Catering to your aircraft in Al Aaroui.
Nador Al Aaroui is busiest when the summer season brings families home and business traffic to the Oriental Region. Former VIP flight attendants cook and pack for your galley at GMMW, with the handover at the aircraft and a phone line open day and night.
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.
Nador Al Aaroui is the gateway to the Oriental Region, and a private jet menu here starts at the water. The Mar Chica lagoon and the Mediterranean coast supply sea bream, sea bass, prawns and sardines, and local specialities such as grilled fish with chermoula travel well in a galley when the sauce is packed apart.
An inflight menu built on Nador's table leans on the Rif and the Oriental plateau: Berber olive oil, honey, almonds, dates from the south, mint tea, msemen and harcha for breakfast, and a small tagine of lamb with prunes that finishes in your oven. Private jet food from this region is generous, so we pack by seat and mark each box.
Fresh vegetables, goat cheese from the Rif mountains and oranges from the Moulouya plain fill the cold side. For a private jet menu with L'Oriental Region character, a salad of grilled peppers, a fish plate and Moroccan pastries is the usual starting point, and local specialities change with the market.
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.
Nador Al Aaroui sits on the Oriental Region coast, beside the Mar Chica lagoon, and its business traffic follows the summer return of Moroccans living abroad. Private jet catering here is built around that rhythm: Mediterranean fish, Moroccan pastries and a galley-ready menu, with inflight catering that hands over to your handling agent at the apron. For a business aviation catering brief, executive jet catering or diplomatic flight catering, we write the menu around the aircraft, and cabin crew meals are ordered with the same call.
Business jet catering at Nador Al Aaroui is usually a small party on a short leg, so corporate jet catering here is light and exact. VIP flight catering, charter flight catering and luxury inflight catering all start with a private jet chef and a bespoke menu based on Mediterranean fish and Moroccan vegetables.
Government flight catering at Nador is cleared by protocol before anything is cooked. Head of state flight catering and VIP aviation catering use a named team and sealed, traceable boxes, and state visit aircraft catering follows the security rules of the delegation.
At Nador, the cuisine is built on wheat, nuts, sesame and fish, so allergens hide in places a crew might not expect: couscous, pastries, chermoula, almond pastes. Kosher, halal, vegan, gluten free, allergen free, kids meals and other special meals are cooked on separate boards and sealed in their own boxes, marked by seat number. Halal is the local default; kosher and strict allergen orders are planned with us before the cooking starts.
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.
On a long duty day at GMMW, crew meals matter more than the guests' menu. We pack flight crew meals and pilot meals in labelled boxes, offer crew catering as a separate line, make cockpit meals easy to eat, use crew meal boxes for the cabin and give different meals for pilots when the operator asks. Cabin crew meals are ordered the same way.
FBO catering at Nador is handed over at the general aviation terminal or directly at the aircraft, depending on your slot. Catering delivery to the FBO is coordinated with your handling agent, and ground handling catering follows the airside rules of the terminal; handling agent catering is simply a call to us.
A large aircraft on the apron at GMMW changes how the galley is loaded. Galley catering for a wide-body or a long-range jet is brought airside by high loader when the door sill requires it, with trolleys and boxes sorted by galley position. Airside catering delivery is coordinated with your handling agent, and aircraft provisioning for a bigger cabin is planned from the type and the galley layout rather than the passenger count.
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.
Airport catering at Nador Al Aaroui serves a single terminal shared by scheduled and general aviation traffic. The airport sits on the Oriental Region coast at 574 ft, and jet catering here follows the seasons. Your handling agent receives the boxes airside, and the FBO services and ground handling services on the field are what the catering order plugs into.
Nador is a regional business aviation hub where inflight catering, in-flight catering and aviation catering are ordered per flight, with FBO services and ground handling services arranged around each arrival. Business aviation catering and executive jet catering are common for summer arrivals, diplomatic flight catering is rare but cleared by protocol, and crew meals and cabin crew meals are ordered as a separate line.
Moroccan food import rules are enforced at the border, and a galley carrying imported fresh produce can be inspected. Ordering locally at Nador avoids the issue; ground handling services on the field know the declaration routine, and for the return leg we label sealed boxes so that checks stay simple.
Average rating from the cabin crew and pilots we cater for.
“The cabin briefing at GMMW included 9 passenger meals, a request for a selection of petits fours and sandwiches, and instructions addressing a family lunch request. The Galley Girls updated the sauces in the written order and sent back a confirmation that clearly showed our amendments. There was no need to reconstruct the canapés quantities from several messages during the final departure checks. Our brief for flight catering was met with a sensible plan for portion planning.”
“We kept the passenger brief simple at NDR: beef fillet with roasted potatoes for 6 guests, organised with a family lunch request in mind. I asked The Galley Girls to review the sauces quantities against the passenger brief, and the proposed portions made sense. We also checked the sandwiches before approval, which helped avoid a second round of questions later in the preparation. This experience of flight catering services gave us a useful reference for managing storage requirements on another departure.”
“Our priority at Nador Al Aaroui International Airport was grilled salmon with a lemon dressing for 2 passengers, with a late menu amendment shaping the service plan. Instead of asking us to improvise, The Galley Girls explained how the salads could be arranged during service. With airline catering, careful attention to portion planning matters as much to our crew as the menu itself. We could finish the sauces as each guest was ready, rather than laying everything out at once.”
Ask us after the passenger list moves: how much does private jet catering cost depends on which plates grow. A grilled fish for three more guests is a different line than three more boxes of pastries, and we quote both by phone or email.
A tight duty day means the order must arrive on schedule, not early. We confirm the slot with the FBO, plan the cooking for it and keep the lead time simple. Last-minute orders are handled, and customs rules for this country are covered in the same call.
In Morocco, customs is strict about meat, cheese and plants. We keep it practical: inbound food is declared with your handling agent, outbound catering is packed in labelled boxes, and any question about a specific product gets an answer by phone or email before the flight.
You can bring your own food, but inbound rules apply on landing, and meat or dairy may be taken by customs. A better way is to order the return leg from here: we cook at Nador, pack it labelled and it is handed over for the way back, with the reheating written on each box.
A charter into Nador covers the aircraft, not the food. When the jet repositions empty, you may only need two crew boxes; we cook those and invoice them as an order of their own.
Tail, pax and diets — a flight attendant takes it from there, day or night.
