New retail/F&B outlets set to open at Stockholm Arlanda
A host of new shops and restaurants will open at Stockholm Arlanda this autumn as the first stage of the Market Place is completed.
One of the new additions is Gateau, a craft bakery with a French twist that will offer passengers a premium-quality classic Swedish fika, or coffee and pastry.
Immediately adjacent to the new security checkpoint in Terminal 5, the Marketplace will have a Nordic design and a total commercial area of 11,000 square metres.
Swedavia note that it will open in the second half of 2023 and the entire Marketplace should be ready around the turn of the year 2024/2025.
Gateau, an artisanal bakery that dates back to 1937, has outlets at 30 locations in Sweden. At Arlanda, four new units will be opened, one at Marknadsplatsen, one at Terminal 5 gate area F, one in Terminal 2 and one in SkyCity.
“It has been important for us to ensure that there is a selection of options with a wide range of prices, where the ambition is to always offer good quality and value for money,” noted Swedavia’s chief commercial officer, Charlotte Ljunggren.
“We also want to spotlight the Swedish coffee culture – fika – and Gateau can contribute to that in a very positive way. We will have quality Swedish fika here.”
SSP, which already operates a number of restaurants at Arlanda and at other airports around the world, will run the Fazer-owned Gateau at Arlanda through a franchise agreement.
This summer, SSP has also opened the restaurant Craft & Draft and Cornelius Coffee as well as a kiosk at Luleå Airport and will open four new concepts, Fika & Kiosk, Bisto & Bar, Husman and the WHSmith kiosk at Malmö Airport.
“Over the many years we have been operating in Sweden, we have developed strong relationships with Swedavia all across the country,” said Björn Olsson, managing director of SSP’s Swedish division.
“We know that passengers want to have truly local experiences when they travel, and these new concepts give them a genuine opportunity to experience the Swedish food and beverage culture.”