Catering to your aircraft in Monastir.
Monastir is a flat Sahel coast field at nine feet above sea level, and its summer traffic decides the menu. For crews at DTMB we pack Tunisian dishes that finish in an ordinary galley oven.
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.
Monastir Governorate sits on the Sahel coast, and the private jet menu for DTMB is built from what that coast grows and lands: olive oil pressed nearby, harissa, preserved lemon, sea bream and red mullet, lamb for the grill, dates and almonds for the sweet end. These local specialities travel well in a galley when they are plated for the way they are served: fish cooked and finished in the oven, couscous packed dry with the broth in its own pot, brik pastry crisped on board.
A private jet food order for Monastir starts from the table of the Sahel. Local specialities such as ojja, grilled sea bream, lamb couscous and orange-blossom pastries make a short inflight menu that feels regional rather than imported. Salads and cold mezze travel chilled, while anything fried or pastry-based finishes in the oven. The inflight menu is agreed per flight, with the Monastir catch and the seasonal vegetables chosen last.
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.
Monastir Habib Bourguiba International (DTMB / MIR) is a flat coastal field in the Sahel, and the galley plan here follows the Tunisian summer. Private jet catering for this airport leans on olive oil, harissa, citrus and Mediterranean fish, packed for the oven you actually have. Inflight catering and in-flight catering orders arrive as aviation catering built around your passenger count; business aviation catering and executive jet catering get the same treatment. Diplomatic flight catering is cleared through the protocol contact, and cabin crew meals are boxed apart from guest trays.
Business jet catering at Monastir is usually a brief about passenger count and dishes that survive a narrow-body galley. Corporate jet catering for a summer group may include mezze, grilled fish and lamb; VIP flight catering adds a plated course. A private jet chef writes a bespoke menu from local produce, and charter flight catering and luxury inflight catering follow the same plan.
For official visits through DTMB, the menu is approved by protocol, and the kitchen works from that list. Head of state flight catering and government flight catering are sealed, labelled and handed to the aircraft. State visit aircraft catering and VIP aviation catering stay discreet.
Allergens hide in different places on a Tunisian table: sesame in tahini and some pastry, nuts in the sweet course, wheat in the semolina, harissa and shellfish stock in a few sauces. At Monastir, special meals are cooked on a separate board and boxed apart from guest trays. Kosher, halal, vegan, gluten free, allergen free and kids meals are all prepared this way, with the seat number on the lid and no names on the labels.
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 Monastir are ordered on request and invoiced with the trip. Flight crew meals and pilot meals are boxed apart from guest trays, and crew catering can include different meals for pilots when the operator asks for it. Cockpit meals are eaten one-handed, so crew meal boxes use lids that open easily.
FBO catering at Monastir is handed over at the general aviation terminal or beside the aircraft. Catering delivery to the FBO is agreed with your handling agent, and ground handling catering follows the slot. Handling agent catering stays simple: one contact, one list, one box per seat.
A galley at Monastir depends on the aircraft type. Narrow-body business jets are loaded by hand through the door, while larger cabins may need a high loader, and the airside catering delivery is agreed with your handling agent before the slot. Galley catering for a wider aircraft is organised around the number of carts, the oven count and the order in which trays come off the truck. Aircraft provisioning on the Monastir apron is planned the same way every time: crew first, galley second, cabin last.
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.
Airport catering at DTMB is shaped by a coastal runway and a busy summer. General aviation arrives through its own terminal, and FBO services and ground handling services are the usual contacts for any catering drop.
Monastir is a seasonal business aviation hub: summer charters, golf and spa groups, and the occasional official visit. Inflight catering and in-flight catering orders follow the season, and aviation catering, business aviation catering and executive jet catering are built from local produce. Diplomatic flight catering goes through protocol, and cabin crew meals are boxed apart.
Tunisian customs control imported meat, dairy and fresh plant products, so catering for Monastir is sourced locally and sealed. Leftovers leaving the aircraft may need to be declared, and your handling agent is the right person to ask. We adjust the menu if any item is restricted.
Average rating from the cabin crew and pilots we cater for.
“Before our guests boarded at MIR, we needed mini sandwiches and individual desserts divided into 3 portions suitable for a late menu amendment. We described our serving sequence to The Galley Girls and asked for the starters to be packed accordingly. The fruit plates were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes. My search for "private jet catering near me" led to a practical conversation about storage requirements.”
“We kept the passenger brief simple at Monastir Habib Bourguiba International Airport: poached fish with steamed rice for 12 guests, organised with a changing departure schedule in mind. Our handling contact received the order details from The Galley Girls, including how the sauces had been grouped. My main takeaway from this private jet catering menu order was the practical approach to final order confirmation. We could account for the canapés before passing the boxes to the cabin team, without a lengthy unpacking exercise.”
“On this departure from DTMB, 8 passengers had chosen a breakfast basket with individual preserves, and a tight boarding window needed to be reflected in the order. The crew briefing stood out more than any sales pitch about private aviation catering. After a final adjustment to the main courses, The Galley Girls gave us one revised order summary to work from. The starters remained as originally requested, which was reassuring when we checked the latest version with operations.”
Start with the turnaround. At Monastir, a short slot pushes us toward cold platters and oven-finished dishes, which cost less than a multi-course plated service. How much does private jet catering cost? It follows what you order, and it is quoted before anything is cooked.
A two-service long leg is the case that benefits most from early notice at Monastir. Short flights with a single tray are quicker to arrange, and any late order is handled by phone or email, 24/7.
Tunisia has its own rules on imported meat, dairy and plant products. Inflight catering ordered through us is sourced locally, which keeps the customs question simple: sealed boxes, a clear list, and a handover through your handling agent.
You can carry your own, though ground time at DTMB makes that less practical than it sounds. Crew waiting on the apron often prefer a proper meal, boxed and labelled. If you bring food, check operator policy and customs first.
Catering is a separate order. If the aircraft flies to Monastir empty on a short repositioning, the crew may still want meals, and we handle that as a standalone booking.
Tail, pax and diets — a flight attendant takes it from there, day or night.
