Finger Food Catering in Frankfurt for Nestlé: For the Food All Hands event at the Palais Frankfurt, we developed a modern “flying finger food” concept featuring an aperitif, dinner, and an after-party. The event took place on the Bel Etage of the Thurn und Taxis Palais. There, we combined high-quality cuisine, networking, and brand presentation into a cohesive overall concept. At the same time, our team subtly incorporated selected MAGGI products into various dishes.
Client: Nestlé / MAGGI
Occasion: Food All Hands Event
Guests: 180 people
Venue: Palais Frankfurt | Thurn und Taxis Palais Frankfurt
Date: June 8, 2026
Our team began setting up in the courtyard and on the Bel Etage as early as the afternoon. We then welcomed the guests with an aperitif in the outdoor area. Afterward, everyone moved to the historic rooms for the flying dinner. This was followed by a party, drinks, and a midnight snack. The result was a seamless flow without any long wait times.
OUR SOLUTION: FINGER FOOD CATERING IN FRANKFURT WITH A FLYING DINNER AND APERITIF
We developed a modern “flying finger food” concept featuring creative dishes and high-quality beverage pairings. At the same time, our team subtly incorporated select MAGGI products into various dishes. In this way, the menu combined innovation with regional ingredients.
For the reception, we served braised beets on a bed of parsley pesto, tramezzini with homemade antipasti and pesto, and potato rösti with oyster mushroom pastrami and rapeseed blossom mayonnaise. This allowed the guests to eat comfortably while striking up conversations with one another.
This was followed by the Flying Dinner. Our chefs served a Hessian poke bowl with pearl barley, pickled radishes, and a fermented bean paste dressing. They also presented beef tartare made from locally sourced beef with smoked egg yolk and buckwheat crunch, as well as Parmesan mousse with green asparagus salad and tomato pesto. In addition, we prepared vegan alternatives for all guests.
For the main course, our chefs served homemade Parmesan ravioli with gourmet mushrooms and rosemary oil. They also prepared pan-seared pikeperch fillet on marinated bulgur with a caper-tomato salsa, as well as braised pasture-raised beef pralines with truffle risotto. Vegan main courses rounded out the menu. To finish, we served FLOW’s homemade crème brûlée as well as fresh strawberries with vegan chocolate crumble.
To complement this, our team developed a diverse beverage menu. Guests enjoyed FLOW Spritz, non-alcoholic POMP Organic Aperitif, FLOW white wine, and FLOW red wine from the Bieselin Winery. We also served Tegernseer Hell, non-alcoholic Clausthaler, and Fritz soft drinks. Later, long drinks such as Cuba Libre, Main Gin Tonic, and Mezcal Paloma kept the party going. The evening concluded with a mini burger bar featuring brioche and pretzel buns as a midnight snack.
THE RESULT: A MODERN CORPORATE EVENT WITH FLYING FINGER FOOD
Nestlé’s Food All Hands Event turned out to be an open and interactive gathering. Guests moved freely between the courtyard, the Bel Etage, and the party area. This led to many conversations in a relaxed atmosphere.
The combination of an aperitif, a “flying dinner,” creative product integration, and professional hospitality won over the guests. At the same time, the catering authentically supported the brand presentation. The midnight snack rounded out the evening and provided a perfect ending.
This demonstrated how Fingerfood Catering Frankfurt supports high-quality corporate events, brings brands to life, and delights guests with modern culinary concepts.
