Catering to your aircraft in Ghriss.
At 1,686 ft in wine and grain country, Ghriss (DAOV) sees business aircraft in small waves. Tell us the tail, the slot and the headcount: we build the order, pack the boxes by seat, and your handling agent brings them to the 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.
Mascara Province is wine and grain country, and that shapes a private jet menu for Ghriss more than any city restaurant would. The inflight menu can lean on local specialities: couscous with lamb and seasonal vegetables, a tray of dates, almond pastries, grilled merguez and chicken skewers with a pot of harissa on the side. Private jet food from this region travels well when it is planned for the galley: stews go hot and are finished in the oven, salads and dates travel chilled, sauces stay in their own pots. For Ghriss we build private jet platters of mezze and cold meats, gourmet inflight meals around the regional table, and private jet snacks of nuts, dried fruit and small pastries. Local specialities are written into the menu with their service note, so the person re-plating knows exactly what each box needs.
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.
Ghriss Airport sits at 1,686 ft in Mascara Province, in vineyard and cereal country where business aviation arrives in small, irregular waves. We supply private jet catering at DAOV (MUW) the way former VIP flight attendants would want it: cooked, packed and labelled for the galley you actually have, then handed over through the FBO. For a diplomatic flight catering brief, an executive jet catering order or plain cabin crew meals, the process is the same. Inflight catering and in-flight catering for the cabin, aviation catering and business aviation catering for the crew, all arranged by phone or email, 24/7.
A corporate group landing at DAOV wants a calm meal, not a spectacle. Our private jet chef writes a bespoke menu around the aircraft: business jet catering for the cabin, corporate jet catering for the flight department, VIP flight catering for the principals. Charter flight catering and luxury inflight catering at Ghriss follow the same method, whatever the headcount.
Government flight catering at Ghriss is shaped by protocol before anything is cooked. For head of state flight catering, VIP aviation catering or a state visit aircraft catering order, we work with a named team, keep traceability for every item, and keep the process discreet from kitchen to apron.
Special meals at Ghriss are a procedure adapted to the local kitchen. Couscous and tagine carry gluten and nuts, so gluten free and allergen free plates are cooked and packed on their own boards, boxed separately and marked by seat. Halal is the default for lamb and chicken in this region, kosher and vegan meals are arranged on request and sealed, and kids meals can follow a simpler plain-grain menu. Tell us the restriction and the seat, and we write the plate around it.
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.
At DAOV the crew often eats last and fastest, so crew meals are built for that: flight crew meals in boxes, pilot meals that can be eaten between checks, and different meals for pilots when the policy asks for it. Crew catering is on request, invoiced as part of the order. Cockpit meals stay separate from guest trays, and crew meal boxes carry only a role.
FBO catering at Ghriss is handed over where your handling agent directs it. Catering delivery to the FBO is organised with the ground handling catering team on your slot, and the general aviation terminal is the usual reference point. Handling agent catering means your agent knows what is coming and who will meet it at the aircraft.
Traffic at Ghriss is mostly light and mid-size business aircraft, so the aircraft type decides how the load goes in. A small jet takes its meals through the cabin door, passed up by hand. A larger or head-of-state aircraft may need a high loader for trolleys and cartons, and the handling agent arranges it. Galley catering is packed to the galley on board: oven or no oven, drawer space, trolley or box. Airside catering delivery stays at the apron, and aircraft provisioning is confirmed against your tail before anything is cooked.
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.
Ghriss Airport serves Mascara Province in northwest Algeria, a high plateau with a wine and farming tradition. For business aviation, the field is quiet, low-traffic and used by operators who know the region. Airport catering here is therefore a matter of planning, not volume.
Ghriss is the kind of field where general aviation meets regional business traffic. Inflight catering and in-flight catering for the cabin, aviation catering and business aviation catering for the operator, executive jet catering for the principals and diplomatic flight catering for official movements all work here. For a flight attendant at DAOV, cabin crew meals follow the same brief as the guest menu: you name the tail and the slot, and we pack the boxes by role. FBO services and ground handling services are arranged through the handling agent, and the field behaves like a small business aviation hub.
Algerian customs control food brought in or out on aircraft, and fresh meat, dairy and produce are the items most often checked. For Ghriss, we advise ordering locally prepared meals so nothing imported needs to be declared. Your handling agent can confirm current requirements for your flight.
Average rating from the cabin crew and pilots we cater for.
“Despite a late menu amendment, we wanted the 11 guests at Ghriss Airport to enjoy a cheese board and savoury canapés without a complicated cabin service. I want a private jet chef to understand written menu details, and this order gave us a useful starting point. We discussed the dimensions before confirming; The Galley Girls grouped the snack boxes into individual containers that were easy to handle. I could hand the fruit plates to a colleague with a short explanation instead of unpacking the whole order.”
“Getting mini sandwiches and individual desserts ready for 6 guests at DAOV required an order that accounted for a small galley worktop. I would discuss in flight catering with them again, especially when cabin service sequence needs careful coordination. I needed the sandwiches checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. We checked the desserts against the same summary, keeping the cabin team and the handling contact aligned.”
“For 5 passengers departing from MUW, the agreed menu was prawn salad and small fruit plates; our main consideration was a family lunch request. The Galley Girls talked through the quantities of fruit plates with us before confirmation, rather than leaving us to guess the portions. There was enough information about the sauces to brief the crew without making assumptions about what had been ordered. With inflight catering services, careful attention to portion planning matters as much to our crew as the menu itself.”
Think of the order seat by seat. A last-minute extra passenger at Ghriss means one more tray, one more label, one more dietary check, and the quote moves by that tray. Dates and olive platters cost less than hot lamb dishes with sauce kept apart. So the answer to how much does private jet catering cost here is a figure built from your menu, then edited when the headcount shifts.
If you are at DAOV and want the way back planned now, send the tail, the departure slot and the headcount for the return. We use what the outbound taught us: what was eaten, what stayed sealed. The lead time question is then mostly about the slot and customs, and last-minute orders are handled.
Customs and catering interact at the apron. The turnaround at Ghriss is short for most business flights, so a clean, declared delivery matters more than anything else. Algerian rules on imported fresh food are strict, and locally prepared meals sidestep most of that.
Can you bring food to Ghriss for a long flight? Technically yes, subject to customs, but two services call for planning: one chilled, one hot, each marked by seat. Our meals arrive packed for the galley, which saves the crew from re-labelling anything on board.
Not as standard. Catering is ordered separately from a private jet charter, then invoiced on its own. For flights from Ghriss, the weather window decides the day and we adapt the menu to match.
Tail, pax and diets — a flight attendant takes it from there, day or night.
