Catering to your aircraft in Mellita.
Djerba sits at 19 ft on a flat island runway, and the summer charter season fills the apron with narrowbodies while business jets wait on the general aviation side. We cook and pack for the galley you actually have, and hand it over at the FBO for your crew.
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.
Djerba Zarzis International serves the island of Djerba and the Medenine Governorate, and the local specialities travel better than you would expect. A private jet menu built here starts from harissa, brik, grilled fish and Medenine dates, packed as private jet food that survives a drawer and a small oven.
Brik is sealed and goes in the oven last; couscous with lamb or fish stays in its own box with the broth apart. An inflight menu from Djerba leans on citrus, olives and fresh seafood, with the sauce always in a separate pot for the crew to dress.
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.
Summer on Djerba means a crowded apron and a cabin crew who want the trays to be right the first time. Private jet catering at Djerba Zarzis International covers inflight catering from Tunisian kitchens, with aviation catering labelled by seat and restriction. Business aviation catering and executive jet catering follow the same drill for corporate and charter tails, and diplomatic flight catering is handled with discretion. Cabin crew meals are available on request, invoiced like the rest of the order.
Business jet catering at Djerba usually follows a summer rhythm: owners flying in for the coast, corporate jet catering packed for a short stay, and charter flight catering for groups. A private jet chef builds a bespoke menu around the aircraft, with VIP flight catering and luxury inflight catering written for the galley, not for a brochure.
Government flight catering at Djerba begins with protocol: head of state flight catering is cleared by the delegation's office before cooking starts. VIP aviation catering and state visit aircraft catering are handled with a named team, traceable ingredients and complete discretion.
On Djerba halal is the baseline, so we flag kosher, vegan, gluten free and allergen free trays clearly and pack them in separate boxes. Special meals and kids meals are marked by seat and restriction, with the label showing what has touched the tray.
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 DJE are a catalogue item on request, invoiced like the rest of the order. Pilot meals and flight crew meals go in boxed form, cockpit meals eaten one-handed, crew meal boxes labelled CREW, and different meals for pilots can be arranged. Crew catering is ordered with the trip, not bundled in.
At DJE, catering delivery to the FBO goes through the general aviation terminal, where your handling agent meets the vehicle. FBO catering and ground handling catering are coordinated with them, and handling agent catering follows the slot.
Galley catering for the narrowbodies and widebodies that use Djerba starts with the aircraft type: door height, whether a high loader is needed, and the galley layout. Airside catering delivery is coordinated with the ground team, and aircraft provisioning follows the slot at the stand.
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.
Djerba Zarzis International is the main airport of the island and of Medenine Governorate, a place where airport catering for general aviation shares the apron with seasonal charters. FBO services and ground handling services are available for business jets.
Djerba is a seasonal business aviation hub: private jet catering and inflight catering peak in summer, and in-flight catering for owners is packed for the beach. Aviation catering, business aviation catering and executive jet catering are common requests, diplomatic flight catering is discreet, and cabin crew meals can be added.
Tunisian customs restrict the import of fresh animal products, so catering is packed locally rather than flown in. The handling agent manages airside access and customs, and the delivery paperwork travels with the sealed trays.
Average rating from the cabin crew and pilots we cater for.
“A request for herb chicken with a quinoa salad, 12 passengers, and a family lunch request: that was our brief for the departure at DTTJ. I gave The Galley Girls our storage brief and asked for the main courses to arrive in compact food boxes. Separating the snack boxes from the first service items helped us avoid opening boxes we did not yet need. When comparing private jet catering companies, I would look closely at meal organisation after this experience.”
“Nothing about the 2 guest order at DJE called for excess complexity: just chicken skewers with a couscous salad and sensible planning for limited fridge space. The Galley Girls confirmed the handover contact and identified the side dishes, making the catering delivery easier for our team to track. The cabin team could match the sandwiches to the request before moving on to the remaining departure tasks. My search for "private jet catering near me" led to a practical conversation about storage requirements.”
“Menu approval at Djerba Zarzis International Airport covered roasted chicken and seasonal vegetables for 12 guests, leaving us to organise the service around different crew meal preferences. The Galley Girls understood why we wanted the breakfast portions readily accessible instead of spread across several different boxes. This experience of private jet catering menu gave us a useful reference for managing cabin service sequence on another departure. The main courses were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes.”
Your tail decides the size of the order here. A compact jet with limited galley space gets platters and sealed trays, a larger cabin gets full hot service, and we price what actually fits.
The rule of thumb at DJE: standard menus are flexible, special meals need notice, and we do accept last-minute orders.
Airside access at DTTJ goes through your ground handler: pass, escort and customs check. We coordinate the delivery details with them.
Customs in Tunisia can stop imported fresh food, so crews usually order catering at DJE rather than carrying their own from abroad.
No. For a delegation or government flight into Djerba, catering is ordered and invoiced separately, with protocol checking the menu before anything is cooked.
Tail, pax and diets — a flight attendant takes it from there, day or night.
