SSP introduces The Reserve premium wine and food concept to Dublin Airport
Located in the center of the main terminal concourse, The Reserve is expected to become one of the airport’s most premium F&B offers
Passengers flying from Dublin Airport have a striking new wine and food bar to sample as SSP Group – a leading operator of food and beverage outlets in travel locations worldwide – has today (July 17) opened The Reserve in Terminal 2.
Located in the center of the main terminal concourse, The Reserve is expected to become one of Dublin Airport’s most premium F&B offers with a curated selection of wines alongside an all-day dining menu. With an elegant bar and contemporary brass-finished central gantry, it is said to provide a haven of calm and class within a bustling airport environment to relax, indulge and celebrate in before take-off.
Lauren Wood, Director of Brand and Business Development for SSP UK & Ireland, said, “For many passengers, travelling by air remains an experience which warrants treating yourself to an extra special bite to eat or glass of bubbles to kickstart the journey in style.
“The Reserve, with its exquisite service, food and wines delivered in a sophisticated setting, certainly delivers on that and our mission to be the best part of the journey. A 50-cover fine-wine and dining bar, The Reserve complements our portfolio of bars and quick service restaurants at Dublin Airport perfectly, and I’m sure any visit there will live long in the memory for all the right reasons.”
The comprehensive wine list has 16 varieties from around the world, including one from Irish wine makers Château Puynard, and is accompanied with detailed tasting notes to enhance the overall customer experience. Classic cocktails, spirits, draught and bottled beers and Guinness join non-alcoholic, soft and hot drinks in providing an array of tipples available before take-off.
The extensive food menu features lighter bite and hot breakfast items including scrambled eggs on sourdough with bacon, truffle and mushrooms and a smoked salmon platter. There is also a range of premium open sandwiches, salads and grazing plates, including charcuterie, cheese and seafood options, and desserts.
SSP’s chefs have also hand-selected a range of cheeses from local suppliers to assemble an Irish artisan cheese plate as the perfect accompaniment to The Reserve’s wine range.
Aileen Dautry, Head of Food and Beverage at Dublin Airport, commented, “The Reserve is another great addition to Terminal 2 and offers even more choice for passengers travelling this summer. We’ve listened closely to passenger feedback, and we know that the option of a premium bar, with great food and drinks on offer, is wanted and we think passengers are going to love the end result. We look forward to working with the SSP team to make this another flying success at Dublin Airport.”
The Reserve’s addition to SSP’s award-winning offer at Dublin Airport, having won a Moodie Award for its 30 meter digital screen at The Mezz in Terminal 2, follows several investments in 2025 to its portfolio of F&B outlets. In the first half of the year, the food travel experts have already upgraded popular bar kitchen concept The Garden Terrace and baguette brand Upper Crust, with further investments planned as SSP continues to improve experiences and cater for every passenger need across both terminals.
