Catering to your aircraft in El Borma.
A desert strip in Tataouine Governorate, DTTR is quiet, hot and exact. We cook and pack for the galley, then your handling agent passes it up to 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.
The private jet menu for El Borma leans on the south of Tunisia, in the Tataouine Governorate. Local specialities travel well when you choose them for a galley: lamb couscous with the broth in its own pot, brik with tuna and egg packed to re-plate, and a salad of tomato, pepper and olive oil in the Tunisian way. Harissa goes apart so a passenger decides how hot to go. Dates from the southern oases and almond pastries make private jet snacks that survive heat. An inflight menu here is built from what holds in a warm cabin, and private jet platters of cold mezze, grilled vegetables and cheese suit short desert legs. Private jet food for El Borma is gourmet inflight meals that stay honest about the climate.
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.
El Borma sits on the Saharan edge of the Tataouine Governorate, a desert strip tied to oil-field and corporate traffic rather than leisure flying. Private jet catering here is built around heat, dust and a plain ramp: food that stays sealed until the galley, handed over by your handling agent. For inflight catering and aviation catering on business aviation catering trips, executive jet catering orders and diplomatic flight catering requests, we plan with the cabin crew meals and the crew in mind.
Business jet catering at El Borma is shaped by energy-sector travel: small cabins, mixed crews, and a ramp with no restaurant. Corporate jet catering and VIP flight catering for DTTR is a brief about the galley: what it holds, what the oven does. Charter flight catering gets the same care, and luxury inflight catering means plates that survive heat. A private jet chef writes a bespoke menu around your tail and passenger count.
When an official flight uses DTTR, the menu is agreed through protocol, not through the kitchen. Government flight catering for El Borma is quiet work: a small team, sealed trays, and state visit aircraft catering or head of state flight catering that leaves no trace beyond the aircraft. VIP aviation catering follows the same discretion.
Special meals at El Borma are a procedure adapted to Tunisian cooking. Halal is the default for much of the local kitchen, so the check is on stock and gelatine; kosher is sealed and handed over untouched. Vegan and gluten free plans watch the couscous and semolina, and allergen free orders flag nuts and sesame, common here. Kids meals are simple and plain, packed per seat.
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 short stop at DTTR means the crew eats on the move. Crew meals are on request, billed like any item; pilot meals and cockpit meals are packed to be eaten between checks. Flight crew meals come in crew meal boxes, crew catering is separate from the guest order, and different meals for pilots are available if your policy asks for it.
Delivery is made to the FBO or your handling agent at El Borma, then taken to the aircraft. FBO catering here means a short, clear handover: the general aviation terminal sees the trays, ground handling catering moves them, and handling agent catering confirms the slot. Catering delivery to the FBO is arranged with your handler.
Loading at DTTR depends on the airframe you bring. A light jet takes trolleys through the door by hand, while a larger cabin may need a high loader, which we plan with your handling agent. For galley catering and aircraft provisioning we need the galley layout, so airside catering delivery lands on the right shelves of a hot 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.
El Borma is a desert airfield in the Tataouine Governorate of southern Tunisia, standing at 827 ft. It serves energy and corporate traffic more than tourism, and airport catering here is planned around heat, sand and a modest ramp.
General aviation at El Borma is practical and low-key, a business aviation hub of a modest kind. FBO services and ground handling services are limited but reliable. For inflight catering, in-flight catering and aviation catering, business aviation catering, executive jet catering, diplomatic flight catering and cabin crew meals, we coordinate through your handler.
Food entering Tunisia is checked by customs, especially animal products. For El Borma, local sourcing keeps the order clean; send the tail and slot and we handle the rest.
Average rating from the cabin crew and pilots we cater for.
“It was the packing plan I cared about at El Borma Airport, with 2 servings of herb chicken with a quinoa salad and a tight boarding window to consider. Instead of asking us to improvise, The Galley Girls explained how the fruit plates could be arranged during service. With charter flight catering, careful attention to crew briefing matters as much to our crew as the menu itself. It made a difference to have the canapés ready without cluttering the galley work area during preparation.”
“Choosing vegetable tartlets and a dessert selection for 5 people at DTTR was straightforward; the challenge was making it work with a small galley worktop. For our team, the strongest part of their private jet food was how they handled galley preparation. Our handling contact received the order details from The Galley Girls, including how the salads had been grouped. We could account for the canapés before passing the boxes to the cabin team, without a lengthy unpacking exercise.”
“Packing a cheese board and savoury canapés for 7 passengers at EBM needed careful thought, especially given a changing departure schedule. For our team, the strongest part of their private jet meals was how they handled crew briefing. The sauces supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. I found the side dishes without searching through every box, a small detail that mattered during the final cabin checks.”
Last-minute guests at El Borma are normal. The cost of private jet catering is the sum of dishes chosen, so a bigger cabin means a bigger bill, and a lighter plan of cold platters brings it down.
A return leg is simply a second order. Place it from El Borma with the outbound and we plan the lead time around your return slot; if it comes later, last-minute orders are handled.
Tunisian import rules limit meat and dairy from outside the country, so our El Borma menus are made from local ingredients. A short turnaround is fine, because the food arrives already cleared.
Personal food is possible, though customs on animal products can intervene. For two services from El Borma, we split courses: cold first, a hot dish second, sauce apart for later.
No, food sits apart from the charter price. At El Borma, a weather window can reshuffle the day, so we keep the order flexible and invoiced as a separate line.
Tail, pax and diets — a flight attendant takes it from there, day or night.
