Catering to your aircraft in Asmara.
Asmara sits on a high plateau, and a short stop here runs on a quiet apron and a precise brief. We cook, pack and label for your galley, then hand it over to your FBO on your slot.
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.
Eritrea's table is built on injera, the sour flatbread, and on stews that arrive with it. Our private jet menu for Asmara draws on that, adapted for an inflight menu that has to survive a drawer and a small oven. Private jet food from the region means zigni, a spiced beef stew, tsebhi derho, chicken in berbere, and shiro, the chickpea stew that suits vegetarians. These local specialities travel well when the sauce is packed apart and the injera is wrapped to stay supple.
Italian influence still runs through Asmara's cafes, so pasta, cutlets and good espresso sit beside the Eritrean kitchen. For a private jet menu in the Northern Red Sea Region and around Asmara, we pair both: berbere-spiced stews with injera, lighter plates for short sectors. The inflight menu is written per aircraft. Private jet food here is mostly a question of what holds in a high, dry cabin, and the local specialities are chosen with that in mind.
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.
Asmara sits at 7,661 ft, and cabins arrive cool and dry, which changes what a galley plate does between the tray and the seat. Private jet catering for HHAS is packed for that reality, with inflight catering built around the aircraft you actually fly. In-flight catering for Eritrea runs through your FBO, with aviation catering for corporate, executive and charter stops; business aviation catering, executive jet catering and diplomatic flight catering all follow the same plane-side handover, and cabin crew meals ride on request.
For HHAS, the brief is often corporate or charter: a few guests, a defined slot, a galley with limits. Business jet catering, corporate jet catering and VIP flight catering come as one order. A private jet chef writes a bespoke menu, and luxury inflight catering is cooked for the aircraft in question, with charter flight catering handled the same way.
When an official delegation lands in Eritrea, government flight catering is planned with the protocol side first. Head of state flight catering and VIP aviation catering run on a named team and a sealed handover, and state visit aircraft catering is cleared before the aircraft arrives.
Eritrean cooking has a strong vegetarian side, which helps when a guest asks for vegan or gluten free plates. Injera is traditionally teff-based but is often blended with wheat, so for gluten free orders we confirm the grain before anything is cooked. Kosher and halal requests are handled on request, kept apart from the other trays, and allergen free boxes are packed and sealed with their own seat number. Kids meals and other special meals are agreed with the details you send.
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.
For crews on the ground at HHAS, crew meals are added to the order on request and invoiced with it. Flight crew meals and pilot meals come hot or cold, crew catering follows the duty day, and cockpit meals travel in sealed crew meal boxes. We provide different meals for pilots so the two never share a dish.
FBO catering at Asmara means catering delivery to the FBO, handed to your handling agent at the aircraft. The general aviation terminal is where ground handling catering is coordinated, and handling agent catering follows the slot you give us.
Larger aircraft into Asmara need a plan for the galley. Galley catering is cooked and packed to the aircraft's ovens and drawers, and airside catering delivery is arranged with your handling agent. A high loader is used where the door sill calls for one; aircraft provisioning for a bigger cabin is confirmed against the type and the slot, so the trays load in the right order.
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.
Asmara International is the country's main gateway, a quiet airport high on the Eritrean plateau. Airport catering here is simple in volume and careful in detail, and general aviation is handled through the FBO and the terminal.
Asmara is a modest business aviation hub, and inflight catering, in-flight catering and aviation catering follow the same plane-side routine. Business aviation catering suits corporate and charter flights, executive jet catering is written per aircraft, diplomatic flight catering has its own protocol, and cabin crew meals are on request. FBO services and ground handling services frame it all.
Eritrea controls imported food, so for catering into Asmara we cook locally where we can. Your handling agent confirms what customs expects, and everything is packed and labelled to be presented at the FBO.
Average rating from the cabin crew and pilots we cater for.
“As the person coordinating beef fillet with roasted potatoes for 4 passengers at HHAS, I needed an arrangement that considered a changing departure schedule. The order made inflight catering feel manageable because the galley preparation had been considered beforehand. With several people involved, The Galley Girls kept the crew provisions and delivery arrangements together in a concise order update. The cabin team could match the fruit plates to the request before moving on to the remaining departure tasks.”
“Clear quantities were essential at ASM: we had 5 passengers expecting poached fish with steamed rice and were working around a family lunch request. The Galley Girls updated the starters in the written order and sent back a confirmation that clearly showed our amendments. We checked the breakfast portions against the same summary, keeping the cabin team and the handling contact aligned. My main takeaway from this in-flight catering order was the practical approach to storage requirements.”
“We kept the passenger brief simple at Asmara International Airport: mushroom risotto and a green salad for 6 guests, organised with a small galley worktop in mind. The salads from The Galley Girls were organised around the cabin plan, with the later service items kept apart. We left the breakfast portions stored until needed, which kept the first service manageable and reduced unnecessary handling. With vip inflight catering, careful attention to crew briefing matters as much to our crew as the menu itself.”
Cost reflects what you ask for: how many guests, how many courses, whether crew meals are added on request. A short rainy-season sector often wants a lighter menu, which changes the order. Share the details and you receive a clear quote.
The short answer: it depends on the dishes, the slot and the paperwork. Asmara's customs and a special-meal request can add steps, while a cold platter is simple. Last-minute orders are handled, and by phone or email we tell you what is possible.
Food rules into Eritrea follow the usual pattern: declare, label, keep sealed. An empty positioning leg means little leftover to clear, but the return catering still needs paperwork. We work with your handling agent so the order meets customs without surprises.
You can, but the aircraft decides how much it holds. A small galley with one oven cannot take a large tray order, so we pack to the aircraft type. Bringing your own food also means customs may ask questions that we handle for our own orders.
Not as a rule. Charter terms cover the aircraft; catering is a separate order here, with its own invoice. Special-meal requests are the clearest example, since they need details before anything is cooked.
Tail, pax and diets — a flight attendant takes it from there, day or night.
