Gastronomy

  1. Company & Business
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  3. Gastronomy

The culinary heartbeat of Munich Airport

We are Allresto! As a 100% subsidiary of Flughafen München GmbH, we operate around 85% of all food and beverage outlets at the airport. With approximately 950 employees, strong brand expertise, and operational excellence, we create culinary experiences that set new standards – for travelers, employees, and partners alike.

Our 50 dining establishments – from traditional brands such as Airbräu to partners like Käfer, Hans im Glück, and Dallmayr – cover the entire spectrum: restaurants, bars, cafés, and grab-and-go concepts. This ensures a wide range of offerings for different target groups and times of day.

Get a Taste of Our Brands

Sustainability and responsibility

  • Field with plants
    Supporting Local Farming
  • Grain field
    Supporting Local Farming

It is important to us that our commitment to environmental protection and sustainability goes hand in hand with the well-being of our guests.

We are deeply committed to producing natural and healthy food. That is why we are working on processes to eliminate the already minimal use of additives as much as possible in the future. One step toward achieving this goal is the inclusion of numerous organic products in all of our dishes.

When it comes to purchasing, both product quality and the integration of suppliers into environmental protection efforts are of high importance to us. Supporting regional agriculture, contributing to economic sustainability, and securing jobs in the region are all very important to us. In addition, by choosing local suppliers, we ensure short transportation routes.


Animal Welfare Done Right – A Matter of Responsibility

For us, animal welfare starts with choosing the right partners: we work exclusively with suppliers who share our values – a strong commitment to animal welfare, environmental protection, and premium meat quality. We advocate for regional sourcing and quality throughout the entire value chain – from farm to fork. Species-appropriate husbandry is the foundation for high-quality products.

All our meat products come entirely from Germany, with the majority sourced from Bavaria. Breeding, rearing, slaughtering, and processing take place exclusively within Germany. Among others, we source our “Bavarian Murroc Pork” from the local butcher Vinzenmurr. This pork is prized for its exceptional marbling and tenderness, offering a rich and aromatic flavor. The pigs are raised exclusively in Bavaria in straw-bedded pens with ample space. Outdoor stables provide additional room for the animals to move freely and naturally.

A responsible and respectful approach to animals – as well as to the environment – is a fundamental part of our philosophy and essential to a sustainable future. That’s why we’ve been continuously working for years to find new ways to do even better.

European Broiler Chicken Initiative

European broiler chicken initiative


As part of our commitment to animal welfare, we support the European Broiler Chicken Initiative. We will implement its criteria for higher animal welfare standards in broiler chicken farming across our private label products by 2026 at the latest, and we will monitor our progress annually.

We source chicken meat predominantly from suppliers who fully comply with the stringent requirements of German and European food legislation. These include providing more space for birds in barns, investing in more animal-friendly environments, and committing to breed only slower-growing chicken breeds, which require more time to raise.

During Oktoberfest, our “Airbräu” restaurant exclusively serves Wiesnhendl (Oktoberfest roast chicken) from 100% certified organic farms. Our goal is to work closely with our suppliers to raise industry-wide standards together.

Where Our Eggs Come From


We source our fresh eggs from Gut Hollern, a family-run farm located between Eching and Unterschleißheim – just outside the gates of Munich. Julia and Niko Walter live here with their two daughters, around 1,000 happy hens, a herd of Galloway cattle, and a deep-rooted passion for farming that’s felt with every visit.

Now in its fourth generation, the farm blends tradition with modern, sustainable animal husbandry. The hens enjoy free-range conditions with plenty of outdoor space, their own winter garden, and a GMO-free diet – completely free from overseas soy. Instead, they’re fed fresh grasses, herbs, and regional plant-based feed.

The result? Eggs that not only taste great, but also feel good to eat. With Gut Hollern, we continue to prioritize regional sourcing, animal welfare, and quality – proudly contributing in a small but meaningful way to a more responsible approach to food.

Recognized for Excellence

Our Story

  • Seating area in the restaurant at the former Munich-Riem Airport
  • Seating area in the restaurant at the former Munich-Riem Airport
  • Beer garden at the former Munich-Riem Airport
  • A bar at the former Munich-Riem Airport
  • Beer garden at the former Munich-Riem Airport
  • Since the end of 2018, Andreas Reichert has been the Managing Director of Allresto.

It all began in 1977, when Allresto was founded under its original name “Flughafen München Restauration GmbH” (FRG). At that time, the company operated at the former Munich-Riem airport, employing around 90 staff and generating an annual turnover of approximately 6 million Deutsche Marks.

Over the years, the company grew continuously—just like the airport itself. In 1992, due to space constraints, Munich Airport and FRG relocated to their current site in Erdinger Moos. By then, FRG had grown to 350 employees and recorded an annual turnover of 23 million euros.

To meet new challenges and continue its growth, FRG became a wholly owned subsidiary of Flughafen München GmbH in 1999, operating under its new name: Allresto Flughafen München Hotel und Gaststätten GmbH.

Today, Allresto employs around 950 people and operates 50 outlets, covering approximately 85% of all food and beverage services at Munich Airport.