NORWAY. Oslo Gardermoen Airport operator Avinor has named the six companies who will transform the food & beverage offer at Norway’s premier travel hub.
SSP Norway, HMSHost, Bit Union, Reitan Convenience, LETT and Joe & the Juice have been awarded separate contracts that will span between five and seven years with an estimated total value of NOK6.5 billion (US$589 million).
Avinor noted while many established F&B venues will remain or expand, significant portions of the current offerings will be replaced by “fresh, more fitting concepts”, with a greater selection of venues evoking a Norwegian sense of place.
As reported, five of the SSP openings will fall into that category – Tigerstaden, Bjørn’s Backyard, Kaffetår and Parken (two venues).
O’Leary’s Sports and Gastrobar, previously exclusive to the international area of the terminal, is now moving to the domestic side of the airport. Situated on the second floor, the new venue will offer a view of the terminal near the large departure board, occupying the same space that TGI Fridays has occupied for the past few years.
Bit Union and LETT will expand and establish additional locations focused on healthy and affordable food in the domestic terminal.
Avinor Commercial Director Joachim Lupnaav Johnsen said: “There is a high demand for nutritious and reasonably priced meals. We are pleased to announce that both Bit Union and LETT, originating from Oslo, will soon be available in the domestic area, alongside their continued service to passengers travelling abroad.”
SSP’s spacious wine bar Tigerstaden will open as part of the new square in the international side of the terminal, and two new Italian restaurants will be introduced (including SSP’s Trattoria Tavolare) – one in the domestic area and the other in the international area.
Avinor also noted that options for travellers will also be strengthened in areas of the terminal where commercial offerings have previously been “somewhat limited”.
Several dining establishments, it said, will have convenient grab & go solutions, enabling passengers to grab a quick snack or meal before their flights.
Lupnaav Johnsen concluded: “We believe that the modifications to our food & beverage offerings will be exciting and positive for travellers. We’ve closely observed which restaurants our visitors prefer. This focus allows us to enhance the dining experience for everyone.
“Overall, we’re confident that these changes will elevate the food experience for travellers. We’re introducing new and exciting options while also maintaining and expanding the concepts that have already won favour with many.” 
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