Author: Culinary Travels Staff

Nevis Mango Festival

The Island of Nevis is Hosting its 12th Annual Mango Festival

28 April 2026

Food Network star and Top Chef finalist Eric Adjepong is headlining four days of mangoes, masterclasses, and more this July.

The 12th annual Nevis Mango Festival is returning July 2–5, 2026, and this year the Caribbean island has recruited some serious culinary firepower: Chef Eric Adjepong, Food Network star and Top Chef finalist, will serve as the festival’s Culinary Ambassador.

Adjepong is a first-generation Ghanaian American chef born and raised in New York City, best known as a finalist on Top Chef Season 16 and a returning competitor on Top Chef All-Stars. He’s a regular on Food Network through shows like Wildcard Kitchen, Alex vs. America, Chopped, and Tournament of Champions, and in 2025 opened his Washington, D.C. restaurant Elmina, focused on West African cuisine. He holds a culinary arts degree from Johnson & Wales and a Master of Public Health in International Nutrition from the University of Westminster. In other words: plenty of credentials to back up the hype.

Nevis Mango Festival
Nevis Mango Festival

During the festival, Adjepong will host an intimate supper club dinner at Mango Restaurant inside the Four Seasons Resort Nevis, lead a hands-on cooking masterclass where participants cook at their own stations (plant-based or meat options available), and serve as a judge throughout the weekend’s competitions.

For those unfamiliar with Nevis, a quick primer: it’s a 36-square-mile island in the Leeward Islands, part of the Federation of St. Kitts and Nevis, with no cruise ports, no high-rise hotels, and no fast-food chains. It’s also home to 44 varieties of mangoes — so abundant and so good that they’re never exported. The Nevis Mango Festival is, quite literally, the only way to taste them.

The Nevis Tourism Authority launched the festival over a decade ago to bring visitors to the island during a traditionally quieter stretch of the year. It has since grown into one of the region’s most anticipated food events, drawing travellers from around the world.

The four-day schedule is packed. Thursday kicks off with a free public opening event at Malcolm Guishard Recreational Park, followed by the island-wide Nevis Goes Mango culinary trail, where restaurants and bars across the island serve up mango-themed dishes and cocktails. Thursday evening wraps up with the supper club at the Four Seasons. On Friday, the cooking masterclass runs from 11 a.m. to noon at CHASKA Indian Cuisine & Bar in Cades Bay, followed immediately by Mango Mania (12:30–5:30 p.m.), a family-friendly outdoor event featuring a Mixology Competition with local bartenders, a Mango Tug-of-War, and plenty of activities for all ages (EC$10 for adults; kids under 12 get in free). Friday evening is the Pinney’s Beach Bar Crawl, a free event with RSVP that hits eight bars along the shoreline from 6 to 11 p.m.

Saturday brings the Passport Food Tour, where participants collect stamps at bars and restaurants across the island, either on a guided party bus or at their own pace. Three ticket package levels are available. The festival wraps up Sunday with its signature For the Love of Mangoes event — an all-day celebration running from 11 a.m. to 9 p.m. that includes a Cooking Competition, a Kids Zone, face painting, a Kids Mango Hunt, and a concert under the stars.

Visitors are encouraged to book a few extra days to explore Nevis beyond the festival: the island has volcanic hot springs, excellent hiking, a charming historic capital in Charlestown, and a history that includes being the birthplace of Alexander Hamilton and the setting of Admiral Horatio Nelson’s 18th-century wedding to local widow Frances Nisbet.

Festival tickets, activity passes, and accommodation packages are available at NevisMangoFest.com or by emailing [email protected]. Follow along on Instagram and Facebook at @nevismangofest.

Holland America Line Tea Program

Holland America Line Introduces Tea-Focused Culinary Program

14 April 2026

Guests can explore tea traditions through tastings, seminars and curated shore excursions.

Holland America Line is putting tea at the centre of its culinary experience. The cruise line has introduced a new tea-focused program in collaboration with Art of Tea founder Steve Schwartz, who joined its Grand World Voyage as a Culinary Ambassador. The initiative brings a more structured and immersive approach to tea onboard. It’s one that goes beyond traditional service and into storytelling, technique and cultural context.

Holland America Line Tea Program
Tea time on board
Holland America Line Tea Program
Art of Tea founder Steve Schwartz

Programming ranges from guided tastings and small-group seminars to an elevated afternoon tea experience in the dining room. Throughout, the focus is on helping guests better understand tea, from how it’s sourced, prepared and appreciated across different cultures.

A custom tea blend, developed with Holland America Line, adds a signature element to the offering, reinforcing the cruise line’s broader push toward more curated, experience-driven dining.

The concept extends ashore as well. In ports across Asia, guests can take part in tea-focused excursions, from visiting traditional teahouses to exploring regional preparation techniques. The goal is to connect what’s happening onboard with the destinations themselves.

It’s a subtle shift, but a notable one. As culinary travel continues to evolve, experiences like this reflect a growing interest in depth over variety – where a single ingredient or tradition can anchor the entire journey.

Antigua and Barbuda Culinary Month

Where Culture Meets Cuisine: Antigua & Barbuda’s Culinary Month Returns

14 April 2026

A month-long celebration of Caribbean identity, talent, and taste takes over the islands this May.

Antigua and Barbuda is set to host the 2026 edition of its Culinary Month this May, with an expanded lineup of events, visiting chefs and destination-wide programming aimed at further positioning the twin-island nation as a culinary tourism player.

Running throughout the month, the initiative builds on a program first introduced in 2023, with a continued focus on showcasing local cuisine alongside chefs of Caribbean heritage from key international markets.

Antigua and Barbuda Culinary Month

The schedule includes the return of Restaurant Week from May 3 to 17, with more than 50 restaurants offering prix-fixe menus at accessible price points, as well as the FAB Fest (Food, Art & Beverage Festival), which combines food vendors, chef demonstrations and live entertainment.

A series of ticketed events will take place throughout the month, including collaborative dinners featuring visiting and local chefs, a beachside BBQ event, and a closing cookout. A fundraising dinner highlighting Caribbean women chefs is also planned, aligning with broader efforts to spotlight regional talent.

Among the participating chefs are returning names such as Andi Oliver and Kareem Roberts, alongside newcomers including Nina Compton and Tristen Epps-Long, reflecting a mix of established and emerging culinary voices with Caribbean roots.

In addition to consumer-facing events, the Caribbean Food Forum will take place on May 21, bringing together industry stakeholders for discussions on hospitality and food systems. The hybrid format is expected to attract both regional and international participation.

The “Eat Like A Local” program will also return, directing visitors to casual dining spots and traditional cookshops across the islands, with an emphasis on everyday Antiguan and Barbudan dishes.

The initiative follows Antigua and Barbuda’s recognition as the Caribbean’s Best Emerging Culinary City Destination in 2025, and forms part of a broader strategy to diversify the destination’s tourism offering beyond its established beach appeal.

Fairmont Jasper Park Lodge Alberta

Fairmont Jasper Park Lodge Debuts Indigenous-Led Foraging and Culinary Experience

14 April 2026

Guests can book a full-day experience combining a helicopter tour, guided foraging and a chef-prepared dinner.

Fairmont Jasper Park Lodge is adding a new, hands-on culinary experience to its summer lineup with the launch of its Foraging Flight: An Indigenous-Led Helicopter & Culinary Journey.

The full-day adventure begins with a helicopter departure from the resort, giving guests a wide-angle view of Jasper National Park’s mountains, lakes, and forested valleys before touching down in a remote backcountry setting.

Led by Indigenous Knowledge Keeper Lauren Moberly, the experience moves from sightseeing to participation. Guests are introduced to seasonal wild botanicals and take part in guided foraging, learning what grows in the region and how it’s traditionally used.

Fairmont Jasper Park Foraging Flight
Fairmont Jasper Park Foraging Flight

A wilderness picnic offers time to relax and take in the surroundings before returning to the lodge.

Back on property, the experience wraps up with a private, multi-course dinner prepared by the resort’s culinary team. The menu incorporates ingredients gathered earlier in the day, bringing a direct connection between the landscape and what’s served on the plate.

Designed as a small-group experience, the Foraging Flight combines aerial access, guided exploration, and a curated dining component, offering guests a different way to experience Jasper beyond the usual viewpoints.

Pasta Carbonara Tortelli Recipe

Recipe: A Carbonara Pasta Straight From Rome, Featured on Emily in Paris

30 March 2026

Courtesy of Sofitel Rome Villa Borghese, here's how to make Carbonara tortelli with Pecorino foam, crispy guanciale and seasonal truffle.

Villa Borghese Rome

If there’s one thing Rome does exceptionally well, it’s keeping classic dishes interesting. At Sofitel Rome Villa Borghese, the hotel’s rooftop restaurant, Settimio, reworks the traditional carbonara into delicate tortelli, layered with creamy filling, crisp guanciale, and a light pecorino foam. It’s familiar, but just different enough to feel like something you’d order on a special night out.

The dish also happens to have appeared in Emily in Paris, but it doesn’t need the screen time to stand out on your dining table.

Here’s how to recreate it at home.

Carbonara Tortelli with Pecorino Foam, Crispy Guanciale & Seasonal Truffle

Recipe courtesy of Sofitel Rome Villa Borghese

Yield: 10 servings

Ingredients

Pasta Dough

  • ½ cup re-milled durum wheat semolina
  • 3½ cups 00 flour
  • 22 egg yolks
  • 2 whole eggs
  • 1 tbsp salt
  • 1½ tbsp extra virgin olive oil

Carbonara Filling

  • 11 egg yolks
  • 2 cups Pecorino Romano DOP, grated
  • 1½ cups Parmigiano Reggiano, grated
  • ¾ cup heavy cream
  • Freshly cracked black pepper

Pecorino Foam

  • 2 cups whole milk
  • 2½ cups Pecorino Romano
  • 1¼ cups cream

To Finish

  • 10½ oz guanciale (or pancetta)
  • 2 oz fresh seasonal truffle
  • Freshly cracked black pepper

Instructions

1. Make the Pasta Dough
Combine semolina, flour, and salt. Add egg yolks, whole eggs, and olive oil, then knead until smooth and elastic. Wrap and refrigerate for at least 3 hours.

2. Prepare the Filling
Blend egg yolks, cheeses, cream, and black pepper until smooth. Gently heat to 180°F (82°C), then cool quickly. Transfer to a piping bag and refrigerate.

3. Make the Pecorino Foam
Heat and blend milk, Pecorino, and cream until fully combined. Strain and transfer to a siphon. Charge and keep warm.

4. Crisp the Guanciale
Cook slowly until golden and crisp. Set aside.

5. Shape the Tortelli
Roll dough thin, cut into rounds, pipe filling into the centre, then fold and seal.

6. Cook
Boil in salted water for 3–4 minutes. Finish in a pan with a splash of pasta water and olive oil.

7. Plate
Arrange tortelli in a bowl, top with guanciale, black pepper, and pecorino foam. Finish with shaved truffle. Serve immediately (and dream of your next trip to Italy).

Grenada Chocolate Festival 2026

Grenada’s Chocolate Festival Returns for 2026

30 March 2026

From tree-to-bar experiences to cocoa-infused wellness, the festival is back with plenty to savour.

If your idea of the perfect getaway includes sunshine, culture, and a little indulgence, Grenada has just the thing. The Grenada Chocolate Festival is officially returning from May 22–27, 2026, and it’s shaping up to be its most immersive (and delicious) edition yet.

Held at the vibrant True Blue Bay Boutique Resort, the event invites visitors to experience chocolate in a way you simply can’t at home. Here, it’s about connecting with the story behind every bar.

Grenada, known as the “Spice Isle,” has built a global reputation for its high-quality, ethically produced cocoa. During the festival, that reputation comes to life through hands-on experiences that take you from lush cocoa farms to the final, decadent product.

You might find yourself walking through a plantation with local farmers, learning how cocoa is grown and harvested, before rolling up your sleeves for a tree-to-bar workshop. Or maybe you’ll want to sample your way through expertly guided tastings, where you can taste all the flavour nuances of the region’s rich single-origin chocolates.

Food lovers, take note: cocoa isn’t just for dessert here. Across the festival, chefs and mixologists showcase how chocolate can transform everything from savoury dishes to cocktails. It’s a creative, flavour-forward approach that reflects the island’s evolving culinary scene.

And the experience goes well beyond the plate. Expect live music, cultural performances, and artistic showcases that celebrate Grenada’s vibrant spirit, along with family-friendly activities and even cocoa-infused wellness experiences designed to leave you feeling as good as you taste.

Grenada Chocolate Festival 2026
St Georges, Grenada, Caribbean

What makes this festival truly special, though, is its deeper purpose. It’s a celebration of Grenada’s heritage and the farmers, artisans, and creators who are shaping the future of Caribbean cocoa. The 2026 theme, focused on reimagining cocoa from its roots to its renaissance, reflects a growing movement to honour tradition while embracing innovation.

For travellers seeking more than just a beach escape, this is where Grenada shines. Between events, visitors can explore the island’s waterfalls, beaches, and colourful towns, or just soak in the laid-back Caribbean rhythm. 

So whether you’re a dedicated chocolate lover or just ooking for a trip that’s rich in culture and unforgettable moments, Grenada in May offers a sweet escape that goes far beyond expectations. Just be sure to come hungry.

Auberge Saint-Mathieu

Michelin Has Spoken: These Are the Food Trends Defining Travel in 2026

17 March 2026

From fire-led cooking to zero-proof pairings, these trends are reshaping menus around the world.

In its latest trend report, Michelin’s global team of inspectors – who collectively log thousands of meals a year – have pinpointed the dining trends gaining momentum. And while the details are chef-driven, the takeaway for travellers is simple: the most exciting trips right now are being built around the table.

Here are a few shifts worth paying attention to.

Fire Is Having a Moment

Open-flame cooking is everywhere right now, from refined wood-fired tasting menus to beachside grills that feel quietly transcendent.

Slow Food, Literally

Fermentation, curing, ageing — chefs are leaning into time as an ingredient. The result is deeper flavours, less waste (since produce can last longer when fermented) and menus that feel tied to a region’s history.

Zero-Proof, Zero Compromise

Non-alcoholic pairings have officially grown up. Think layered botanical drinks, tea-based pairings and complex, savoury pours designed to match a tasting menu beat for beat.

A Little More Theatre, Please

After years of ultra-minimal service, some personality is creeping back in. Expect tableside finishing, storytelling and a bit of interaction. Dining is becoming immersive again, not just observational.

Michelin dives deeper into all of the trends (and the restaurants leading them) in its 2026 food trend report. 

 

Research Shows That Food Is a Top Reason to Travel in 2026

17 March 2026

Nearly 80% of travellers now choose destinations based on what they’ll eat, planning their trips from the plate up.

For decades, travel decisions were shaped by scenery, price, and proximity. But according to the latest TravelBoom 2026 Leisure Travel Study, another factor now sits firmly alongside those fundamentals: food. Nearly 80% of travellers say cuisine is either important or very important when choosing a destination — placing it on par with cost, location, and reviews. In practical terms, that means what you eat is no longer a bonus. It’s a deciding factor.

What Today’s Travellers Actually Want to Eat

The data reveals a shift that goes beyond rising interest — it’s a redefinition of what culinary travel looks like.

  • 66% of travellers say they’re most excited by street food
    64% prefer unique, local experiences over fine dining or Michelin-starred restaurants

This isn’t about prestige dining. It’s about proximity to culture. Travellers are seeking out neighbourhood spots, market stalls, and regional specialties — the kinds of meals that feel rooted in place. The appeal lies in discovery: eating what locals eat, understanding how dishes are made, and experiencing food as a form of storytelling.

Beyond the Restaurant Reservation

The study also highlights how culinary experiences are shaping entire itineraries.

Travellers aren’t just booking tables — they’re building trips around food-led activities:

– Guided market and street food tours
– Cooking classes with local chefs
– Farm-to-table meals on-site
– Winery, brewery, and distillery visits
– Regional food festivals and heritage dining experiences

These moments offer something traditional sightseeing often can’t: participation. Food becomes an entry point into culture — tactile, social, and deeply memorable.

A Trend That Cuts Across Generations

One of the most compelling findings is how universal this shift is.

Culinary tourism resonates across demographics — from Boomers seeking deeper cultural immersion, to families looking for shared, sensory experiences, to solo travellers prioritizing meaning over checklist travel.

Regardless of age or travel style, food is emerging as the common denominator. And because meals are inherently shareable — both socially and digitally — they extend the life of a trip long after it ends.

What This Means for Hotels and Destinations

For hotels and tourism boards, the takeaway is clear: food is no longer an amenity. It’s a strategic asset.

Properties that succeed in this landscape are those that treat culinary experiences as core to their identity. That can mean partnering with local chefs and producers, designing food-focused packages, or creating on-property programming that invites guests into the process — from tastings to hands-on workshops.

Equally important is how these experiences are presented. Travellers aren’t just looking for places to stay — they’re looking for stories to taste. The more vividly those stories are told, the more compelling the destination becomes.

Lithuanian pink soup festival

Vilnius Is Throwing a Whimsical Pink Soup Festival

17 March 2026

This three-day celebration of Lithuania’s iconic cold beet soup is turning Vilnius into one of Europe’s most unexpected summer hotspots.

From May 29 to 31, Lithuania’s capital will once again turn shades of fuchsia for its annual Pink Soup Fest, a high-energy, slightly surreal celebration dedicated to šaltibarščiai, the country’s beloved cold beet soup. Equal parts food festival and citywide party, the event has quietly become one of the Baltic region’s most compelling reasons to visit — especially as travellers look beyond the usual Mediterranean circuit.

And yes, everything is pink.

Vinius pink soup festival
Vinius pink soup festival

What started as a quirky local celebration has quickly scaled into a major draw. The festival is expanding to three days this year after rapid growth, with attendance jumping from 42,000 visitors in 2024 to 93,000 last year.

That momentum speaks to something bigger than a single dish. Pink Soup Fest now unofficially marks the start of summer in Lithuania, transforming Vilnius into an open-air playground of parades, performances, and playful chaos.

Think foam slides. Think costumed runs. Think marching bands and dancers weaving through streets filled with people carrying bowls of neon-pink soup.

At the centre of it all is the Pink Soup Parade, a procession that leans fully into the absurd, with participants dressed in elaborate pink outfits competing for best costume. Visitors are encouraged to join in, not just watch.

The dish behind the spectacle

For all its theatrics, the festival is rooted in something deeply traditional. Šaltibarščiai — typically made with beetroot, kefir, cucumber, dill, and eggs — dates back centuries and remains a staple of Lithuanian cuisine.

Served cold and vividly pink, it’s both refreshing and visually striking, which helps explain its recent rise beyond Lithuania. The soup has been gaining traction globally, even ranking among the world’s top cold soups, thanks in part to its probiotic-rich kefir base and antioxidant-heavy ingredients.

During the festival, you’ll find it everywhere — from traditional versions to modern reinterpretations — served across restaurants, pop-ups, and street stalls throughout the city.

Sometimes, the best trips are the ones that don’t take themselves too seriously.

Eataly new Cortina menu

Eataly Brings the Flavours of Cortina d’Ampezzo to North America

17 February 2026

Through March 29, Eataly’s North American locations are spotlighting Alpine cuisine inspired by Italy’s storied mountain resort.

There’s a certain kind of comfort food that belongs to the mountains: molten cheese, crisp-edged polenta, forest mushrooms and something warming in your glass. This winter, Eataly is tapping into that Alpine menu with a limited-time “Cortina” program across its North American stores, inspired by Cortina d’Ampezzo in the Dolomites.

Running through March 29, the regional activation brings Northern Italy’s high-altitude flavours to Eataly’s restaurant concepts, including La Pizza & La Pasta and Eataly Ristorante. Menus lean into hearty, cold-weather fare: Fontina DOP fondue enriched with black truffle butter, crispy polenta topped with lardo and rosemary, spinach tagliatelle with mushroom ragù and Grana Padano DOP, and pillowy potato gnocchi paired with roasted squash and fonduta. Pizza gets an Alpine spin, too, with the Misto Bosco layering mozzarella, sautéed mushrooms, caramelized onion cream and speck. 

Eataly Cortina
Eataly Cortina menu

The beverage list channels après-ski energy, featuring Dolomiti beer alongside winter-ready cocktails such as “Pass the Torch” and “By the Fire.” It’s the kind of lineup that makes an urban dining room feel, briefly, like a chalet.

True to Eataly’s “eat, shop, learn” model, the Cortina experience extends beyond the table. A dedicated retail capsule showcases products from Italy’s Alpine regions, including cheeses, cured meats and sweets. At La Scuola, Eataly’s in-house cooking school, guests can sign up for Northern Italian–inspired classes, from hands-on pasta-making to wine and cheese tastings.

A Panini Fest Cortina, launching February 16, adds a more casual option at quick-service counters, including a speck-and-taleggio Cortina Panino served on a fresh baguette.

Founded as a global Italian marketplace and retail concept with more than 50 locations worldwide, Eataly has built its reputation on spotlighting Italy’s regional diversity. This season, the focus is firmly on the Alps — no ski pass required.