As travel rebounds and passenger expectations evolve, airport dining is undergoing a noticeable transformation. Paradies Lagardère, one of the nation’s largest airport concessions providers, is closely tracking how traveler preferences are shaping menus today and where they’re headed in 2026. Those shifts are already reshaping what travelers expect to find when they dine at the airport.
Airport Dining Trends are Shifting as Travelers Redefine How They Eat on the Go
Alice Cheung, senior director of brands and concepts at Paradies Lagardère, says airport diners are increasingly seeking authentic, flexible options that mirror culinary trends beyond the terminal.
According to Cheung, in 2025, menus were more focused on the sense of place. Rather than relying on national celebrity chefs, airport restaurants spotlighted hyper-local culinary talent. These chefs bring traditional dishes and a hands-on presence that appeals to travelers desiring authenticity.
Menus are also adapting to travelers’ eating habits. Although traditional meals such as Caesar salad remain a bestseller, travelers are showing growing interest in lighter, more nutrient-forward options with creative flavor profiles.
Sustainability is also increasingly coming into play. Operators are phasing out Styrofoam, expanding composting efforts, and sourcing locally whenever possible.
The menus in the airport remain protein-forward. Burgers are the highest selling, but chicken is quickly catching up because of its versatility, cost efficiency, and bold global flavors. Chicken’s familiarity, paired with flavors inspired by street food and global spice profiles, continues to resonate with travelers.
Another important factor in dining trends is technology. Mobile ordering, pay-at-the-table, and QR codes are all valued by travelers. Cheung emphasizes the important aspect of high-touch hospitality, especially for passengers under stress or time-constraints.
Social media and viral food culture are also shaping the expectations, creating the opportunity to produce playful, buzz-worthy menu items that still prioritize quality.
Trends to Watch in 2026
Not all trends are likely to last. Cheung predicts that the popularity of truffle oil has reached its saturation point. Customers are prepared to have more thoughtful flavor development.
However, some concepts are poised to carry forward. Charcuterie boards are one of the convenient options for airport meals, which are quick, flexible, and provide variety to the guests who are not willing to have a full course. Designed for sharing or sampling, they align well with the pace of travel and are expected to gain even more traction in 2026.
In the case of the new flavors, Cheung mentions black sesame as one to consider. As matcha has become the new mainstream, the nutty, earthy flavor of black sesame is being increasingly adopted across desserts, pastries, and beverages. The flavor strikes a balance between familiarity and novelty, which is why it may be the best option for airport operators seeking to incorporate something fresh and comforting in 2026.
With the constantly changing traveler expectations, dining in the airports is no longer only about convenience. Operators are reconsidering the role of food in travel experience, whether it is hyper-local chefs and local tastes, or protein-focused menus and new ingredients like black sesame.
Embracing the balance between technology and hospitality, together, these insights suggest airport restaurants are well-positioned to respond to evolving traveler tastes in 2026 and beyond.
