Vietnam Airlines became the first Asian carrier to win the World’s Best Culinary Airline title. Its seasonal and route-specific in-flight menus offer passengers “a different culinary experience” each time they fly. Business class passengers might, for example, taste bibimbap, bulgogi, or ginseng chicken soup, samgye-tang, on South Korean routes. Flying between Hanoi and Ho Chi Minh City, they could be offered the smoky Hanoi pork speciality bún chả, or chewy cao lầunoodles. Economy class passengers also benefit from options including a “signature” croissant at breakfast, with other meals featuring rice or spaghetti accompanied by sauce, a bread roll and dessert.

Vietnam Airlines has been named World’s Best Culinary Airline 2026 at the World Culinary Awards, becoming the first Asian airline to receive this honour. From pho to mi Quang, Vietnamese specialities bring the country’s rich culinary heritage to the skies, sharing its flavours with the world. #VietnamAirlines #CherishEveryMile

— Vietnam Airlines (@VietnamAirlines) October 22, 2026

Reflecting the trend towards premium experiences in the air and across the travel sector, the Vietnamese carrier aims to achieve five-star service standards by 2030. Dang Anh Tuan, executive vice president, said the prize marked “a proud milestone for Vietnam Airlines and a testament to our commitment to delivering an exceptional in-flight dining experience.”

On the ground, defying the critics of British food, London Heathrow and London Gatwick both took home silverware too. Heathrow won the World’s Best Airport for Dining 2026 title, ahead of international competitors including Dubai International, Hong Kong International Airport, New York’s John F. Kennedy International Airport, and Paris Aéroport.

Heathrow’s offering includes chic all-day dining by Michelin-starred chef Cyril Lignac, with a menu featuring lobster rolls, Ortiz tuna, and truffle linguine. Over at Plane Food Market, celebrity chef Gordon Ramsay brings his take on global cuisine, alongside a classic British all-day breakfast and, of course, fish and chips.

We’re delighted to have won World’s Best Airport for Dining 2026 at this year’s @WCulinaryAwards These annual awards celebrate and reward excellence in the culinary industry, and we’re proud to see Heathrow’s dining experience recognised by our passengers. From choice and quality to the teams who bring our restaurants and hospitality spaces to life every day, this award reflects the work that goes into making every journey that little bit more enjoyable. A huge thank you to everyone who voted for us, and to our colleagues and partners across #TeamHeathrow who made it possible. View the full range of dining options across all of our terminals https://t.co/P1d9EidqS4

— HeathrowNews (@HeathrowNews) October 25, 2026

Gatwick’s Clubrooms at the South Terminal won the World’s Best Airport Lounge for Dining 2026 title. Its menu features hot and cold dishes, including eggs Benedict, gochujang chicken thighs, and Moroccan nut roast with green beans in lemon olive oil.

Among carrier lounges, Turkish Airlines International Lounges won the World’s Best Airline Lounge for Dining title, with an offering that includes international hot and cold buffet dishes. Air France’s La Première Lounge at Paris-Charles de Gaulle was among the other nominees, alongside the first-class lounge offerings of Etihad and Lufthansa.

L’article Vietnam Airlines named world’s best culinary airline at 2026 World Culinary Awards est apparu en premier sur Travel Tomorrow.

At the centre of the latest debate is Rye, a bakery in Manhattan’s SoHo neighbourhood opened by Austrian baker Martin Auer. The establishment specialises in a single product: a 1.5-kilogram loaf of 100% rye sourdough, made using organic rye flour imported from Austria. Customers can purchase a whole loaf for $60, half for $30 or a quarter for $15.

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The bread contains just three conventional ingredients – flour, water and salt – with time described as the fourth. According to co-owner Tim Auer, the price reflects the loaf’s size, the cost of importing ingredients, the bakery’s Manhattan location and a lengthy production process.

“The price is also the result of all the efforts and costs that went into this, whether that’s importing the organic rye flour from Austria or baking it right here on site on Lafayette Street,” Auer told People.

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However, the same traditional bread is available for considerably less in Austria. According to The Guardian, a large loaf costs €12.97 in Graz and €14.27 in Vienna, highlighting the substantial price difference between the European and American markets.

The phenomenon extends beyond bread. As Business Traveller reports, Parisian bakery Poilâne sells traditional sourdough loaves for just under €15 in Paris, while customers in New York can pay approximately €42. In Japan, premium white strawberries can cost up to €10 per fruit in exclusive retail outlets.

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Such pricing reflects a wider marketing strategy known as premium positioning, in which brands emphasise rarity, quality, heritage and exclusivity to distinguish otherwise familiar products.

Research cited by Business Traveller from NielsenIQ suggests that fewer than one-third of consumers worldwide associate premium products solely with high prices. Instead, 54% link them to exceptional ingredients or materials, indicating that perceived quality can be more important than cost alone.

Social media has also become central to this strategy. Luxury food purchases can serve as expressions of personal taste and cultural knowledge, particularly when unusual products attract attention online. Rye’s $60 loaf has generated widespread discussion, turning its controversial price into a powerful source of publicity.

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Yet the response has been divided. While some consumers appreciate the traditional production methods and craftsmanship, others question whether any loaf of bread can justify such a price.

For businesses, however, the controversy showcases how an ordinary staple can become a desirable luxury product. With a mix of tradition, a touch of exclusivity and social media buzz, brands can turn everyday food into a luxury – something consumers purchase not only to eat, but also to experience and display.

L’article New York City bakery sparks debate over $60 loaf of bread est apparu en premier sur Travel Tomorrow.

The Portuguese speciality secured first place ahead of Greece’s Sfela, which also received a score of 4.4, and France’s Crottin de Chavignol, which ranked third with 4.3 points. The results highlight Portugal’s cheese-making traditions in a category often associated with French or Balcan gastronomy. 

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Queijo de Cabra Transmontano is a traditional hard cheese made from raw milk produced by Serrana goats, a breed native to northern Portugal. According to TasteAtlas, goat cheese production has long played an important economic role in the Bragança region, where many families depend on raising goats and producing cheese for their livelihoods.

The cheese is characterised by its round shape, semi-hard rind, firm white interior and distinctive aroma. Its flavour is intense, with a slightly spicy note. During production, the milk is filtered and heated before the curd is salted and matured under controlled temperature and humidity conditions. It is traditionally enjoyed on its own or served with bread and local red wine. 

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The second-place cheese, Sfela, originates from Greece’s Messinia region and is traditionally made using sheep’s milk, goat’s milk or a combination of both. The semi-hard cheese matures in brine for at least three months and is commonly served grilled, as an appetiser or incorporated into Greek dishes.

France’s Crottin de Chavignol, meanwhile, comes from the village of Chavignol in the Loire Valley. Made from raw goat’s milk, it has a dense texture and a slightly nutty flavour. Depending on its maturity, it can be enjoyed fresh or aged, with older versions developing a firmer, more crumbly consistency. 

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The ranking is based on user reviews rather than assessments by a professional judging panel. TasteAtlas recorded 5,111 ratings, of which 2,637 were considered legitimate by its system. The platform uses measures to exclude artificial or nationally biased votes while giving greater weight to reviewers identified as knowledgeable. It also distinguishes between traditional cheese varieties and individual products from specific producers. 

Beyond their culinary appeal, cheeses have also attracted scientific attention for their potential health benefits. As Travel Tomorrow previously reported, a Japanese study involving around 8,000 participants found that regular cheese consumers were 24% less likely to develop dementia over a three-year period than non-consumers. However, researchers stressed that further studies are necessary before definitive dietary recommendations can be made. 

L’article Portuguese goat’s cheese tops TasteAtlas ranking ahead of Greek and French favourites est apparu en premier sur Travel Tomorrow.

The Tram Experience is a unique rolling gourmet restaurant housed inside a specially converted STIB-MIVB tram. Diners enjoy a multi-course meal while travelling through the boulevards and neighbourhoods of southern and eastern Brussels, including areas such as Louise, Merode and the Tram Museum.

Menus are designed by renowned Belgian chefs, including Michelin-starred names, offering high-end interpretations of Belgian cuisine, with dishes prepared and served on board.

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A new season of the Tram Experience begins on Friday, 28 August, with menus created by some of the biggest names in Belgian gastronomy.

Among them are rising chef David-Alexandre Bruno of Quartz and Michelin-starred chefs Olly Ceulenaere of Publiek and Ricarda Grommes of Quadras.

The season will also mark the 100^th anniversary of Comme Chez Soi, with three generations of chefs associated with the iconic Brussels restaurant joining forces to create a special celebratory menu.

Young Brussels talent opens the season

David-Alexandre Bruno, from Brussels, will open the new season.

At the helm of Quartz restaurant in Ixelles, Bruno combines technical precision with elegance, an approach that earned him the title of Young Chef of the Year 2026 for Brussels in the latest edition of the Gault & Millau guide.

His menu will be served on board the tram until 11 October.

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Other renowned chefs will take over later in the season. Olly Ceulenaere, from Michelin-starred Ghent restaurant Publiek, will design the menu served from 2 February to 21 March.

Known for his creative yet unpretentious approach to gastronomy, Ceulenaere will then hand over to Ricarda Grommes, head chef at Michelin-starred Quadras in Saint-Vith.

From 23 March to 9 May, Grommes will offer cuisine inspired by a wide range of culinary influences and characterised by her creative approach.

100 years of Comme Chez Soi

December and January will meanwhile be dedicated to the centenary of Comme Chez Soi.

A true institution on the Brussels gastronomic scene, the restaurant on Place Rouppe has held Michelin stars continuously for more than 70 years.

To celebrate its 100^th anniversary, Pierre Wynants, the “godfather” of Belgian gastronomy, will join forces with his son-in-law and current head chef, Lionel Rigolet, and his grandson and future head chef, Loïc Rigolet, to create a special festive menu.

New lunch option for private groups

The Tram Experience serves around 8,500 guests every year and, building on the concept’s popularity, a new lunch option is being introduced this season.

In addition to the six- and seven-course dinner menus, a four-course lunch menu will now be available on weekdays. The option is exclusively available to large groups booking the entire tram for private use.

The menus are prepared on board by Thibault Granville of Taste Great and his team.

“A trip aboard the Tram Experience is an unforgettable culinary experience,” a spokesperson said.

“Whether as a couple, a group of four or a larger party, guests savour a menu created by a renowned chef whilst touring the capital’s most beautiful neighbourhoods.

@amazingbelgium Ready for an unforgettable ride?    Embark on a culinary journey with Tram Experience, a unique fusion of gourmet dining and city touring. The unique concept is simple: In a converted and refurbished tram you dine while you ride and explore Brussels.   Tram Experience, active since 11 years, operates 6 days per week at 20:00, except on Sunday (lunch time or 19:00 depending of the season). Tables for 2 or 4 persons   We surely recommend this concept and had a great moment during our Tram Experience, the food was delicious and the service amazing. Respect to the team as it’s probably very difficult to cook or serve on a moving tram   #tramexperience #amazingbelgium #traveltok #tiktoktravel #visitbrussels #belgium #visitbelgium #dateidea @visit.brussels ♬ original sound – MashBit

“It’s the perfect choice for a romantic dinner in Brussels, a unique evening out with friends or an exclusive team-building event.”

Individual bookings are available for two or four people, while the entire tram, with 36 seats, can also be reserved for private events or team-building activities. A single carriage, accommodating either 16 or 20 people, can also be booked.

L’article Brussels Tram Experience returns with Michelin-starred chefs and new lunch menu est apparu en premier sur Travel Tomorrow.

Palermo is famous not only for its artistic heritage, but also for its outstanding pastries, whose flavours often reveal the influence of the Middle East and the many cultures that have shaped Sicily.

Those who love desserts more than anything else should definitely try these five Sicilian specialities that are not to be missed.

1. The Sicilian “Cannolo”

The “cannolo” is one of the ultimate symbols of Sicilian pastry. There are several variants, but the classic version consists of a crisp, fried pastry shell filled with sweet sheep’s milk ricotta and often finished with chopped pistachios.

Its origins are debated, but one popular theory traces the cannolo back to Sicily’s period under Arab rule, between the 9th and 11th centuries. According to tradition, an early version was prepared by women in Caltanissetta, possibly within the harems of local emirs, combining ricotta with ingredients such as almonds and honey. Following the end of Arab rule, the recipe is believed to have been preserved and developed in convents, eventually becoming the Sicilian classic known today.

Cannoli can be found in pastry shops throughout Palermo, but for the best experience, look for those that are filled with ricotta only when ordered, keeping the shell perfectly crisp.

2. The “Minne di Vergine” or Saint Agatha’s tits 

The shape of this dessert resembles a small breast. Traditionally made from sponge cake, ricotta and marzipan or icing, different versions can include chocolate chips, candied fruit and a bright red candied cherry on top.

The breast-shaped pastries are closely associated with Saint Agatha, the patron saint of Catania, whose martyrdom has made them one of Sicily’s most distinctive religious sweets. According to Christian tradition, the young Agatha was tortured after refusing the advances of a Roman prefect and had her breasts cut off. The pastries subsequently became associated with the saint and are particularly prominent during celebrations surrounding her feast day in February.

Small, rich and unmistakably Sicilian, they make an ideal sweet break during a day of sightseeing.

3. The “Trionfo di gola” (Triumph of gluttony)

The name says it all: this elaborate Sicilian dessert is an unapologetic celebration of sweetness.

Recipes vary, but the Trionfo di gola typically combines layers of sponge cake, ricotta cream, custard, marzipan, jam, pistachios and candied fruit. The result is colourful, extravagant and intensely rich, bringing together many of the ingredients that define traditional Sicilian pastry-making.

The “Trionfo di gola” is a complex dessert that takes time and skill to make. It is closely associated with Sicily’s historic convents and aristocratic culinary tradition, when elaborate desserts were prepared for wealthy families and special occasions.

It may not be the lightest option on the menu, but that is precisely the point.

4. The “Genovesi”

Genoa or Palermo? The name of this dessert might suggest a Ligurian origin, but the genovese is firmly rooted in western Sicily. This simple but delicious pastry consists of a shortcrust shell traditionally filled with custard or ricotta and baked until golden.

The pastry is particularly associated with the hilltop town of Erice, near Trapani, where it has become one of the area’s best-known specialities. Several theories attempt to explain its curious name, including one linking its shape to the hats once worn by Genoese sailors who traded along Sicily’s western coast.

Whatever the origin of the name, eaten warm with a dusting of icing sugar, the genovese is one of Sicily’s simplest pleasures.

5. The Sicilian “Cassata”

Together with the “cannolo”, cassata is one of the undisputed icons of Sicilian pastry. Its origins are generally linked to Sicily’s period under Arab rule, when ingredients such as sugar cane, citrus fruits and almonds became increasingly important in the island’s cuisine. An early version is thought to have combined sweetened sheep’s milk ricotta with pastry or dough.

Over the centuries, the dessert continued to evolve. By the 18th and 19th centuries, Palermo’s pastry-making tradition had transformed cassata into the colourful creation recognisable today, combining sponge cake, sweetened ricotta, marzipan, icing and elaborate decorations of candied fruit.

The result is one of Sicily’s most spectacular desserts: colourful, intensely sweet and almost too beautiful to cut.

And there is one particularly atmospheric place in Palermo where visitors can discover several of these traditional flavours: the Monastery of Santa Caterina d’Alessandria, right in the historic centre.

Its former convent houses I Segreti del Chiostro, a pastry shop dedicated to preserving Sicily’s historic confectionery traditions. Cannoli, cassata and other traditional sweets are prepared following recipes associated with the island’s convents, offering visitors the chance to taste a centuries-old side of Sicilian culture.

Between its cloisters, churches, bustling streets and irresistible pastries, Palermo is a destination where discovering the city’s history can be as simple as ordering dessert.

L’article 5 sweet reasons to visit Palermo est apparu en premier sur Travel Tomorrow.

But powered by social media, the delicacy and the refuge have become so famous that hundreds of people have hiked the 2,300-metre trail, queuing down the mountain and even camping overnight – to the ire of locals.

@takemyhearteverywhere Starting your morning with a Krapfen in the Dolomites hits different Rifugio Friedrich August, on Col Rodella. Here’s how to get there (summer only): From Passo Sella → 15–30 min easy hike (also kid-friendly!) Or take the cable car from Campitello di Fassa to Col Rodella + 5 min walk – but note: it’s closed in summer 2025 Go early – the Krapfen sell out fast! Tag someone who’d wake up at sunrise for this #dolomites #breakfastwithaview ♬ original sound – Italy

The pastries, also known as bombolone in Italian thanks to their bomb-like shape and the way the cream filling explodes in the mouth, sell for up to €4 each at the refuge where they have been made and sold for over three decades. Their recent fame stems from food bloggers and influencers who have posted about eating the treats against the stunning mountain backdrop, tapping directly into emerging travel preferences for off-the-beaten path destinations, cultural immersion, nature, and gastronomy.

Francesco Abbruscato, president of the Veneto branch of the Italian Alpine Club, told Vita.it that social media sites like Instagram and TikTok are bringing an atypical kind of attention and tourist to the region, changing people’s relationship with the landscape.

@graces__adventures breakfast spot of dreams info + my top tips: location is Rifugio Friedrich August Krapfen donuts are €3 each and there are different toppings/fillings to choose from the 20min hike starts from Passo Sella, I’d start as early as poss as it gets busy (I got there at 7:30 and by the time I left at 8:30 there were queues) I slept overnight in my campervan at the carpark on Passo Sella and it was €50 – not cheap but amazing views car parking is €20 for the day unless you find a free layby further away and walk up if you want to make a big day of it, have breakfast and then do the Sassolungo Loop hike #dolomitesitaly #krapfen #soloadventures #solofemaletravel #dolomitesunesco ♬ son original – katdzhan3000

“The main problem is those who visit the mountains without knowing or respecting them,” Abbruscato said. “Until five or six years ago we did not witness overtourism in precise points or at certain moments in the Dolomites. Now there are iconic places where it is no longer possible to appreciate the beauty as we’re surrounded by dozens of people who take selfies and are only there for that.”

The Dolomites comprise a mountain range in the northern Italian Alps, including 18 peaks above 3,000 metres and inscribed by the UN as World Heritage among “the most beautiful mountain landscapes anywhere, with vertical walls, sheer cliffs and a high density of narrow, deep and long valleys.”

Attracting at least 10 million visitors a year, tourism in the Dolomites (and sports events such as the 2026 Olympics) represent a high threat for some areas the UN says, with the large number of visitors causing a “negative impact” on the alpine natural environment and the quality of life of residents.

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Those impacts are being felt at the Friedrich August. Despite the influx of paying customers, a worker there told local media the refuge team there does not like the “chaotic” situation. Meanwhile, Marco Bussone, president of the national union of mountain communities warned Fanpage news outlet that, “The mountains are not a playground.”

Mountain communities plagued by tourists after finding online fame include Vlkolínec, at the heart of Slovakia and the Carpathians, an idyllic hamlet of 43 dwellings whose residents are outnumbered 7000-to-one by visitors. Some have demanded the village be removed from UNESCO’s World Heritage list, to relieve the tourism pressure. Elsewhere in the Dolomites, a group of Italian farmers have imposed paying turnstiles on walking trails in what they termed a “cry for help” from authorities to manage tourist numbers.

L’article Trending Dolomites doughnut brings unwanted fame to rural mountain refuge est apparu en premier sur Travel Tomorrow.

Although the two pastries look almost identical, their names reflect different histories. Pastel de Belém can only be made at the historic Fábrica Pastéis de Belém in Lisbon using a closely guarded recipe dating back to 1837. The original recipe was created by monks from the nearby Jerónimos Monastery, who used leftover egg yolks in their baking. Similar custard tarts produced elsewhere are known as Pastéis de Nata, which have since become one of Portugal’s best-known culinary exports and are now enjoyed around the world.

While Portugal claimed the top two positions, the ranking shows that excellent desserts can be found across the globe. The rest of the top 10 includes:

3. Antakya künefesi, Türkiye

Dessert made with shredded pastry, filled with unsalted cheese, baked until crisp and soaked in sweet syrup.

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4. Cornish clotted cream ice cream, England

Rich ice cream made with the region’s famous clotted cream, giving it a smooth and creamy texture.

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5. Strudel, Trentino-Alto Adige, Italy

Flaky pastry traditionally filled with apples, raisins, cinnamon and pine nuts.

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6. Gelato al pistacchio, Italy 

One of Italy’s most popular gelato flavours, made with pistachios, often sourced from Sicily.

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7. Fıstıklı sarma, Türkiye

Pistachio-filled variation of baklava wrapped in a thin layer of phyllo pastry.

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8. Tembleque, Puerto Rico 

Coconut milk pudding topped with cinnamon that is especially popular during celebrations.

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9. Gaziantep baklavası, Türkiye 

The city’s famous pistachio baklava, considered one of the country’s best-known traditional sweets.

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10. Crêpes sucrées, France 

Thin sweet crêpes served with fillings or toppings such as fruit, chocolate, whipped cream or sugar.

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The full Top 100 demonstrates just how diverse the world’s dessert traditions are. Italy features repeatedly with regional specialities including tiramisù, different gelato flavours, brioche con gelato and pistachio-based desserts. France is represented by classics such as crème brûlée, chocolate soufflé, crêpes Suzette and kouign-amann, while Greece, Brazil, Poland and Peru each have several entries. The Netherlands also makes the list with Nonnevot, Appeltaart, Stroopwafel and Poffertjes, showing that many countries are known for far more than a single signature dessert.

Many of these desserts also reflect centuries of cultural exchange. Portugal’s famous custard tarts inspired similar pastries elsewhere, including Hong Kong’s popular egg tarts, which developed after Portuguese influences reached nearby Macau. Italian tiramisù depends on ingredients such as coffee, chocolate and sugar that arrived through international trade, illustrating how recipes often evolve through the movement of people and products.

For travellers, these desserts have become attractions in their own right. Visitors travel to Lisbon to taste the original Pastel de Belém fresh from the bakery, while Türkiye’s cities of Gaziantep and Antakya are renowned for their baklava and künefesi. Italy continues to draw visitors with its regional gelato culture, and many travellers make a point of stopping at local cafés and pastry shops to sample traditional sweets. Whether it is enjoying a Belgian waffle in Liège, a stroopwafel in Gouda or a slice of Basque cheesecake in San Sebastián, desserts often provide a delicious introduction to a destination’s history and culinary identity.

TasteAtlas says the list is intended to celebrate local food traditions rather than provide a definitive verdict on the world’s best desserts. To produce the ranking, the platform filters out suspected bot activity and local patriotic voting while giving greater weight to users it considers knowledgeable about food. The result is a list that showcases both internationally famous classics and lesser-known regional specialities. Readers looking for more sweet inspiration can explore the complete Top 100 ranking on the TasteAtlas website.

L’article TasteAtlas names the world’s 100 best desserts, with Portugal taking the top two spots est apparu en premier sur Travel Tomorrow.

SWISS First, the first class division of Swiss International Air Lines, is known for its exclusive character. With a very limited amount of first class seats per plane (SWISS’ Boeing 777-300ER aircraft counts eight for example), a suite-worthy lay-out, Zimmerli sleepwear, dedicates lounges, and much more, the airline intentionally aims to deliver a personalised and qualitative service.

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As is to be expected, that approach also applies to the SWISS First menu. First class travellers can enjoy new culinary creations every three months, which are prepared by award-winning Swiss chefs. Customers can choose when they want their seasonal meals to be served and they get to enjoy a selection of carefully chosen wines, champagne, and Swiss cheeses on the side.

From 3 June until 1 September 2026, SWISS First’s menu includes a dish that stands out from the crowd due to its high street food level. The airline collaborates with Chris Maurer and Alex Prack, chefs at and co-founders of gourmet takeaway restaurant Frau Hund, to create a bespoke ‘Bastardo’ hot dog.

“We were very proud to be on SWISS’s radar. One of our goals has always been to have a presence all across Switzerland. With the SWISS partnership, that ambition expanded into an entirely different dimension. Now we can scatter our hot dogs across the whole world, so to speak,” Prack said in a statement.

Initially, the plan was to bring the ‘Deutsche Dogge’, a Frau Hund specialty, aboard SWISS’ first class. However, according to the airline, product developers from Gate Gourmet suggested a lighter option – easier to digest and with a greater emphasis on texture.

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This led them to another pick from the Frau Hund menu: ‘Bastardo’. The ‘Bastardo’ includes a selection of toppings such as coleslaw, apple chutney, sour cream, and roasted walnuts. Both the sausage, the bun, and the toppings scored well during the tests but one issue occurred: the hot dogs refused to stay upright on SWISS’ porcelain plates.

“If the hot dog is smeared and things are falling out, that’s not our standard,” said Chris Mauer, explaining they took the issue very seriously.

Thankfully, a solution soon presented itself. Thanks to an adjusted cut on the bun, the hot dog managed to remain upright, thus staying appetising and neat for the travellers to enjoy. After all, the aim was to create a fun product, made using local Swiss ingredients, and to prove hot dogs can be a premium dish on the menu.

“Many people have a cheap kiosk hot dog in mind. We want to show there is another way,” Chris Mauer concluded.

The Frau Hund ‘Bastardo’ is available in SWISS First on all flights departing from Switzerland from 3 June through 1 September 2026.

L’article SWISS airline adds ‘Bastardo’ hot dog to first class menu est apparu en premier sur Travel Tomorrow.

The new European honey labelling rules were introduced under Directive (EU) 2024/1438, known as the “Breakfast Directives”. This development, already in place in Germany and now formally implemented in Belgium through amendments to national legislation via new Royal Decrees, aims to strengthen transparency regarding the origin of several food products, including honey.

The legislation means consumers across Europe will gradually begin to see new information on jars of blended honey. Labels will now be required to clearly indicate the countries of origin of the honey, listed in descending order, and accompanied by the percentage share for each origin. Generic statements such as “blend of EU honeys” or “blend of EU and non-EU honeys” will no longer be sufficient.

BeeLife, a network of beekeeping associations, has campaigned for the regulatory shift as a way of recognising the value of European honey. “This change will not solve all the challenges facing the market on its own, but it finally provides consumers with essential information: where does the honey they are buying actually come from?” said Etienne Bruneau, Vice-President of BeeLife. Describing beekeepers as under pressure from “opaque blends and abnormally low prices”, he added that “transparency is the first condition for trust.”

The European honey market is currently experiencing considerable strain. At the launch of the EUBeeLovers campaign, experts brought together by BeeLife highlighted that the European internal market represented approximately 153,000 tonnes in 2024. This volume was supplied equally by European production and honey imported from countries outside the European Union. The global honey market remains largely dominated by Asia, particularly China, which plays a central role in international trade. However, certain production and export figures continue to raise concerns among sector experts. Reported volumes, unusually high yields per hive in some countries and significantly low export prices have fuelled suspicions of irregularities and, in some cases, fraud.

BeeLife’s “From the Hives” research found 146 suspect samples out of 320 analyses, or 46%. Dodgy practices include adding sugar syrups, badly labelling products, harvesting immature honeys, over-filtering, and other methods designed to camouflage the way products have been adulterated or degraded.

At the same time, European beekeepers face an increasingly unsustainable economic imbalance. Between 2022 and 2024, the average production cost of honey in the European Union rose from €5.30/kg to €5.40/kg, while the average selling price fell from €3.69/kg to €2.92/kg, BeeLife points out. Meanwhile, some imported honeys enter the market at extremely low prices, sometimes below €1.50/kg, depending on their origin. For European producers, competition is therefore not only a matter of volume but also of price differences that are difficult to reconcile with actual production costs.

BeeLife has issued a statement strongly supporting the new, more transparent rules, arguing they will permit consumers to recognise the proper taste, texture, colour, value, and diversity of European honeys, whether they are based on flower nectar, honeydew, single sources, or territories.

“European honey must not be reduced to a commodity, said Anna Ganapini, BeeLife President. “It is the result of demanding apicultural and environmental work, including traceability across a range of territories. Better informed consumers are better equipped to make informed choices and to understand that they can make a difference,” Ganapini added, arguing that “reading labelling and choosing a European honey is a militant act that helps support the sector.”

L’article New European rules on labelling honey come into force est apparu en premier sur Travel Tomorrow.

The scent of freshly baked baklava drifts through centuries-old streets. Copper artisans shape intricate designs in historic bazaars, while the aroma of roasted pistachios and spices fills the air. In Gaziantep, one of Türkiye’s oldest and most vibrant cities, gastronomy is far more than a culinary experience. It is a living expression of history, identity and culture.

Located at the crossroads of civilisations for thousands of years, Gaziantep has long been a meeting point of trade, culture and innovation. Today, it stands as one of Türkiye’s most celebrated destinations, attracting visitors from around the world with its extraordinary cuisine, rich cultural heritage and renowned hospitality. As Türkiye’s first city to join UNESCO’s Creative Cities Network in the field of Gastronomy, Gaziantep has become a global symbol of how culinary traditions can preserve heritage while inspiring contemporary cultural exchange.

This rich legacy took centre stage in May 2026, when Gaziantep hosted the programme Türkiye’s Gastrodiplomacy Model: Table and Heritage. Organised under the leadership of the Presidency of Communications of the Republic of Türkiye as part of Turkish Cuisine Week, the event brought together academics, chefs, tourism professionals, communication experts and cultural stakeholders to explore the growing role of gastronomy in cultural diplomacy and destination branding.

While discussions focused on the future of Türkiye’s gastrodiplomacy strategy, the city itself became a powerful demonstration of the concepts being discussed. Participants experienced first-hand how food, heritage and storytelling come together to create a compelling destination narrative, one that extends far beyond the dining table.

A city built around the table

In Gaziantep, food is not merely prepared and served; it is celebrated. Culinary traditions have been passed down through generations, shaping a food culture that remains deeply connected to everyday life. Recipes perfected over centuries continue to be prepared with remarkable care, preserving techniques and flavours that reflect the city’s multicultural history.

The city’s most famous culinary ambassador is undoubtedly Antep Baklava, whose delicate layers of pastry and locally grown pistachios have earned international recognition. Yet Gaziantep’s gastronomic identity extends far beyond a single dish. From kebabs and seasonal vegetable specialities to traditional desserts and artisan products, the city offers one of the richest culinary repertoires in the region.

Dining in Gaziantep is an immersive cultural experience. Meals unfold slowly, often accompanied by stories of family traditions, local ingredients and culinary craftsmanship. Visitors quickly discover that every dish carries a narrative, connecting the present to generations of cooks, artisans and farmers who have shaped the region’s identity.

Walking through living history

Beyond its celebrated cuisine, Gaziantep offers an extraordinary journey through history.

Visitors can begin at the world renowned Zeugma Mosaic Museum, home to some of the finest Roman mosaics ever discovered. Among its treasures is the iconic “Gypsy Girl”, whose captivating gaze has become one of Türkiye’s most recognisable cultural symbols.

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The Panorama 25 Aralık Museum offers another remarkable experience, immersing visitors in Gaziantep’s role during Türkiye’s War of Independence through innovative storytelling and visual technology. Nearby, the Emine Göğüş Culinary Museum provides a deeper understanding of the city’s food culture, documenting traditions that continue to define Gaziantep today.

The historic city centre reveals yet another layer of the destination’s charm. Traditional bazaars, caravanserais, stone courtyards and bustling markets transport visitors through centuries of commercial and cultural exchange. In Bakırcılar Bazaar, master craftsmen continue to practise copper working techniques that have been handed down through generations, while historic inns such as Gümrük Hanı offer spaces where locals and visitors gather over tea and conversation.

Gastronomy as a bridge between cultures

The Table and Heritage programme highlighted a growing international recognition: food has become one of the most powerful tools of cultural diplomacy.

As travellers increasingly seek authentic and meaningful experiences, gastronomy offers a unique way to understand a destination’s history, values and identity. Through shared meals and culinary storytelling, visitors gain insights that transcend language and geography.

Throughout the programme, experts discussed how gastronomy can strengthen international understanding, support sustainable tourism and contribute to national branding efforts. Gaziantep emerged as a compelling example of how a city can successfully transform culinary heritage into a global cultural asset.

Its geographical indication products, UNESCO recognition, strong culinary memory and vibrant tourism ecosystem position the city as a leading model for heritage-based destination development.

The human side of hospitality

What truly distinguishes Gaziantep, however, is not only its food or monuments. It is its people.

Hospitality remains one of the city’s defining characteristics. Guests are welcomed not as tourists, but as friends invited to share a table. Whether enjoying a traditional breakfast in a historic courtyard, discovering local delicacies in a neighbourhood market or listening to stories shared by artisans and chefs, visitors experience a genuine warmth that leaves a lasting impression.

This spirit of hospitality reflects a broader cultural value deeply rooted in Turkish tradition: the belief that sharing food creates connection. It is this human dimension that transforms a visit to Gaziantep from a journey into an experience.

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A global destination with a timeless story

The Presidency of Communications’ initiative underscored a broader vision of strengthening Türkiye’s international cultural presence through heritage, storytelling and public diplomacy. By bringing together gastronomy, tourism and culture in one of the country’s most celebrated destinations, the programme demonstrated how local traditions can become global narratives.

For Gaziantep, the event reinforced its growing reputation as a city where history is lived, culture is celebrated, and gastronomy serves as a bridge between people and places.

As global travellers continue to search for authentic experiences, Gaziantep offers something increasingly rare: a destination where heritage remains alive, where every meal carries centuries of memory and where every visitor is welcomed with genuine warmth.

In Gaziantep, every flavour tells a story, and every story invites you to return.

L’article Why Gaziantep is Türkiye’s gastronomic capital est apparu en premier sur Travel Tomorrow.