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Käfer’s Bistro reopened in the Shopping Avenue in Terminal One after experiencing a “state-of-the art face-lift” in recent months |
GERMANY. Fraport has unveiled the latest openings in a protracted improvement of the food & beverage offer at Frankfurt Airport that will see all its catering outlets replaced by 2010.
The quality enhancement programme is designed to alter the ‘culinary landscape’ at Frankfurt.
Here are the latest developments.
Käfer’s Bistro
On 12 August Käfer’s Bistro reopened in the Shopping Avenue in Terminal One after experiencing a “state-of-the-art face-lift” in recent months. The outlet is well known for its stunning view over the airport apron, making it one of the most favoured catering locations at the airport since its opening in 1994.
The popular concept of a French bistro was retained and the charm of the interior equipment enhanced by a rustic wooden floor combined with individual decoration elements. These produce special interior light accents, supplemented by an attractive, brightly lit outside area.
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Illy espressamente, opened by LSG Airport Gastronomie, also offers Italian snacks, salads and sweet delicacies |
Large photographs by the well-known Paris photographer Nicolas Bruant set the atmosphere in the Entrée area. Käfer’s Bistro offers an extensive and revamped menu: in addition to typical bistro specialities it also offers crossover cuisine for international guests.
The concept is operated by Gerd Käfer, Roland Kuffler and Gebhard Bucher and is open seven days a week from 6am to 11.30pm.
Illy
LSG Airport Gastronomie has opened a new concept in the area of Pier A – an espresso bar with a “cool, noble” design: Illy espressamente. Italian snacks, salads and sweet delicacies are offered in addition to the Illy Coffee valued by coffee connoisseurs.
Opening times: 6am to 9.30pm
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Heberer and Mayer’s targets passengers with a narrow time window who want “something to take away” |
Coffee and sandwiches “˜to go’ from Heberer and Mayer’s
This outlet targets passengers with a narrow time window who want ‘something to take away’. Recognition is given to this need at an increasing numbers of sites throughout the airport. Heberer offers sandwiches, sweet bakery produce and coffee specialties in the T2 Arrivals area. And at T1, also in the Arrivals area, Mayer’s has opened, offering a similar range. “Both outlets have achieved very satisfactory sales figures in a short time,” said Fraport.
Opening times: 6am to 9.30pm
Beyond
Beyond, which is run by Frankfurt scene caterer Tim Plasse, recently opened at T1, Pier A.
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Beyond at the Airport is an extension of Beyond in Eschborn near Frankfurt |
Plasse has gained fame for the KingKameamea Club and Eat Drink Man Woman outlets in Frankfurt and beyond. Beyond at the Airport is an extension of the Beyond outlet in Eschborn near Frankfurt, which provides a bar and take-away restaurant for the target groups of companies and offices that have established themselves there.
Many young business people, primarily Lufthansa passengers, use Pier A – a suitable target group for the high-quality catering offered by Beyond. Plasse has created sandwiches especially for the airport environment. They are named after international flight destinations, made up in a cuisine style typical to the countries concerned and accompanied by mixed cocktails and long drinks.
Fraport said: “The Beyond’s architectural concept is also perfectly matched to the airport: a bar lounge atmosphere with seating for approximately 50 guests has been created on an area of approximately 70sq m – with a view directly onto the apron. Beyond has achieved +30% growth in turnover compared to the previous concept only one month after the opening.”
Opening times: 6am to 10pm
Between the Bread
Fraport organises regular ‘know-how transfers’ for the airport’s caterers to ensure the cuisine they offer is always contemporary.
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The whole range of catering outlets at Frankfurt Airport is to be renewed or replaced by 2010 |
On the most recent occasion a one-day workshop was held by the catering expert Jean-George Ploner from Pencom on the subject of “˜Between the Bread’ with 27 food professionals from Frankfurt Airport attending.
The programme began with visits to interesting catering locations in downtown Frankfurt followed by short presentations on the subjects of presentation of goods, lighting, packaging, display as well as contemporary bread types.
An exercise that put theory into practice rounded off the workshop when the current trends in sandwiches were viewed and tested, overseen by a specialist. The skills acquired in this session have now been included into the airport gastronomy, Fraport said.
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