Global inspirations and earthy flavors headline hotel culinary and cocktail trends for 2026.
IHG Hotels & Resorts' Kimpton brand released its annual Culinary and Cocktail Trend Forecast, a breakdown of its in-house experts' predictions of the ingredients and strategies that will define food and beverage in 2026.
“As guests seek deeper connections through what they eat and drink, we’re seeing a shift toward experiences that engage every sense. Cocktails, beverage programs and food menus have become storytelling platforms — expressions of place, culture, and creativity," Katherine Wojcik, director of programs and partnerships at IHG Hotels & Resorts, said in a news release. "Our chefs and bartenders blend global inspiration with local character to craft drinks and dishes that surprise, delight and invite conversation. It’s not about chasing trends — it’s about leading with authenticity, artistry, and a touch of play."
Culinary and dining trends
Food cooked with charcoal, international pancake variations and third-culture cuisine are among the culinary trends to watch for in 2026.
Charcoal will be used not just as a medium for cooking, but also as an ingredient. Binchotan, a Japanese white charcoal that emits minimal smoke and odor, will especially be featured.
"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," Lamberto Valdez Lara, executive chef at Kimpton Maa-Lai Bangkok, said in the news release.
Blending cultures and adding an international flare to familiar favorites will be another food trend to watch next year. Third-culture cuisine, which is an amalgamation of dishes and ingredients from different cultures into one dish, includes meals such as green curry guacamole, mesquite grilled ribeye and salmon crudo.
International pancakes such as Moroccan msemen, Korean hotteok and Vietnamese Bánh Xèo serve as a versatile base for flavor pairings.
"Comfort foods like pancakes are being redefined through a global lens, while natural botanicals and unique citrus varieties bring freshness and vibrancy to the plate," Valdez Lara said.
Cocktail and beverage trends
Popular beverages poured at hotel bars will face some steep competition from up-and-coming drinks next year.
Banana milk is an alternative milk that will rival oat milk in the near future, according to Kimpton's report. It's often paired with coffee and espresso, as well as sweet flavors such as whipped cream, cinnamon and caramel.
The Garibaldi, an Italian aperitivo cocktail with citrus flavors, will look to take the crown from the Aperol Spritz.
Other trends include adding fruit and botanicals such as rose, elderflower and cherry instead of sugar for some natural sweetness and adding plants with earthy flavors such as aloe, chayote, eucalyptus and pepperberry to cocktails.