And Baby, the Flavor Revolution Is Here
Listen… if 2025 was the warm-up, then 2026 is the year the global culinary world said, “Let’s turn this flavor all the way UP.” And leading the charge? None other than Kimpton, the luxury-lifestyle hotel brand that has never been afraid to play with its food — or its cocktails.
Kimpton just dropped their annual Culinary + Cocktail Trend Forecast, and let me tell you: this thing reads like a passport stamped with bold spices, smoky char, wild citrus, and cocktails that look like edible art pieces. As somebody who loves a good dining experience (and believes food should tell a story), this forecast had me ready to book flights AND dinner reservations.
Kimpton — which has grown from a quirky San Francisco startup to 83 properties and 100+ dining destinations across the world — has always been about that intersection of creativity, culture, and cuisine. Their chefs and bartenders operate like global storytellers, blending heritage, technique, and imagination into plates that stay with you long after the last bite.
And this year’s trends? Whew. They are speaking to my foodie soul.
On the Plate: 2026’s Global Flavors and Culinary Glow-Ups
Charcoal Is Back Like It Never Left
Not the backyard BBQ charcoal — we’re talking Binchotan, the Japanese white charcoal chefs swear by. Minimal smoke, maximum flavor. Think charred satays, caramelized veggies, and those deep, dramatic plates that look like culinary sculpture.
2026 is the year everything gets kissed by fire.
Pancakes, but Make It International
Moroccan msemen, Korean hotteok, Vietnamese bánh xèo — pancakes are officially getting their passport stamped. And Kimpton chefs are using them as flavor canvases for bold, global mashups.
This is brunch, redefined.
Heritage & Third-Culture Cuisine
This one hit home — because it’s all about honoring where you come from while embracing where you are. Chefs are leaning into their multicultural backgrounds to create dishes that represent lived experience, identity, and tradition.
Think Saudi flavors paired with European techniques, or Latin-Asian dishes crafted from memory and migration.
It’s personal. It’s intentional. It’s beautiful.
Citrus That Pops Off
Calamansi. Hallabong. Sumo citrus.
Kimpton says 2026 is all about citrus that hits different — fragrant, intense, and refreshing in ways lemons and limes could never be. Expect dressings, cocktails, and desserts that come with a vibrant, aromatic punch.
Snacky Suppers
Listen… the Girl Dinner era has matured.
2026 is about entrée-inspired dips — tiny bites with big energy. Cacio e pepe dip? A gumbo dip? A paella dip?! Yes. Please. ASAP.
In the Glass: Cocktails That Play With Texture, Technology & Botanical Magic
Botanical Sweetness
Sugar is stepping aside so ingredients like rose, elderflower, and cherry can shine. It’s giving natural, romantic, and grown. Love that for us.
Texture Is the Moment
From crunchy toppings on creamy matcha to silky-smooth lattes topped with gummy boba — texture isn’t a detail anymore. It’s the star.
Banana Milk Takes Over
It’s Korean. It’s silky. It’s naturally sweet.
And Kimpton says banana milk is about to be the new oat milk. I’m not mad at that.
Coffee Goes Couture
Specialty beans and terroir-driven coffees from Ethiopia, PNG, Colombia — this trend is for the coffee nerds who like their morning cup with a side of storytelling.
Meet the New Spritz: The Garibaldi
Sorry Aperol.
The Garibaldi is swooping in — bright, bittersweet, citrusy, refreshing, and low-ABV. Summer soirées will never be the same.
Layered Drinks
Drinks that look like sunsets in a glass?
Drinks where every layer has flavor, texture, and personality?
Sign me up.
Garden-to-Glass 2.0
Aloe. Chayote. Eucalyptus. Pepperberry.
Fresh herbs and plants are stepping into the spotlight in cocktails that feel like wellness and indulgence had a beautiful baby.
Cocktails Meet Tech
From aroma machines to deep-freeze techniques and molecular spheres — bartenders are basically becoming chemists.
This isn’t mixology — this is art.
Wine Lovers, Pull Up
Bordeaux is back (finally!), Asia-Pacific wines are rising, and effervescent Spanish wine cocktails like Kalimotxo and Tinto Verano are stepping onto global menus.
It’s giving summer in a glass.
Kimpton’s 2026 Forecast: A Celebration of Curiosity, Culture & Creativity
Kimpton is making it clear:
Food isn’t just food.
Cocktails aren’t just cocktails.
They’re stories — cultural, sensory, artistic, and human.
And in 2026, the trend is authenticity.
Bold. Global. Playful. Personal.
Just how I like it.
Whether you’re a traveler, a foodie, or somebody who just loves a beautifully crafted experience, Kimpton’s chefs and bartenders are about to make your 2026 deliciously unforgettable.
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