Hung’s Delicacies (Hong Kong International Airport) Up to 60 can sit around the bar, while travelers can grab dishes to go.ĭani Garcia DeliBar, Terminal 3, Malaga-Costa del Sol Airport, Spai n It’s all served in as casual a setting as many downtown bars, with tapas on display. The cuisine: Modern tapas with classic Andalusian flavors given Garcia’s trademark twist - cherry gazpacho, crab ravioli, as well as the chef’s famous oxtail burger. The hook: A classic tapas bar from Spanish chef Dani Garcia. Prices hover at about $14 a plate or $15 a cocktail.Ĭat Cora’s Kitchen, Terminal 2, San Francisco International Airport +1 6ĭani Garcia DeliBar (Málaga-Costa del Sol Airport, Spai n ) The cuisine: Innovative Californian cuisine using organic, seasonal ingredients, with small plates such as salt roasted beets, lobster mac and cheese or a seafood slider trio of oyster, shrimp and crab cake.Ī raw bar dishes up oysters, while the cocktail menu gets creative with chili-infused tequila and antioxidant-crammed juices. The hook: Opened by TV chef and restaurateur Cat Cora, whose empire includes branches at Salt Lake City and Houston Airports. The cuisine: A full-service Italian trattoria-style restaurant offering pastas, pizza and a wine list.Ĭapra, who is often at the restaurant, guarantees every item can be served within 10 minutes, and passengers can be on their way within 30 minutes of sitting down.īoccone Trattoria, Level 2 gates, Terminal 1, Toronto Pearson International Airport +1 4Ĭat Cora’s Kitchen (San Francisco International Airport) The hook: Opened by Canadian celebrity chef and restaurateur Massimo Capra, the chef/co-owner of Mistura and Sopra in Toronto. Toronto Airport’s outpost will be a bistro-style eatery showing off Lee’s French and Chinese influences.Īsian Kitchen by Susur Lee, Terminal 1 International departures, Toronto Pearson International Airportīoccone Trattoria ( Toronto Pearson International Airport) The cuisine: Lee is known for his twist on fine dining using fusion flavors and techniques. The hook: To be opened by fine-dining celebrity chef and restaurateur Susur Lee, whose face you may have caught on “Top Chef Canada” or “Iron Chef America.” You can get two courses ($55-62) or the full three ($75) with dessert or cheese, though travelers with less time can grab smaller plates, burgers or sandwiches for around $27.Īltitude, Geneva Airport +41 22 817 46 09Īsian Kitchen by Susur Lee ( Toronto Pearson International Airport ) On the menu: green apple and ginger crème brulée, foie gras and morel mushrooms stuffed raviolis, Brittany sole meunière style and beef carpaccio. The business lunch menu changes bi-weekly while the a la carte menu is updated every season. ![]() The cuisine: Classic French food in an elegant space with a glass wall onto the runway. The hook: Created by chefs Gilles Dupont and Thomas Byrne, whose joint restaurants include the Michelin-starred Dupont & Byrne. Airbräu Brauhaus, Level 3, Terminal 1, Munich Airport +49 89 9759 3111
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