HAUTE CUISINE: MAJOR RESTAURANT OPENINGS IN LUXURY HOTELS PLANNED FOR 2026

Haute cuisine continues to establish itself as one of the main drivers of luxury tourism internationally and, in this context, 2026 is shaping up to be a particularly significant year in terms of the number and scale of new restaurants in exclusive hotels and resorts throughout the country. Atlantida Travel, a leader in organising personalised trips in Spain, reveals the main openings that will shape the gastronomic landscape of luxury hotels this year.

In the Anglo-Saxon market, the opening of culinary spaces in relatively new but already well-positioned hotels stands out. This is the case of Aman New York, located in the iconic Crown building on Fifth Avenue, which will expand its gastronomic offering with a signature restaurant, elevating the hotel beyond accommodation and its renowned wellness offering. For its part, Raffles London at The OWO will continue to consolidate its position as one of the British capital’s major gastronomic hubs, now with the imminent arrival of Langosteria, the legendary Milanese restaurant specialising in seafood, which is coming to the United Kingdom this spring.

“While it is true that multi-starred or high-profile chefs continue to lead many of these projects, we are also seeing a growing commitment to promising young local chefs who are reinterpreting the culinary tradition of the destination, known as haute cuisine with a twist. The trend, which links technical excellence with local produce and identity, is moving towards experiential cuisine, with immersive tasting menus conceived as gastronomic stories, open kitchens, chef’s tables and creative pairings – now also alcohol-free – taking centre stage. Some hotels are already announcing concepts that integrate their own vegetable gardens, visitable wineries or collaborations with local producers, which reinforces the connection between cuisine, territory and sustainability,” explains Francesc Escánez, director of Atlantida Travel.

For the gourmet traveller, gastronomy is not just a complement, but the central focus of the trip. With this in mind, they are willing to invest more to find authentic, high-quality culinary experiences, from traditional restaurants to Michelin-starred hotels, in order to immerse themselves in the local culture through its flavours, bite by bite.

The growing interest in Asian culture and cuisine is reflected in future hotel additions in destinations such as Japan, China and Vietnam. For example, the new Rosewood Hangzhou complex, whose design is inspired by the region’s mountainous landscape, will have 140 rooms and a wide range of dining options, including a bistro, a Chinese restaurant, a bar and a space that will combine a florist, a patisserie and a lounge. In Vietnam, the eagerly awaited Four Seasons Hotel Hanoi ―one of the group’s many openings planned for this year― will be located next to Hoan Kiem Lake, in the historic heart of the capital. Reflecting the city’s vibrant gastronomic scene, the hotel will feature an all-day dining restaurant, a lounge and a rooftop bar.

On a national level, the Mandarin Oriental Punta Negra in Mallorca is expected to open in the spring. The hotel promises to become a pilgrimage site for the most discerning traveller with the addition of several exceptional dining venues, ranging from Matsuhisa, with Nobu-style cuisine, to Leña by Dani García, a modern steakhouse that does not forget the traditions of the Balearic destination, and Jacinta, where you can be transported to Mexico without leaving the island.

Sustainability will continue to be one of the main pillars of gastronomic luxury in 2026. Proof of this can be found in hotels such as Soneva, Six Senses and Banyan Tree which, despite their remote locations, advocate the use of locally sourced produce, responsible fishing and the reduction of food waste, thus demonstrating their firm commitment to the environment.

In this scenario, the recent addition of Michelin Keys for hotels adds a new dimension to haute cuisine and luxury hospitality. This has led to the creation of truly attractive combinations between Michelin-starred restaurants and Michelin Key-awarded hotels, such as Le Gabriel at La Réserve Paris; Sven Wassmer Memories at the Grand Resort Bad Ragaz (Switzerland); SingleThread Farm at the SingleThread Inn (Napa Valley, California); Hélène Darroze at The Connaught, at the hotel of the same name (London); or, closer to home, the Atrio Restaurant at the hotel of the same name in Cáceres.