Catering to your aircraft in Abha.
Abha International, at 6,858 ft, is a cool-air stop in the Asir Region where summer traffic fills the apron. We pack for the crew and the galley you have.
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.
Abha and the Asir Region eat from the mountain: the private jet menu here leans on local specialities that survive a galley. Our inflight menu and private jet food list start with saleeqa, rice cooked in milk and broth, and mandi, spiced rice with lamb that holds heat in foil. Private jet platters of Asir honey, dates and fresh mountain fruit travel chilled, while gourmet inflight meals such as harees and aseedah are packed so the sauce stays apart. Private jet snacks from the Asir Region, like dried fruit and nuts, fill the cold drawer.
Abha is the Asir Region's cool-air city, and the private jet menu follows it. For an inflight menu we pack local specialities: mandi and kabsa for a hot service, saleeqa for a quiet dinner, fresh mountain fruit and Asir honey for a cold drawer. Private jet food from Abha is cooked for the galley you have; private jet platters, gourmet inflight meals and private jet snacks are labelled by seat, with the sauce in its own pot.
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.
Abha International sits at 6,858 ft in the Asir highlands, a cool-weather summer stop for business jets from Riyadh and the Gulf. Private jet catering here is built around that altitude and cooler cabin air: inflight catering that travels well, in-flight catering packed for a short cabin, and aviation catering marked by seat. Business aviation catering, executive jet catering and diplomatic flight catering arrive at the FBO, and cabin crew meals ride in their own box.
A short summer stop into OEAB shapes the brief: business jet catering that is light and cold-friendly, corporate jet catering for crew and guests, VIP flight catering marked by seat, and charter flight catering with luxury inflight catering from a private jet chef and a bespoke menu.
For official visits to the Asir Region, state visit aircraft catering is agreed with protocol first. Government flight catering, head of state flight catering and VIP aviation catering are handled by a small, named team at OEAB.
At Abha, special meals are a procedure: halal is the default for the Asir kitchen, so the questions are allergens, wheat in harees and nuts in dates and sweets. Kosher, vegan, gluten free, allergen free and kids meals are boxed apart from the guest trays and marked by seat, not by name.
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.
On the ground in the Asir highlands, crew meals are an on-request line. Flight crew meals, pilot meals, crew catering and cockpit meals travel as crew meal boxes, with different meals for pilots when needed.
At Abha, FBO catering means a handover at the general aviation terminal. Catering delivery to the FBO is coordinated with your handling agent, with ground handling catering and handling agent catering arranged by tail and slot.
Abha receives larger business jets as well as light ones, and the aircraft decides the loading. Galley catering for a heavier cabin may need a high loader at the door, while a light jet takes a hand carry. Airside catering delivery and aircraft provisioning at OEAB are arranged with your handling agent once we know the type, the door and 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.
Abha, OEAB, is the Asir Region's airport for business travel. Airport catering here follows the general aviation flow, and the FBO services and ground handling services at the terminal decide where the trays are handed over.
As a business aviation hub in the highlands, OEAB sees seasonal peaks. Inflight catering, in-flight catering, aviation catering and business aviation catering are planned early in summer, alongside executive jet catering, diplomatic flight catering and cabin crew meals.
Saudi Arabia restricts imported food, so cooking locally for OEAB keeps the order clean. Ask your handling agent or the FBO services desk what may stay on the aircraft and what has to be handed off.
Average rating from the cabin crew and pilots we cater for.
“Rather than an elaborate service at OEAB, our 10 guests wanted yoghurt pots and fresh berries, organised sensibly around a short ground stop. The order made private jet food feel manageable because the meal organisation had been considered beforehand. We changed the quantities of starters, and The Galley Girls reflected the request in the final packing list. The note about the sauces was easy to spot, and we could brief the rest of the team quickly.”
“Clear quantities were essential at AHB: we had 7 passengers expecting vegetable tartlets and a dessert selection and were working around a small galley worktop. Our handling contact received the order details from The Galley Girls, including how the snack boxes had been grouped. The cabin team could match the side dishes to the request before moving on to the remaining departure tasks. The written menu details stood out more than any sales pitch about private jet meals.”
“My order at Abha International Airport covered beef fillet with roasted potatoes for 3 guests, with a practical service plan needed because of different crew meal preferences. Instead of asking us to improvise, The Galley Girls explained how the salads could be arranged during service. The crew provisions stayed together in one group, so another crew member could follow the same plating sequence. I appreciated the emphasis on packing arrangement throughout the private jet menu arrangements.”
Cost is quoted per menu, not per tray. For Abha, local specialities such as saleeqa keep the price in check, since nothing needs clearing through customs on a separate leg.
Crews waiting on the ground at Abha often want a proper meal, so we plan the order around the wait. Local dishes are easy to source; last-minute orders are handled.
Saudi customs check imported food, so local cooking keeps things simple. A last-minute change in guests only changes the number of trays.
You can bring food, but Saudi customs limit imports, and your handling agent controls airside access. Ordering from us means the catering arrives at the FBO with the paperwork done.
Food is ordered and invoiced separately from the charter. Asir's summer season is busy and weather can delay a leg; send the new slot and we adapt.
Tail, pax and diets — a flight attendant takes it from there, day or night.
