Catering to your aircraft in Atar.
Atar's apron is hot and dry for most of the year, and a small galley gets hotter. We cook and pack for that galley, labelled by seat, and hand it over to your FBO.
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.
The Adrar Region is Saharan: dates, camel milk, grilled lamb and flatbread baked in sand define the table around Atar. A private jet menu for ATR starts from these, adapted for a galley rather than a tent.
Our inflight menu uses local specialities that travel well: dates and dried fruit as private jet snacks, and a lamb and rice dish as a gourmet inflight meal, finished in your oven. Private jet food here is simple and generous, and private jet platters of dates, nuts, cheese and flatbread suit a long sector out of Mauritania.
Mint tea is part of every welcome in Mauritania, so we pack the glasses, tea and sugar loaf for a proper service in the cabin. Fresh produce in the Adrar Region is limited, which is why we plan fruit and salad early and keep them chilled.
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.
Atar International Airport (GQPA / ATR) serves the Adrar Region on a dry plateau at 734 ft, where the desert shapes every menu decision. Private jet catering here means food that survives heat on the apron and a galley that may be small. We write it as former VIP flight attendants, so inflight catering, in-flight catering and aviation catering arrive in the form you can actually serve. Business aviation catering and executive jet catering for crews on this route are packed by guest and by seat, and diplomatic flight catering is handled with protocol first. Cabin crew meals are ordered with the flight, on request and invoiced like the rest.
For a flight through ATR, our private jet chef drafts a bespoke menu with local dates and lamb in mind. Business jet catering, corporate jet catering, VIP flight catering and charter flight catering are all packed by seat, and luxury inflight catering is about what holds up on the apron.
State visit aircraft catering and head of state flight catering through GQPA are discreet by design: a small named team, sealed trays and ingredient records. Government flight catering and VIP aviation catering are agreed with the protocol side first.
Special meals at Atar start from the local kitchen: where wheat, nuts and dairy hide in couscous and sauces. Halal is the default across Mauritania; kosher, vegan, gluten free and allergen free meals are cooked and sealed separately and labelled by seat. Kids meals are mild and plain, planned around what travels well in desert heat.
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.
Crew catering for a stop in the Adrar Region means a meal that stays good through the wait. Crew meals and flight crew meals are on request and billed normally; pilot meals and cockpit meals are packed as crew meal boxes, with different meals for pilots when your policy asks for it.
At ATR we coordinate with your handling agent so FBO catering reaches the ramp cleanly. Catering delivery to the FBO, ground handling catering and handling agent catering all follow the same route through the general aviation terminal.
The aircraft type decides how a galley is loaded at Atar: door height, whether a high loader is needed, and how much galley catering the aircraft can take. Airside catering delivery is coordinated with your handling agent, and aircraft provisioning is sized to the galley you actually have on a larger type.
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.
Atar International is the second airport of Mauritania by rank and the gateway to the Adrar Region. Airport catering here is plain and practical, general aviation traffic is light, and the FBO services and ground handling services on the field are simple enough that a crew can follow one order from handover to the apron.
Business aviation hub status is modest at Atar, but business aviation catering, executive jet catering and diplomatic flight catering do pass through, usually with a small galley and a hot ramp. Inflight catering and in-flight catering are planned around desert heat, aviation catering is briefed by aircraft type, and cabin crew meals and crew meals are added on request. Behind it sit the FBO services and ground handling services that meet the aircraft and take the trays.
Mauritanian customs apply to food imports, so a menu built on local produce clears easily. We confirm the rules for your order and coordinate with your handling agent, whose ground handling services and FBO services cover the airside handover.
Average rating from the cabin crew and pilots we cater for.
“Before our guests boarded at GQPA, we needed chicken skewers with a couscous salad divided into 5 portions suitable for a revised passenger count. The Galley Girls used a readable packing list for the desserts, which helped when two colleagues checked the order together. My main takeaway from this charter flight catering order was the practical approach to crew briefing. Keeping the fruit plates identifiable helped the colleague taking over service understand the order without another long explanation.”
“I wanted vegetable tartlets and a dessert selection for 11 guests at ATR, packed sensibly for a cabin team dealing with a small galley worktop. I appreciated the emphasis on meal organisation throughout the private jet food arrangements. The Galley Girls understood why we wanted the salads readily accessible instead of spread across several different boxes. Our colleague could take over the sauces without asking where every component had been placed during preparation.”
“As the person coordinating fresh fruit and breakfast pastries for 12 passengers at Atar International Airport, I needed an arrangement that considered a tight boarding window. Our brief for private jet meals was met with a sensible plan for meal organisation. The snack boxes came from The Galley Girls in sealed meal containers, with a packing list that matched the contents. We placed the fruit plates in their planned storage area without first having to reorganise all the catering boxes.”
Customs in Mauritania shape the price before anything else: imported cheese or cured meats can be held or refused, so we lean on local produce that clears easily. A date and lamb menu costs less to organise than a European import menu. The quote follows what you choose, ordered and invoiced on its own.
Local products shorten the planning: dates, lamb and flatbread come from the region, so they rarely hold up an order. Something imported needs more thought, and we say so. Last-minute requests are accepted and treated as a priority.
Customs is the part of an Atar turn that crews worry about most, and it is why we keep imported items to a minimum. Locally sourced food reaches the aircraft without fuss, matched to your departure slot.
When the crew is waiting out duty time at ATR, a meal that needs no preparation is what helps. You may bring food, but ordering crew meals on request avoids customs trouble and keeps the cold chain intact.
Catering is its own order here, never folded into the charter. For a special-meal request, we ask the exact restriction and who it is for, then prepare it on a separate board and deliver it labelled.
Tail, pax and diets — a flight attendant takes it from there, day or night.
