SSP Group plc, a leading operator of food and beverage outlets in travel locations worldwide, has opened a new Hausmann’s restaurant at Dusseldorf airport. The restaurant, situated at Gate A, has been created by Patrick Rüther and star chef Tim Mälzer, who travelled to Dusseldorf to celebrate the restaurant’s grand opening.
As the German word Hausmann’s (which means ‘plain fare’) implies, travellers can expect home-style German cuisine that is honest and authentic, but with a contemporary twist.
SSP has signed a lease for seven years with Dusseldorf Airport and is set to open six more food and beverage units in 2017 with a further unit to follow in 2019. The company expects a total annual turnover of 112 million euros over the contractual period, and will employ 174 people.
With Hausmann’s, Rüther and Mälzer wanted to bring a ‘cosy, homespun vibe’ to Duesseldorf airport, which is encapsulated by the traditional home cooked German fare through to the oak-wood and vintage interior. Hausman’s motto, is to serve the best German cuisine at any time of day, from breakfast of fruits, sandwiches, and smoothies as well as savoury lunchtime classics such as roasted chicken or knuckle of veal, and an after work craft beer. Regional and sustainably produced ingredients are used across the menu.
Thomas Schnalke, chairman of the management board Dusseldorf Airport, said: “We are very happy that Patrick Rüther and Tim Mälzer chose our airport in which to open their second restaurant in Dusseldorf. Hausmann’s provides our passengers with another fantastic gastronomy option. Our passengers should always feel comfortable here, that is why we work continuously with strong partners like SSP to offer an individual, modern and wide range of services that respond to the demands of our rapidly changing airline world. Hausmann’s is a very good example of how airport restaurants of the future will look like.“
”Together with Patrick Rüther and Tim Mälzer , we have perfectly integrated the Hausmann’s concept, not only with the experience at the Dusseldorf airport, but also with the travellers’ demands. Guests from all over the world can experience a first-class, regional and creative culinary service, no matter how much time they have, whether that’s five or fifty minutes,“ said Cornelius Everke, CEO SSP DACH & FRABEL.
The new airport restaurant, measuring approximately 400 square metres, is very similar to its namesakes in the old town of Dusseldorf. A combination of vintage and modern elements, oak-wood and steel, artwork and industrial lighting above the tables creates an informal and urban atmosphere.