When planing a trip, people tend to avoid long layovers. No one wants to be stuck in an airport for too long, and forced to eat an unsatisfying, expensive airport meal. However, there are some exceptions. These airport restaurants definitely bring gourmet standards to your travel, and make a long layover that much more satisfying.
One Flew South, Atlanta Hartsfield-Jackson International Airport
One Flew South will have a dish to satisfy whatever you are craving during your travels. Guests can sample southern-inspired dishes as well as the restaurants interpretation of some Asian cuisines. All ingredients are sourced from local farmers. Other featured dishes include pan roasted pork loin and the sushi “crunch” roll with rice wine-poached shrimp.
Porta Gaig, El Prat de Llobregat (Barcelona)
Porta Gaig is latest restaurant from Michelin award-winning chef Charla Gaig. Located at the entrance of Terminal 1, Porta Gaig specializes in Catalan cuisine made with market-fresh ingredients. Featured menu items include roasted chicken and cod in samfaina, a mix of eggplant, zucchini, tomatoes, and garlic.
Plane Food By Gordon Ramsay, Heathrow Airport (London)
The ironically named restaurant by Gordon Ramsay is located on the departure side of the London airport. The restaurant specializes in meeting the needs of any airport traveler, quick and tasty. The restaurant features a tasting menu that can be cooked and delivered from kitchen to table in under 35 minutes, as well as offers take-away bags. Menu options include roasted beef carpaccio with arugula and salted caramel panna cotta with roasted peaches.
Le Chef, Geneva International Airport
Le Chef overlooks the runways and captures the picturesque views of the Jura Mountains. Head Chef Benjamin Luzuy loves using local produce and chooses the best ingredients of the land and lakes. Some favorite dishes are squid ink spaghetti with wild octopus and Provence-style roasted lamb with tomato gratin.
Piquillo, John F. Kennedy International Airport (New York)
Piquillo transports you from New York and gives you all the tastes of Spain. The head chef creates his hot and cold tapas with local produce. Some dishes include cazuelas, earthenware crocks filled with stews and braised vegetables, and scallops with chorizo.