Seafood Bar takes off at Málaga Airport


Chris Dove, contributing editor, reporting from Malaga, Spain

Published on
March 22, 2010

With construction underway of Caviar House & Prunier’s (CH&P) first U.S. restaurant at John F. Kennedy International Airport’s Terminal 4 in New York, travel foodservice operator SSP opened Spain’s first Caviar House & Prunier Seafood Bar in Málaga Airport’s new Terminal 3 last week.

The restaurant’s “Taste of Seafood” menu features Balik Tartar of smoked salmon, tuna capriccio, rock oysters from England, Ireland and France, Canadian lobster and local favorites Conchafina clams and mussels. There’s also a vast champagne and wine list and, of course, caviar.

“We’ve been working at Malaga since 1996,” said Javier Hernani, SSP Spain’s marketing and business development director. “Our considerable experience of looking after customers at Málaga, together with our extensive studies of the needs of passengers traveling to and from Málaga, have meant that we have a good understanding of what will appeal at this prestigious new terminal.”

SSP operates 15 units across Málaga Airport with other Terminal 3 brands, including Spanish favorites VIPS and Café&Té, and the world’s first Burger King Whopper Bar in an airport.

SSP is at the forefront of Spanish airport catering, servicing over 7,000 square meters of facilities and creating more than 200 jobs on the nearby island of Gran Canaria.

“The Spanish team are very tied up with the opening,” said Clare Williams at SSP’s Templemere Public Relations. “There’s lots happening with the CH&P brand across the world — we’ve just opened in Sydney so there’s plenty to talk about.”

In addition to Spain, CH&P operates restaurants and retail outlets in Switzerland, France, the United Kingdom, Denmark, Austria and Germany.

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