food & beverage

Whether it’s quality meat saved through Too Good To Go, plant-based steaks from Planted, or Zero Waste BBQ according to the Kotányi Grill Study: The 2026 grilling season stands for mindful enjoyment, new taste experiences, and smart ways to save money while grilling.

Most great wines are opened too early. Michael Kerschbaum turns this principle on its head and, with the Blaufränkisch “X” 2015, brings a wine to market that is available precisely when it has reached its full potential. A rare statement in favor of patience, terroir, and the true greatness of Blaufränkisch.

With the Blaufränkisch “X” 2015, the Kerschbaum Winery is making a deliberate statement against the fast-paced nature of the wine world. Ten years of aging, uncompromising selection, and a clear vision: to make a Blaufränkisch available precisely when it has reached its full potential.

The wine and gourmet industry does not have a quality problem, but a perception problem. Many suppliers produce to the highest standards – yet this quality often goes unnoticed online. There is a gaping chasm between product and sale: people don’t buy what is good – but what they know and understand.

A typical moment in the daily routine of many establishments: a guest leafs through the wine list, frowns and asks: “Why does this glass cost 9 euros?” It is at precisely this moment that the decision is made as to whether value is explained – or whether the price is quietly put into perspective. Here, communication determines turnover, visibility and price acceptance.

How the Executive Chef of Vinkeles reinterprets classic French haute cuisine with modern precision: At Restaurant Ikarus in Hangar-7 in Salzburg, world-class cuisine meets one of Europe’s most exciting culinary styles: Jurgen van der Zalm, Executive Chef of the 2-star restaurant Vinkeles in Amsterdam, presents a menu characterized by a focus on ingredients, precision in sauces, and uncompromising quality – demonstrating how modern haute cuisine is conceived today.

Jurgen van der Zalm will be a guest chef at Restaurant Ikarus in Hangar-7 in May 2026, showcasing his cuisine, which at first glance appears understated and reveals its greatest strength precisely in that. It is a precise, well-thought-out, and self-assured form of haute cuisine that does not rely on spectacle to impress.

Van der Zalm brings not just a menu to Salzburg, but an attitude. An attitude that has developed from years of consistency, culinary discipline, and a deep trust in the product. His motto: Less but better.

Tampa is increasingly becoming a hotspot for fine dining and stylish bars. Amid the skyline, sunsets, and tropical flair, venues are emerging that are both a place to grab a drink and an experience in themselves. If you’re in Tampa, these three spots are a must-visit.

700 million litres a year. Over 30 types of wood. 500 years of history, and yet still underrated internationally. Why cachaça could become a strategic differentiation tool for bars and hotels, and why a Viennese woman with Brazilian roots is currently rewriting the image of this sugarcane spirit.