Plaza Premium Group (PPG) has unveiled its latest culinary venture, Bites & Plates, at Helsinki Airport, marking a significant expansion of its food and beverage portfolio. This new dining concept, located on the ground level of a two-storey complex, aims to cater to the needs of modern travellers by combining global flavours with efficient service.

Bites & Plates is inspired by the philosophy of "curated journeys," merging global exploration with Japanese-Scandinavian minimalism, known as Japandi. The restaurant offers a "sensory reset" for passengers, focusing on health and high-quality ingredients. The design incorporates raw materials like brushed steel and terracotta, alongside natural wood, to create a calming environment.

The culinary programme, led by Global Director of Culinary Andreas Hoehne and Regional Executive Chef Pratish Nair, follows a "Global-Local Hybrid" approach. The menu features international dishes and local influences, using fresh, minimally processed ingredients. Diners can choose from "Bites," small plates for sharing, and "Plates," substantial mains. Signature dishes include Middle Eastern mezze, Spanish Patatas Bravas, and Japanese Karaage Chicken, complemented by beverages like the Cloudberry Spritz.

Recognising the varied schedules of travellers, Bites & Plates employs a time-adaptive service model. The menu is designed for quick decision-making, allowing passengers to enjoy a quality meal without time constraints. The restaurant's layout includes single seating with runway views and comfortable sofa seating for longer layovers.

The launch of Bites & Plates is the first phase of a broader hospitality transformation at Helsinki Airport. In July, Plaza Premium Lounge Lumi will open, followed by the exclusive Plaza Premium Lounge Aurora. These lounges, named after Finnish heritage, will offer a holistic transit experience, turning the airport into a destination in its own right.

Bites & Plates also emphasises sustainability, using compostable packaging and prioritising ingredient provenance. This approach supports regional food ecosystems and transforms airport dining into a destination experience

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