DENMARK. Copenhagen Airport has revealed a list of ten, mainly local, dining brands that will enter the expanded Terminal 2 airside zone from June. The brands are: LêLê, Mikkeller, Steffs Place, Gorm’s, Retreat, Espresso House, The Bird – Kissmeyer, Cock’s & Cows, Tapa del Toro and Pret A Manger.
Copenhagen Airport Director of Airport Sales Lise Ryevad said: “We want to offer travellers an authentic experience by offering the best from our ‘local heroes’ – the best Danish restaurants and bars that we know from the vibrant culinary scene of Copenhagen. At the same time, we will continue being the place where travellers can find successful international brands.
“Every year we conduct up to 100.000 passenger interviews and we use the knowledge we gain from these interviews to find the best mix of offers. This is why we are looking forward to the opening of the new area, which will reflect the wishes from our passengers and the impressive food scene that thrives both in Denmark and internationally.”
Danish microbrewery Mikkeller, with its range of speciality beers, is among the new names.
“In Mikkeller we travel a lot ourselves and there is no doubt that Copenhagen Airport is one of the best airports in the world when it comes to quality – in shopping as well as gastronomy. From our perspective there are not enough opportunities to have extraordinary beer experiences and naturally we would like to contribute to this. Many of our customers are beer tourists that travel to Copenhagen to visit our bars and restaurants, so it will be a pleasure to be able to say ‘hello’ and ‘goodbye’ to them in the airport as well,” said Mikkeler Founder Mikkel Borg Bjergsø.
Popular Vietnamese restaurant LêLê, which has offered a taste of Vietnam in the city for over 15 years, also joins the line-up.
CEO Lâm Lê said: “We are proud to become a part of the new area in Copenhagen Airport and we look forward to developing the already exciting food profile of the airport. LêLê Street Kitchen is locally rooted in Copenhagen. Still, with our concept and assortment stemming from the Vietnamese street kitchen, we have always had a global outlook. With our light, fresh and tasty meals we believe that we will be able to meet the needs of travellers.”
The expansion of Terminal 2 adds 4,000sq m of space and will accommodate 25 new shopping and eating options. The T2 project is among a series of plans to grow capacity to 40 million passengers a year.
Ryevad said: “We hope that the new area will be a gathering point for travellers in the airport where different preferences are met by a wide assortment – whether you are into niche bars, a classic burger or just a quick croissant and coffee.”
During the coming months the airport will reveal the remaining 15 brands that will open in the new T2 area.
Outlining key features of the new T2, the airport company noted that:
*Travellers spend an average of 98 minutes in the airport from security check to boarding;
*66 % of passengers shop and/or eat in the airport before departure;
*The T2 expansion is built in the same Scandinavian design as the rest of the airport, with a focus on creating “a calm and relaxed atmosphere”;
*Existing stores in the area will be modernised alongside the introduction of new brands;
*The expansion of the airport after security control in the zone between Finger A and Finger B runs from 2017 until the end of 2018. The first units open from June 2018. By the end of 2018 all construction will be finished.
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The company also organises the annual Airport Food & Beverage (FAB) Conference & Awards. This year’s FAB will be held in Helsinki on 20 to 22 June. Click here for details.