Catering to your aircraft in Tétouan.
Sania Ramel sits at ten feet above sea level on the Martil plain, with the Rif rising straight behind the runway, and Tétouan's medina below it. We cook and pack for the galley you actually have, and last-minute orders are handled.
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.
Tétouan's kitchen is Andalusian-Moroccan: almond pastries, orange-blossom water, lamb with prunes, fish from the Mediterranean shore. For a private jet menu out of GMTN we start there and ask what survives a galley.
The inflight menu leans on what grows in the Tanger-Tétouan-Al Hoceïma Region: Rif olives, Chefchaouen goat cheese, spring lamb, and honey from the Rif hills. Private jet food from here carries more fruit and fewer sauces than you might expect.
Local specialities such as pastilla and harira are described as they travel: the pastilla crisp and baked, the soup sealed and reheated on board, the almond cakes in their own box. We name the sauce-apart items so the crew knows what needs a plate and what needs a spoon.
Tétouan is not Tangier or Casablanca; the table is quieter and more Andalusian, and the guest list often reflects it. We build the private jet menu around that.
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.
Tétouan's cold-season easterlies and the haze off the Martil estuary decide how a tray travels from the kitchen to the stairs at GMTN. Private jet catering here means pastilla that holds its crust, fish that stays on ice, and a handover at the FBO. Inflight catering for a light jet differs from in-flight catering for a larger cabin, and the same applies to aviation catering for a charter on a spring weekend. Business aviation catering at TTU runs on small cabins and short ramps, executive jet catering favours trays that portion by seat, diplomatic flight catering needs paperwork cleared in advance, and cabin crew meals are ordered with the trip.
Business jet catering at Tétouan is usually a small cabin and a short brief. Corporate jet catering here covers Spanish and Gulf visitors heading for Chefchaouen or the coast, and VIP flight catering is built around Moroccan hospitality. Charter flight catering takes the same care, luxury inflight catering favours seafood and pastry, and a private jet chef writes a bespoke menu around the season.
Government flight catering at Sania Ramel runs through protocol: the menu is approved before the kitchen starts. Head of state flight catering is packed sealed and traceable, VIP aviation catering is delivered discreetly, and state visit aircraft catering is coordinated with the handling agent.
At Tétouan the vegan and allergen questions start with the local kitchen: almonds and sesame are everywhere, ghee and honey turn up in pastry, and many tagines carry butter. We cook kosher, halal, vegan and gluten free separately, with allergen free and kids meals on their own board, and special meals travel marked by seat number.
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 meals out of GMTN are ordered on request and invoiced like the rest of the order. Flight crew meals are boxed for a jumpseat, pilot meals are packed to be eaten with one hand, and different meals for pilots can be set per the operator's policy. Crew catering here leans on grilled chicken, couscous and fruit; cockpit meals avoid anything crumbly. Crew meal boxes carry a CREW label so they stay apart from the guest trays.
FBO catering at GMTN means a handover on the apron at your slot: ground handling catering is coordinated with the handling agent, catering delivery to the FBO is agreed beforehand, and the general aviation terminal gives access to the stand. Handling agent catering is the part you do not carry.
GMTN is a small-aircraft field: most galleys here are light and midsize jets, so galley catering is loaded by hand from the apron, not by lift. For a larger type needing a high loader, airside catering delivery is arranged with the handling agent before the slot. Aircraft provisioning follows the type and the tail, and we ask for the cabin layout first.
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.
Sania Ramel is a small coastal field in northern Morocco, used for airport catering, general aviation and some charter traffic. FBO services and ground handling services are limited, so what we pack travels sealed and clearly labelled.
Business aviation at Sania Ramel peaks in spring and summer, when private jets bring guests to the coast and Chefchaouen. Inflight catering, in-flight catering and aviation catering here are small, per-seat orders; business aviation catering and executive jet catering follow the same pattern. Diplomatic flight catering is rarer but follows protocol, and cabin crew meals are ordered with the trip. It is not a business aviation hub, and it does not pretend to be.
Moroccan customs inspects food carried in on a private jet, especially meat and cheese. Ordering locally at Tétouan means the trays are already cleared and sealed for the handling agent.
Average rating from the cabin crew and pilots we cater for.
“Working around a family lunch request at Sania Ramel Airport, I asked for smoked salmon bagels and sliced fruit in portions appropriate for our 2 passengers. We changed the quantities of sandwiches, and The Galley Girls reflected the request in the final packing list. There was no need to reconstruct the snack boxes quantities from several messages during the final departure checks. I want an aviation catering company to understand final order confirmation, and this order gave us a useful starting point.”
“Before our guests boarded at GMTN, we needed mini sandwiches and individual desserts divided into 9 portions suitable for a changing departure schedule. The breakfast portions from The Galley Girls were organised around the cabin plan, with the later service items kept apart. When comparing aviation catering companies, I would look closely at packing arrangement after this experience. The sauces were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes.”
“Good preparation made the difference at TTU, where 5 guests expected avocado toast components and breakfast fruit despite two separate meal services. I appreciated the emphasis on packing arrangement throughout the flight catering arrangements. The main courses supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. The sauces were also listed clearly, which made it easier to pass instructions between crew members during preparation.”
We quote per menu, never per airport: red mullet in season costs differently from a vegetable couscous, and a crew held on the ground adds a hot meal. That is how much private jet catering costs here.
Lead time at GMTN follows customs: anything bought locally clears simply, anything brought in from abroad needs paperwork first. Last-minute orders are handled when the menu stays local.
A return leg ordered here is treated as an export of food, which Moroccan customs allows when sealed. We coordinate it with the FBO.
Customs can confiscate fresh items from an empty-cabin repositioning flight. Ordering here means the tray is local and cleared.
No, the charter does not carry the catering. A delegation's menu is cleared by protocol, cooked by us and billed apart.
Tail, pax and diets — a flight attendant takes it from there, day or night.
