Tozeur · DTTZ / TOE · Tozeur Governorate

Private jet catering at Tozeur Nefta International Airport (DTTZ / TOE), Tozeur

Catering to your aircraft in Tozeur.

At Tozeur, the oasis shapes the menu and the sun shapes the apron. We pack dishes that hold in a warm cabin, labelled by seat, and hand them to your handling agent at the aircraft.

Menu & order Download the menu

10 hours

ideal notice, last-minute handled

Plane-side

handover at the steps

Flight deck

crew and pilot dishes, on request

24/7

a flight attendant on the line

Three of us. All ex VIP cabin 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.

Camille

Menu & galley logistics

Fourteen years on VIP and head-of-state cabins. Can plate for twelve in a G650 galley and still land it hot.

Inès

Dietary & labelling

The one who reads every diet card twice. If it says no cross-contact, it means no cross-contact.

Sofia

The 24/7 line

Answers at 5 a.m. when the leg moved overnight. Same-day swaps are her love language.

The local tableCooked so it travels

Regional dishes of Tozeur for jet catering at TOE

Tozeur Governorate is oasis country: palm groves, Deglet Nour dates, citrus and olives, with Tunisian cooking that is built on harissa, preserved lemon and good olive oil. A private jet menu for Tozeur draws on that table, and an inflight menu here works best when it uses local specialities that hold in a galley. Private jet food from the region includes brik, a thin fried pastry that we pack so it crisps in the oven, and couscous with lamb, plated separately from its broth. Private jet platters of dates, almonds and fresh cheese suit a cold lunch, and gourmet inflight meals such as grilled fish with chermoula travel with the sauce apart. Private jet snacks from Tozeur are simple: dates, nuts and small pastries. All of these are local specialities of Tozeur Governorate, adapted to the oven and drawer you have on board.

Open the menu Download the menuPDF

Deglet Nour dates, brik and Tunisian local specialities on a private jet menu from Tozeur Governorate

01Deglet Nour datesChilled, served on a cold board with almonds

02Brik with egg and tunaOven, crisp pastry packed flat

03Lamb couscousSauce apart, semolina plated separately

04Grilled fish with chermoulaRe-plate cold or finish in the oven

05Mechouia saladChilled, grilled pepper and tomato

06Orange and pomegranate plateChilled, cut per passenger

How it works

Three steps, one message

You message us

Tail, pax, diets, timing. One message — no portal, no quote form. Answered at any hour, by a flight attendant.

We cook & pack for a galley

Leak-proof boxes, marked by guest and restriction, with reheating times written on the lid.

You re-plate and serve

Two minutes out of the drawer. Whatever you ordered for the crew comes in the same delivery, and one clean invoice follows.

At a glance · TozeurTozeur Nefta International Airport · DTTZ

The three founders, former VIP cabin crew, on a business jet airstair — private jet catering at Tozeur Nefta International Airport (DTTZ)

Tozeur Nefta sits at 287 ft on the edge of the Chott el Djerid, and traffic here is driven by Sahara tourism and winter desert tours. Private jet catering at DTTZ means a galley plan that survives dry heat on the apron: fruit, dates and Tunisian pastries packed to travel. For inflight catering and aviation catering at this field, we pack, label and hand over through your handling agent. Business aviation catering, executive jet catering and diplomatic flight catering all follow the same logic, and cabin crew meals ride in their own box.

Restaurant cuisine, cooked on the ground
Fresh and local produce
Labelled by seat, diet and reheat
Aviation-ready packaging
High loader for large cabins
HACCP certified kitchens

Who we fly forTwo cabins, one standard

Business jet at Tozeur Nefta DTTZ, private jet catering and business aviation catering loaded through the cabin door

Business aviationOur core

Executive jet catering at Tozeur Nefta International Airport (TOE)

Business jet catering at Tozeur is usually a small brief: a handful of passengers on a winter desert trip, one or two services, a light jet with a compact galley. Corporate jet catering and VIP flight catering follow the same pattern, with charter flight catering often added for tour groups. A private jet chef writes a bespoke menu around local dates, olive oil and spiced lamb, and luxury inflight catering here means well-handled produce rather than ornament.

Government flight at Tozeur Nefta International Airport, VIP aviation catering prepared for a state visit aircraft

State & royalDiscretion, protocol

Government flight and VIP aviation catering at Tozeur Nefta International Airport

When an official delegation lands at Tozeur Nefta, the order comes through protocol, not the kitchen. Government flight catering and head of state flight catering are cleared in writing, prepared by a named team and traceable. VIP aviation catering and state visit aircraft catering stay discreet, with nothing labelled by name.

Menu highlights for private jet catering at *Tozeur Nefta International Airport*Or write your own, we cook it

Cold private jet platters of dates, cheese and mechouia salad, inflight menu for Tozeur DTTZ

Cold galley

No oven · served in four minutes

Private jet platters of Deglet Nour dates, almonds and fresh cheeseChilled

Mechouia salad with tuna and olive oilChilled

Gourmet inflight meals: citrus and fennel salad with grilled fishRe-plate cold

Private jet snacks: dates, nuts and semolina sweetsChilled

Hot gourmet inflight meals of lamb couscous and brik packed for the oven, Tozeur Nefta airport catering

Hot service

One oven · re-plated in twelve minutes

Lamb couscous with vegetablesSauce apart

Brik with egg and tunaOven

Ojja with merguezOven

Gourmet inflight meals: chicken tagine with preserved lemon and olivesSauce apart

Make a request Download the menuPDF

A dish sealed and labelled for one guest's diet

PrincipalSealed

Nut-free · gluten-freeChecked by two people

Special meals

Halal, kosher and kids meals: inflight catering at Tozeur Nefta International Airport (TOE)

Tozeur cooking leans on semolina, wheat pastry and fried dishes, so gluten and cross-contact sit in different places than in a European kitchen. Special meals are prepared on a separate board and packed in their own box: kosher, halal, vegan, gluten free, allergen free and kids meals, each marked by seat number. Tell us the restriction and the tail, and we adapt the local dishes rather than swap them for something generic.

Allergens

A sheet per guest. Separate boards, separate boxes.

ii.

Halal & kosher

Sealed, certificate in the same box.

iii.

Children

Their own menu, nothing to cut at altitude.

iv.

Plant-based & wellness

Vegan, low-carb, light — composed, never compromised.

Crew & pilot mealsOn request

Crew meals & pilot meals at Tozeur Nefta International Airport

At DTTZ the crew often has a short stop and a long leg ahead. You add crew meals to the order when you want them, and they appear on the same invoice. Flight crew meals and pilot meals are packed so they can be eaten in the jumpseat, with different meals for pilots when the operator wants it. Crew catering arrives as sealed crew meal boxes, cockpit meals are easy to eat one-handed, and cabin crew meals are labelled CREW.

Meal passDTTZ

Cabin crew

Box

Marked crew

Galley

Oven 6 min

Order

On request

Marked crew

Meal passDTTZ

Pilots

Box

CPT ≠ F/O

Galley

Cold or hot

Order

On request

Two dishes

Tozeur Nefta International Airport terminal and apron, airport catering for general aviation at TOE

To the steps, on your slot.

Airside · plane-side · day or night

DeliveryEvery FBO

Airport catering delivered to the FBO at Tozeur Nefta International Airport (DTTZ)

The handover happens at the aircraft, on your slot. We arrange FBO catering with your handling agent, and catering delivery to the FBO is confirmed against the tail. The general aviation terminal handles the formalities, and ground handling catering is coordinated so that handling agent catering reaches the cabin sealed and labelled.

FBOHandling agentGround handlerGA terminal

High loaderLarge cabins, bizliners

Large cabin jet catering with a high loader at Tozeur Nefta International Airport (TOE)

Whether Tozeur needs a high loader depends on the type on the apron. A light jet is loaded by hand through its main door, while a larger cabin may call for a high loader pulled alongside in the desert sun. Galley catering is packed for the oven and drawer that aircraft really has, so nothing arrives that the galley cannot hold. Airside catering delivery runs through your handling agent, and aircraft provisioning is matched to the tail and the slot before the trolleys are loaded.

Mention it when you order

HACCP kitchen

Certified, inspected, with cold-chain records filed against your trip.

All FBOs served

Whichever terminal you park at, handover is at the aircraft, on your slot.

Diets read twice

Allergen sheet per guest, halal and kosher on request, sealed and labelled.

One clean invoice

Itemised and trip-report ready, sent after the leg.

About the airportDTTZ / TOE

About Tozeur Nefta International Airport (DTTZ): aviation catering and general aviation

Tozeur Nefta International serves a region of oases and salt flats in southern Tunisia. It is a quiet field with a single terminal, used by tourist charters and occasional business flights, and general aviation traffic here is light and seasonal. Airport catering at DTTZ is a matter of produce and heat rather than volume, with FBO services and ground handling services arranged around the aircraft on its slot.

Business aviation

The field is a niche business aviation hub whose traffic follows the tourist season. Inflight catering and in-flight catering here are simple but precise, aviation catering follows the aircraft's galley, and business aviation catering is built around light jets. Executive jet catering is the common order, diplomatic flight catering is exceptional, and cabin crew meals are boxed apart. Crew meals ride in their own marked box, and ground handling services at the apron decide where each one is handed over.

Customs & food import

Tunisia applies customs checks to imported animal products and fresh food, which makes locally prepared catering the simpler route. Meals are sealed and labelled before they reach the aircraft, and your handling agent manages the declaration for anything arriving from outside the country. For general aviation arrivals, FBO services and ground handling services work from the same paperwork, so the catering order is matched to the tail before anything moves airside.

ReviewsFrom the crews we cater for

5.0 / 5

★★★★★

Average rating from the cabin crew and pilots we cater for.

Leave a review

★★★★★ROYAL FLIGHT

“One detail shaped our order at Tozeur Nefta International Airport: several individual meal preferences, alongside a request for yoghurt pots and fresh berries for 12 passengers. The Galley Girls understood why we wanted the fruit plates readily accessible instead of spread across several different boxes. With jet catering, careful attention to catering handover matters as much to our crew as the menu itself. Our colleague could take over the crew provisions without asking where every component had been placed during preparation.”

Alexei F. | Royal family manager

Global 7500

★★★★★LIGHT JET

“Getting chicken skewers with a couscous salad ready for 3 guests at DTTZ required an order that accounted for a short ground stop. The final order confirmation stood out more than any sales pitch about VIP flight catering. Instead of asking us to improvise, The Galley Girls explained how the fruit plates could be arranged during service. We could finish the crew provisions as each guest was ready, rather than laying everything out at once.”

Ethan L. | VIP flight attendant

Citation CJ4

★★★★★VIP AIRLINER

“For 8 passengers departing from TOE, the agreed menu was a selection of petits fours and sandwiches; our main consideration was a small galley worktop. This experience of charter flight catering gave us a useful reference for managing catering handover on another departure. The desserts came from The Galley Girls in separate meal boxes, with a packing list that matched the contents. We placed the breakfast portions in their planned storage area without first having to reorganise all the catering boxes.”

Leila A. | Chief cabin officer — BBJ

ACJ319

Asked before every DTTZ slotAsked by crews

How much does private jet catering cost when the menu centres on local dates and desert produce?+

How much private jet catering costs at Tozeur is a question about the menu, not the airport. Tell us whether you want Deglet Nour dates and cold platters or a hot tagine service, and we quote that exact order, with crew meals listed separately if you want them.

What is the lead time for private jet catering at Tozeur when the passenger count changes late?+

A passenger list that changes is routine for us. We rework the quantities, re-label seat numbers and confirm with your handling agent at the FBO. Last-minute orders are handled at DTTZ, and we say upfront if a particular produce item will be hard to source in season.

What are the customs rules at Tozeur for catering ordered here for the return leg?+

Tunisian customs look closely at imported animal products, so for the return leg we recommend ordering from Tozeur rather than carrying food in. We pack sealed, label per passenger and hand over via the FBO, with your handling agent managing any paperwork.

Can you bring food to the aircraft at Tozeur, and how does the slot and turnaround affect it?+

You can bring your own food, but customs and the handling agent may ask to inspect it, especially meat, dairy and fresh produce. If the turnaround is short, local catering handed over at the apron is less exposed to delay than a bag coming through the terminal.

Is catering part of a charter on a long leg out of Tozeur with two services on board?+

No. Catering is not part of the charter: it is ordered and invoiced on its own. For a long leg with two services, we suggest dishes that hold well in the drawer, such as cold platters first and a lamb or chicken tagine second, packed per passenger.