Catering to your aircraft in Samedan.
Engadin Airport sits in a high valley where cold arrives before the guests do. Catering for Samedan is cooked, packed and marked for the galley on your aircraft.
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.
Private jet menu planning for Samedan starts with the valley itself. The Grisons kitchen is mountain food: Bündnerfleisch air-dried beef, Engadiner Nusstorte, Capuns, pizokels and Alpine cheeses. An inflight menu built on these local specialities travels well because most of it is served cold or finishes in a galley oven. Private jet food from the Engadin is dense and savoury, which suits passengers arriving from sea level who want something familiar but regional. For Engadin Airport we pack private jet platters of cured meats and cheeses, gourmet inflight meals with the sauce apart, and private jet snacks such as nut tarts and rye bread. Order by seat count and tell us what the cabin actually has.
The Grisons gives Samedan a short list of products that hold up in a galley, and that shapes every private jet menu for LSZS. Air-dried Bündnerfleisch, mountain cheese, barley soup and Nusstorte are the local specialities guests ask for after a day on the slopes. Our inflight menu for the Engadin keeps them recognisable: cold platters re-plated at altitude, hot dishes finished in the oven, sauces in their own pot. Private jet food here is hearty by design, and private jet platters, gourmet inflight meals and private jet snacks all draw on the valley. Samedan orders arrive with a headcount and a tail, and the menu is written around both.
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.
At 5,600 feet in the Upper Engadin valley, Engadin Airport is Europe's highest airport with a regular business aviation schedule, and private jet catering here follows the ski season and the cold. In-flight catering for LSZS is packed for the galley you actually have, from light jets to larger cabins, and handed over at the FBO. Inflight catering, aviation catering and business aviation catering all run on the same footing here; executive jet catering for Samedan sits next to diplomatic flight catering and cabin crew meals when a delegation comes up for Davos season.
Business jet catering at Engadin Airport is mostly ski-season work: corporate jet catering for a group flying to Samedan on a Friday, VIP flight catering for the family heading out, charter flight catering for a full cabin. Luxury inflight catering here means dishes that hold their shape, a private jet chef writing a bespoke menu around Grisons products, and a tray that arrives already sorted by seat.
Official flights into the Engadin, particularly around the winter forums in Grisons, need catering that draws no attention. Government flight catering and head of state flight catering are managed by a small team, with VIP aviation catering orders traceable from kitchen to aircraft. For state visit aircraft catering, the menu is cleared by protocol first, then cooked.
Special meals at Samedan are a procedure built around Grisons cooking, where cheese, cream, wheat and cured meats sit in nearly every traditional dish. Kosher, halal, vegan and gluten free requests are cooked on separate boards and packed in their own boxes, marked by seat. Allergen free orders get their own plan: we check the sauces, the stock and the pastry, because mountain dishes hide dairy and gluten in places guests do not expect. Kids meals are available on request, simple and cold-friendly for a family heading home from the slopes.
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 for a Samedan rotation are ordered with the flight and invoiced like the rest of the order, on request. Flight crew meals are packed in their own boxes, marked CREW. Pilot meals can be two different dishes when the operator asks for different meals for pilots. Crew catering at Engadin often means cold food eaten between legs, so cockpit meals are made for one hand. Crew meal boxes travel with the guest order; cabin crew meals are a separate line.
FBO catering at Samedan means catering delivery to the FBO on the apron, handed to your handling agent or directly to the crew. The general aviation terminal is small, and ground handling catering is planned around the slot. Handling agent catering at Engadin keeps the food sealed and labelled until the cabin door opens.
Engadin Airport is a mountain strip, and the aircraft type decides how galley catering is loaded. Light and midsize jets take trays by hand at the cabin door; larger cabins may need airside catering delivery with a high loader, arranged through your handling agent. Aircraft provisioning here is planned around the apron space and the cold: tell us the type and what the galley has, and we pack to fit.
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.
Engadin Airport is the airport catering destination for the Upper Engadin, a single-runway general aviation field in the Grisons with business aviation hub traffic in winter. FBO services and ground handling services here are compact and efficient, built for the ski-season charter flow.
Inflight catering at Samedan is shaped by altitude, cold and short winter days. In-flight catering here is cooked for crews who land, turn and leave. Aviation catering and business aviation catering for Engadin follow the same rules as everywhere, and executive jet catering is planned around small galleys. Diplomatic flight catering and cabin crew meals complete the picture when official movements come through Grisons.
Swiss import rules on meat, dairy and fresh produce apply at Samedan. Catering for departure is sourced locally, which avoids border paperwork. Anything the aircraft brings in from outside Switzerland is cleared through your handling agent at the general aviation terminal.
Average rating from the cabin crew and pilots we cater for.
“The 6 passenger portions of a cold lunch with cheese and fruit were the easy part; managing a tight boarding window at Engadin Airport took more planning. The confirmation from The Galley Girls showed the starters clearly enough for us to check the planned service quantities. It was useful to see the side dishes listed separately when checking how much space the complete order would require. For airline catering, that attention to catering handover made the order noticeably easier to manage.”
“Menu approval at LSZS covered a mezze selection with flatbreads for 4 guests, leaving us to organise the service around several individual meal preferences. The main courses came from The Galley Girls in individual containers, with a packing list that matched the contents. With crew meals, careful attention to meal organisation matters as much to our crew as the menu itself. We placed the sandwiches in their planned storage area without first having to reorganise all the catering boxes.”
“My order at SMV covered mushroom risotto and a green salad for 10 guests, with a practical service plan needed because of a changing departure schedule. I appreciated the emphasis on catering handover throughout the FBO catering arrangements. The desserts supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. I found the main courses without searching through every box, a small detail that mattered during the final cabin checks.”
Private jet catering cost at LSZS shifts with the guest list. A ski-weekend group that grows from five to nine needs a bigger platter and more oven dishes, and the invoice reflects that. Winter produce and walnut tarts are priced like the rest of the order.
At LSZS the question is what the aircraft can do with the food once it arrives, not how far ahead you ask. Light jets get cold platters and one hot item; larger cabins get a fuller service. Same-day requests are handled on the same terms.
Swiss rules on imported meat and dairy apply here, which is why we cook and pack locally for the outbound flight. A late change of headcount is just a bigger or smaller box; your handling agent clears anything that came in on the aircraft.
You may bring food, though a compact galley makes it awkward. Our orders arrive sorted by seat, cold dishes together, hot dishes marked for the oven, sauces apart. It saves the crew from improvising at 5,600 feet.
Catering sits outside the charter agreement at Engadin. You order it with us, and a late change in headcount simply changes quantities on that order.
Tail, pax and diets — a flight attendant takes it from there, day or night.
