GERMANY. SSP has opened a new Hausmann’s restaurant at Düsseldorf Airport.
The 400sq m outlet, situated at Gate A, has been developed by Patrick Rüther and popular German television chef Tim Mälzer. The partners aim to add a “cosy homespun vibe” to the airport’s dining options by offering traditional home-cooked German fare in an oak-wood and vintage setting.
The airport outlet echoes its namesake in Düsseldorf old town and, according to SSP, uses a combination of vintage and modern elements, oak-wood and steel, artwork and industrial lighting above the tables to create an informal and urban atmosphere.
Travellers can expect “home-style German cuisine that is honest and authentic, but with a contemporary twist”, SSP stated. Its breakfast menu includes fruit, sandwiches, and smoothies, with roasted chicken and knuckle of veal among lunch time offerings, along with craft beer.
“Regional and sustainably produced ingredients are used across the menu,” SSP said.
The SSP Group has signed a seven-year lease with Düsseldorf Airport and is set to open six more food and beverage outlets in 2017, with a further unit in 2019. The company expects annual turnover of €112 million over the contract period.
Düsseldorf Airport Management Board Chairman Thomas Schnalke said: “We are very happy that Patrick Rüther and Tim Mälzer chose our airport in which to open their second restaurant in Düsseldorf.
“Hausmann’s provides our passengers with another fantastic gastronomy option. Our passengers should always feel comfortable here. That is why we work continuously with strong partners like SSP to offer an individual, modern and wide range of services that respond to the demands of our rapidly changing airline world.
“Hausmann’s is a very good example of how airport restaurants of the future will look like,“ Schnalke added.
SSP DACH & FRABEL CEO Cornelius Everke commented: “Together with Patrick Rüther and Tim Mälzer, we have perfectly integrated the Hausmann’s concept, not only with the experience at Düsseldorf Airport, but also with travellers’ demands. Guests from all over the world can experience a first-class, regional and creative culinary service, no matter how much time they have, whether that’s five or 50 minutes.”
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