Wine is sharing the spotlight. As moderation and wellness reshape how we drink, Prague is about to welcome its first alcohol-free bar, while Milan blends sophisticated mocktails into its classic aperitivo culture. Younger generations are drinking less, but more intentionally—choosing quality over habit. From sober-curious Gen Z to vegan-friendly zero-proof menus, we explore how Italy and Czechia are redefining what it means to drink well, and what it means for restaurants and

As Artemis II pushes human exploration beyond the Moon, it also reveals a new frontier for food. From astronaut nutrition to the surprising behavior of ingredients in microgravity, space challenges everything we know about taste, texture, and experience. Even on Earth, environments like airplanes already reshape perception. For the hospitality industry, this opens new opportunities to rethink how we design food, menus, and dining experiences.

René Redzepi resigned as Noma's head chef on March 11, 2026 — the opening day of the restaurant's LA pop-up — following a New York Times investigation detailing abuse allegations from 35 former employees. The report described physical and psychological mistreatment of staff. Sponsors pulled out, protests erupted outside the venue. Redzepi's departure isn't a surprise: Noma's toxic kitchen culture was never truly hidden. Is stepping down accountability or is it damage control?

When Trump promised "no tax on tips" during his 2024 campaign, US restaurant workers cheered. A version of it became law in 2025 — but the fine print disappointed many. It got us thinking: how do things work for those of us in Europe? The answer depends entirely on where you work. Germany? Tips are tax-free. Italy? A flat 5% rate. The UK? Fully taxed, but at least you're guaranteed to receive them now. The rules vary wildly — and they matter.

Noma was the world's greatest restaurant. Now former staff are speaking out about exploitation and abuse — and the food industry can no longer look away.

The restaurant world is evolving fast. Rising costs, staffing shortages, sustainability, digital reputation, and shifting guest expectations are redefining what it means to run a successful kitchen. From Noma to Eleven Madison Park, the most influential restaurants are already adapting. Here are the five biggest challenges gastronomy will face in 2026 — and why vision, identity, and communication matter more than ever.

Food trends rise fast and fade even faster. From 3D-printed meals to sourdough, natural wines, rainbow food, and avocado mania, once-viral movements are now niches, memories, or fading fashions. Some lacked purpose, others couldn’t sustain quality, and a few were victims of their own hype. For restaurants, the lesson is clear: visibility creates demand, but only value and consistency can secure long-term success.

What is attracting young consumers? Let's discover some interesting news from an unassuming region two hours south of Prague.