Catering to your aircraft in Tan Tan.
At Tan Tan, the catering follows the tail: what the galley can heat, what stays cold, what goes in the drawer. You send the slot and the headcount, we write the menu for GMAT and deliver at the aircraft.
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.
Tan Tan faces the Atlantic, and the local private jet menu leans on what the coast and the oasis country to the south actually produce. Fish is the obvious starting point: grilled sea bream or white fish from the Atlantic, packed so the sauce travels apart and the fillet is finished in the galley oven. Couscous with seven vegetables is the regional dish most often requested, and it holds well when packed in a sealed tray. Dates and almonds from the south go into private jet snacks, with a mint tea set that suits a long wait on the ground. For private jet food across Guelmim-Oued Noun Region, we keep local specialities simple and travelling-friendly. Private jet platters here usually mean grilled vegetables, olives, soft goat cheese and flatbread, chilled and re-plated at altitude. Gourmet inflight meals can also follow a tagine of lamb with prunes or chicken with preserved lemon. The inflight menu is written around the galley you have, with Tan Tan produce kept to dishes that survive the drawer.
For a Tan Tan departure, the private jet menu begins with Atlantic fish, Saharan dates and the slow-cooked dishes of southern Morocco. A tagine travels well sealed, with the finishing sauce in its own pot and the heat done in the aircraft oven. Cold plates of olives, preserved lemon, grilled peppers and aubergine make solid private jet platters, while almonds, dried apricots and dates fill the private jet snacks. Gourmet inflight meals can include grilled sea bream with herb rice, or a lamb couscous packed by seat. These local specialities are chosen because the region's climate is dry and the product is fresh. Mint tea and sweet pastries sit in the inflight menu as an option, and private jet food for Guelmim-Oued Noun Region follows the tray, not the postcard. Each dish is marked with how it finishes in the 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.
Tan Tan Airport (GMAT / TTA) sits at 653 ft on the edge of the Sahara, where a morning arrival can mean sea fog on the coast and dry heat inland. Private jet catering here is built around that: chilled platters that stay stable in the drawer, hot dishes finished in the galley oven, and everything handed over through the FBO. For executive jet catering and inflight catering into Morocco's south, call or write and we take the tail, the slot and the headcount. Business aviation catering and aviation catering for a state movement are briefed the same way, and diplomatic flight catering goes through protocol first. Cabin crew meals travel in their own marked boxes. In-flight catering is open 24/7, day or night.
Business jet catering at Tan Tan is usually a small brief, six or eight seats, one galley oven. Corporate jet catering and charter flight catering follow the same line: a private jet chef writes a bespoke menu around Atlantic fish and tagines, with VIP flight catering handled by the same team. Luxury inflight catering here means a dish that survives the drawer.
State visit aircraft catering into GMAT starts with protocol, not the dish list. Head of state flight catering and government flight catering are sealed, labelled by seat and checked before hand-off. VIP aviation catering keeps the same discretion on every order.
Halal is the norm in southern Morocco, so halal meals here are straightforward and sourced locally. Kosher meals travel sealed and are not opened in the galley. Vegan, gluten free and allergen free dishes each get their own board and box, which matters in a cuisine where semolina, nuts and broth turn up everywhere. Special meals and kids meals are marked by seat, not by name, and we ask about allergies at the order, before the menu is written.
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 at Tan Tan are packed as crew meal boxes, labelled CREW, on request and invoiced like any other order. Flight crew meals can be hot or cold, and pilot meals are separate so captain and first officer eat different dishes when the operator asks for it. Crew catering and cockpit meals are packed to be eaten with one hand, and different meals for pilots are available on request. Cabin crew meals go in their own boxes, kept away from the guest trays.
FBO catering at Tan Tan is handed over at the aircraft through the FBO or your handling agent. Catering delivery to the FBO is arranged against the slot, and the general aviation terminal is the usual meeting point. Ground handling catering and handling agent catering are coordinated by phone, so airside access is already agreed.
A small corporate jet at Tan Tan is usually served from the galley door or the cabin door by the handling agent. Larger aircraft may need a high loader, and that is arranged with the handling agent in advance. The aircraft type decides the airside catering delivery: door height, galley position, and whether the oven or the drawer carries the load. Galley catering is packed to match, and aircraft provisioning is confirmed against the type and tail.
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.
GMAT is a regional airport in southern Morocco, used by general aviation and visiting business jets. Airport catering here means matching the menu to the galley and handing over at the aircraft, with FBO services and ground handling services arranged through your handling agent.
Tan Tan is a small business aviation hub in the south, and FBO services decide how a visiting tail is received. Inflight catering and in-flight catering reach the aircraft through the FBO and ground handling services on the apron. Aviation catering and business aviation catering are written per trip, executive jet catering follows the galley you have, and diplomatic flight catering goes through protocol first. Crew meals and cabin crew meals travel in their own marked boxes.
Moroccan customs control food arriving from abroad, and the handling agent clears airside access at Tan Tan. Fresh meat, dairy and produce brought in by the aircraft may be restricted, so the safest route is to order locally and have it handed over sealed. Ground handling services and FBO services confirm the gate and the handover point before the slot.
Average rating from the cabin crew and pilots we cater for.
“One detail shaped our order at GMAT: a short ground stop, alongside a request for beef fillet with roasted potatoes for 10 passengers. I wanted clear identification on the sauces; The Galley Girls made the packing arrangement easy to compare with the order. Keeping the starters identifiable helped the colleague taking over service understand the order without another long explanation. I would discuss charter flight catering with them again, especially when portion planning needs careful coordination.”
“A request for poached fish with steamed rice, 4 passengers, and a changing departure schedule: that was our brief for the departure at TTA. I gave The Galley Girls our storage brief and asked for the sandwiches to arrive in shallow trays. I appreciated the emphasis on final order confirmation throughout the private jet food arrangements. We placed the main courses in their planned storage area without first having to reorganise all the catering boxes.”
“Nothing about the 12 guest order at Tan Tan Airport called for excess complexity: just mini sandwiches and individual desserts and sensible planning for a revised passenger count. For private jet meals, that attention to written menu details made the order noticeably easier to manage. The Galley Girls understood why we wanted the crew provisions readily accessible instead of spread across several different boxes. That left time to check the sauces properly before the passengers were ready for the next part of the service.”
If sea bream is on your menu, expect a different total from a vegetable couscous or a snack box of dates and almonds. How much does private jet catering cost at Tan Tan comes down to which dishes go on board and how many seats they serve.
A clear morning and a foggy one can mean two different departures from GMAT. For that reason lead time is kept practical: you tell us when the slot changes, and last-minute orders are handled.
Customs on a Tan Tan trip is mostly paperwork around the gate. The handling agent confirms airside access, and the catering is handed over at the aircraft. Morocco's rules on imported food apply to anything you carry yourself.
Yes, you can bring food, but think about the seat count first. When passengers are added late at Tan Tan, spare covers from catering save re-plating at altitude. Moroccan customs rules apply to food you carry.
No. Catering is not part of a charter: the operator's contract covers the aircraft, and food is ordered separately and invoiced on its own. With crew sitting out a long ground wait at GMAT, a proper meal can be added on request.
Tail, pax and diets — a flight attendant takes it from there, day or night.
