If 2025 was the year we collectively rediscovered tinned fish, chilli oil and the joys of a well-timed snack, 2026 looks set to push things even further according to a recently-released food and drink trends report by Kimpton.
Chefs, bartenders and general flavour-obsessed folk from around the world have been comparing notes on what’s coming next. And the good news is the picture they paint is big on bold ideas, global inspiration and a fair bit of fun.
According to the culinary minds behind some of the world’s most interesting bars and restaurants, food and drink trends of 2026 will be less about gimmicks and more about proper craft: technique, heritage, ingredients and a sense of play. Think storytelling through your supper and cocktails that make you pause, sniff and sip twice.
So, what’s actually on the menu? Here’s what 2026 is shaping up to look like:
Charcoal, but make it chic
Charcoal cooking isn’t exactly new, but 2026 is giving it a glow-up. The big star is set to be Binchotan — a Japanese white charcoal that burns hot, clean and flavourful. It’s the sort of thing chefs get really excited about, mainly because it gives food that deep, smoky character without turning the kitchen into a fog machine. Expect charred veg, smoky proteins and the kind of satays, grills and skewers that taste like they’ve been perfected over centuries.
Heritage cooking and dishes with a story
One of the biggest movements hovers around heritage and “third-culture” cuisine and that is food that celebrates multiple cultural influences in a single dish. Instead of watering down flavours to please everyone, chefs are doing the opposite: putting lived experiences, family traditions and cross-border identities right on the plate. It’s bold, deeply personal and often deliciously un-categorisable.
Pancakes go globetrotting
Forget Sunday brunch stacks drowning in syrup because the new wave of pancakes is here. The world is leaning into culinary tourism via batter, from Moroccan msemen to Korean hotteok and Vietnamese bánh xèo. These aren’t trends for the sake of novelty; they’re becoming the canvas for creative pairings, new textures and unexpected fillings. In other words, next year’s pancakes are about to get properly interesting.
A citrus glow-up
If 2025 was the year of yuzu-everything, 2026 is widening the citrus family tree. Fruits like calamansi, hallabong and sumo are stepping into the spotlight, bringing bright acidity, floral sweetness and a whole load of creative opportunity. They’re turning up everywhere — in dressings, desserts and especially in drinks.
Dips for dinner
We seem to be collectively losing our interest in big, sit-down main courses. Instead, “snacky suppers” continue their reign — but 2026 adds a twist. Classic mains are being reimagined as dips, from gumbo-style bowls to tiny cacio e pepe-inspired pots you scoop up with bread or veg. Essentially: the comfort of a full meal, minus the formality.
In your glass: textures, bananas and a new spritz
Bars are having a bit of a moment too. The biggest shift? Texture. Drinks are no longer just wet, they’re crispy, foamy, silky or layered. Whether it’s a matcha topped with crunchy bits or coffee with chewy boba, 2026 drinks are more multi-sensory than ever.
Meanwhile, banana milk — ubiquitous in Korea — is quietly becoming the new oat milk. Creamy, lightly sweet and surprisingly versatile, it’s showing up in coffees and dessert-adjacent drinks.
On the cocktail front, expect to see more natural sweetness from botanicals like elderflower and rose instead of added sugar, and layered drinks that look as good as they taste. Citrus-forward beverages also continue their rise, with the Garibaldi tipped as the next big spritz.
And wine lovers aren’t left out: Asia-Pacific bottles are stepping forward, Bordeaux is getting a revival, and fizzy Spanish wine cocktails are making warm evenings considerably more fun.
Need to find out what else is on the menu next year? Check out Kimpton’s 2026 food and drink trends report here.
