Best airport restaurants around the world - name for italian restaurant serving local dishes crossword

(CNN)—
From boxed sandwiches and salads in plastic buckets to fine dining.
Today, chefs around the world are using the airport to open new restaurants.
Heston Blumenthal is the latest big-name chef to open an aviation center.
The Perfectionist Cafe will open at Terminal 2 London Heathrow Airport on June 4.
Although Blumenthal is known for its molecular cuisine, his new dinner was made of wood
This is the first airport kitchen in the UK.
Fire safety and security are only two major obstacles for potential airport restaurant owners.
In most airports, gasoline is not available in the kitchen, food suppliers have to go through safety checks, and the most daunting thing is that customers sometimes have only 15 minutes to eat.
Blumenthal is not the first culinary superstar to take on the challenge.
On 2008, Spanish airline Carles Gaig opened a modern Catalan airline in Terminal 5 of Heathrow Airport --
In North America, the two restaurants Los Angeles International and Toronto Pearson International attract famous local chefs. MORE: U. S.
The airport is too bad.
The problem is that the heston Blumenthal airport restaurant at London Heathrow is about to open.
More people and more stomach trips have doubled since 2003, and the International Civil Aviation Administration reported that airlines provide services.
1 billion passengers in 2013, compared with 1.
6 billion ten years ago
Now the airport is an integral part of this experience and is no longer just a gateway.
"This is the impact of the airport environment on you," said Ben Crawley, head of catering at Heathrow Airport . ".
"Our 80% flight is a long flight, which means that most of the passengers are traveling long distances, so they are in a mood to indulge.
Advances in kitchen technology mean no.
Gas policy is not an obstacle.
"The electric heat is much better than it was 10 years ago," said Sophie Michel, executive chef of London's Pont St restaurant and one of four British celebrity chefs, they teamed up to open a gorgeous kitchen in Terminal 2 at Heathrow, an upscale restaurant.
"All you need to do is consider the different ways to add flavor and cook quickly.
For example, you can use heavy caramel
The bottom pot on the induction cooker is now responding quickly to high temperature.
"Now the airport has approved more food suppliers as well.
"We can use raw materials from hand suppliers ---
"Only big suppliers were able to pass before," Michell said.
Still, there is an extra charge. -
The airport restaurant pays higher wages to persuade employees to leave the central area.
Delaying time is not a bad way.
The Toronto Airport Authority also tends to offer smaller parties than city restaurants, where diners usually spend less.
Sebastian rotville said: "Although the personal table check is lower than on the street, the exposure of airport restaurants is much higher, and millions of people pass by every year, "Creator of gorgeous kitchen concept and senior marketing director of hotel company HMSHost International.
MORE: The best pizza in the world, not the best in Italy.
There are about 20,000 diners per month.
The restaurant receives hundreds of tourists every day, serving dishes such as braised pork belly and cod sauce pickled fish.
"Travelers are increasingly demanding," said Crowley at Heathrow Airport . ".
"When they pass the airport, they eat more outside and expect more.
"Now, the biggest limit for airport restaurants is safety, says Anthony Russell, restaurant manager at Ramsey aircraft food.
Kitchen knives need to be strictly checked, and suppliers and staff must pass security checks.
"Production delivery is a challenge," Russell said . ".
"You must be organized, resourceful, [still]
If you run out after lunch, don't call the supplier for urgent delivery.
"Of course, high-quality airport catering is not the exclusive field of famous chefs.
At Munich airport, the world's best food and beverage Airport was awarded the 2013 Skytrax award, and travelers can find airbru, Europe's only airport brewery.
Airbru is successful because it is the same as Hung's Delicacies at Hong Kong International Airport (
Second place in Skytrax awards)
This is part of its native culture, giving travelers a unique sense of place on the land of the airportbetween-lands.
Gerhard Halamoda, head of Allresto, an airport hotel operator in Munich, said: "A Bavarian restaurant that serves local beer, unlike its own brewery . ".
More customers will come by June 2014.
20 years ago, customers used the airport once or twice a year, and restaurant owners could enjoy an expensive, mediocre experience.
"Now, people often fly and if they have a good time at our airport, they are more likely to transfer via Munich next time than Amsterdam or Frankfurt.
MORE: 10 of the world's most popular airportsMunich Airport)
The hook: The only airport restaurant in Europe that blows itself from boast-site brewery.
Dining: enjoy a beer garden at the Bavarian restaurant serving roast duck, pig knuckles and cold bacon.
Beer is brewed according to a decree of 1513 purity using local hops from the harletao area.
The bar organizes a visit to the brewery.
Airbrau in Munich
Courtesy: fmgairbru Brauhaus, 3/F, Terminal 1, Munich Airport;
49 89 9759 3111 cm height (
Geneva International Airport)
Hook: created by chef Jill duPont and Thomas Bourne, their joint restaurant includes Michelin-
Starring Dupont and Bourne.
Food: classic French cuisine in elegant space with glass walls on the runway.
Business lunch menu changed to bi-
The la carte menu is updated every season, while it is updated once a week.
The menu includes: raviolis with green apple and ginger sauce, foie gras and mushroom stuffing, and the only meuniel style and beef carpaccio in Brittany.
You can take two classes. $55-62)
Or three ($75)
Travelers with desserts or cheese but less time can buy smaller plates, burgers or sandwiches for around $27.
Altitude of Geneva airport;
41 22 817 46 09 Asian Kitchen
Pearson International Airport, Toronto
Open the hook in advance: Opened by a fine-
Dining star chef and restaurant owner Suther Lee, you may have seen his face on "Top Canadian chef" or "American Iron Chef.
"Food: Lee is known for his twist in using a combination of flavors and techniques.
The outpost at Toronto airport will be a bistro
A French and Chinese-influenced style restaurant featuring Lee.
Suther Lee Asian Kitchen, Terminal 1, Toronto Pearson International Airport (
Pearson International Airport, Toronto
The hook: Opened by Canadian celebrity chef and restaurant owner Massimo Capra (chef/colleague)
The owners of Toronto Mistura and sopura
Cuisines: Full Set
Italian restaurant-service-
Stylish restaurant with pasta, pizza and wine list.
Capra is often in the restaurant, he guarantees that everything can be delivered within 10 minutes, and passengers can go on the road within 30 minutes after sitting down.
The price of the main course is around $16.
Trattoria, Gate 2, Terminal 1, Toronto Pearson International Airport;
Kitchen of 1 416 776 0rmb Cat Cora (
San Francisco International Airport)
The hook: Opened by TV chef and restaurant owner Cat Cora, its empire includes branches of Salt Lake City and Houston airport.
Cuisines: innovative California cuisine with organic seasonal ingredients, small plates such as salt roasted beets, lobster mac and cheese, or a trio of seafood sliders for oysters, shrimp and crab cakes.
The raw bar is cooked with oysters, while the cocktail menu is creative with peppers --
Mixed tequila and antioxidantcrammed juices.
The price hovers around $14 per plate or $15 per cocktail.
Cat Cora kitchen, Terminal 2, San Francisco International Airport;
650 cm, 821 cm, 9288 cm, Dani Garcia, DeliBar (Málaga-
Sun Coast Airport, Spain)
The hook: a classic tapas bar by Spanish chef Dani Garcia.
Cuisines: modern tapas, classic Andalusian, signature Garcia-
There are cherry cold dishes, crab dumplings and famous beef tail hamburgers.
Like the bar in the city center, it is a leisure place with a snack display.
You can sit at a bar of about 60 people at most, while travelers can pick up plates.
Dani Garcia dibar, Terminal 3, Malaga-
Spanish cuisine, Costa del Sol Airport (
Hong Kong International Airport)
Hook: a branch of Michelin
In the north corner of a small shop specializing in marinated meat, Hong starred in the food.
Cuisines: Chiu Chow food, the focus is on a special style of braised pork called "lou seoi", in this braised pork, A complex staple material is used for tofu and other less common parts, such as the duck tongue and the sausage. The stir-
Omelette is named after Tsai Lin, a Hong Kong food critic and television celebrity, who is clearly one of the first fans of the restaurant.
The price of the dishes is around $6.
$50 for small plates and $20 for star attractions-
Sliced marinated goose.
Hong Kong International Airport Terminal 2 Hong Kong food;
852 3197 93 32 ink. sack (
Los Angeles International Airport)
Hook: The second branch of the sandwich bar of "Top Chef" champion Michael Voltaggio, the best new chef for food and wine and the chef/boss for Melrose Avenue food ink.
Food: in the "Top Chef", Voltaggio is known for its innovative plating and love for liquid nitrogen, but the ink bag is the classic of the sandwich bar.
Small French baguette stuffed with cold fried chicken, Spanish bacon, or Vietnamese fillings
Pork style banh mi, starting at about $7--
Good for preboarding snack.
Open at 9: 30. m. -2 a. m. ink. sack (
Website for City branch)
City Hall, Tom Bradley International Terminal, 380 world Road, Los Angeles airport; +1 (310)258-
Perfectionist Cafe (
London Heathrow Airport)
Opening on June 2014: Heston Blumenthal, the King of invention cooking, applied his science to the rapid production of British classics.
Cuisines: British restaurant with twisted and serious physics--
Imagine a burger designed by an oral pathologist to determine the optimal bread size and texture.
Sardo of the fans
The sensory method of cooking can sit in the bar, where the fragrance will enhance the dining experience.
The price of the main course is from 11 ($18).
Perfectionist Cafe London airport Heathrow Terminal 2 (Barcelona-El Pratt Airport)
Hook: Opened by Carles Gaig, one of Barcelona's most famous chefs, who runs Michelin in the city-starred Gaig.
Cuisines: modern Catalan, slow food, etc.
Braised beef cheeks or boiled eggs on potatoes to enjoy in a quiet, airy environment
Diners can watch the plane land and take off through glass windows.
A hurried traveler can quickly taste Spanish snacks such as Iberian-co ham and a classic bread tomato roll from Catalan. Open noon-5 p. m.
The main course is € 10 on weekdays only. 70 ($15).
Porta Gaig, Terminal 1, El Prater Airport, Barcelona;
259 6210 Prime Tavern (
LaGuardia Airport, New York)
The hook: Created by Michael lomonnaco, a chef and television celebrity at The New York steakhouse.
Cuisines: steakhouse restaurant, specializing in dry goods
Old steak and burger.
Vegetarians can choose to pass on the heir tomato salad or frozen cucumber soup.
The lobster wraps up the dinner favorites menu, all backed up by a beer list selected by Brooklyn Brewery's winemaker garlitte Oliver.
Golden pub, Delta Pier, LaGuardia Airport, New York;
1 866 508 3558The gorgeous kitchen (
London Heathrow Airport)
Linked to the opening of June 2014: The menu design includes Sophie Michel's Pengjie restaurant, recipe author Joe Pratt (
"Eat in the mood ").
Cuisines: British, light and healthy
Grow ingredients.
Signature dishes include sausage toadsin-the-
Prawns with coriander fritters and corn fritters.
You can order and provide a shortcut to the menu within 15 minutes.
Luxury kitchen, Heathrow Airport, Terminal 2, top air London (
Stuttgart Airport, Germany)
The only Michelin restaurant in Europe
Airport restaurant led by chef Marco Akzu.
Cuisines: European cuisine, with an artistic introduction, with a foam flavor, you can also enjoy the food at the beginning of the meal.
For travelers who have time, there is a 7-
Course menu for 132 euros ($183).
Top Air, Stuttgart Airport, Terminal 1, Stuttgart, Germany;
711 948 2137 twist (
Pearson International Airport, Toronto
Opened on August 2014, sponsored by Canadian celebrity chef and recipe author Roger mukin, he also hosts cooking shows "hot seekers" and "man fire Food ".
"The cuisine: North American comfort food purchased locally with The same name" twist--
Smoked lavender honey and peameal bacon scones, roasted Cornwall hens made of Moroccan spices rub, burnt lemon and arugula.
Twist Hotel Toronto Pearson International Airport: 20 of the busiest American restaurantsS.