or night.
