Catering to your aircraft in Remada.
Remada is a dry plateau at 1,004 ft, a quiet apron and a long runway used by few aircraft. We pack for the galley you have: sealed cold plates, a hot tray that finishes in your oven, crew boxes on request, handed to the FBO.
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.
Tataouine Governorate cooks for the desert: couscous with lamb, slow stews, harissa, dates, olive oil and flatbread baked in clay. A private jet menu built on Remada keeps those flavours but fits them to a galley. Local specialities travel as private jet food that survives a heat-soaked apron: tagines in sealed trays, harissa in its own pot, dates and almonds as private jet snacks.
Remada is a garrison town on the road to the Libyan border country, and the table here is Berber and Saharan: lamb, semolina, chickpeas, dried fruit, mint tea. On an inflight menu for Remada, local specialities become private jet platters and gourmet inflight meals: chilled mezze and grilled vegetables for the drawer, stew and couscous for the oven. The Tataouine Governorate palate is spiced but not sweet, so we keep sauces apart and let the cabin decide.
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.
Southern Tunisia gives Remada a quiet apron and a long way from any other kitchen, so the order has to be complete before wheels-up. Our private jet catering for DTTD is packed by former VIP flight attendants and handed over at the FBO or by your handling agent. Inflight catering, in-flight catering and aviation catering are written around your galley; business aviation catering and executive jet catering get a menu by seat, diplomatic flight catering a cleared one, and cabin crew meals their own boxes.
A typical Remada brief is a small corporate or charter group heading to southern Tunisia or beyond. Business jet catering and corporate jet catering here mean a menu by seat. VIP flight catering and charter flight catering use the same bespoke menu. Luxury inflight catering is plated in your galley, and a private jet chef can write the menu around the cabin and the heat.
Government flight catering at Remada is handled with protocol first and the kitchen second. Head of state flight catering and VIP aviation catering are named-team services, traced from kitchen to aircraft. State visit aircraft catering is cleared before it is cooked, and nothing is discussed outside the order.
Special meals at Remada start with the kitchen, not the label. Local cooking leans on lamb, semolina, harissa and nuts, so allergens hide in sauces and spice mixes. Kosher, halal, vegan, gluten free, allergen free and kids meals are each packed apart, marked by seat number, and listed on a card for your crew. Halal is the local default; kosher and allergen free orders are sealed and kept off shared boards.
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.
At Remada the crew often waits with the aircraft, so crew meals are packed for a long day. Flight crew meals and pilot meals are labelled CREW, on request and invoiced with the rest. Crew catering and cockpit meals stay simple, crew meal boxes are sealed against dust, and different meals for pilots are prepared when the operator's policy asks. Cabin crew meals ride in a separate sealed box, so nothing from the guest trays ends up in the crew's hands.
At a remote air base, access decides everything. FBO catering and catering delivery to the FBO are arranged with your handling agent, the general aviation terminal receives the boxes, and ground handling catering is signed for at the apron. Handling agent catering stays on one thread.
At Remada the airframe sets the method: what fits through the door by hand, and what needs equipment on the apron. A light jet takes boxes by hand through the door; a larger cabin or a head of state aircraft may need a high loader, which your handling agent arranges on the apron. We pack galley catering by trolley, drawer and oven shelf for your aircraft, and airside catering delivery is agreed with the handler ahead. Aircraft provisioning here also covers ice, water and linens for the stop.
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.
Remada Air Base lies in the Tataouine Governorate in southern Tunisia, a military airfield on the edge of the Sahara that general aviation uses sparingly. Airport catering here depends on planning, because everything has to arrive prepared.
Remada is not a business aviation hub, but private flights do use it for desert and border-region trips. Inflight catering and in-flight catering suit small groups, aviation catering and business aviation catering stay simple, executive jet catering and diplomatic flight catering are cleared ahead, and cabin crew meals are boxed separately.
Tunisian customs restrict imported meat, dairy and fresh produce, and an air base adds its own access checks. For general aviation at DTTD, FBO services and ground handling services decide what passes airside, so we cook in Tunisia and present a labelled manifest.
Average rating from the cabin crew and pilots we cater for.
“Service planning came first at Remada Air Base, with 7 passengers choosing poached fish with steamed rice and an evening cabin service influencing our preparation. This experience of private aviation catering gave us a useful reference for managing storage requirements on another departure. The Galley Girls labelled the salads in line with our brief, so the cabin team could identify the relevant portions quickly. I found the main courses without searching through every box, a small detail that mattered during the final cabin checks.”
“Passenger preferences led us to yoghurt pots and fresh berries at DTTD; 10 portions were needed, with an evening cabin service factored into preparation. The Galley Girls confirmed the handover contact and identified the starters, making the catering delivery easier for our team to track. The crew provisions went straight to the right colleague instead of circulating between several people during the turnaround. The catering handover stood out more than any sales pitch about business jet catering.”
“Several practical details needed attention at Remada Air Base, with a breakfast basket with individual preserves requested for 6 guests and a family lunch request to accommodate. The Galley Girls prepared the side dishes for assembly in the galley, with the accompanying elements easy to locate. It made a difference to have the fruit plates ready without cluttering the galley work area during preparation. My main takeaway from this business aviation catering order was the practical approach to galley preparation.”
A repositioning leg is the cheapest order to place: no passenger platters, no wine, just crew meals. How much does private jet catering cost at Remada then? It depends on the number of boxes, and we quote it per menu, not per tray.
The galley is the first question for any lead time at Remada. Ovens, drawers, chillers: what the aircraft has is what we pack for. Late requests are accepted, and we say plainly what can and cannot be done from a southern Tunisian kitchen.
Allergen cards and child portions travel as paperwork too, and customs in Tunisia can ask for it. We attach the card to the sealed tray, and your crew has the list of ingredients before takeoff at DTTD.
You can bring food, but at a military-linked field like DTTD the handling agent decides what passes airside. Ordering through us means the delivery is announced ahead, packed in sealed boxes, and presented the way the handler expects.
Is catering part of a charter into Remada? No, and the customs rules make it clearer: whatever you would have brought from abroad may be refused, so we prepare in Tunisia, hand it to the FBO, and bill it separately.
Tail, pax and diets — a flight attendant takes it from there, day or night.
