(Left to right): Tim Mälzer, Ilse Ruffer (Director Customer Management Düsseldorf Airport), Patrick Rüther, Thomas Schnalke (chairman of the management board of Düsseldorf Airport) and Michael Glatz (Head of Business Development & Communications SSP DACH). Copyright Düsseldorf Airport Andreas Wiese.
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 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 Ruther and star chef Tim Malzer, 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, Ruther and Malzer 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 Ruther and Tim Malzer 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 Ruther and Tim Malzer , 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.
Vicky is the co-founder of TravelDailyNews Media Network where she is the Editor-in Chief. She is also responsible for the daily operation and the financial policy. She holds a Bachelor's degree in Tourism Business Administration from the Technical University of Athens and a Master in Business Administration (MBA) from the University of Wales.
She has many years of both academic and industrial experience within the travel industry. She has written/edited numerous articles in various tourism magazines.
