Fine Dining at the Airport
A striking new restaurant in Terminal 2 redefines the airport dining experience
Grab a quick bite, then dash to your gate—that's the typical airport restaurant narrative. Until now. The landscape has shifted with venues like Plane Food at London Heathrow, helmed by Michelin-starred chef Gordon Ramsey, and I Love Paris by Guy Martin at Charles de Gaulle Airport, proving that airports can be destinations for culinary excellence. Munich now joins this elite circle with Selmans Restaurant & Bar, the latest addition to Aichinger Gastro's six-restaurant portfolio at Munich Airport. Conceived by Munich-based Mauritz Design, Selmans arrives as a sophisticated, cosmopolitan statement on the international level 05 (departure gates H).
The allure extends far beyond the menu—freshly prepared bagels and baguettes, vibrant bowls, aromatic Asian soups and dim sum, pasta, curries, champagne, and carefully curated wines all encourage lingering. The interior architecture, however, is the real draw. "We needed to carve out a serene sanctuary amid the frenetic energy and bright surroundings typical of terminals," explains architect Stefan Mauritz. "Light and thoughtfully selected materials were our primary tools." Completed in under a month across continuous day-and-night construction, the space immediately captivates with its striking emerald-green cladding—hand-glazed Italian tiles sourced from Vesuvius stone, enriched with subtle color gradients and air-bubble inclusions. Mauritz paired this with golden yellow leather and brass accents enveloping the columns, while premium green natural stone and oak flooring anchor the palette. "We prioritized durability throughout," Mauritz notes, "because luggage inevitably finds its way into every corner." Sculptural pendant lights and contemporary designer chairs amplify the sophisticated atmosphere. The spatial strategy is equally refined: a raised bar zone, a mid-level area facing the concourse and retail corridor, and a sheltered rear seating area—quiet enough to savor a full course meal. This is more than a design trend; it signals a fundamental shift in airport hospitality toward genuine culinary destination.
Photography:
Mauritz Design