2026 is a year set to showcase heritage cooking techniques, natural sweeteners, different textures and hi-tech tipples, according to Kimpton Hotels’ annual Culinary + Cocktail Trend Forecast
Kimpton Hotels has released its annual Culinary + Cocktail Trend Forecast for 2026, highlighting innovative dining and drinking trends set to influence the global hospitality industry.
This forecast, derived from insights by Kimpton’s chefs and bartenders worldwide, showcases a blend of heritage cuisines, novel ingredients, and creative beverage concepts.
Culinary Innovations
The 2026 forecast predicts a significant emphasis on heritage and third-culture cuisines, which blend multiple culinary traditions to create bold, new flavours.
For instance, Kimpton properties will feature dishes that combine local ingredients with international techniques, such as a terrine of local lamb served with a lamb chamomile demi-glace at Kimpton KAFD Riyadh.
Another notable trend is the resurgence of charcoal cooking, particularly using Binchotan, a Japanese white charcoal known for its ability to cook food without imparting smoke or odours. This method is expected to enhance the natural flavours of dishes like charred cauliflower satay, which will be available at select Kimpton hotels and restaurants.
Pancakes are also back on the menu. Additionally, international pancake variations are gaining popularity, transforming traditional breakfast items into gourmet experiences with global influences. From Moroccan Msemen to Korean Hotteok, these dishes are set to take patrons on a culinary journey around the world.
Keeping things 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 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.
Crispy, crunchy, foamy, fizzy, silky – texture will take over in 2026. Whether it’s a matcha with creamy foam and a crunchy topping or popping boba flavours bursting alongside gummy boba in a silky-smooth latte, across the kitchen and bar, chefs and bartenders will experiment with ingredients that add textural complexity and juxtaposition across the palate.
Beverage Breakthroughs
In the realm of cocktails and beverages, Kimpton anticipates a shift towards botanicals and natural sweeteners, moving away from processed sugars. Cocktails infused with ingredients like rose, elderflower, and cherry will offer a fresh twist on classic drinks, providing natural sweetness and complex flavors.
Texture will also play a crucial role in beverages by 2026. Expect to see a variety of textures, ranging from crispy to foamy, which adds a new dimension to both alcoholic and non-alcoholic drinks. For example, a matcha drink with creamy foam and a crunchy topping will provide a multi-sensory drinking experience.
Moving away from the norms of nut milk alternatives, the popularity of banana milk is expected to rise, challenging the dominance of other milk alternatives, such as oat milk. Its creamy texture and natural sweetness make it an ideal base for a range of flavourful concoctions.
Technological Advancements in Mixology
Technology will increasingly influence the bar scene, with innovations such as aroma technology and cryogenics enhancing the flavour profiles of cocktails. Kimpton’s mixologists are experimenting with these technologies to craft unique drinks that provide guests with an engaging and memorable experience.
Global Wine and Coffee Trends
The forecast also touches on trends in the wine and coffee industries. Wines from the Asia-Pacific region and Spanish wine cocktails are expected to gain popularity.
At the same time, coffee enthusiasts can look forward to new specialty beans and innovative brewing techniques that highlight distinct terroir flavours.
