Driven by a desire to reconnect with authentic flavors 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 odor. Expect to see menu items like charred cauliflower satay with lemon cream at select properties in the coming months.

Heritage and 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 flavors and emphasize 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 ingredient and European techniques.

Citrus gets zesty

Varieties and unique hybrids of citrus like Calamansi, Hallabong and Sumo will appear on food menus, offering a fresh alternative to their more common citrus cousins. These vibrant, flavorful fruits bring unexpected tartness, sweetness and aroma, inspiring chefs to experiment with imaginative pairings and presentations like Calamansi–miso dressings for seafood or salads.

Entree-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 favor of smaller plates. This will see the in-between eating aesthetic evolve as entrée-inspired dips are reimagining classic dishes like gumbo to create bite-sized noshes of beloved classic meals.

Lamberto Valdez Lara, Executive Chef at Kimpton Maa-Lai Bangkok, summarizes: "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. This is down to its ability to impart rich flavor with global influences – like Korean Hotteok or Vietnamese Bánh Xèo."

Texture takes over

Crispy, crunchy, foamy, fizzy, silky: texture will take over in 2026. Across the kitchen, chefs will experiment with ingredients that add textural complexity and juxtaposition across the palate, transforming every bite and sip into a multisensory experience.

At Kimpton, culinary and beverage innovation is at the forefront of what's on the menu. Customers can experience variations of these trends at Kimpton restaurants and bars across the globe.

Source: IHG Hotels & Resorts