Spanish cuisine: a celebration of culinary contrasts
Woven into family, community and centuries of regional tradition, food has long been a way of life in Spain, bringing people together around tables where conversation is as important as eating. Pere Planagumà Sala, chef, producer and lecturer, explores this rich gastronomic heritage, from ancient roots and regional differences to avant-garde innovation.
Yūgen restaurant redefines Japanese dining in Amman
As the Middle East’s dining scene evolves rapidly, ambitious restaurants are moving beyond imitation to establish distinctive culinary identities. In Amman, Yūgen has emerged as a leading example of this transformation, redefining contemporary Japanese dining through thoughtful innovation.
Bridging Lebanon and Mexico one Taco at a time with Maher Chebaro
From Beirut to Kansas City, chef and founder of Beirut Taco Maher Chebaro has built a concept rooted in culture, heritage and connection. Through Beirut Taco, he explores the historical ties between Lebanon and Mexico.
SUD returns to Mar Mikhael Lebanon this Autumn
This autumn, SUD reopens its doors in Mar Mikhael (Lebanon), bringing fresh energy to one of Beirut’s most vibrant neighborhoods.
Seasonality, terroir and the evolution of Japanese dining in Amman
José Canals has been with Barceló Hotel Group for over a decade and is credited with leading expansion plans in North Africa and the Mediterranean. We find out more about the largest Spanish hotel group in the MENA region from the dynamic managing director for the Middle East, Mediterranean and Asia.
5 experts on how tea-infused alcoholic beverages are causing a stir
Long associated with a traditional afternoon ritual, tea has today found a new home behind leading bars worldwide. Mixologists are now treating it as both a serious ingredient and structural component in contemporary cocktails. Five leading beverage experts explore the trends, techniques and tannins driving this teatime with a difference.
5 executive chefs on passion, persistence and paying it forward
Buoyed by wellness shifts that champion the benefits of high-protein, low-carb eating, meat and poultry are riding high in supermarkets and restaurants. Three industry professionals explain how producers can meet today’s very different consumer demands, which include not only taste, but also values and aesthetics.
BBQ Bros signs landmark expansion deal across KSA and Jordan
From a single concept rooted in Lebanon, BBQ Bros has grown into an international lifestyle brand built around open-fire hospitality. Now, founder Mario Aoun is taking the brand into two dynamic regional markets through an ambitious partnership that marks a bold new chapter in the company’s story.
Zac Austin maps out how mycelium fermentation is transforming meat alternative texture
Zac Austin, co-founder of Pacifico Biolabs, maps out mycelium fermentation’s potential to reduce taste and texture gaps for hospitality operators.
