Catering to your aircraft in Tunis.
Tunis Carthage, 22 ft above sea level on the Lake of Tunis, sees seasonal bizav traffic and diplomatic movements. Our job is what the crew actually serves: trays packed for the oven, the drawer and the cold box, labelled by seat.
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.
Tunis Governorate has a table that suits a private jet menu: brik with egg and tuna, lamb with couscous, grilled sea bream from the Gulf, olive oil from the Sahel, and Deglet Nour dates. Each local speciality has a galley fate. Brik wants the oven and fresh frying oil on the day, couscous holds well in a covered tray, and fish is plated chilled with lemon apart.
For an inflight menu from Tunis we lean on what the region does best: ojja with merguez, salade mechouia, lablabi in winter, and almond or pistachio pastry from the medina. Private jet food from here works because most of it is built to be eaten warm rather than hot, so the crew can re-plate without a dedicated cook.
Think of the Tunis private jet menu as three things: a cold mezze of mechouia, tabil-spiced carrots and olives; a warm main that tolerates one oven; and a sweet of dates stuffed with almond paste. These local specialities are what we cook and label for the galley, with sauces apart.
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.
Tunisian ordering at DTTA starts with the date, the olive oil and the sea. Private jet catering for Tunis is built by former VIP crew, so the brik is boxed to stay crisp and the harissa travels in its own pot, whatever the galley allows.
A typical Tunis brief is a corporate or charter trip with six to ten guests, one oven and a small chiller. Business jet catering and corporate jet catering here mean boxed brik, a couscous that holds, and a VIP flight catering plate of grilled sea bream. Charter flight catering and luxury inflight catering are written with a private jet chef who adapts the bespoke menu to the tail.
Government flight catering at Tunis follows protocol: a cleared menu, a named team, and handover through the handling agent. Head of state flight catering and VIP aviation catering are handled with full traceability and confidentiality, and state visit aircraft catering means every tray is accounted for from kitchen to cabin.
Tunisian cooking is mostly halal by default, which helps for halal service, but harissa, merguez casings, orange blossom water and some stocks carry hidden allergens, so allergen free and gluten free requests are separated from the start. Kosher, vegan, kids meals and special meals are cooked on a separate board and boxed apart from the guest trays, with the card marked by 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.
Pilots and cabin crew eat from a crew meals order that you request per trip and that is billed alongside everything else. At Tunis the flight crew meals we pack are built for a short turn on the apron: a pilot meals box that fits a jumpseat tray, and a hot crew catering option that survives an oven. Cockpit meals are packed to be eaten one-handed, with crew meal boxes labelled CREW. Different meals for pilots are available where the operator requires it, and cabin crew meals follow the same process.
Your handling agent is the one who unlocks the airside route at DTTA, so FBO catering is planned around their access. Catering delivery to the FBO and handover at the general aviation terminal both follow your slot, and ground handling catering is agreed before the aircraft arrives, with handling agent catering confirmed in writing.
What goes through the door at DTTA depends first on the tail number you are flying. A light jet takes trays through the main door and a small galley, while a heavier aircraft may need a high loader for airside catering delivery. Galley catering and aircraft provisioning are planned around that door, the galley's oven and chiller, and the apron position the handling agent gives you.
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.
Tunis Carthage is the country's main international airport, with a general aviation area used by corporate, charter and VIP flights. Airport catering here is built around that mix of traffic, and the general aviation terminal is the contact point for most business aviation arrivals.
Seasonal peaks bring more inflight catering orders, with in-flight catering for summer holiday charters and aviation catering for winter business trips. Business aviation catering, executive jet catering and diplomatic flight catering are common requests, and cabin crew meals are ordered alongside. FBO services and ground handling services frame how the airport works as a business aviation hub.
Import rules in Tunisia are strict on meat, dairy and fresh produce from abroad, so local catering is usually the cleaner option. Anything not consumed should be declared to the handling agent, who knows what customs will accept.
Average rating from the cabin crew and pilots we cater for.
“Getting prawn salad and small fruit plates ready for 6 guests at Tunis Carthage International Airport required an order that accounted for a short ground stop. I wanted clear identification on the sandwiches; The Galley Girls made the packing arrangement easy to compare with the order. We could distinguish the salads at a glance instead of lifting lids just to establish what belonged to each service. With aviation catering, careful attention to final order confirmation matters as much to our crew as the menu itself.”
“Having 3 guests request smoked salmon bagels and sliced fruit at DTTA meant planning the portions carefully while accounting for a short ground stop. The Galley Girls understood why we wanted the crew provisions readily accessible instead of spread across several different boxes. With aviation catering services, careful attention to meal organisation matters as much to our crew as the menu itself. The main courses were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes.”
“Menu approval at TUN covered smoked salmon bagels and sliced fruit for 11 guests, leaving us to organise the service around several individual meal preferences. I want an aviation catering company to understand written menu details, and this order gave us a useful starting point. I gave The Galley Girls our storage brief and asked for the sandwiches to arrive in stackable containers. We placed the main courses in their planned storage area without first having to reorganise all the catering boxes.”
Summer holiday charters and winter business trips load the kitchen differently, and the bill follows that. A brik and couscous lunch stays modest, while fresh shellfish or imported cheese raises it. We quote once the menu and the season are known.
Crews close to their duty limit often wait on the ground at DTTA, and the order has to fit that wait rather than add to it. Late changes and last-minute orders are handled, and we confirm the handover with your handling agent.
On a short repositioning flight with an empty cabin, the question is what stays aboard. Customs at Tunis Carthage look hard at fresh meat, dairy and fruit from abroad, so leftover trays are declared to the handling agent. Food cooked locally avoids most of the friction.
You can, but a light jet's small galley rarely has room for outside food packed for another oven. Meat, dairy and fresh produce from abroad may also be seized. We suggest local dishes cooked and labelled for your galley instead.
No. Is catering part of a charter for a flight into Tunis? It is not: the charter price covers the aircraft, and a kosher, halal, allergen or child's meal is a separate order, cooked on its own board and invoiced like any other.
Tail, pax and diets — a flight attendant takes it from there, day or night.
