Catering to your aircraft in Nouadhibou.
Landing at NDB means a short apron, a sandy wind and a crew who want a simple, sealed meal. We prepare it around local fish and hand it to your handling agent.
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.
Nouadhibou is Mauritania's fishing capital, and a private jet menu for GQPP starts with the sea. Our inflight menu leans on local specialities from the Dakhlet Nouadhibou Region: grilled capitaine, thiof with lemon and herbs, and langoustine when the catch allows it. Private jet food from this coast travels best chilled, with sauces in their own pots, so the galley only re-plates.
Beyond the fish, the Dakhlet Nouadhibou Region gives you dates, flatbread and spiced rice that hold well for hours. We build the private jet menu around them: a cold fish platter for the cabin, a warm rice dish that needs only the oven, and dates for the end of the meal. These local specialities make an inflight menu that tastes of the place without asking much of a small galley.
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.
At 24 feet above sea level, with the ocean breeze never far from the apron, Nouadhibou International is a field where fish is the obvious local product and cold chain is the obvious worry. Private jet catering here means chilled platters, sealed boxes and a clear note on what the galley can finish. Inflight catering and in-flight catering for the cabin go together with business aviation catering for the owner's trip, while aviation catering for the flight deck covers pilots and cabin crew meals. Executive jet catering and diplomatic flight catering are handled by the same team, day or night.
At NDB, a business jet catering order is built around the galley and the cabin: corporate jet catering for a small team, VIP flight catering for a guest, charter flight catering for a tight rotation. A private jet chef adapts a bespoke menu from the day's catch, delivering luxury inflight catering without needing a large oven.
For a delegation landing at GQPP, government flight catering is prepared by a named team and sealed for the aircraft. Head of state flight catering, VIP aviation catering and state visit aircraft catering are agreed with the protocol office, never improvised on the apron.
At Nouadhibou the diet question is practical: flatbread and couscous are everywhere, so gluten free, vegan, halal and kosher meals are cooked and packed apart, each with its own board and seat number. Halal is the local default and easy to meet. Kosher, allergen free, kids meals and other special meals are sealed and handed over unopened.
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 at NDB starts with who is sitting on the flight deck. Crew meals, flight crew meals and pilot meals travel as crew meal boxes, cockpit meals are easy to eat in the seat, and different meals for pilots are packed separately. All are on request, invoiced like any order.
FBO catering at Nouadhibou is a handover on your slot. Catering delivery to the FBO goes through the general aviation terminal, ground handling catering follows the apron rules, and handling agent catering is coordinated by phone so the box reaches the aircraft.
Nouadhibou receives light and mid-size business jets, and a high loader is rarely the issue; the galley is. For larger aircraft, galley catering is loaded with a lift, and airside catering delivery is planned with your handling agent for the apron at GQPP. Aircraft provisioning for a heavy cabin needs the type and the galley layout in advance.
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.
Nouadhibou International is the main airport for Mauritania's northern coast, and its general aviation ramp is small, sandy and mostly used for mining, fishing and charter flights. Airport catering here is simple to plan, and FBO services and ground handling services are arranged around the ramp, so a sealed order built on local fish is the easiest thing to hand over at the aircraft. For crews who rotate through the Atlantic coast, NDB works as a modest business aviation hub where nothing is crowded and the details are quickly settled.
Traffic at NDB is modest and irregular, so aviation catering is planned trip by trip, never from a standing order. Inflight catering and in-flight catering for a charter, business aviation catering for owners, executive jet catering for guests and diplomatic flight catering for delegations come from one request. Cabin crew meals and crew meals for the flight deck join the same order, which suits a quiet business aviation hub where FBO services and ground handling services answer to the same few people on the apron.
Food imports into Mauritania are checked by origin, so the menu stays local wherever it can: Atlantic fish, dates, flatbread. Anything imported is documented and listed for your handling agent, who passes it to the officer at the aircraft. Ground handling services and FBO services at GQPP follow the same routine, which keeps this business aviation hub straightforward even when a delegation lands without much notice.
Average rating from the cabin crew and pilots we cater for.
“Breakfast was already sorted; at Nouadhibou International Airport, the next request was mini sandwiches and individual desserts for 2 guests, with a revised passenger count to work around. I wanted clear identification on the snack boxes; The Galley Girls made the packing arrangement easy to compare with the order. For our team, the strongest part of their airline catering was how they handled written menu details. I found the salads without searching through every box, a small detail that mattered during the final cabin checks.”
“An order of a charcuterie board and fresh bread for 2 people at GQPP had to be organised around a tight boarding window. This experience of crew meals gave us a useful reference for managing crew briefing on another departure. I asked The Galley Girls to review the sauces quantities against the passenger brief, and the proposed portions made sense. It was useful to see the side dishes listed separately when checking how much space the complete order would require.”
“Our priority at NDB was a mezze selection with flatbreads for 5 passengers, with a late menu amendment shaping the service plan. I appreciated the emphasis on written menu details throughout the FBO catering arrangements. We described our serving sequence to The Galley Girls and asked for the side dishes to be packed accordingly. The fruit plates were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes.”
How much does private jet catering cost here? Fish platters from the local catch cost more than a cold plate of couscous and dates. The galley decides how much we cook and pack, so the quote starts from the aircraft type.
Lead time here is mostly a question of customs: imported cheese or meat needs paperwork, local fish does not. Last-minute orders are handled, and we steer the menu toward what clears easily.
One local product, such as thiof, can carry a whole menu through customs at NDB. We label every box, keep the sealed items sealed and brief your handling agent.
Can you bring food at Nouadhibou? Yes, within the customs rules, but with a tight slot most crews prefer a sealed order waiting at the aircraft.
No, and a long wait on the ground makes that clearer: crew duty time continues while the aircraft sits, so crew meals are ordered with the trip and invoiced like any order.
Tail, pax and diets — a flight attendant takes it from there, day or night.
