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Travellers continue to influence how and what they eat on the go, and at Paradies Lagardère we are watching those shifts closely.

It’s an important part of my job to spend a great deal of time tracking the culinary trends shaping airport restaurants today and into 2026, from hyper-local chefs to global flavours and evolving guest expectations, there’s lots of exciting trends in the pipeline.

In 2025, menus leaned into a much stronger sense of place, and we can expect to see plenty more of that in 2026. We are seeing a growing emphasis on regionality, with dishes inspired by local ingredients, heritage recipes and the cities travellers are passing through. National celebrity chefs may have had their moment too – today’s guests are responding far more to hyper-local talent, such as chefs who are deeply invested in their restaurants and present on-site week after week. That authenticity genuinely matters to travellers.

Menus are also evolving to better reflect how people want to eat while travelling. The classic Caesar salad still has its fans, but demand is growing for more creative, flavour-forward and health-minded salad options that move beyond the predictable.

Sustainability remains a major focus as well, from eliminating Styrofoam to composting wherever possible and sourcing locally, including Starbucks’ partnerships with regional dairies.

Protein-forward menus continue to dominate, with chicken playing a central role. Burgers remain the top seller in airport concessions, but chicken is quickly closing the gap thanks to its versatility, cost efficiency and ability to carry bold, global flavours. From street-food inspiration to international spice profiles, chicken-based dishes are delivering variety without sacrificing familiarity.

Elsewhere, technology and hospitality are finding a careful balance. Guests appreciate options such as pay-at-the-table, QR codes and mobile ordering, but it remains important to offer high-touch hospitality for travellers who want it – particularly those who are stressed, short on time or less comfortable with digital ordering. I am also seeing the growing influence of viral food culture, with social-media-driven recipes and trends shaping guest expectations more than ever, opening the door to playful, buzz-worthy menu moments that still need to deliver on quality.

As for the culinary trend I believe has run its course? Truffle oil on everything. While it is often used to signal indulgence or elevate simple dishes, most truffle oil relies on artificial flavouring and can quickly overpower a menu item. Instead, travellers are ready for more thoughtful flavour development that enhances dishes rather than masking them with the same familiar ingredient. Charcuterie boards remain a standout for the airport environment and I expect them to continue gaining traction thanks to the fact they are designed for grazing rather than committing to a full main. They offer flexibility, variety and speed — exactly what many travellers want between flights.

As for flavours to watch, I am particularly excited about black sesame – especially with matcha now firmly mainstream, black sesame feels poised to be the next standout from Asian cuisine. Its nutty, earthy character is distinctive yet approachable, appearing in everything from pastries and desserts to beverages, and I can’t wait to see it increasingly feature on airport menus in 2026 as operators look for flavours that feel both modern and comforting.

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