Areas has food and beverage concessions in 89 airports offering to everyone the year-round opportunity to discover, new tastes and enjoy themselves before departure.
BESPOKE OFFERINGS THAT ENCOMPASS GLOBAL BRANDS AND LOCAL GASTRONOMY
Whether it be on-site dining or take-away solutions, gourmet restaurants, lounges, vending machines or retail outlets, Areas excels in airport hospitality thanks to its comprehensive and competitive offering designed to meet all the risks and hazards of airport traffic. Our objective is to work alongside operators, airline companies and all airport stakeholders, so that we can meet the needs of demanding travelers.
A TASTY PLACE FOR A STOPOVER
A historic partner of European airports and present in 11 major airports in the US, Areas offers travelers the opportunity to discover new tastes, enjoy themselves and relax before take-off, at any time of the year, through 735 restaurants and points of sale in 89 airports worldwide.
EXCITING CULINARY DISCOVERIES
As the gateways to a region or a country, airports throughout the world are now looking to enhance their identity. In US airports, major national brands share space with more original regional offerings. Areas has gained momentum in this market by creating partnerships with strong regional brands. In Detroit Airport, Areas opened the Mezza Mediterranean Grille restaurant, named after a local brand which already has five restaurants in the metropolitan area. In Los Angeles Airport (LAX), the design and menu of its most recent restaurant, Engine Co. No. 28 was inspired by the tavern of the same name installed in an old converted firehouse in the city.
Areas has also implemented this winning strategy in Spain. A number of restaurants in Madrid Barajas Airport have been created out of partnerships set up with local players, ranging from Santa Gloria or Rodilla homemade-style sandwich offerings, to sophisticated restaurants with gourmet-bars, such as Fly&Fishhh!, Kirei by Kabuki and La Mary.
In Roma Fiumicino Airport in Italy, Areas launched a first Caffè Roma Capitale, a new high-end concept created via an exclusive agreement concluded with the City of Rome and inspired by the stylish Caffè Milano located in Milano Malpensa Airport, in partnership with the City of Milan.
I LOVE PARIS: A TRIBUTE TO THE FRENCH CAPITAL AND GASTRONOMY
Developed in collaboration with top chef Guy Martin and architect India Mahdavi, the I Love Paris restaurant is located in Paris-Charles-de-Gaulle Airport.
Gourmet restaurants headed up by world-famous chefs are becoming increasingly widespread in international airline hubs. Not only do they enhance airport image, they also represent real added value for travelers in transit. Through its collaboration with top chefs such as Guy Martin or Paco Roncero, Areas is at the heart of this trend. In Italy, the Michelangelo Restaurant, with its tasteful decor, its large bay windows with a view overlooking the runways and its open kitchen, is designed to meet the needs and expectations of the most demanding travelers at the Milano Linate Airport.
In Spain, Areas has teamed up with Paco Roncero, who designed the menu for the Gastrohub restaurant at Madrid Barajas Airport, just a few steps away from Kirei by Kabuki, a Japanese restaurant run by chef Ricardo Sanz. This move towards high-end airport catering options offering a combination of refined gastronomic and regional culinary specialties is becoming increasingly popular in airports around the world, such as LAX which hosts Ben Ford’s gastro-pub, Ford’s Filling Station, and Chicago O’Hare International Airport, where chef Rick Bayless has created the Tortas Frontera Mexican restaurant concept.
12 MAJOR US AIRPORTS
CHICAGO, LOS ANGELES, ATLANTA, MIAMI, NEWARK, WASHINGTON, INDIANAPOLIS, MINNEAPOLIS, ORLANDO, RALEIGH, PHILADELPHIA AND DETROIT
Madrid Barajas, Spain
Areas has built up a strong presence at Madrid Barajas, the fifth busiest airport in Europe, where it provides a unique combination of 47 points of sales operating under 26 brands.
Areas operates 13 restaurants and outlets in this multicultural airport. The 3 Lander restaurant symbolizes EuroAirport’s unique location by bringing together a variety of selected culinary creations of top chefs Hubert Maetz from France, Jörg Slaschek from Switzerland and Daniel Fehrenbacher from Germany.