
The World’s 50 Best Restaurants Awards are making history: for the first time, the prestigious awards ceremony will take place in Abu Dhabi in 2026. What this means for the international gastronomy scene, why the location is a strategically wise choice, and what impetus this will provide for hospitality, fine dining, and global food trends.
The World's 50 Best Restaurants Awards, sponsored by S.Pellegrino & Acqua Panna, will be held in Abu Dhabi for the first time in November 2026. This marks yet another departure from the platform's usual European and American venues, sending a clear signal about the growing importance of the Middle East as an international gourmet destination.
Following the 2025 edition in Turin, where Maido in Lima was named the world's best restaurant, the format is now opening up to a new cultural and culinary context. Abu Dhabi will thus become the temporary world capital of gastronomy, with global appeal.
For years, Abu Dhabi has been positioning itself as a cultural and gastronomic hotspot. Between iconic institutions such as the Louvre Abu Dhabi, ambitious urban development, and a dynamic hospitality scene, the emirate has developed into a platform for international haute cuisine.
With the Department of Culture and Tourism Abu Dhabi as host partner, it is clear that this is not just an awards show, but strategic destination marketing at the highest level. The city combines a diverse international dining scene, strong investment in culinary education and talent development, a growing community of local and international top chefs, a willingness to innovate, and architectural flair. For the 50 Best, this means a stage that embodies tradition, modernity, and global networking in equal measure.
The awards have long been more than just a ranking. The supporting program in Abu Dhabi will once again demonstrate how strongly 50 Best acts as a thought leadership platform. Among other things, the following are planned:
This will make Abu Dhabi the meeting place for international top chefs, restaurant operators, investors, media, and industry decision-makers in November 2026.
Since 2002, the World's 50 Best Restaurants list has been regarded as a global seismograph for gastronomic developments. The organization continues to work with Deloitte as an independent auditing partner to ensure transparency and integrity in the voting process—an aspect that is increasingly being viewed critically in the industry.
The move to Abu Dhabi is no coincidence, but rather an expression of a clear trend:
For hospitality businesses worldwide, this sends a clear message: cuisine is no longer an add-on, it is a location strategy.
With S.Pellegrino & Acqua Panna as long-standing main partners, the connection to Italian fine dining aesthetics remains intact, while new cultural spaces are being opened up. Additional partners from the fields of ingredients, dairy, cheese, caviar, booking, and delivery underscore how broad the network has become.
50 Best announces that in 2026 it will increase its efforts to make diverse voices visible and promote cross-border collaboration. At a time when gastronomy is balancing excellence, sustainability, economic pressure, and social responsibility, this could be crucial. Abu Dhabi will thus not only host a gala, but also serve as a testing ground for the next phase of global haute cuisine.
The choice of Abu Dhabi as the venue for the World's 50 Best Restaurants 2026 is more than just a change of location. It marks a strategic shift in the global fine dining landscape – towards new markets, new alliances, and a more internationalized culinary debate. Anyone who wants to understand the future of gastronomy should take a close look in November 2026.
Buckwheat, affectionately known as ‘Hadn’ in Southern Carinthia, is one of those products that quietly disappeared – and is now making a natural comeback. HADN – The Buckwheat Cookbook is dedicated to this almost forgotten powerhouse grain with remarkable dedication: rooted in culinary, cultural and regional traditions.
Together with the Klopeiner See – South Carinthia – Lavant Valley tourism region, food expert and editor cookingCatrin (Catrin Ferrari-Brunnenfeld) embarks on a journey to the roots of Carinthian ‘Hadn’. The book combines over 55 creative sweet and savoury recipes with in-depth background knowledge – from cultivation and history to its modern-day significance as a gluten-free, nutrient-rich superfood. Buckwheat is not only presented as flour, but also as semolina or rice: given a modern twist, suitable for everyday use and surprisingly versatile.
INFO
HADN – The Buckwheat Cookbook
Authors: Catrin Ferrari-Brunnenfeld (cookingCatrin)
Publisher: Klopeiner See Tourism Region – Southern Carinthia – Lavant Valley / KSL Tourismus Marketing GmbH
Length: 180 pages
ISBN: 978-3-200-09933-3
Price: €24.90
Publication date: September 2025
With its new ongoing editorial series ‘The Personal Touch’, Portrait Hotels turns its attention to the individuals who shape the character of its properties in Milan, Florence and Rome: hosts, concierges, chefs, bartenders and members of the lifestyle team, whose stories, rituals and local perspectives become part of the Portrait Experience.
The focus is on personal insights, everyday Italian culture and those small gestures that turn a stay into more than just a trip. Rather than simply showcasing places, the series tells the stories of the people, memories and traditions that define the Italian way of life.
In July 2026, George Papazacharias, head chef at the acclaimed Delta restaurant in Athens, will bring his interpretation of modern Greek cuisine to Salzburg. At Restaurant Ikarus in Hangar-7, he will demonstrate why, in culinary terms, Greece has long been more than just moussaka, souvlaki and holiday memories, and how radically contemporary local produce can taste.
The World’s 50 Best Restaurants Awards are making history: for the first time, the prestigious awards ceremony will take place in Abu Dhabi in 2026. What this means for the international gastronomy scene, why the location is a strategically wise choice, and what impetus this will provide for hospitality, fine dining, and global food trends.