From international flavours to the up-and-coming trends about to burst onto the menu, experts have curated the top trends expected in 2026.
Kimpton's hotly anticipated annual Culinary + Cocktail Trend Forecast has returned for another year to unveil the unique dining styles, bold ingredients and expert techniques set to shape the global hospitality scene in 2026. From heritage and third-culture cuisine to fruity milk alternatives, Kimpton's global chef and bartending community are setting trends that will define food and beverages in the year ahead.
This annual forecast underscores Kimpton's culinary creativity and playful approach to food and drink, brought to life at more than 100 restaurants and bars across its 83 properties worldwide. Paving the way for creative hospitality, Kimpton hotels, restaurants and bars embody masterfully crafted techniques and robust dining experiences that continue to shape the food and beverage landscape across the globe.
"As guests seek deeper connections through what they eat and drink, we're seeing a shift toward experiences that engage every sense. Cocktails, beverage programs, and food menus have become storytelling platforms, expressions of place, culture, and creativity,” said Katherine Wojcik, Director of Programs & Partnerships at IHG Hotels & Resorts.
“Our chefs and bartenders blend global inspiration with local character to craft drinks and dishes that surprise, delight, and invite conversation. It's not about chasing trends, it's about leading with authenticity, artistry, and a touch of play."
Guests of Kimpton hotels, restaurants and bars around the world will have the opportunity to experience new flavours that bring these trends to life all year long
Charcoal Gets Fired Up
Driven by a desire to reconnect with authentic flavours and culinary craftsmanship, charcoal will experience a renaissance both as an ingredient and as a medium for cooking. Whether it's protein or veggies, guests can expect to specifically experience Binchotan, a Japanese white charcoal prized for its minimal smoke and odour. Expect to see menu items like charred cauliflower satay with lemon cream at select properties in the coming months.
Pancakes Get a Passport
As global cuisines become more accessible, international pancake variations like Moroccan Msemen, Korean Hotteok and Vietnamese Bánh Xèo will serve as a versatile base for creative flavour pairings. These globally inspired pancake combinations will invite guests on a culinary journey that elevates the dish, like the paella-inspired martini with blinis and caviar on the side found on the menu at Kimpton Sawyer Hotel in Sacramento.
Heritage & Third-Culture Cuisine
In 2026, Heritage & Third-Culture Cuisine will come to the forefront of the food scene to celebrate multiple cultures all in one dish. Menu items will be unapologetic about traditional flavours and emphasise personal, lived experiences within one or multiple cultures. This style combines influences from the chef's multicultural upbringing, creating unique dishes that defy traditional culinary boundaries. This upcoming trend can be found at Kimpton KAFD Riyadh where a terrine of local lamb is served with fresh mixed leaves and herbs alongside a lamb chamomile demi-glace, creating a refined interpretation of local Saudi ingredients and European techniques.
Citrus Gets Zesty
Varieties and unique hybrids of citrus like Calamansi, Hallabong and Sumo will appear on food and drink menus, offering a fresh alternative to their more common citrus cousins. These vibrant, flavorful fruits bring unexpected tartness, sweetness, and aroma, inspiring chefs and mixologists to experiment with imaginative pairings and presentations like yuzu-infused cocktails and Calamansi–miso dressings for seafood or salads.
Entr é e-Inspired Dips
The era of Girl Dinner is gone, and in its place step in 'Snacky Suppers' with more consumers skipping a larger traditional main course in favour of smaller plates. This will see the in-between eating aesthetic evolve as entrée-inspired dips are reimagining classic dishes like gumbo and cacio e pepe to create bite-sized noshes of beloved classic meals.
"2026 will be the year that packs a 'crunch'. Chefs are layering textures to create dynamic dishes that turn techniques and ingredients into added palate experiences. We're also seeing charcoal come to the fore in a big way,” said Lamberto Valdez Lara, Executive Chef at Kimpton Maa-Lai Bangkok.
“This is down to its ability to impart rich flavour with global influences, like Korean Hotteok or Vietnamese Bánh Xèo. Comfort foods like pancakes are being redefined through a global lens, while natural botanicals and unique citrus varieties bring freshness and vibrancy to the plate."
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