Catering to your aircraft in Annaba.
At Annaba Rabah Bitat the aircraft come in with the season: charters in July, executive jets year round. We bring the meal to the aircraft and label it by seat.
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.
Start from the sea: Annaba Province is a fishing coast, and an inflight menu from here leans on sea bream, red mullet, sardines and prawns. They arrive grilled or marinated, boxed cold, with lemon and olive oil in small pots. That is private jet food a crew can plate in two moves.
The land behind the port is cereal and orchard country, so local specialities include couscous with seasonal vegetables, bread baked from durum semolina, olives, dates and citrus. We pack these as private jet food by component, so the starch stays warm in its container and the greens stay crisp until you plate them.
A private jet menu for Annaba can carry a modest Algerian table: brik, chorba, a lamb or chicken tagine with preserved lemon and olives, and a date or almond sweet to finish. We set the list around the departure, the galley and the guests, never a generic tray.
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.
Annaba sits on a flat coastal plain beside the Seybouse delta, and the rhythm of its apron follows the Mediterranean seasons more than any timetable. For private jet catering at Annaba Rabah Bitat, we plan around that: what is fresh from the Gulf of Annaba, what travels well, and what your galley can finish. Our team of former VIP flight attendants covers inflight catering, in-flight catering and aviation catering for corporate and executive jet arrivals, business aviation catering for charter crews, executive jet catering for owner trips and diplomatic flight catering for official movements, plus cabin crew meals boxed for the flight deck and the cabin.
A typical business jet catering order at DABB is a short flight with a cold seafood board and a hot main. Corporate jet catering here is often built around a departure slot and a small party. For VIP flight catering and charter flight catering we adapt, and luxury inflight catering uses local fish and citrus. Our private jet chef writes a bespoke menu for each aircraft.
For government flight catering through DABB, we work with the protocol office, not the kitchen. Head of state flight catering is packed and sealed. VIP aviation catering stays quiet, and state visit aircraft catering is confirmed against the plan.
At Annaba, the allergen to watch is rarely the obvious one: almond and sesame appear in sweets and sauces, semolina and wheat sit in the bread and couscous, and shellfish travels beside the fish. Kosher, halal, vegan and gluten free special meals are cooked and packed as their own order, apart from the guest trays, with allergen free items boxed and sealed separately and kids meals kept simple.
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.
When the crew stays on the ground at DABB, crew meals are a separate order, on request and invoiced. Flight crew meals follow the duty time, pilot meals are chosen for a one-handed bite, and crew catering is written for the rotation. Cockpit meals and crew meal boxes are marked CREW, and different meals for pilots are on request. Cabin crew meals are packed by the same team.
For FBO catering at DABB, we deliver to the FBO and your handling agent takes it airside. Catering delivery to the FBO follows the general aviation terminal procedure, and ground handling catering is agreed on the slot. Handling agent catering stays a single call.
Aircraft provisioning at Annaba depends on the type: a light jet takes the galley catering on a trolley carried up the stairs, while a larger cabin may need a high loader at the door. We pack galley catering by compartment and agree with your handling agent how airside catering delivery reaches the aircraft.
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.
Annaba Rabah Bitat is the airport of northeastern Algeria, a port and industrial city whose apron sees business and charter traffic. It works as a small business aviation hub: general aviation arrivals are met at the general aviation terminal, and FBO services and ground handling services are arranged through your handling agent. Airport catering here follows the season, busy in summer and quiet in winter.
Inflight catering and in-flight catering at Annaba are written for the galley: aviation catering for corporate arrivals, business aviation catering for operators, executive jet catering for owners. Diplomatic flight catering fits official movements, and cabin crew meals and crew meals are packed for the people on duty. Between DABB's general aviation traffic and the FBO services on the field, a short brief is usually enough.
Algeria regulates food entering and leaving the country, so we source locally and pack sealed with an invoice. Your ground handling services team clears the boxes without opening a tray, and FBO services at the terminal know the routine for general aviation arrivals at this business aviation hub.
Average rating from the cabin crew and pilots we cater for.
“Clear quantities were essential at AAE: we had 4 passengers expecting smoked salmon bagels and sliced fruit and were working around an evening cabin service. I appreciated the emphasis on cabin service sequence throughout the VIP flight catering arrangements. Our request to The Galley Girls focused on the sandwiches, with enough detail to distinguish passenger portions from additional provisions. It was useful to see the breakfast portions listed separately when checking how much space the complete order would require.”
“Menu approval at Annaba Rabah Bitat Airport covered a seafood starter and warm vegetable sides for 4 guests, leaving us to organise the service around limited fridge space. After a final adjustment to the breakfast portions, The Galley Girls gave us one revised order summary to work from. There was no need to reconstruct the sauces quantities from several messages during the final departure checks. With charter flight catering, careful attention to written menu details matters as much to our crew as the menu itself.”
“Despite a late menu amendment, we wanted the 8 guests at DABB to enjoy vegetable tartlets and a dessert selection without a complicated cabin service. The Galley Girls gave us an update on the starters before the handover, which helped us organise the cabin checks. The cabin team could match the sauces to the request before moving on to the remaining departure tasks. I would discuss private jet food with them again, especially when catering handover needs careful coordination.”
Cost starts with how long the aircraft stays on the ground at Annaba and when it leaves. A clean morning departure with cold boards is simple, while an evening slot with hot courses and crew boxes adds to the order. We quote the menu once we know the plan.
Two meals over a long sector means more planning of the galley, not more difficulty at DABB. Tell us the route and the oven you have and we plan the lead time around that. Last-minute requests are handled, and we say so if a product cannot be found.
Customs depends on the season and weather window that decides departures here: in summer, when charters and diaspora traffic peak, controls on food entering and leaving are tighter. Algeria restricts the import of fresh meat, dairy and produce, so we source locally and pack sealed.
If the crew is waiting on the ground at DABB for a long time, a boxed hot meal beats a sandwich from the previous stop. Customs may stop outside food, so we advise ordering here.
No. A repositioning leg with an empty cabin often ends with a full one on departure, and that food is a separate order, invoiced on its own. Send us the slot and the headcount and we deliver to the aircraft.
Tail, pax and diets — a flight attendant takes it from there, day or night.
