Aichinger Gastro GmbH operates six distinct gastronomy concepts across Terminal 2 of Munich Airport, spanning over 1,400 square meters and serving more than one million passengers annually. The company, founded in 2003 and headquartered in Grasbrunn near Munich, manages a portfolio that ranges from premium dining and Asian seafood restaurants to upscale café concepts, each tailored to the rhythms and expectations of airport travellers.
The company employs more than 100 staff members and has expanded beyond its core restaurant operations to offer professional gastro-consulting services. Led by Elena Aichinger with two decades of experience in system gastronomy, this consulting arm advises clients across concept development, operational analysis, menu design, recipe optimization, and quality management. The family-owned business emphasizes quality, efficiency, and hospitality in its approach to airport foodservice.
Aichinger Gastro describes itself as growing faster than the market, combining operational excellence in a high-volume airport environment with strategic consulting expertise. The company's dual focus - running premium dining concepts while advising the broader foodservice sector - positions it as both operator and knowledge provider within German gastronomy.