SWITZERLAND. Zürich Airport today opened its ambitious and eagerly anticipated lifestyle and business district, The Circle. The company described it as “one-of-a-kind at any airport in the world”.
The complex houses shops and restaurants, headquarters for international companies, two hotels, a congress centre (soon to open) and premises for medical services for a “complete urban centre” with global connections via the airport.
In the main square and lanes there is a Jelmoli Lifestyle House and Sports House, an immersive Omega brand boutique, as well as concepts from Anecdote by Dufry, Läderach Chocolatier Suisse, Sapori d’Italia and DLUX Hair. Pop-up stores featuring the Zürich-based cosmetics label Soeder and the Swiss e-bike manufacturer Stromer round out the offering.
The gastronomic offering at the Circle ranges from the cosmopolitan rooftop restaurant Sablier with a view of the park to Leon’s Loft at the main square. Guests at the Circle can also enjoy the street food-inspired bowl concept at Rice Up! and the restaurant l’Oro di Napoli with Italian wood oven-baked pizza. Both Hyatt hotels offer a wide variety of restaurants and bars.
Zürich Airport Chairman of the Board of Directors Andreas Schmid said: “The prudent definition of the usage mix and the positioning – and, building on that, the architecture competition – took several years and have contributed to our success in keeping the construction costs under control while ensuring almost full occupancy at the time of the inauguration. I am unbelievably proud to be able to open The Circle today together with our co-owner, Swiss Life.”
Rolf Dörig, Chairman of the Board of Directors of Swiss Life, added: “The Circle is in every respect a future-oriented construction: concentrated, sustainable building at the right location, and a modern usage concept geared to the needs of today’s and future generations. Enormous thanks are due to the many building specialists and tradespeople involved: they have achieved something amazing – and, especially in the final stage, have had to work under very challenging conditions.”