Which FBOs at Salzburg Airport (SZG/LOWS) do you deliver to?

We deliver inflight catering at LOWS to all handling agents and FBOs with airside access, including private terminals and remote stands. Delivery is coordinated with your nominated handler or directly with cabin crew when planeside access is confirmed.

What is the shortest notice you can typically accept at Salzburg Airport?

Same-day private jet catering is available for morning and early-afternoon departures when production capacity and delivery slots allow. Orders placed before midday Central European Time are typically feasible; last-minute requests are assessed individually based on kitchen workload and airside access.

Can you accommodate specific dietary and allergen requirements?

Yes. Gluten-free, dairy-free, vegan, kosher-style and low-FODMAP menus are prepared in the same Munich kitchen with separate prep surfaces and clear labelling. Allergen information is printed on each dish label and summarised in the packing list for your cabin crew.

Do you offer high-loader service at Salzburg Airport?

High-loader service for aviation catering at LOWS is arranged where available and confirmed at the time of order, depending on apron location, aircraft door height and handling-agent equipment. Standard refrigerated van delivery is the default for most operations.

How do I place an order for a flight departing Salzburg Airport (SZG/LOWS)?

Contact us with your departure date, flight time, passenger count, dietary requirements and aircraft type. We'll confirm menu options, delivery slot and any special handling needs, then coordinate directly with your FBO or handling agent to ensure timely airside handover.

Private jet catering · Salzburg

Private Jet Catering at Salzburg Airport (LOWS / SZG), Salzburg

SZG (IATA) · LOWS (ICAO)

Prepared to order, delivered airside

Chilled salmon plated at SZG holds texture and temperature across long sectors when cold-chain controlled from galley prep to final service. Private jet catering for Salzburg includes crew meals timed to your cruise profile.

Order now →See the menu →

Private jet catering at Salzburg Airport (SZG/LOWS)

Mia Muller, private jet chef covering Salzburg Airport

Your chef here

Mia Muller — private jet catering SZG/LOWS

Most fields require forty-eight hours; SZG typically works to twenty-four, and same-day requests are taken when the morning production run allows space. Mia Muller cooks your order, answers directly, and adjusts the menu if a slot moves or a passenger count changes an hour before push-back. She portions to the seat count you give, labels every allergen you flag, and briefs your crew on reheating cycles per oven type if the galley configuration requires it.

Cooked for your slot, packed for your galley.

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Background

Cooking on the ground allows for last-minute adjustments; serving in flight demands precision built into every step before departure. Muller structures each menu around the constraints of altitude and reheating, selecting preparations that hold texture and flavor through time and temperature shifts. The chef portions components to allow cabin crew smooth plating sequences, and times resting phases so dishes arrive at optimal temperature without further intervention.

Order flight catering for a departure from Salzburg

Chilled storage at cruise altitude limits what you can hold; the oven cycle at thirty-nine thousand feet limits what you can reheat. Long sectors demand a second service planned from the first order, with mains that survive six hours under refrigeration and crew meals portioned to the same standard. Lead time is typically twenty-four hours; same-day requests are absorbed where the production schedule allows. To order private jet catering, send your departure slot, passenger count, and any allergen requirements. A private jet catering quote follows within the hour.

The Salzburg production kitchen — private jet catering near Salzburg Airport

The Salzburg kitchen

Jet catering Salzburg — prepared in Munich

A beef fillet sealed after plating holds its texture for eleven hours at controlled temperature—the span that matters when your departure from SZG is the first leg of a transatlantic or Gulf sector. Private aviation catering for long-haul flights begins with mapping the service sequence: what you plate now, what the crew reheats six hours later, and how each component tolerates time under cold-chain custody. The kitchen preparing your order works to the slot you confirm, timing protein cookery and pâtisserie assembly so nothing sits longer than necessary before seal and pack. Crew meals travel on the same order, documented with the same allergen protocol. Business aviation catering at Salzburg Airport includes second-service coordination—cold starters that hold structure, hot mains that reheat without drying—so your long sector is covered from departure to descent.

Cold-chain controlledHACCP certifiedSame-day capacity, daily

The menu

Private jet catering menu at Salzburg Airport

Breakfast platters, cold plates that hold across transoceanic legs, mains designed to reheat in galley ovens, and crew meals leave on the same order from SZG. Each dish is portioned per seat, labelled for allergens—gluten, dairy, shellfish, nuts—and packed to survive cabin pressure and temperature fluctuation. You specify dietary restrictions at the time of order; substitutions are prepared in dedicated facilities to prevent cross-contact.

Smoked trout with cucumber, dill, and lemon cream

Served cold, holds five hours under refrigeration, contains fish and dairy.

Braised beef short rib with root vegetables and parsley

Reheats in a galley oven at 160°C for twelve minutes, contains celery.

Apricot tart with vanilla custard

Served at cabin temperature, holds eight hours, contains gluten, dairy, and egg.

Three of the dishes the Salzburg Airport kitchen cooks. Allergen detail is confirmed in writing with your quote.

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Order online →Download the menu (PDF)

Every item is packed with reheating and plating notes for your cabin.

Delivery at SZG

Ramp delivery and handling at Salzburg Airport

The Salzburg kitchen

cold-chain vans, badged drivers

cold-chain controlled

Handover at SZG

FBO or aircraft door

How it works

Handover where your airport allows

To your FBO desk or at the aircraft — we coordinate with your handling agent. Slot moves? The kitchen cooks to the update.

Crew meals alongside the VIP service

One delivery, both cabins covered — crew meals cooked in the same kitchen, packed and labelled separately.

Large cabins and multi-leg loads

High-loader service for widebody, volumes sealed per leg.

Handover per airport rules · high loader for widebody · same-day, daily

Airside delivery

Airside delivery at Salzburg Airport for all cabin types

The BBJ galley door and the light-jet aisle both receive the same temperature-controlled run. Badged drivers deliver airside to your FBO or ramp-side at the aircraft, timed to your slot. VIP flight catering and charter flight catering leave the same facility, packed to the same cold-chain standard. High loader capability is confirmed at the time of order for cabins requiring galley service at height. Handover is recorded, and your crew signs once.

FBO or ramp-side handoverHigh-loader service for widebodyMulti-leg loads

High-loader and airside catering delivery at Salzburg Airport

Handover points

FBOs and handling agents at Salzburg Airport

We deliver to the FBO or handling agent you nominate. Tell us which one when you order — we coordinate the handover directly with them.

Magnum FBO Salzburg

Listed for reference. Not an exhaustive list, and not a partnership — confirm your handover point at the time of order.

Inflight catering — Austria

Inflight catering Salzburg — regional sourcing

Local sourcing around Salzburg brings Alpine dairy, freshwater fish, organic greens and artisan bakers into the private jet catering supply chain. Chef Takumi Hamdan works with trusted suppliers in the Munich–Salzburg corridor, selecting ingredients for flavour, seasonality and traceability, then adapting them to the demands of high-altitude service. Spring asparagus, summer berries and autumn root vegetables are timed to market availability and held in temperature-controlled storage until dispatch. Private plane catering built on regional produce travels with a clear culinary identity: bright, clean flavours that perform in pressurised cabins, presented without unnecessary garnish or fragile components. When a requested ingredient is unavailable, approved substitutions are confirmed before the order is finalised, keeping every delivery reliable and every menu recognisable to passengers who return to this route.

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Private jet concierge — Salzburg

Beyond catering

The kitchen handles what surrounds the meal. Add any of it to your order — one brief, one delivery.

Fresh flowers

Cabin arrangements delivered with the catering, conditioned to last the flight.

Wines & spirits

Sourced to your list, chilled or cellared, ready to serve.

Linen care

Cabin linen and crew pieces collected, laundered, returned pressed.

Dishware & equipment

China, glassware and galley equipment washed and repacked between legs.

Storage between rotations

Your equipment and stock held at the kitchen until the next leg.

Fine grocery

Pantry staples and fine grocery restocked for the days ahead.

Add concierge to your order →

One brief, one delivery — a reply typically within 30 minutes.

Local calendar

Seasonal peaks — Salzburg Airport catering calendar

Late September through early October brings Oktoberfest traffic from Munich, saturating the apron with positioning flights, charter groups and corporate shuttles; PPR windows tighten and delivery slots fill early. In biennial September weeks, IAA Mobility adds executive movements and last-minute schedule changes. During these periods, you'll need to confirm your private jet catering order seventy-two hours ahead to secure kitchen capacity, delivery access and high-loader availability where required. Crew briefs are adjusted for tighter turnaround timelines and increased coordination with handling agents managing concurrent departures.

Oktoberfest

late September to early OctoberNearby · MunichHeavy demand

On the field

Oktoberfest traffic drives increased business aviation movements at Salzburg Airport, typically requiring advance PPR and extended handling coordination due to apron congestion and FBO capacity constraints during the festival period.

What we do about it

Departures shift two to four hours during Oktoberfest, and business aviation catering orders need to hold through the wait. We pack hot and cold separately, refresh what doesn't travel well, and stage crew meals for realistic ETAs rather than original slot. Charter flight catering volume doubles late September, so lead time stretches to forty-eight hours.

IAA Mobility

September (biennial)Nearby · MunichBusier than usual

On the field

During IAA Mobility, expect increased business aviation activity at Salzburg with tighter apron availability and extended handling coordination times. Plan catering deliveries earlier than usual to accommodate slot constraints and FBO congestion throughout the event week.

What we do about it

When executive delegations travel with technical staff and press groups, business aviation catering orders shift from single-profile menus to mixed formats—dairy-free, gluten-free, and crew meals for doubled cabin personnel. We confirm all dietary requirements at booking and stage each order to your slot, not to a fixed lead time.

Periods shift year to year — confirm the date with us when you order.

Request catering for Salzburg Airport (SZG/LOWS) →

What Flight Attendants Say

★★★★★

“Ordering catering in for Salzburg Airport (SZG) was simple. Great communication and excellent quality.”

Ben C. · VIP Flight Attendant

★★★★★

“We regularly operate in via LOWS. Fast replies, smooth ordering and reliable service.”

Marco L. · Charter Operations

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