Kimpton unveils the flavours and techniques shaping global dining in 2026 - Get updated on what's happening in tourism!

Kimpton has released its much-anticipated Culinary + Cocktail Trend Forecast, offering a detailed look at the ideas, ingredients and techniques expected to influence restaurants and bars in 2026. Drawing on insights from culinary teams at more than 100 Kimpton venues worldwide, the forecast reveals a year defined by sensory creativity, cultural storytelling and bold reinterpretations of comfort food.

Kimpton’s flavour outlook reflects a broader movement in hospitality: menus that engage the senses, build connections and express local character through global inspiration. “Cocktails, beverage programs and food menus have become storytelling platforms – expressions of place, culture and creativity,” says Katherine Wojcik, Director of Programs & Partnerships at IHG Hotels & Resorts.

On the Plate: Emerging culinary ideas

Charcoal makes a comeback

Chefs are rediscovering charcoal as both medium and ingredient, with Japanese Binchotan becoming a standout thanks to its clean, high-heat burn. Expect dishes such as charred cauliflower satay with lemon cream to appear across Kimpton menus.

Pancakes travel the world

Global pancake styles such as Moroccan Msemen, Korean Hotteok and Vietnamese Bánh Xèo serve as versatile canvases for international flavour pairings. At Kimpton Sawyer Hotel in Sacramento, blinis and caviar accompany a paella-inspired martini.

Heritage and third-culture cuisine

Chefs draw on multicultural backgrounds to create dishes rooted in personal identity. At Kimpton KAFD Riyadh, a terrine of local lamb with mixed herbs and chamomile demi-glace blends Saudi ingredients with European technique.

Citrus gains new complexity

Hybrids and speciality fruits – Calamansi, Hallabong, Sumo – will appear more frequently in savoury dishes and cocktails, inspiring vibrant dressings, marinades and citrus-forward drinks.

Entrée-inspired dips

With smaller plates replacing classic mains, dips reinterpret full dishes such as gumbo or cacio e pepe into shareable, bite-sized comforts.

Lamberto Valdez Lara, Executive Chef at Kimpton Maa-Lai Bangkok, notes that 2026 will “pack a crunch,” with layered textures, global comfort foods and bright botanicals defining the dining experience.

In the Glass: The cocktail concepts to watch

Botanicals replace sugar

Natural sweetness from rose, elderflower or cherry shifts cocktails away from refined sugar. At Kimpton La Peer Hotel in West Hollywood, “Souq of Byblos” uses rose to balance gin, grapefruit and cardamom.

Texture becomes central

Crunchy toppings, silky bases, foams and fizz create multisensory drinks – from matcha with crisp garnishes to boba-topped lattes.

Banana milk goes global

The Korean favourite emerges as a new dairy alternative, pairing naturally with coffee, chocolate and caramel.

Next-generation coffee

Specialty beans and climate-resilient varietals – such as Colombian Gesha and Ethiopian Hambela – come to the forefront, supported by co-fermented and seasonal blends.

The Garibaldi rises as the new spritz

Campari with aerated orange juice anchors the next big low-ABV aperitivo, with citrus variations appearing on Kimpton menus worldwide.

Layered drinks gain momentum

Visually striking beverages feature distinct, colourful layers, enhancing both taste and presentation across cocktails and coffee drinks.

Garden-to-glass evolves

Aloe, eucalyptus, pepperberry and chayote enrich botanical cocktails, reflecting a renewed focus on local, seasonal ingredients. At Kimpton Da An Taipei, the Alianthus cocktail blends black pepper, ginger and lemongrass.

Tech-driven cocktails

Bars adopt aroma machines, cryogenic methods and molecular techniques. At Kimpton Qiantan Shanghai, “Berry Opera” uses lacto-fermented berry vinegar, while “Almost Famous” combines fat-washed whiskey and black truffle oil with molecular spheres.

Wine: New directions and renewed classics

Asia-Pacific wines gain international traction. Spanish wine cocktails such as Kalimotxo and Rebujito grow in popularity, while Bordeaux reclaims a place on wine lists. Creative wine cocktails such as the “Sakura Sake Spritz” and “Bordeaux Berry Fizz” showcase the category’s rising versatility.

Jim Wrigley, Beverage Manager at Kimpton Seafire Resort + Spa, highlights the intersection of technology and creativity: “Aroma technology and cryogenics will release new flavours at the bar… layered drinks will be as beautiful as they are delicious, and low-ABV serves like the Garibaldi will rise.”

Guests can explore these trends at Kimpton restaurants and bars around the world starting today. For the full set of 15 trends, visit:

https://culinarytrends.kimptonhotels.com/culinaryandcocktailstrends

Image Credit: © IHG