Catering to your aircraft in Essaouira.
Essaouira is a sea-wind airport with sardines in the market and mint tea on every table. We turn that into trays and boxes that survive a sealed galley and reach the cabin ready to plate.
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.
Essaouira is a fishing port first, and the private jet menu for Essaouira-Mogador follows it: grilled sardines and sea bream are the local specialities most requested, packed cold and chilled so the skin does not soften in the drawer. For an inflight menu that feels like the Marrakech-Safi Region, we pair them with a tomato and preserved lemon salad and flatbread wrapped apart.
Argan and almond country starts a short way inland, and it shows in private jet food prepared for this field: amlou, the almond, argan and honey spread, goes on warm bread at breakfast, while lamb tagine with prunes travels in a sealed dish with the sauce apart. Local specialities from Essaouira and the wider Marrakech-Safi Region adapt well to a galley with only a small oven.
Mint tea is the one thing every guest recognises, so we send the glasses, the green tea and the fresh mint separately and let the crew brew on board. Private jet platters of Moroccan pastries, dates and almonds sit well beside gourmet inflight meals such as chicken with olives and preserved lemon.
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.
A short runway, a modest general aviation terminal and a steady sea wind: that is Essaouira-Mogador (ESU). Private jet catering for this field is a matter of what survives a rolling departure and a small galley, so we pack Moroccan dishes to be finished by you, in-flight catering style, at the aircraft.
A typical business jet brief at GMMI is four to eight guests on a coastal weekend from Marrakech or Europe. Business jet catering and corporate jet catering here mean grilled fish, vegetable tagine and flatbread, with VIP flight catering for the owner's table. Charter flight catering follows the same pattern, and luxury inflight catering adds almond pastries and a private jet chef's bespoke menu if you want a written one.
Government flight catering at a small field like Essaouira-Mogador is discreet by design. Head of state flight catering and VIP aviation catering are cleared through protocol before anything is cooked, with a named team and traceable ingredients. State visit aircraft catering is packed for a secure handover at the aircraft.
Essaouira cooking is built on fish, vegetables and spices, so allergens hide in different places than elsewhere: nuts in amlou and pastries, fish stock in some couscous, wheat in every flatbread. Kosher and halal meals are straightforward in Morocco, vegan and gluten free versions of tagine and couscous are easy to make, and allergen free meals are cooked on a separate board and boxed apart. Special meals and kids meals are marked by seat number, never by name.
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 on the ground at ESU has little to eat nearby, so we offer crew meals on request. Flight crew meals, pilot meals and cockpit meals travel in crew meal boxes, and different meals for pilots are prepared on a separate board. Crew catering for the cabin crew is the same order, billed with it, with cabin crew meals marked for the jumpseat.
Essaouira-Mogador has a small general aviation terminal, and FBO catering is delivered to the FBO or directly to your handling agent. Catering delivery to the FBO is coordinated for airside access, and ground handling catering is the same simple routine every time. Handling agent catering is arranged with the person who will meet the aircraft.
Most traffic at Essaouira-Mogador is light and midsize business jets, and the stairs and cabin door do the work, so galley catering is loaded by hand. For a larger cabin, tell us the type and we plan airside catering delivery with your handling agent, including whether aircraft provisioning needs a high loader brought in for the apron.
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.
Essaouira-Mogador is a regional airport on Morocco's Atlantic coast with a short apron and a quiet general aviation terminal. Airport catering here is simple and local, because few operators stay long. General aviation traffic is mostly leisure and corporate shuttles, and FBO services and ground handling services are small but steady.
Business aviation at Essaouira-Mogador peaks in spring and autumn, when the wind settles and the coast is at its best. Executive jet catering and business aviation catering are the regular requests, with inflight catering and in-flight catering for charters from Europe. Aviation catering for diplomatic flight catering and cabin crew meals follow the same routine. It is not a business aviation hub, but private jet traffic is steady.
Morocco restricts the import of fresh meat, dairy and produce on arriving aircraft, and customs may ask about leftover catering. Ordering locally at GMMI avoids the question for the outbound leg, and your handling agent can advise on what must be discarded after landing.
Average rating from the cabin crew and pilots we cater for.
“Food presentation mattered to our 4 guests, but a changing departure schedule also had to be considered when organising mushroom risotto and a green salad at Essaouira-Mogador Airport. With private jet food, careful attention to portion planning matters as much to our crew as the menu itself. Our request to The Galley Girls focused on the canapés, with enough detail to distinguish passenger portions from additional provisions. There was enough information about the main courses to brief the crew without making assumptions about what had been ordered.”
“Good preparation made the difference at GMMI, where 4 guests expected a mezze selection with flatbreads despite a small galley worktop. Our handling contact received the order details from The Galley Girls, including how the canapés had been grouped. The sandwiches went straight to the right colleague instead of circulating between several people during the turnaround. Our brief for private jet meals was met with a sensible plan for storage requirements.”
“I wanted yoghurt pots and fresh berries for 6 guests at ESU, packed sensibly for a cabin team dealing with an evening cabin service. The starters came from The Galley Girls in compact food boxes, with a packing list that matched the contents. We placed the sauces in their planned storage area without first having to reorganise all the catering boxes. For our team, the strongest part of their private jet menu was how they handled packing arrangement.”
Take two flights out of ESU: one with an almond pastry box for two, another with a seated tagine dinner for ten. The gap in cost is the gap in menu. Fish in season and imported items also change the figure, which is why we quote per order.
Short notice works at Essaouira-Mogador as long as the handling agent knows a delivery is coming. We take last-minute orders 24/7, and ask only for the tail, the FBO or terminal and the departure slot.
Count changes happen, and Moroccan customs look at food import rather than portions. We deliver local dishes, so extra covers can be added late; imported meat or dairy from the inbound sector is another question and best checked with your agent.
If the crew is waiting for passengers returning from Marrakech or the medina, a box with harira, a sandwich and fruit makes a real break. We label crew meals clearly so nobody opens a guest tray by mistake, and they are ordered and invoiced like any other item.
Not part of the charter: a separate order with its own invoice. Customs rules in Morocco make local sourcing sensible for the outbound flight, and we supply it plane-side.
Tail, pax and diets — a flight attendant takes it from there, day or night.
