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Area Talks, Kraków (2026)

12/06/2026

Food News June 8 – June 14, 2026

1️⃣Rasmus Munk is the new Goodwill Ambassador for the UN World Food Programme. As the first Nordic ambassador, Munk is taking his mission beyond the plate to fight global hunger and support those in need. Gastronomy as a tool for real-world impact – proud to see this collaboration unfold.

2️⃣The countdown to The Best Pizza Awards 2026 is on. Join us for Pizza Talks, followed by the expert masterclasses. All leading up to the main event: the Awards Gala, followed by off-camera Pizza Party.
📍 Milan
🗓️ June 24

3️⃣Noma is set to resume service in Copenhagen as Noma 3.0. Reopening on August 5, 2026, the restaurant will transition to a new menu flow based on 12 micro-seasons. The kitchen will be led by Executive Chef Pablo Soto, a long-time member of the team.
📍 Copenhagen
🗓️ August 5, 2026

4️⃣Thư Phạm Buser and Taylor Buser created a unique blend of art and food at the New Museum in New York. A sensory journey where guests get to season their own bites with olive, fresh herbs, chili mắc khén, and beetroot oil – a creative mix of art and the food that feeds us.
📍 New York
🗓️ June 2026

5️⃣National Geographic takes a deep dive into Sardinia’s most debated delicacy. Far from just a „rotten cheese,” casu marzu is a powerful symbol of identity and local pride that continues to fascinate food lovers worldwide.

6️⃣Palm oil prices are climbing above industry norms, fueled by rising crude costs and Indonesia’s shift toward biodiesel. Meanwhile, the threat of an upcoming El Niño is creating uncertainty regarding production stability across Malaysia and Indonesia.

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08/06/2026

Sustainable gastronomy isn’t a concept. It’s not a trend. And it’s definitely not just good intentions.

It’s a system.

Chef Isaac Madrigal is redefining what that system looks like inside a modern kitchen.

Through his Modelo de Eficiencia Gastronómica, every movement, ingredient, and process is designed with intention — turning daily operations into a living system of efficiency, where nothing is wasted and everything is optimized.

This is not sustainability as a statement.
It’s sustainability as a method.

A shift from ideas… to ex*****on.
From philosophy… to measurable impact on the plate.

Don’t just talk about change.
Build it. Prove it. Serve it.

06/06/2026

Food News June 1 – June 7, 2026
1️⃣ The Best Pizza Awards is proud to announce that Cicio Vitello of Cambia-Menti, Caserta is joining the Pizza Masterclasses, in partnership with ePackPro. Dr. Lucia De Luca will share her insights during Pizza Talks 2026 — Legacy & Future, and Andrea Innocenti of Spontini, Milan will join the kitchen for an unforgettable Pizza Party experience.
2️⃣ René Frank 🔪🔪🔪 CODA Berlin welcome Álvaro Clavijo Clavijo of El Chato, Bogotá, for a one-day lunch and dinner collaboration. Awarded three knives by The Best Chef Awards, El Chato is known for its deep ties to Colombian products and terroirs. For this collaboration, Clavijo’s culinary language meets CODA’s progressive, dessert-led approach.
📍 Berlin 🗓️ June 22
3️⃣ Chef Tita 🔪🔪 joins Gracia Navarro 🔪 of El Xolo (El Salvador) and Luana Sabino of Metzi for a collaborative dinner at Aguají celebrating the richness of Latin American cuisine. The specially designed menu spotlights the ingredients, traditions & techniques that connect the region through gastronomy.
📍 Costa Norte 🗓️ June 13
4️⃣ Six of Latin America’s culinary minds unite at Huniik for a one-off collaboration. Each chef brings their own roots, techniques & philosophies to the table, weaving them into a single borderless experience built around bold, flavour-driven cooking.
📍 Mérida 🗓️ June 11
5️⃣ Mendez & Boutwood join forces for Tables Without Borders, a 1-night-only 4-hands dinner. Bringing together two chefs with different backgrounds, the evening centres on one simple idea: great food, shared around the table. Expect a collaborative, family-style menu shaped by instinct and conversation. Hosted at Juniper by Josh Boutwood.
📍 Manila 🗓️ June 10
6️⃣ Tom Kerridge is rallying the hospitality sector behind VAT’s The Problem, a nationwide petition to cut VAT on hospitality from 20% to 10%. With venues currently closing at a rate of three per day, the campaign aims to collect one million signatures to unite the industry behind a single message.
📍 UK
7️⃣ PITCH US A STORY
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29/05/2026

Food News 25- 31.05.2026

1️⃣The Best Pizza Awards is proud to announce The Best Pizza Talks 2026 speaker: Francesco Martucci — I Masanielli, Caserta. 🍕 #1 at The Best Pizza Awards 2025, more than a chef, more than a reference point: a mastermind whose vision changed the language of pizza forever.
📍 Milan 🗓️ 24 June 2026

2️⃣ Datil — Tam Chudaree × Manon Fleury
Tam Chudaree 🔪🔪🔪 and Manon Fleury reunite at Datil for two four-hands dinners, drawing on the restaurant’s own vegetable gardens and ingredients you won’t find in Asia. A Thai-by-way-of-Paris menu, rooted in friendship.
📍 Datil, Paris 🗓️ June 22 & 23

3️⃣CHINALOA — Santiaga × La Gringa BKK
Santiaga and La Gringa BKK present CHINALOA — a menu born from heritage. For Megan and Chef Mau, both with Chinese-Sinaloan roots, this dinner is personal: regional ingredients, traditional technique, contemporary cooking, two seatings, one shared bloodline on the plate.
📍 Bangkok 🗓️ June 6

4️⃣Tbilisi Gastro Week — Gortina × Pourcel. Paragraph Tbilisi hosts a special evening during Tbilisi Gastro Week, curated by Irakli Nadareishvili and featuring chefs Stéphane Gortina and Jacques Pourcel. Special thanks to Keti Kvichidze, Daduna Ghlonti, and Minister Songulashvili for making it possible.
📍 Paragraph Tbilisi 🗓️ June 5

5️⃣ Gymkhana Fine Foods — U.S. launch
Gymkhana Fine Foods debuts nationwide at Whole Foods Market following an $8.5M Series A led by CAVU Consumer Partners. Founded by Gulrez Singh Arora and JKS Restaurants, the brand brings restaurant-quality simmer sauces and marinades to home kitchens.
📍 USA — nationwide at Whole Foods

6️⃣Lasarte & Friends — Cerea × Casagrande 🔪🔪🔪. Two kitchens. One night in Barcelona.
To mark Lasarte’s 20th anniversary, Da Vittorio’s Executive Chef Enrico “Chicco” Cerea joins Paolo Casagrande for a four-hands dinner — a succession of signature dishes from both restaurants, and a conversation between two cuisines built on the same obsession: excellence.
📍 Lasarte, Barcelona 🗓️ June 30

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25/05/2026

Beyond the plate, there’s a story. Not just of flavor - but of people, land, and knowledge passed through generations.

Virgilio Martínez and Pía León remind us that gastronomy can be more than an experience. It can be a bridge — between ecosystems, cultures, and communities.

Through initiatives like Mater Centro de Investigación, food becomes research. A tool for preservation. A way to listen.

This is what the future of dining looks like: intentional, connected, and deeply human.

What if every dish carried a deeper meaning?

22/05/2026

Food News 18-24.05.2026

1️⃣We’re teaming up with the amazing Magdalena Perria, Sofia Paba, and Daniela Tola of Locanda Sa Matracca for an unforgettable Pizza Party. Plus, don’t miss our masterclass with the legendary Alessandro Lo Stocco—renowned pizza chef and international consultant—serving up insights, inspiration, and serious pizza passion!
📍 Milan
🗓️ June 24

2️⃣Table of Flavors: x Casa Julián
arrives at Casa Julián for an exclusive collaboration with : a special Table of Flavors edition inspired by the precision, technique, and elegance of high Italian cuisine.
📍 Guayaquil, Ecuador
🗓️ May 29 & 30

3️⃣ Two Culinary Voices: Dominique Crenn x Pía León
Crenn welcomes León of Kjolle to Atelier Crenn for a one-night-only experience—bringing together two singular culinary voices shaped by place and perspective.
📍 San Francisco
🗓️ June 11

4️⃣ Kumparička & Friends: Evenings of Good Food and Surprises
Kumparička & friends presents a series of relaxed evenings built around good food, good people, and a surprise. Featuring Maša Salopek on desserts.
📍 Istra
🗓️ May 24

5️⃣ Filipino Coffee: Beyond a Good Story
Filipino coffee is no longer just a good story. It’s now real proof that Filipino farmers, their beans, and coffee culture can compete on the world stage. The question is: Will the country keep treating that potential as a side note—or finally back it as if it truly matters?

6️⃣ Ducasse x Frantzén
This will be great fun! Ducasse’s Le Louis XV in Monaco hosts a one-night-only, four-hands dinner with Frantzén—a spectacular culinary collaboration you won’t want to miss.
📍 Monaco
🗓️ September 23

7️⃣ Contemporary Indian Collaboration: x
CHAAT Hong Kong welcomes Ekaa Mumbai for a two-night culinary collaboration shaped by contemporary Indian expression.
and , the tasting menu weaves together regional flavours, personal narratives, and progressive technique—a dialogue between two distinctive kitchens redefining Indian gastronomy today.
📍 Hong Kong
🗓️ June 17 & 18

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18/05/2026

What if we’ve been wasting most of the fish all along?

Australian chef Josh Niland is challenging the way we think about seafood proving that fish is far more than just fillets. By applying a nose-to-tail philosophy, he uses every part of the fish, unlocking new flavors, textures, and techniques.

Through his books and work at Saint Peter, Niland is redefining seafood cuisine — from dry-aging fish to creating fish charcuterie - all while pushing sustainability forward.

It’s not just innovation. It’s a mindset shift.

Respect the whole fish.

15/05/2026

Food News 11-17.05.2026
1️⃣
The Best Pizza announced 2 more incredible speakers for Pizza Talks 2026!pan of , Buenos Aires, and Mauro Colagreco 🔪🔪🔪- behind Mirazur in France & La Pecora Negra in Lyon - will both join us to explore this year’s theme: Legacy & Future. Get ready!
📍Milan🗓️June 24
2️⃣
Syrco Bakker 🔪🔪flies in from Bali for an exclusive 4-hands dinner with Mauro Loureiro in Setúbal. 2 chefs, 1 unforgettable night!
📍Setúbal🗓️May 20, 2026
3️⃣
After Del Monte Foods’ bankruptcy and the shutdown of its Modesto and Hughson plants, California farmers are uprooting around 420,000 peach trees across 3,000 acres.
4️⃣
Henry Onesemo 🔪 of TALA - Auckland’s trailblazing Samoan fine-dining restaurant - joins Nelly Robinson at NEL. Get ready for an unforgettable culinary tale!
📍Sydney 🗓️May 26
5️⃣
is joining and the crew for a one-night stand! Can’t wait to see what magic unfolds.
📍Milan🗓️June 10, 2026
6️⃣
From Switzerland to Saigon! Dávid Imre Rózsa of joins and .levie at CieL for a one-of-a-kind collaboration dinner. Two kitchens, two stories, and plenty of “wow” moments.
📍Saigon🗓️May 16, 2026
7️⃣
Culinary worlds unite in Copenhagen! Eric Vildgaard 🔪🔪🔪 of Jordnær welcomes Viki Geunes 🔪🔪🔪of Zilte for a six-knife collaboration dinner you won’t want to miss. 2 visionary chefs, 1 unforgettable night.
📍Copenhagen🗓️August 15, 2026
8️⃣
We are celebrating the Pellegrino brothers, Floriano 🔪🔪🔪and Isabella 🔪🔪🔪, featured in CNN Greece! Their journey is one of vision, instinct, and breaking the rules - now opening an exciting new chapter in Valle d’Itria.
9️⃣
Supermarket Safaris are the new travel trend! 🛒✨Tourists are skipping the crowds and high entry fees at iconic attractions, opting instead to explore grocery stores. For travelers, it’s an authentic way to connect with local life and discover everyday essentials - no tourist traps, just real culture.

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12/05/2026

🍔Ultra-processed food is everywhere - fast, cheap and designed to taste perfect every single time. But what if it’s not just about convenience?

🍩These products are often engineered to hit the exact combination of sugar, fat and salt that keeps you coming back for more. Some experts argue this isn’t accidental — it’s a system designed to maximize craving and consumption.

At the same time, diets high in ultra-processed food are increasingly linked to obesity, chronic disease and declining overall health. Yet a for millions of people, these foods are the most accessible and affordable option.

So where does the real problem lie in personal choice, or in a food system built around profit and convenience?

Because if food is designed to be addictive…
is it still really a choice?

08/05/2026

Food News 4-10 May 2026

1️⃣
The Global Table: LAC Lugano hosts its first edition—a day devoted to contemporary haute cuisine, sponsored by .
Experience masterclasses, thought-provoking talks, and a dinner party.
📍LAC Lugano Arte e Cultura
🗓️May 24

2️⃣
Ramen Hisa - Dubai’s newest destination for authentic ramen, brought to you by the team behind TakaHisa🔪🔪 Japan’s favorite comfort food and premium ingredients.
📍Dubai

3️⃣
Sergio Herman is closing Le Pristine and PrivéPrivée in Antwerp later this year. He’s trading city life for new adventures in nature.

4️⃣
„Forces of Nature” is a 2026 series of dinners at 3-Michelin-starred Hiša Franko in Slovenia.
📍Hiša Franko, Slovenia
🗓️Ana Roš x Clare Smyth🔪🔪🔪, May 26
🗓️Ana Roš x Eric Vildgaard🔪🔪🔪, September 13
🗓️Ana Roš x Himanshu Saini🔪🔪🔪, October 13

5️⃣
Rene Frank 🔪🔪🔪CODA Dessert Dining is hosting a one-day exclusive collaboration with renowned pastry chef Jordi Roca of El Celler de Can Roca.
📍Berlin
🗓️May 30

6️⃣
A class action lawsuit has been filed in California accusing Cento Fine Foods of “tomato fraud.” The suit alleges the popular Italian food distributor falsely labels its products as San Marzano Certified.

7️⃣
Adam Byatt 🔪- renowned for his work at Trinity in Clapham - is set to open Rosina, a new neighborhood restaurant, this summer 2026.

8️⃣
Ahmed al Busaidi:an Omanii chef with Down syndrome who’s breaking barriers and inspiring others through his passion for cooking. Proof that determination can change perceptions.

9️⃣
Metzger 🔪🔪 & Atherton 🔪🔪 are opening Chez Rose, a French bistro in Mayfair, launching at the former Little Social site on Pollen Street.
📍London
🗓️June 1, 2026

1️⃣0️⃣
The EU is close to finalizing a new Plant Reproductive Material regulation, set to modernize decades-old rules by June 2026. While the goal is innovation and resilience, critics warn it could burden farmers, restrict seed exchanges, and threaten agricultural biodiversity

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