Business departures and weekend charters define the rhythm at Lübeck Blankensee Airport. Private jet catering for LBC is timed to your slot, prepared in a dedicated kitchen, and delivered airside on your schedule.
Maximilian Muller prepares every order leaving for LBC. The field carries limited on-site infrastructure, so lead time matters more here than it would at a larger hub, and he works your order against that constraint. He answers directly, confirms what can be sourced within the window you allow, writes the reheating instructions, and stays the single contact through to handover. His kitchen delivers airside on the slot your crew sets, and the same cold-chain discipline applies whether the sector is two hours or ten.
When a request arrives close to departure, Muller recalibrates the sequence without displacing existing prep. Cold assemblies move forward, hot components are staged for final plating, and the galley load is adjusted to match revised timing. The result boards complete, labelled clearly, and ready for the service window the cabin crew confirms.
LBC handles limited scheduled traffic, but the charter and private sector expect the same precision a hub would deliver. You order private jet catering by stating your departure slot, passenger count, and dietary requirements; the kitchen confirms the private jet catering quote and the lead time your crew should allow. Production is timed against the slot list, and delivery runs are synchronised with fuelling and pre-flight checks. Late changes are absorbed if the revised departure still falls within the confirmed window. Crews receive oven capacity and refrigeration limits per aircraft type before departure.
Cabin crew flying through LBC no longer chase suppliers or re-plate at the last minute. Business aviation catering for Lübeck Blankensee Airport is prepared in a dedicated facility where each order is cooked to your departure slot, sealed after plating, and held under cold-chain control until handover. The kitchen preparing your order maintains separate posts for pâtisserie and garde-manger, dedicated cold rooms, and same-day capacity when your schedule requires it. Every label carries documented allergen protocol, galley-fit dimensions are confirmed before dispatch, and private jet catering arrives ready to load—no guesswork, no improvisation airside.
You order breakfast platters, cold lunch boxes that hold across a long sector, mains that reheat in a galley oven, and crew meals on the same run. Portioning is set per seat, and allergen labelling is literal and printed on every item. The kitchen prepares what you specify, packs it for the cruise duration you declare, and delivers it airside at Lübeck on the schedule your handler confirms. No dish leaves without reheating instructions where they apply.
Served cold, holds six hours in refrigeration, contains fish and gluten.
Reheats in a convection oven at one hundred eighty degrees for twelve minutes, contains celery.
Served at cabin temperature, holds eight hours, contains gluten, egg, and dairy.
Three of the dishes the Lübeck Blankensee Airport kitchen cooks. Allergen detail is confirmed in writing with your quote.
See the full menu →Every item is packed with reheating and plating notes for your cabin.
If the handling window at LBC is shorter than you are used to, the order is timed earlier and the cold chain holds longer. Badged drivers deliver airside to your FBO or ramp-side at the aircraft door, at the time you set. VIP flight catering and charter flight catering both leave on the same temperature-controlled run. High loader capability is confirmed at the time of order for larger cabins, serving galley doors at height where the infrastructure allows. The transfer is planned around your slot, and a schedule change is absorbed within the lead time the field requires.
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The kitchen handles what surrounds the meal. Add any of it to your order — one brief, one delivery.
Cabin arrangements delivered with the catering, conditioned to last the flight.
Sourced to your list, chilled or cellared, ready to serve.
Cabin linen and crew pieces collected, laundered, returned pressed.
China, glassware and galley equipment washed and repacked between legs.
Your equipment and stock held at the kitchen until the next leg.
Pantry staples and fine grocery restocked for the days ahead.
One brief, one delivery — a reply typically within 30 minutes.
When IFA runs in September and Berlinale opens in February, private aircraft catering at Lübeck Blankensee Airport sees a sharp rise in volume as delegates, studio executives and press teams route through northern Germany. The apron fills quickly, PPR windows tighten and high-loader availability becomes harder to secure on short notice. If you're coordinating catering for those weeks, place your order earlier than usual—ideally seventy-two hours ahead—so production slots and delivery runs can be locked before the schedule saturates and every departure competes for the same airside access.
IFA traffic typically triggers moderate saturation at Lübeck Blankensee Airport, with increased apron occupancy and handling coordination requirements. You should anticipate tighter slot availability and confirm PPR well ahead during the event week.
Corporate demand
You should expect increased apron activity at Lübeck Blankensee during the festival period, with higher demand for handling slots and occasional PPR requirements as operators position aircraft closer to the event venue than Berlin's main hubs.
Throughout February screening weeks, business aviation catering shifts toward wide-body and larger-cabin corporate jets—charter flight catering volumes rise modestly, galley space allows multi-course plated service, and we schedule production to match your Berlin arrival rather than fixed lead times.
Periods shift year to year — confirm the date with us when you order.
“Ordering catering in for LBC / EDHL was simple. Excellent communication, fresh food and on-time delivery.”
“We regularly organize flights in via LBC / EDHL. Fast replies, smooth ordering and reliable catering.”
We deliver inflight catering at EDHL to the general aviation terminal and directly to aircraft parked on the apron, coordinating with your handling agent to confirm airside access and stand location each time you file.
Timing depends on the complexity of your menu, the departure slot and kitchen availability that day. Cold plates and breakfast service are usually manageable on shorter notice; hot multi-course service requires more lead time to coordinate production and delivery.
Yes. Every private jet catering order is labelled with declared allergens—gluten, dairy, shellfish, nuts, soy—and alternative components are prepared in separate mise-en-place to avoid cross-contact. If a passenger profile includes multiple restrictions, the chef designs a dedicated plate rather than adapting the standard menu.
High-loader access for aviation catering at EDHL is available where the FBO confirms equipment and weather permits safe operation. For aircraft that require it, we coordinate with ground handling at the time of order so the delivery method matches your cabin-door height and apron clearance.
Send your departure time, passenger count, dietary requirements and any galley notes to the operations desk. We'll confirm menu options, coordinate with the kitchen and schedule airside delivery to match your slot, then send a final brief before the driver leaves the facility.
Send your flight brief now — the Lübeck kitchen confirms availability and timing by email.
Prefer email? Write to the kitchen →