Gourmet Experiences & News
Culinary Travel
Chances are, you and your clients agree on one thing: great vacations call for great food. That’s why we’ve rounded up standout culinary experiences and the most exciting foodie news from around the globe – designed to impress and indulge every palate. Get ready to be inspired (and a little hungry)!
Gourmet Experiences & News
Culinary Travel
Chances are, you and your clients agree on one thing: great vacations call for great food. That’s why we’ve rounded up standout culinary experiences and the most exciting foodie news from around the globe – designed to impress and indulge every palate. Get ready to be inspired (and a little hungry)!
Bollants Spa im Park, Pleasure & Wine Festival 2025
This summer, food lovers and wine connoisseurs are in for a treat: the luxurious Bollants Spa im Park in Bad Sobernheim, Rhineland-Palatinate (Germany), is once again hosting its Pleasure & Wine Festival. Mark your calendars for June 22, when from 4 to 11 pm, the hotel's park-like grounds will be transformed into a paradise for gourmets. Festival host and celebrity chef Philipp Helzle from the hotel’s own Jungborn restaurant has invited an impressive lineup of culinary talent to join him. This year’s guest chefs include Matthias Pietsch (Redüttchen, Bonn), Maximilian Lorenz (Restaurant Maximilian Lorenz, Cologne), Maximilian Schmidt (Roter Hahn, Regensburg), and Michael Ammon (Gasthaus Jakob, Perasdorf). Each will be presenting their signature creations at individual tasting stations throughout the resort. To pair with the fine dining, a stellar selection of wines will be poured by top regional winemakers, including VDP Weingut Dönnhoff (Oberhausen), VDP Weingut Joh. Bapt. Schäfer (Burg Layen), VDP Weingut Geheimer Rat Dr. von Bassermann-Jordan (Deidesheim), Weingut Korrell (Bad Kreuznach), Weingut Edelberg (Weiler), and Weingut Poss (Windesheim). Also on offer: beer, gin, and coffee tastings to round out the experience. Tickets are available until June 20, but don’t wait – attendance is capped at just 150 guests. This is your clients' chance to experience fine dining and world-class wine in one of the most scenic settings Germany has to offer.
Trade contact: Emese Kaufmann-Garbai, Marketing Executive
Four Seasons Yachts, Culinary concept
More luxury will hit the high seas in 2026, when Four Seasons Yachts launches its first ultra-chic superyacht. And while the design and service are certainly set to wow, it’s the culinary program that’s turning heads even before the maiden voyage. At the heart of the experience is Sedna – the ship’s gourmet flagship where world-class chefs from Four Seasons properties around the globe will take turns showcasing their signature creations. On regular days, your clients can expect refined French cuisine, crafted with modern techniques and perfectly paired by the onboard sommelier. For something more intimate, a private dining room for ten guests offers an exclusive setting. Craving sun-drenched coastal flavors? Head to Venue Terrasse, channeling Côte d’Azur vibes with Mediterranean dishes. Or reserve a seat – well in advance – at Miuna, where only 16 guests at a time can enjoy a Japanese omakase experience. More casual options include The Salon, serving light bites and afternoon tea, and Pistachio, a chic café near the lobby. Of course, no yacht is complete without some nice bars. The Marina Bar opens only when the ship is anchored and the marina deck is in use. Meanwhile, the Bar Piscine, O Bar, Horizon Lounge, and Cigar Lounge serve up a selection of drinks and cocktails daily. One not-to-miss highlight? The adults-only Champagne & Caviar bar beside Sedna, offering luxe pairings and elevated tastings.
Trade contact: Jörg Zimmermann, Regional Director of Sales at Four Seasons
Jumeirah Mallorca, Four Hands Dinner
Two masters, one kitchen, and a breathtaking setting – Jumeirah Mallorca is serving up something truly special on May 24 and 25. Perched high above Port de Sóller, the resort’s Es Fanals restaurant will host exclusive four-hands dinners featuring local celebrity Javier Lopez and Belgian three-Michelin-starred chef Viki Geunes – a first-time collaboration between two culinary heavyweights. Expect a fusion of Mallorcan tradition and globally inspired haute cuisine, with Lopez bringing the island’s rich flavors and Geunes showcasing refined techniques rooted in his Belgian heritage. Known for his work with North Sea fishermen and regional produce, Geunes aligns perfectly with Lopez’s own passion for local ingredients. Es Fanals (pictured), set on the ninth floor and the highest point of the resort, offers "Dinner with a View" in every sense – especially from the terrace. It’s no wonder it’s Michelin Guide-recommended. Viki Geunes, who runs Zilte in Antwerp with his family, is not only celebrated for his elevated dishes, but also for a warm, welcoming service style that perfectly complements Lopez’s approach. The experience is priced at 125 euros per person, with an optional wine pairing for 25 euros. Advance booking is essential – because seats at this unforgettable table will be in high demand.
Mandarin Oriental Miami, Tasting Menu
A true highlight to savor before the curtain falls: at the end of May, the iconic Mandarin Oriental, Miami on Brickell Key will close for an ambitious five-year renovation. But before the transformation begins, food lovers still have time for one last, extraordinary experience – "Amano by Oka", an eight-course tasting menu that’s as much art as it is cuisine. Held in the hotel’s renowned La Mar restaurant, Amano by Oka is the brainchild of chef Diego Oka, who pours his passion for food and design into every detail. This isn’t just fine dining – it’s a multi-sensory experience, where each course is served on a custom-designed plate, crafted by the chef himself. There are no molds involved; each piece of tableware is shaped and glazed by hand, then sealed with liquid glass to perfectly complement the dish it holds. The menu draws on Oka’s Nikkei roots, blending Japanese precision with bold Peruvian flavors, and presenting them on plates that enhance the storytelling behind every bite. Amano by Oka is offered three evenings a week to just 20 guests per night, ensuring an intimate and exclusive atmosphere. It’s a fitting farewell to the Mandarin Oriental’s current chapter. While the hotel is set to close, La Mar is expected to reopen in a new location ahead of the resort’s full return. But for now, this is your chance to witness Diego Oka’s culinary artistry.
The Ritz-Carlton Fari Islands, Events "Masters of Crafts"
Until the end of November, The Ritz-Carlton Maldives, Fari Islands is turning up the heat with its latest edition of the "Masters of Crafts" series. Throughout the year, the North Malé Atoll resort welcomes world-class chefs and bartenders to create unforgettable gastronomic moments – complete with hands-on interaction and insider stories from the culinary elite. If next-level cocktails are your thing, mark your calendar for June 8–10. That’s when Vasilis Kyritsis, head bartender at Line in Athens – ranked #6 on The World’s Best Bars 2025 – takes over the shaker. Known for blending cutting-edge techniques with unexpected flavor profiles, Kyritsis brings his signature style straight from Greece to the Maldives. Then, from October 27 to November 3, Berlin comes to the beach as Michelin-starred chef Max Strohe of Tulus Lotrek takes center stage. Expect bold, contemporary cuisine with French flair – crafted right on the sand. Wrapping up the season in style is Remy Savage, the celebrated mixologist with acclaimed bars in London and Paris. Famous for his inventive use of industrial ingredients, Savage will close out the series with cocktails that challenge convention – and taste incredible doing it. From fire and flavor to shaken and stirred, the "Masters of Crafts" series promises high-end indulgence in one of the world’s most stunning settings.
Trade contact: Paola Volpini, European Sales Manager
Sunlife Long Beach, Green Cuisine
The Mauritian hotel group Sunlife is embracing the future of food with a bold shift toward more vegetarian and vegan options – and it all starts at the beachfront paradise of Long Beach on the island’s east coast. As part of the group’s new wellness concept "Glow", the resort has refreshed its dining philosophy, adding vibrant plant-based dishes across all three of its signature restaurants. At the casual-chic Tides beach restaurant, guests can now indulge in vegan ceviche made with mango, avocado, and tropical spice, or opt for crispy fried polenta paired with silky cauliflower purée and a rich cashew garlic dip. Over at the stylish Chopstick, the menu now stars dishes like vegan buffalo "wings" with pineapple, green tea noodles tossed in sesame dressing and cashews, veggie balls with coriander and pepper sauce, and kidney beans with fried tofu in a fermented black bean glaze. Even fine dining gets a green makeover at Hasu (pictured), consistently ranked Mauritius’ top Japanese restaurant. Here, the experience begins with a stunning beet tartare with avocado and amarillo dressing, followed by a beautifully plated potato and carrot pie glazed with miso, served with beet purée, crispy onions, and chickpea foam. With its commitment to conscious cuisine, Long Beach isn’t just catching up – it’s setting a delicious new standard for wellness-inspired luxury dining in Mauritius.
Trade contact: Shirley Fareedun, Sales Manager Long Beach
Culinary News
+++ The Interalpen-Hotel Tyrol has earned its first Michelin star for the exclusive Chef's Table, led by head chef Mario Döring. +++
+++ India meets Dubai: an eleven-course dinner experience can now be booked with Arcadia by Amala at Jumeirah Zabeel Saray. It is based on Indian tandoor cuisine. +++
+++ Bubbles on board: Delta is now cooperating with the French champagne brand Taittinger. Its Taittinger Brut la Française will be served in the Delta One cabin on international flights. +++
+++ The luxury hotel The Fontenay in Hamburg has opened another restaurant. However, the Italian Osteria Due, which enjoyed great popularity under the previous operators, is not located in the hotel, but within walking distance at Badestraße 10. +++
+++ Star power in Paris: The Hotel Le Bristol Paris has been awarded its third Michelin star for the Epicure restaurant. The Brasserie 114 Faubourg has defended its star and is currently offering an anniversary menu to mark its 100th birthday. +++
+++ Starting in September, Michelin-starred chef Simone Zanoni will take the helm at La Mamounia in Marrakech. He’ll lead the revamp of the hotel’s Italian restaurant, with a fresh focus on the bold, sun-kissed flavors of southern Italy. +++
+++ Various wine events are taking place this year at Germany's Weissenhaus Private Nature Luxury Resort. The dates: June 21 with the Gérard Bertrand winery, August 30 with the Cà Maiol winery and on October 11 it's all about the Vega Sicilia wine. +++
+++ New to the club of hotels with Michelin-starred restaurants is the Schlosshotel Fiss in Austria. The fine-dining restaurant Beef Club under the management of Mathias Seidel and Nikolaus Platteter has been awarded this distinction. +++
+++ Christina Ong, founder of the Como Group, has released the cookbook Como Simple. It features recipes from 18 of the luxury brand’s hotels—all easy to make and perfect for recreating Como's signature style at home. +++
+++ At Mandapa, a Ritz-Carlton Reserve in Ubud, Bali, there is a new fine dining concept in the Kubu restaurant. The theme "Inspired by Nature, From Root to Leaf" includes only ingredients grown within a 60-kilometer (37-miles) radius of the resort. The new "Vintage, Village, Voyage" experience with a visit to a local market and cooking class can now also be booked. +++
+++ United’s Polaris Business Class is now pouring La Cuvée Brut by Laurent-Perrier. The champagne is available free of charge through the standard drinks menu – raising the bar for in-flight indulgence. +++
Let's Ask the Industry: How important are gourmet experiences for luxury travelers?
"Luxury travelers have years of experience with all kinds of vacations and not only want to treat themselves, but also experience something new. This, of course, includes fine dining. Social media – especially Instagram and TikTok – play a big role in shaping these expectations. Guests want food that tastes amazing and looks spectacular. Japanese cuisine continues to top the list. It's the precision, the flavor complexity, the incredible quality of fish and Kobe beef – my clients are fascinated by it. In fact, I spent last New Year’s Eve with clients at Shiki in Vienna, which was a huge hit. As for culinary trends, the shift is clear: Vegan cuisine is on the rise. Vegetarian feels a bit oldschool. But there’s a caveat: That level of plant-based creativity isn’t easy to pull off, especially at the high standards luxury diners expect. Across the board, diverse and exceptional dining is non-negotiable. Clients don’t just want elegant suites – they want options when it comes to restaurants. That’s one reason why Althoff Hotels have always prioritized Michelin-starred experiences in their five-star properties. It’s part of their DNA."
Susanne Söldenwagner-Höfig, Managing Director tbs Reisestudio, Germany
In a Nutshell
Beautiful surroundings, a first-class hotel, and top-tier service – luxury travelers expect it all. But when it comes to food, there's zero room for compromise. For clients who appreciate gourmet experiences, the right culinary tip can be the deciding factor in booking their next getaway. More and more, fine dining is the reason for the trip, not just a perk along the way. That’s why it pays to stay informed: Is there a food festival happening? A celebrity chef popping up at their favorite resort? These kinds of insider details turn a good trip into an unforgettable one – and give you the edge as a trusted advisor. Spotlight the special. Recommend the rare. If you stay ahead of the game and highlight these unique dining moments, you might just lock in a booking ahead of schedule – no extra nudge needed.
Author: Cathrin Lührs