Healthy options: Areas reveals duo of Flax & Kale restaurants at Madrid-Barajas Airport

SPAIN. Global restaurateur Areas has opened two Flax & Kale healthy-eating restaurants at Adolfo Suarez Madrid-Barajas Airport. The airside locations are in Terminal 1 (177.8sq m) and the Terminal 4 Satellite (186.5sq m).

The venues are franchises from Spanish restaurateur Flax & Kale, which operates high-profile restaurants in Barcelona and Madrid and has a successful online food business.

The openings, which offer 78 seats in T4S and 42 in T1, build on the initial Areas Flax & Kale restaurant which, as reported, is operating successfully in Terminal 4.

A flexitarian diet pioneer, Flax & Kale offers plant-based and high-quality animal protein-source meal choices. They include wide-ranging nutritious options such as salads, sustainable fish dishes and gourmet toasts.

Prominent on the drinks menu are classic artisanal kombuchas and nutrient-dense, cold-pressed juices.

Areas noted the two outlets follow Flax & Kale’s biophilic restaurant design, which features natural materials such as wood, stone and metal to reinforce the brand’s sustainability ethos.

The travel restaurateur describes the design as a balance between industrial and organic elements, blending modern furniture with earthy textures. The eaterie’s colour palette is a mix of neutral tones with pops of green and warm accents, designed to reflect health and nature.

The restaurant’s branding has clean, contemporary typography and uses sustainable packaging that aligns with the Flax & Kale brand’s eco-friendly mission.

Areas Iberia Marketing and Expansion Director Mireya Muñoz told The Moodie Davitt Report, “At Areas, we stay up to date with the latest food trends, bringing what consumers enjoy on the streets and adapting it to the travel channel.

“What truly drives us, in this sense, is collaborating with brands that share our values. Partnerships like the one with Flax & Kale are essential for us to continue enhancing the experience of our travellers.

“The opening of these new locations reinforces our commitment to offering healthier, more sustainable dining options that meet the growing demand for balanced, flavourful meals without compromising on taste and quality.”  

Note: The Moodie Davitt Report publishes the FAB Newsletter, which features highlights of openings, events and campaigns from around the world of airport and travel dining.

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