Ube conquered the Emirates

Is ube the new matcha? How this purple Filipino ingredient is taking over UAE

Sweet yam has become cafe staple for its distinctive flavour and striking colour

Hala Nasar
The National News (United Arab Emirates)
September 26, 2026

What goes into the making of a viral food trend? Is it the colour? Texture? Its versatility as an ingredient? Or is it a memorable flavour?

And what makes ube, a starchy yam root vegetable native to the Philippines, fit these criteria?

Ube, a starchy yam root vegetable native to the Philippines

Its vibrant purple shade is an obvious reason, but ube's popularity is also owing to its velvety texture and sweet flavour. Much like how matcha has made its way into practically every coffee shop and cafe in the UAE over the last few years, ube is now the ingredient being incorporated into every sweet treat recipe and hot drink order.

As a matcha lover, I set out to put its rival to the test, speaking to chefs behind the bakes. Here are some ways UAE eateries are incorporating ube into their menus – and my verdict.

Nina's Bakes

Christina Tamayo, the Filipina owner of Nina's Bakes, says the purple yam is connected to some of her best childhood memories.

“We put it in all our desserts, such as halo-halo, ice cream, leche flan and cakes. Everyone in our village planted them in their backyards.”

As its use becomes more prevalent in the UAE, Tamayo has folded it into her recipes, creating an ube and white chocolate chip cookie (Dh25).

Tamayo began by taking ube roots to make ube halaya, which has a jelly-like consistency. After boiling and mashing the yam, it takes about an hour of stirring to turn it into a smooth jam for filling.

The heart of the bright purple cookie is creamy – a blend of sweet and savoury that jumps between the distinct flavour of the yam and the sweet vanilla. The white chocolate chips are a pleasant addition.

“It’s pretty safe to say that the ube’s popularity is due in large part to its photogenic nature,” Tamayo says.

I love the rich and gooey texture of Nina's Bake's indulgent cookies, and the uber-jam centre is moreish.

Available for order through Zomato and Talabat in Abu Dhabi

Nette

Not satisfied with one viral food trend, Nette in Dubai has created an ube matcha drink (Dh36) in a colour combination straight out of Beetlejuice.

It's an unexpected duo, but I find it strangely comforting. The ube adds a sweetness, but that earthy taste remains, with neither feeling overpowering.

The French-Japanese restaurant also lists cloud ube (Dh36) on its drinks menu – adapted from the popular cloud matcha – which consists of coconut water topped with an ube and oat milk mixture to form a smooth cream. This is milder, more refreshing intro to the ube flavour.

Nette also offers two dessert options. First, its crinkle cookies with coconut cream cheese filling (Dh30). I appreciate the perfect cookie-to-cream ratio, although the creamy flavour overpowers the ube essence. It's enjoyable nonetheless and a great sharing option.

As its use becomes more prevalent in the UAE, Tamayo has folded it into her recipes, creating an ube and white chocolate chip cookie (Dh25).

The vibrant burnt Basque ube cheesecake (Dh50) feels smooth and melts in the mouth. The ube's flavour pairs really well with the coconut vanilla Chantilly cream, miso butterscotch sauce and toasted coconut flakes, making it one of my favourite ube-inspired dishes so far.

Nette's culinary director Craig Small says he saw ube becoming a popular trend long ago.

“To me, ube is purple gold – it has an incredible natural colour and flavour, but it also naturally contains anthocyanins – powerful plant pigments known for their antioxidant properties, along with fibre and other beneficial plant compounds,” Small says. “It has heritage, versatility and real nutritional value, and I think we’re going to see ube become a much bigger ingredient across the UAE.”

Al Barari, Dubai

Jun's

“It’s easy to use ube in simple desserts and drinks, but it can also be a little finicky,” says award-winning Chinese-Canadian chef Kelvin Cheung. “If you’re working with artificial ube flavouring or essence, it can be very powerful, so you have to use it carefully to ensure it doesn’t overpower the palate.”

Cheung, whose food is rooted in “third-culture cuisine”, prioritises collaborating with his Filipino team members “to create dishes that celebrate their culture, food and heritage” at his restaurant, Jun's, which has been ranked eighth among the Middle East & North Africa’s 50 Best Restaurants.

Jun's ube menu includes an ube calamansi spritz, a gluten-free coconut ube pie, the signature Ube Kelvin cake made with brown-butter taro root spread, and ube flan cookies. After sampling several of those items, I notice that Cheung uses ube to magnify and complement each dish with a subtle rather than overpowering flavour.

The coconut ube pie (Dh55) offers comfort with familiar textures and memorable flavour combinations. The pie crust is not too thin nor too thick and the layers come together in harmony. The creamy coconut mousse hits first, followed by the toasted meringue, while the ube mousse is smooth and airy.

The ube calamansi spritz (Dh35) is a cool, refreshing summer drink. Both ube and calamansi oranges are native to the Philippines and they create a sweet and sour blend.

Lastly, the soft ube flan cookies (Dh30) are a sweet treat, combining chocolate and ube in every warm bite.

Cheung believes ube could become popular just like matcha on a global scale, especially as a caffeine-free drinks option.

“The region is always excited to embrace new flavours and dessert trends, and cafe culture is such a big part of life here. With its vibrant colour and unique taste, ube is the perfect ingredient to take over right now,” he says.

Cheung also highlights that beyond driving creativity and visually appealing dishes, viral ingredients can foster a new appreciation for culinary traditions.

“I only see positives when an ingredient rooted in a particular culture is given a global spotlight, because it encourages people to discover more about the cuisine it comes from,” he says.

Filipino sardine brand Mega to be distributed by Kroger in US markets

Filipino sardine brand reaches US mainstream market

Jan Milo Severo
Philstar Global
30 August 2026

MANILA, Philippines — Filipino food brand Mega Sardines will soon be more accessible in the United States with its products set to reach around 2,750 stores under Kroger and its affiliated supermarket chains.

The products are already available in stores across the US, with nationwide availability targeted by mid-September.

Calling it an "exciting time" for the brand, the expansion is seen as a major step in the Filipino brand's move to grow its international business to a wider global market. 

Mega Prime Foods chief executive officer Michelle Chan said the US has been one of their key priorities, with the team working on its US expansion for nine months that includes investment and participation in major US food shows. 

Mega Sardines will be available through Kroger and its affiliated banners, including Mariano’s, Fry’s, Dillons and Pick ’n Save.

According to the company, Mega is currently the only Filipino brand listed by Kroger.

The US market is considered particularly important because of its large Filipino-American population, as well as the potential to introduce the brand to mainstream American consumers.

The company has been working with international sales partner The Turnaround Artists (TTA) as it expands overseas.

Aside from the United States, the company has recently entered markets including Azerbaijan, Kenya and Jordan, with at least 10 other countries reportedly in its development pipeline.

“Our dream is not simply to become a successful Philippine sardine brand. Our dream is for a Filipino brand to become the number-one sardine brand in the world,” Marvin Tiu Lim said.

Michelin-rated Filipino Restos around the World

16 Michelin-recognized Filipino restaurants around the world

JC Cailles Lo
ABS-CBN News
July 04, 2026

There's no doubt that the Philippines is home to many world-class restaurants recognized by the Michelin Guide — 108 to be exact. But for those living abroad who crave Filipino food or are looking to experience Filipino cuisine for the first time, here's a list of award-winning Filipino restaurants featured in the Michelin Guide and where to find them.

NEW ZEALAND | Bar Magda (Auckland)

Fresh from its win at the inaugural Michelin Guide New Zealand 2026 ceremony held on June 30, this hidden bar and restaurant in Auckland, helmed by Davao-born Carlo Buenaventura, is the sole dining destination to make the list. Now part of the Michelin-selected distinction, expect dishes inspired by the chef’s Mindanaoan heritage, including a new take on Chavacano-style Paella.

SINGAPORE | Hayop ni Manam (Singapore)

Among the 302 restaurants in the Michelin Guide Singapore, Hayop is the only Filipino restaurant on the list. Created by the team behind the Michelin Bib Gourmand Manam, Hayop offers a more elevated take on Filipino cuisine, featuring premium versions of its signature dishes like the iconic Watermelon Sinigang, but this time uses Australian Wagyu short ribs.

UNITED KINGDOM | Belly (Kentish)

Located in Kentish Town, a vibrant neighborhood in Northwest London, this Michelin-selected restaurant is a modern Filipino-inspired French bistro known for its fresh interpretations of classic dishes and its warm, welcoming atmosphere. Expect offerings such as Seafood Caldereta, Chargrilled Scallop Bicol Express, and Ube Tiramisu.

UNITED KINGDOM | Donia (London)

This modern Filipino restaurant made history as the first and only Filipino restaurant in the UK to earn a Michelin Bib Gourmand, a distinction recognizing restaurants that offer high-quality food at great value. The sharing style menu pays homage to the chef’s Filipino roots while showcasing the best of British seasonal produce. Standout dishes include Sea Bream Kinilaw, Lamb Shoulder Caldereta Pie, and Adobo Mushroom Croquetas.

IRELAND | Kaldero (Dublin)

Named after the Filipino word for cooking pot, this is the only Filipino restaurant recognized by the Michelin Guide Ireland. Inspired by the Filipino tradition of communal dining, the Dublin-based restaurant serves pulutan-style snacks, generous sharing plates, and fire-cooked dishes. Diners can choose from a curated à la carte menu or a generous sharing set featuring ulams such as Bistek, Kare Kare, and Squid Adobo.

 

FRANCE | Maison Nipa (Fillé)

Just about 2.5 hours from Paris by car, or accessible by train and bus, Fillé is a charming, peaceful village in the Pays de la Loire region of western France. Helmed by a Franco-Filipino couple, the sole Filipino Michelin-selected restaurant in France serves surprise seasonal five or seven-course menus, along with shorter lunch menus that change every eight weeks.

CANADA | BB’s (Toronto)

Bright and filled with natural light, the only Michelin Bib Gourmand-awarded Filipino diner in Toronto and the whole of Canada serves a straightforward menu for brunch and dinner. Expect Filipino breakfast staples like Silog meals with your choice of protein, while the dinner menu features favorites like Lechon Kawali, Pork Sinigang, and fast-food-inspired Spaghetti.

USA | Kasama (Chicago)

The highest-ranked restaurant on this list, Kasama holds two Michelin Stars, a distinction recognizing excellent cooking worth a detour. Kasama is also arguably the first and so far the only two-Michelin-Star restaurant in the world serving Filipino cuisine. Located in Chicago, it is both a bakery and a modern Filipino restaurant, offering a casual à la carte daytime menu and a seasonal tasting menu for dinner.

USA | Naides (San Francisco)

This San Francisco-based restaurant earned its first Michelin star in June 2026, just over six months after opening. The distinction recognizes restaurants with high-quality cooking that is worth a stop. Named after the chef's mother, Naides serves modern interpretations of Filipino cuisine with a strong focus on preservation and fermentation in an intimate dining room.

USA | Kaya (Orlando)

This Filipino neighborhood restaurant and bar in Orlando, Florida, is built on the Filipino phrase "kaya natin," reflecting a steadfast belief that we can create and do things on our own terms. It is also the only restaurant on this list to earn a Michelin Green Star, recognizing its strong commitment to sustainable gastronomy. As a farm-to-table restaurant, it works closely with local suppliers and creatively uses by-products to minimize waste.

USA | Boonie's (Chicago)

A Michelin Bib Gourmand restaurant in Chicago, Boonie’s describes itself as a cozy Filipino eatery. Its name is inspired by the surname of chef’s grandmother — Bondoc. What began as a pop-up has grown into a full-fledged restaurant with a loyal following, serving timeless Filipino favorites such as Longsilog, Lumpiang Shanghai, and Crispy Pata. The restaurant also offers seasonal menus for catering and private events.

USA | Estrellita (Atlanta)

A Michelin Bib Gourmand restaurant in Atlanta since 2023, Estrellita is named after the Spanish word for little star and aims to be exactly that in their Grant Park neighborhood. The restaurant welcomes guests in a warm, cozy setting that feels "like walking through the front door of a classic Filipino home." The menu showcases family recipes passed down from the chef's mother, including classics like Beef Nilaga, Pork Adobo, and Filipino Chicken BBQ.

USA | FOB Kitchen (Oakland)

A Michelin Bib Gourmand restaurant in Oakland, California, FOB Kitchen believes in making every guest feel like family. The chef and owner is also a proud advocate for people of color, women, and the LGBTQIA+ community. Inspired by recipes she learned from her mother and grandmother during a 2015 visit to the Philippines, the menu focuses on comforting Filipino home cooking.

USA | Bayan Ko (Chicago)

The Michelin-selected restaurant in Chicago currently offers a unique six-course Surf & Turf tasting menu inspired by Filipino and Cuban cuisines, reflecting the personal backgrounds of its owners — a Filipino husband and a Cuban wife. The new menu includes Filipino dishes such as Pancit Luglug and Kare-Kare, alongside Cuban classics like Croquetas and Tamales.

USA | Kamayan ATL (Doraville)

The Michelin-selected restaurant is located in Doraville, Georgia, near Atlanta. It offers an extensive à la carte menu and prides itself on serving authentic Filipino cuisine guided by the Filipino value of Bayanihan. The highlight for first-time guests is the Kamayan feast, which must be pre-booked. This communal dining experience features dishes served on banana leaves and eaten by hand.

USA | Abaca (San Francisco)

Widely regarded as San Francisco's premier Filipino-Californian restaurant, this contemporary establishment offers three distinct menus: weekday breakfast, weekend brunch, and dinner, including a family-style menu. It blends traditional Filipino flavors with the freshest ingredients from Northern California, resulting in standout dishes such as Tortang Talong, Lobster Arroz Caldo, and Bistek American Wagyu Wellington.

Filipino chef crowned as Young Chef England 2026

Filipino chef Stephen Raymundo crowned as Young Chef England 2026

Jude Cartalaba
ABS-CBN News
June 26, 2026 

In the high-stakes, pressure-cooker world of global gastronomy, the Philippines has found its newest torchbearer in Stephen Raymundo.

The young Filipino chef, currently part of the team at Claridge's in London, was recently crowned Young Chef England 2026. 

While the accolade places him among the country's most promising culinary talents, his path to the award began far from professional kitchens. He did not study in an elite culinary institute or undergo traditional culinary training. Instead, his passion for cooking started at home at the tender age of 13.

“My mum was the first person who taught me how to cook, and the first dish I ever made was adobo, a Filipino classic,” Raymundo shared, looking back with a smile. 

“From that moment, it became something special between us. Whenever she was not home or was on her way back, she would text me and say, ‘Cook me adobo!’ Looking back now, that was the beginning of my connection with food.”

Today, while he spends his days mastering the rigorous, meticulous techniques of British and French haute cuisine at Claridge’s, his heart remains anchored to his roots. For Raymundo, the ultimate goal is to weave his heritage into his cooking, serving up world-class dishes inflected with a distinct Filipino twist.

Flavor and emotion

For this young chef, cooking is far more than a display of technical skill — it is an exercise in empathy and human connection.

“My philosophy as a chef is to make a memory for the guest,” he explained. “I want my food to be something people remember, not only because of how it tasted, but because of how it made them feel.”

“I love seeing people react to something I have cooked, especially friends and family who do not know I am a chef. Seeing their faces light up and hearing them say, ‘Wow, this is nice’—is one of the most rewarding feelings. Food has the ability to bring back memories, create new ones, and connect people through flavour, smell, and presentation,” Raymundo said.

It is this profound understanding of individuality that sets him apart in a sea of talent.

“You could give three chefs the exact same ingredients, garnish, and brief, and each one would create something completely different,” he noted. “That is what makes food so exciting. Every plate carries the personality, creativity, and perspective of the chef behind it.”

Working in Claridge’s

Raymundo attributed the sharp trajectory of his growth to the unforgiving, elite standard of his current culinary home.

“Much of my development has come through real kitchen experience, especially through the daily trials and standards at Claridge’s. Working there has taught me discipline, consistency, speed, flavour, presentation, and respect for ingredients,” he said.

That rigorous discipline was put to the test at the World Young Chef Young Waiter (YYY) England Finals 2026. Facing down an esteemed, eagle-eyed panel of industry titans — including celebrity chef Calum Franklin, Simon Attridge of Claridge's, Mario Perera of Jumeirah Carlton Tower, Tom Booton, and Roy Ner — Raymundo excelled under immense live pressure.

The competition goes far beyond the plate, evaluating emerging professionals on technical prowess, organization, creativity, teamwork, and mental fortitude.

Established in the UK in 1979, the YYY competition is an internationally revered platform celebrating the finest hospitality talent aged 28 and under. Designed to champion hospitality as a noble vocation, it fosters mentorship and opens global doors for the industry’s future leaders.

Raymundo shared the 2026 England podium with two equally formidable peers: Alex Coward from London's Hide, who claimed Young Waiter of the Year; and Juni Guthrie from Sexy Fish, who secured Young Mixologist of the Year.

Together, this trio will proudly represent England at the upcoming World Finals, where they will face off against the absolute best young hospitality talent on the planet.

As Raymundo prepares to take his place on the global stage, he carries with him the discipline of Claridge's, the prestige of England's culinary elite, and the unforgettable aroma of a mother's home-cooked adobo.

That fascination with the emotional resonance of food drives his daily hustle.

Filipina chef Rhoda Magbitang wins Top Chef season 23

Filipina chef Rhoda Magbitang wins Top Chef season 23

GMA Lifestyle
11 June 2026

Filipina chef Rhoda Magbitang strengthened the country's place on the map after she clinched the title of the American television series Top Chef Season 23.

Rhoda wowed the editor-in-chief of Food & Wine magazine, Hunter Lewis, chefs Eric Ferguson, Camari Mick, and Nok Suntaranon, and Top Chef alums Sara Bradley, Joe Flamm, and Stephanie Izard with a four-course meal.

The Filipina chef prepared sweet potato and uni, lugaw, and a grilled eggplant omelet with lap cheong XO and pork belly. She also served caldereta braised in liver instead of dessert to honor her father.

“This is a toast to my dad— caldereta braised in liver and vegetables,” Rhoda told the judges.

She added, “After we talked about all the courses being a 'toast to something,' it was important for me to honor my parents.”

After an excruciating showdown of grit and talent in the kitchen, Rhoda ultimately won against Sherry Cardoso and Laurence Louie.

According to reports, Rhoda will take home $250,000 (P15,366,125.00), a feature in Food & Wine magazine, an appearance at the Food & Wine Classic in Aspen, Colo., headline her own exclusive dinner at the historic James Beard House in New York, and have the opportunity to present at the James Beard Restaurant and Chef Awards in Chicago.

Pinoy chicken dishes named among world's best by Taste Atlas

Chicken inasal, adobo named among world's 50 best chicken dishes by TasteAtlas

GMA News
27 April 2026

Chicken inasal and chicken adobo were named among the 50 best chicken dishes in the world by TasteAtlas! 

According to the international publication's list, released this April, chicken inasal ranked third with a rating of 4.4 stars, while chicken adobo ranked 40th with a rating of 4.1 stars. 

It described chicken inasal as "a unique Filipino grilled chicken dish which originated in Western Visayas and became the signature dish of the entire region." 

TasteAtlas also recommended places to have some of the best chicken inasal, including Aida's Manokan and Nena's Beth at Manokan Country in Bacolod, Island Chicken Inasal in Bulabog, Barrio Inasal in Iloilo, and Balay Dako in Tagaytay.

Meanwhile, the publication described chicken adobo as a "traditional stew" made with chicken, garlic, onions, bay leaves, peppercorns, oil, brown sugar, soy sauce, and white vinegar. 

"The dish is simmered over high heat until the chicken is fully cooked, and adobong manok is then served with white rice on the side," it said. 

Previously, chicken inasal topped TasteAtlas' list of Top 100 Filipino food for October 2024. 

TasteAtlas also included chicken inasal in its list of best Filipino food for September of the same year, where it ranked second to sinigang. 

Philippines one of the best foodie destination for 2026 - Michelin

The best destinations for foodies in 2026, according to Michelin

Star Insider
16 January 2026

The best destinations for foodies in 2026, according to Michelin

Michelin has revealed its eagerly awaited "Best Places to Travel in 2026 for Food Lovers" list. Published by the Michelin Guide, the index is compiled by Michelin inspectors and experts on the ground and highlights 16 destinations around the world chosen for their selected restaurants and hotels and emerging culinary scenes. Essentially, the list showcases an appetizing variety of food from different countries and the techniques used by top chefs to create dishes that are redefining menus and placing cuisine on the traveler's map.

16. Vancouver, Canada

Vancouver is already deserving of its reputation as a great food city. In 2026, it's also a FIFA World Cup host city, adding further appeal to this multicultural Canadian city.

As a foodie destination, Vancouver is renowned for its vibrant culinary scene. Fresh locally caught seafood, strong Asian influences, and a burgeoning focus on Indigenous cooking lend this eco-conscious Pacific hub an appetizing allure.

15. Québec, Canada

Québec is the only Francophone-majority province in Canada. Fiercely proud of its historic New France roots, Québec is nonetheless fully international, its diverse regions, languages, cultures, and history shaping its global character.

Québec's culinary landscape is firmly rooted in 17th-century French cooking techniques. Inventive Montreal chefs, for example, ably uphold this farm-to-table philosophy with dishes that also draw on historical influences from British and Indigenous cuisines, many reimagined for international palates.

14. Philadelphia, USA

Another 2026 World Cup host city, Philadelphia boasts one of America's most dynamic dining scenes, shaped largely by immigrant traditions and seasonal mid-Atlantic seafood.

The late 19th and early 20th centuries saw the establishment of two Philadelphia landmarks offering an array of food options, the Reading Terminal Market and the Italian Market. Today, neighborhood restaurants flourish.

13. Boston, USA

Further up the East Coast, Boston is a historic food city, known for its exciting blend of New England seafood, tasty Italian fare, and classic American comfort foods, unique regional tastes like North Shore roast beef.

While Boston remains deliciously seafood-centric, the city is also appreciated for more exotic menus, typically listing Chinese and Vietnamese cuisine. And an emerging, newly energized emphasis on sophisticated and innovative dining visibly illustrates Boston's growing reputation as a significant food destination.

12. Florida, USA

Gone are the days when Florida's epicurean clout was centered solely on Miami. These days, the state's culinary identity has broadened to include places like Orlando, Tampa and, more recently, Fort Lauderdale, The Palm Beaches, and St. Pete-Clearwater.

Seafood menus and chef-led dining rooms exemplify Florida's charge as a gourmet destination. But the state's culinary depth is also heightened by Cuban influences, the Floribbean fusion of Caribbean spices and tropical ingredients, and traditional Southern comfort dishes.

11. The American South

And comfort food is what the American South is all about... and more! Across Alabama, Atlanta, Louisiana, Mississippi, North Carolina, South Carolina, and Tennessee, a bold new culinary clarity is redefining menus across the board.

In Alabama and Mississippi, chefs are carefully reinventing regional staples; standalone Atlanta is big on innovation; Louisiana, meanwhile, is consolidating its Cajun and Creole authority. The Carolinas have redefined their seafood and whole-hog traditions, while Tennessee is honing its smoke-driven identity.

10. Route 66

Route 66—"The Mother Road"—is 100 years old in 2026. All the more reason, then, to drive it. Across eight states, numerous eateries are gearing up for an influx of visitors.

But it's the quality plates found at the start and end of the route in Chicago and Los Angeles that truly inspire, and where exclusive gourmet restaurants in both cities cater to a discerning clientele.

9. Philippines

Filipino food is highly regarded for its diverse fusion of Indigenous ingredients and Malay, Spanish, Chinese, and American influences. And restaurants in Manila and Cebu are where these bold sweet, sour, salty, and savory flavors are best enjoyed.

But Manila and Cebu are destinations where you can also find a host of young chefs directing kitchens with independent flair and redefining Filipino food culture, employing traditional and international techniques to create dishes using regional fruits, spices, and cooking techniques like marinating and grilling, while balancing those same sweet, salty, and acidic flavors.

8. Jiangsu, China

Jiangsu province is one of China's most refined dining destinations. The culinary scene is dominated by Huaiyang cuisine and a garden culture known for its delicate, fresh, and mild flavors.

Emphasizing natural tastes, meticulous preparation, and artistic interpretation, chefs in the cities of Suzhou and Nanjing are applauded for their elegant regional food traditions, including the use of freshwater fish, subtle seasoning, and classical techniques.

7. Cappadocia, Turkey

Famed for its unworldly landscape of towering rock formations known as "fairy chimneys," Cappadocia is a favorite vacation getaway. Its natural wonders complement a burgeoning culinary scene, where 70% of the gastronomy is local.

Here, traditional fare is served in clay pots—earthy slow-cooked stews, soups, and grilled meats, and other hearty Turkish staples. The destination's culinary awakening is such that much of what's on offer is now appearing on pop-up tasting menus.

6. Saudi Arabia

Saudi Arabia is a culinary destination to watch. While the kingdom's food scene is predominantly local, chefs working in cities such as Riyadh and Jeddah are successfully reinterpreting traditional dishes, grilled meats, and Red Sea seafood with daring creativity.

Meanwhile, the international flavor is picking up pace, with Japanese, Chinese, Lebanese, and French cuisines listed prominently on menus in restaurants and hotels in Saudi cities and coastal resorts.

5. Amalfi Coast, Italy

The picture-perfect Amalfi Coast is renowned for its serene beauty and romantic allure. The area is also celebrated for its creative culinary scene. Think grilled lobster, lemon-laced pasta, and just-caught seafood served al fresco.

The food remains elemental, rooted in tradition but elevated by stunning coastal settings. Kitchens work with the seasons, with chefs using fresh local produce and artisanal products to create an authentic taste of the Mediterranean lifestyle.

4. Wrocław, Poland

Wrocław, the historical capital of Poland's Silesia region, is a vibrant city where chefs are reinterpreting Silesian cooking traditions with flair and imagination. The picturesque old market square is lined with several restaurants where this new approach to food can be sampled.

Visitors can still enjoy classic Silesian fare, dishes like pierogi and beef roulade. But these new breed of chefs are designing menus with modern culinary techniques that's allowing this Central European food destination to step out of the shadows.

3. The Dolomites, Italy

All eyes are on Cortina d'Ampezzo as the town prepares to host the 2026 Winter Olympics. In preparation, the Dolomites region in the northern Italian Alps, Michelin's third-placed best travel destination, has benefited from new infrastructure and refined mountain hotels. The Games will also afford thousands an opportunity to savor alpine cooking.

Dolomites gastronomy is a unique, hearty blend of Italian and Austrian-German traditions. Local fare includes dumplings, speck (smoked ham), and mountain cheeses. But thanks to chefs looking to techniques outside of the Italian Alps, these cherished dishes are lent a decidedly modern twist.

2. Czech Republic

Michelin's second-placed travel destination is the Czech Republic. While Prague remains a well-known haunt for gourmands, it's what's cooking beyond the capital that has foodies excited. In Karlovy Vary and other spa towns, for example, it is simple ingredients such as potatoes, freshwater fish, and foraged mushrooms that are enriching menus.

Hearty and traditional Central European comfort food is still enjoyed across the country, with rural kitchens and menus rooted in place and seasonality that are essentially redrawing the culinary map.

1. Venice, Italy

Heading the list of the best places to travel in 2026 for food lovers is Venice. Appropriately one of the most romantic of European cities, Venice is honored not so much for its existing culinary scene but for what connoisseurs of fine dining can expect in the future.

A hotel renaissance is about to reset the city's dining scene. Orient Express, Cheval Blanc, Rosewood, and Airelles are all vying for a place at the table in the floating city. Arriving with these high-end properties will be stylish and trendy restaurants with kitchens geared towards serving those most appreciative of Michelin-rated dining spots.