Relaxed French haute cuisine for everyone

Slowing down and relaxing amidst the hustle and bustle of the airport - that's what Sablier offers with its fine dining and multifaceted ambience.

The name ‘Sandglass’ (French: Sablier) could not be more fitting. No one epitomises this image better than head chef Daniel Kirchmeier. We meet him on the Sablier terrace on a warm summer afternoon. The view here is also relaxing: the view sweeps over the airport park. This makes Sablier an ‘oasis at the airport’, as Daniel calls it. After working in the kitchens of various fine-dining restaurants, the up-and-coming chef has been at Sablier since 2023. Here, with 3 sous-chefs and a kitchen brigade of 15 people in total, he creates a top-class flavour experience that has been awarded 14 Gault Millau points. His answers are straightforward and open - and he clearly enjoys his job.

Read the full interview with Sablier head chef Daniel Kirchmeier in German.