food & beverage

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.

When people think of Florida, cuisine is rarely the first thing that comes to mind. And certainly not Tampa. That’s a mistake. Because right here, one of the most exciting food scenes in the U.S. is emerging, characterized by cultural diversity, bold concepts, and a new generation of restaurateurs who are reimagining the dining experience. Tampa surprises – and in a lasting way.

Having breakfast in Tampa isn’t just about eating, it’s about setting the tone for your entire day. Between design-driven spaces, Greek craftsmanship and honest street food perfection, the city reveals one of its most exciting sides. These three spots don’t just serve coffee, they deliver character.

A look at the international hospitality industry’s leading players also demonstrates that plant-based concepts are no longer at odds with fine dining, presentation, and culinary excellence.

In 2025, Italy was officially designated a UNESCO World Heritage Site – for its cuisine. Not a single dish. Not a single product. An entire cuisine. As a “system of social practices, regional traditions, and collective rituals”. The initiative for this historic recognition was largely spearheaded by the long-established culinary magazine La Cucina Italiana, whose editor-in-chief, Maddalena Fossati Dondero, has been actively driving the international push for the UNESCO listing of Italian culinary culture since 2020.

And now, of all times, pasta is being reinvented. What sounds like a contradiction is, in truth, a logical consequence: if a cuisine is cultural heritage, it must not become stagnant. It must continue to evolve. Pasta is not merely a side dish in this context. It is the stage.