Catering to your aircraft in Enfidha.
At DTNH the apron fills in summer and thins out in winter, so the brief changes with the season. We pack Tunisian food for your galley and hand it over at the FBO or to your handling agent, with crew meals on request.
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.
Sousse Governorate cooking is built on olive oil, harissa, preserved lemon and fish from the Gulf of Hammamet. A private jet menu for Enfidha leans on those, local specialities that travel well in a galley: brik pastry that crisps in the oven, couscous that keeps its grain, lablabi in a sealed pot.
An inflight menu here starts with what the region does best. Private jet food from Enfidha means ojja with merguez, grilled sea bream, fresh dates from the south, and orange blossom pastries. The Sousse Governorate table is generous with salads, so the cold side of a private jet menu fills easily.
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.
Enfidha - Hammamet sits on open coastal flatland, a modern terminal built for holiday traffic where business aviation shares the apron with seasonal charters. Private jet catering here works around harissa, olive oil and sea-caught fish, packed by former VIP flight attendants. We cover inflight catering and in-flight catering for the galley, aviation catering and business aviation catering for operators, executive jet catering for corporate trips, diplomatic flight catering for delegations, and cabin crew meals for the people in the cabin.
A business jet catering brief at Enfidha is often a corporate group heading to the coast or a charter flight crossing the Mediterranean. Corporate jet catering and VIP flight catering here use local fish and dates, and charter flight catering is boxed to match the galley. Luxury inflight catering is plated by a private jet chef, with a bespoke menu if you need one.
When an official party lands at Enfidha, the menu goes through protocol before the kitchen touches it. Government flight catering, head of state flight catering, VIP aviation catering and state visit aircraft catering follow the same discreet route.
Special meals at Enfidha are handled as a procedure built on local cooking: kosher and halal meals are sealed and tray-labeled, vegan and gluten free versions of couscous and brik are prepared away from wheat and dairy, and allergen free meals avoid sesame and nuts, which turn up in many Tunisian pastries and sauces. Kids meals are available too, usually simple grilled chicken or pasta with fruit.
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.
For the people flying the aircraft, we pack crew meals on request, billed as a normal line. Flight crew meals, pilot meals and cockpit meals travel in crew meal boxes, crew catering is handled apart from guest trays, and different meals for pilots are available when two dishes are wanted.
The handling agent's call decides when catering goes airside. FBO catering, catering delivery to the FBO, ground handling catering and handling agent catering are coordinated at the general aviation terminal.
For a wide-body or large VIP aircraft at DTNH, galley catering is loaded from a high loader at the door, so the type and its galley layout decide how we pack. Airside catering delivery is coordinated with your handling agent, and aircraft provisioning is staged by trolley, bin or box to match the galley.
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.
Enfidha - Hammamet International is a modern coastal airport in the Sousse Governorate. Airport catering here serves mostly seasonal charter traffic, with general aviation handled at the terminal and by your handling agent.
The ramp at DTNH is busiest in summer, quiet in winter. Inflight catering, in-flight catering, aviation catering, business aviation catering and executive jet catering all follow the season, while diplomatic flight catering and cabin crew meals are arranged per trip. FBO services and ground handling services are available as a general aviation business aviation hub.
Tunisian customs control food imports, so the practical result is that local products clear more easily than imported ones. Plan the menu around what the country allows and tell us if anything specific is coming with you.
Average rating from the cabin crew and pilots we cater for.
“Timing and organisation mattered at Enfidha - Hammamet International Airport, where our order of a cheese board and savoury canapés for 12 people involved a tight boarding window. We discussed the dimensions before confirming; The Galley Girls grouped the crew provisions into compact food boxes that were easy to handle. I appreciated the emphasis on galley preparation throughout the inflight catering services arrangements. The sauces were easy to locate, leaving the crew free to focus on the remaining cabin preparation.”
“Breakfast was already sorted; at DTNH, the next request was a cheese board and savoury canapés for 2 guests, with several individual meal preferences to work around. I want an inflight catering company to understand cabin service sequence, and this order gave us a useful starting point. The Galley Girls gave us an update on the sandwiches before the handover, which helped us organise the cabin checks. Knowing where the canapés were packed meant the crew could begin the relevant checks as soon as the order arrived.”
“Getting poached fish with steamed rice ready for 8 guests at NBE required an order that accounted for a short ground stop. When comparing inflight catering companies, I would look closely at crew briefing after this experience. The Galley Girls grouped the side dishes by service, which was more useful to us than simply receiving a list of dishes. The snack boxes were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes.”
Private jet catering cost into NBE reflects what Tunisian customs allow in: local seafood and dates are easy, imported specialities add handling. Tell us the menu and we price it.
For a state or official party at DTNH, the sequence is protocol, then menu, then slot. Lead time comes from that sequence, and last-minute orders are handled.
Customs at Enfidha look at what enters the aircraft, and for night or early departures the handover is fixed to your slot. Local produce makes the process lighter.
Passengers can carry food, though imported items may meet customs questions. A menu with local Deglet Nour dates and fresh sea bream avoids the problem.
Food is a separate order from the charter. If seats fill or empty on the day, we adjust quantities, and the invoice follows the final count.
Tail, pax and diets — a flight attendant takes it from there, day or night.
