It’s taken way too long, but airports have finally figured out that people who fly often like to eat something other than an Auntie Anne’s pretzel or a Subway sandwich. Some airports are seriously upgrading their food offerings, and even airport shops that sell newspapers and gum are adding fresh fruit to their shelves.
The Airbräu Brauhaus at Munich’s airport is Europe’s only restaurant with an on-site brewery. At Altitude restaurant at Geneva’s airport, there’s actually a Michelin-starred restaurant called Dupont & Byrne—don’t miss the ravioli stuffed with foie gras and morel mushrooms. Television chef and restaurateur Cat Cora has eateries serving organic, seasonal California cuisine at three US airports: San Francisco, Salt Lake City, and Houston.
Tomorrow I’ll mention a few more airport dining options. I actually go early to my hometown airport—Minneapolis-St. Paul— so I can dine before flying on the new, locally inspired restaurants on Concourse G (pictured).