The Table, The Glass & The Land
17–16 October 2026
The room, the plate, what is poured and the makers behind it
The 500 best restaurants in Germany 2026
The German restaurant industry is currently undergoing significant changes. Reports of head chefs leaving their posts, bankruptcies, and closures are on the rise. At the same time, there is heated debate about how restaurants should handle the reduced VAT rate. But despite all the headwinds, the industry is also showing another side: remarkable creativity and a palpable willingness to reinvent its
Germany · 2d agoChildren with rare diseases will be the stars of 'ChefsforChildren' 2026
Cooking, play and solidarity come together once again at ChefsForChildren, a unique event that brings together more than 60 Michelin-starred chefs with a common goal: to teach children to eat healthily and to support children affected by rare diseases.
2d agoThe Table, The Glass & The LandKinship Butcher & Sundry Team to Open New Restaurant
Can’t stop, won’t stop chef Myles Moody and sommelier Rachael Pack. The duo behind Kinship Butcher & Sundry is in major expansion mode: with the upcoming opening of their new location of Kinship in Grant Park, they are now gearing up to open a new restaurant, So. Fox, this spring. They are doing this all while hosting their sold-out dinner pop-ups, k|n.
2d ago
Haute cuisine raises its voice at Madrid Fusion and denounces excessive regulation
Spain · 2d ago
The best romantic strategy in Lazy Betty is to sit at the bar
United States · 2d ago
Beloved BBQ, an intimate Japanese barbecue featuring A5 wagyu at Love, Makoto
United States · 2d ago
Do matcha rankings really mean anything?
United States · 2d agoThe Smokaccia Laboratory Becomes Thailand’s First Restaurant to Receive the Prestigious 5 Radishes Award from We’re Smart Green World
Phuket, Thailand, The Smokaccia Laboratory has achieved a landmark moment for Thailand’s culinary scene, becoming the first restaurant in the country to receive the highest distinction of 5 Radishes from We’re Smart Green World, the world’s leading authority on vegetable-focused and sustainable fine dining.
The Table, The Glass & The Land · ThailandIshin's "My Style" omakase menu arrives at Midtown's most eye-catching building
At Ishin, Midtown's golden-hued omakase, chef Fuyuhiko Ito invites you to try nigiri of minced squid straight from his hand.
The Table, The Glass & The Land · United StatesPaolo Casagrande takes the helm of Grupo Orobianco's new project in Barcelona
In Barcelona's culinary scene, endings and beginnings often go hand in hand. Teatro Kitchen & Bar will close its doors for good on December 21st. But the stage won't be empty: Grupo Orobianco is preparing a new project in its place, bearing the signature of Paolo Casagrande, one of the country's most respected chefs.
The Table, The Glass & The Land · SpainVenezuelan Chicha de Arroz (Creamy Rice Drink)
Sweet, creamy, and refreshing, Venezuelan Chicha de Arroz is a beloved rice-based drink that feels like dessert in a glass. Topped with cinnamon and condensed milk, it’s sold at street carts, fairs, and cafés all across Venezuela, where it’s enjoyed ice-cold on a hot day.
The Table, The Glass & The Land · United States
Sala Pro returns to Culinaria with a program about the evolution of dining room service
The diversity and quality of Spanish wines captivated a knowledgeable and dedicated professional audience at Spain Fusion Mexico
D.C.’s Daring New Omakase Room Opens for Dinner Service on Saturday, September 27
The Michelin-starred restaurant Atlas is betting on pigeons
In Atlanta, Atlas combines almost mechanical precision execution with surprising touches, like a cookie with a winking face.
United States · 2d ago
Plant & Palate, A Vegetarian Brunch : A Monthly Ode to Plant-Forward Indulgence
In the storied halls of Michelin-selected The Brasserie, where St. Regis refinement meets gastronomic artistry, a new chapter begins. Plant & Palate reimagines our celebrated Sunday Brunch through the lens of sustainability and a plant-forward composition. Commencing on the first Saturday every month where every bite tells the story of responsible sourcing and culinary ingenuity.
Malaysia · 2d ago
Whiskey stones look great in drinks, but they come with big problems.
United States · 2d ago
Ferran Adrià: "No chef becomes a millionaire solely thanks to their restaurant."
International · 2d ago
D.C.’s Hottest New Restaurant Resides Inside a Pilates Studio
United States · 2d ago
The Mandarin Oriental in Barcelona presents the most colorful brunch in the city
Spain · 2d agoGive your lemonade a rich, revitalized flavor with this type of sugar
Who doesn't crave a glass of ice-cold lemonade now and then? It's a simple and classic combination, but of course, drinking the same thing all the time can get boring over time, even if you love it. That's why it's easy to experiment with the flavor of your lemonade. One simple upgrade is to replace the white sugar you usually use with brown sugar. It's a simple change that adds unique depth and complexity.
The Table, The Glass & The Land · United StatesCancook and its Aragonese geographical cuisine, with a Michelin star in Zaragoza
"Less is more," says Ramsés González, chef of Cancook in Zaragoza, a restaurant with one Michelin star and two Repsol Suns.
The Table, The Glass & The Land · SpainCottage cheese cocktail
This cottage cheese smoothie with banana and raspberries takes just five minutes to prepare. It's a recipe for a healthy, delicious, and quick drink, perfect for starting or ending your day.
The Table, The Glass & The Land · InternationalThe Universe of Santi Taura
Chef and entrepreneur Santi Taura is a key figure in Mallorca's current culinary scene. His operations are based in two luxury boutique hotels: El Llorenç in Palma, in the historic Sa Calatrava district next to the Cathedral, and El Vicenç in Pollensa, in the north of the island, facing Cala Sant Vicenç, where he develops several distinct culinary concepts.
The Table, The Glass & The Land · International