Brand case study

Alas

Alas is placed in T1 from Barcelona Airport. Created in partnership with the Michelin-starred “Hermanos Torres” chefs, Alas is a new upscale and innovative restaurant serving classic Spanish and Catalan dishes with a twist.

Though fine dining has long been a feature of airport dining, the cuisine at Alas is truly special. Taking inspiration from the traditional Spanish and Catalan dishes they used to watch their Grandmother prepare when they were children, the Hermanos Torres have given them a very modern twist appealing to the tastes of both domestic and international passengers. The menu is simple but complex, recognisable but at the same time brand new, from small tapas plates for those only wanting a snack, to larger dishes, including succulent meats, fresh fish…and of course, homemade desserts.

Alas was awarded the FAB Awards in 2019 in the category New Food & Beverage Concept of the Year in Europe.

Brand case study

Olé Foodmarket

Olé Foodmarket, located in Terminal 3 of Malaga Airport, is a brand created by SSP Spain that unites, as if it were a traditional market, a total of five brands with five different types of food: La Boutique with a pasta and pizza offer, the Iberian ham specialist Enrique Tomás, Tim Hortons as a coffee concept, Mama Campo with a wide range of salads and sandwiches and Goiko, which offers burgers and traditional food.

The brand mix, together with a spectacular design and attentive service, has made Ole Foodmarket the preferred choice of customers and has won the Hot Concept 2022 award in the category of Travellers' Restaurants.

Brand case study

Enrique Tomás

Catalan businessman Enrique Tomás began his business with a mission to offer fine quality Iberian hams and sausages to a discerning public. His brand currently incorporates three concepts – a retail store, a tasting bar and a premium bar concept called Origins. It can be found at 81 locations across the world including at Madrid and Barcelona Airports.

SSP opened two Enrique Tomás stores in 2019. The first was launched in Terminal 2 of Barcelona-El Prat Airport, offering the brand’s signature Iberian ham alongside a complementary range of breakfasts, sandwiches, hamburgers and salads. The second was opened shortly afterwards at Las Palmas de Gran Canaria Airport.

Brand case study

Mama Campo

The Mama Campo brand was launched in 2014 as a table service restaurant, with an emphasis on high-quality food and beverages with strong local provenance and a focus on healthy eating. The brand quickly grew in popularity, gaining an impressive following, including famous patrons such as the King and Queen of Spain. Following its high street success, the Mama Campo brand diversified, moving into food retail and organic catering.

We opened our first Mama Campo unit in January 2019 in Terminal 4 at Madrid-Barajas Adolfo Suárez Airport, the busiest airport in Spain by passenger numbers and the fifth busiest in Europe. A first for the brand in an airport setting, we have skilfully adapted the menu to create a  high quality grab & go offering that follows the same ethos as the original restaurant. Everything is lovingly made with certified organic ingredients, which come directly from local producers who are committed to high standards and environmental sustainability.