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Eating in airports can be a minefield, though many airports around the world are improving their food offering you still run the risk of finding yourself with a plate of high priced drool when ordering your lunch in transit.
Fortunately, this doesn’t mean you can’t find great food in airports, Heathrow being a great example. The London airport has restaurants from Gordon Ramsay and Heston Blumenthal and a new scheme that allows customers to buy packed lunches from all of the onsite restaurants to take onboard their flight.
Airports do have some hidden gems, you just need to know exactly which corner to look in and the New York Times have done much of the work for us by sitting down with some of the world’s biggest chefs to ask them exactly where they like to eat in airports.
Rene Redzepi, David Chang, Gabrielle Hamilton and Grant Achatz are just a few of the chefs who offer their tips, with airports covered all over the world. Flying to Copenhagen Airport? Redzepi says head to Mash for steak while Chang suggests Lagkagehuset for breakfast. Got a flight from Chicago O’Hare? Take a leaf from Achatz’s book and head straight to Tortas Frontera for their roasted garlic and mushroom tortas.
There are 16 different suggestion from 10 chefs for airports all over the world, you can see the full list on the New York Times website.