Catering to your aircraft in Tafraoui.
A quiet strip in Oran Province, DAOL is used by operators who want a simple stop: FBO handover, sealed dishes for the oven and a crew that eats on time. We build the order around your 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.
Oran Province gives a private jet menu a clear identity: the Mediterranean on one side, cereal country and the Tell Atlas on the other. What suits a galley here is the dish with a clear finishing step. Merguez and grilled lamb brochettes pack hot and finish in the oven; a cold mezze of zaalouk-style aubergine, olives and fresh bread stays in the drawer. For private jet platters, a mixed plate of dates, almonds and Algerian cheese suits a long leg. Gourmet inflight meals can follow the coast: grilled sea bream, couscous with vegetables served with the sauce apart. Private jet snacks are simple here: makroud, semolina biscuits, dried fruit. Private jet food from Oran Province is best ordered in season, and the inflight menu is built around what your aircraft can heat.
Behind the port city of Oran, Tafraoui is farm and vineyard country, and the table reflects it. A private jet menu for Oran Province can lean on couscous, slow-cooked lamb with chickpeas, chorba soup and grilled fish from the coast: local specialities that survive a galley because each has a clear finishing step. Private jet platters of olives, cheese, dates and flatbread go cold in the drawer. Gourmet inflight meals such as tajine-style lamb leave the kitchen sealed and finish in the aircraft oven. Private jet snacks are semolina pastries and almonds. Private jet food ordered here is packed with the sauce and the garnish apart, so the inflight menu plates cleanly at altitude.
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.
Few operators file Oran Tafraoui (DAOL / TAF) as a first choice, so most orders here start with a question about access and customs rather than a menu. Private jet catering for this terrain is agreed before the slot: the tail, the headcount, the restrictions. We handle inflight catering and in-flight catering for the cabin, aviation catering and business aviation catering for the whole trip, and executive jet catering for owner-operated flights. Diplomatic flight catering is cleared by your protocol contact before anything is cooked, and cabin crew meals are an on-request line like the rest.
Owner-operated and charter flights into DAOL tend to have a clear plan: who flies, who eats, what the galley holds. Business jet catering and corporate jet catering are agreed on that basis, with a private jet chef building a bespoke menu, and VIP flight catering, charter flight catering and luxury inflight catering all packed to the same standard.
When a state aircraft or official delegation uses DAOL, the order is a procedure: named staff, traceable products and a clear handover. We handle government flight catering, head of state flight catering and VIP aviation catering this way, and state visit aircraft catering is agreed with protocol first.
Special meals at Oran Tafraoui follow the local kitchen: halal is the default in Algeria, so halal and kosher are sourced and packed as a separate order rather than assumed. Vegan and gluten free are straightforward on a menu built from vegetables, legumes and rice, but couscous, semolina pastry and bread are wheat, so gluten free and allergen free meals are packed apart, on their own board, with the seat number on the lid. Kids meals are simple plates without sauce.
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.
A crew held on the ground at DAOL needs a proper meal, not leftovers. We pack crew meals and flight crew meals on request, invoiced with the order, with pilot meals and cockpit meals kept simple for the flight deck. Crew catering comes in crew meal boxes, with different meals for pilots when policy requires, and cabin crew meals are ordered with the trip.
At DAOL, the FBO and your handling agent decide how the order reaches the aircraft. We coordinate FBO catering and catering delivery to the FBO, meeting the general aviation terminal and passing the order airside, so ground handling catering and handling agent catering run on your slot.
At DAOL the size of the cabin settles how the order is loaded. A light or midsize jet takes its galley catering by hand at the door; a larger cabin may need a high loader, which your handling agent confirms for airside catering delivery. Tell us the type and the galley, and aircraft provisioning is packed for its drawers and oven, not for a generic trolley.
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.
DAOL serves Tafraoui in Oran Province and is used for general aviation. Airport catering here is simple: one terminal, an apron, FBO services and ground handling services on request, with orders handed over at the aircraft.
Business aviation hub is too big a word for Tafraoui, but the field takes private traffic. Inflight catering and in-flight catering for a long leg, aviation catering and business aviation catering for the whole trip, executive jet catering for owner flights, diplomatic flight catering after protocol clearance, and cabin crew meals for the people flying it.
Algeria checks imported food, so catering for Tafraoui is cooked and packed in-country and listed for your handling agent. Fresh meat, dairy and produce brought from abroad may be inspected or refused; declare it and keep it sealed.
Average rating from the cabin crew and pilots we cater for.
“A request for vegetarian wraps and colourful salads, 11 passengers, and different crew meal preferences: that was our brief for the departure at DAOL. The snack boxes supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. My main takeaway from this flight catering order was the practical approach to storage requirements. We could distinguish the main courses at a glance instead of lifting lids just to establish what belonged to each service.”
“Having 4 guests request a breakfast basket with individual preserves at TAF meant planning the portions carefully while accounting for a revised passenger count. With flight catering services, careful attention to meal organisation matters as much to our crew as the menu itself. The desserts from The Galley Girls were organised around the cabin plan, with the later service items kept apart. We left the starters stored until needed, which kept the first service manageable and reduced unnecessary handling.”
“Service planning came first at Oran Tafraoui Airport, with 4 passengers choosing chicken skewers with a couscous salad and a revised passenger count influencing our preparation. Our brief for airline catering was met with a sensible plan for crew briefing. The Galley Girls updated the sauces in the written order and sent back a confirmation that clearly showed our amendments. We checked the desserts against the same summary, keeping the cabin team and the handling contact aligned.”
Think of it as two decisions. How long is the turnaround at DAOL, and what does your galley do with food? A chilled platter order is the lightest; hot lamb and fish with garnishes packed apart is the heaviest. Private jet catering cost is the sum of those choices, agreed before the slot.
A two-service flight asks for sequencing more than speed. Give us the departure plan for DAOL and we split the order accordingly, hot first and cold later, labelled by seat. Late changes to the headcount are handled and the contact line is open day and night.
Customs at DAOL treat imported food with caution. Food that stays sealed in its packaging and is declared by your handling agent is easier to clear than loose items. Because the season and the weather window shape when you fly, we pack heat-sensitive dishes with that in mind and keep them in the cold drawer.
It is allowed, within customs rules, and many crews do it. But with duty time ticking and a wait on the ground, a fresh order is better than a lunch that has been in the bag since departure. Crew catering at DAOL is on request, labelled CREW, and handed to your handling agent.
No, catering is not part of the charter: it is a separate order with its own invoice. A repositioning flight with an empty cabin makes the point. The aircraft goes to DAOL regardless, and the food depends on who is on board for the next leg, so we quote it on its own.
Tail, pax and diets — a flight attendant takes it from there, day or night.
