Food & Drink
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Welcome news
Innovative brands are extending their reach and fresh-faced start-ups are launching. We round up what's new and notable in hospitality worldwide for the year ahead, from new hotels to restaurant launches.
Expo 90: Movers and cocktail shakers
Classic Japanese bars, with their soothing lighting, knowledgeable staff and loyal clientele, have remained blissfully resistant to change. What are you having?
Sugar rush
In a village just outside Venice the focus turns from canals to confection: we visit the factory where Scaldaferro makes its renowned nougat.
Food
Blessed are the cheesemakers, brewers, bakers and restaurateurs making our meals a pleasure. Here’s our pick of the vital victuallers making Monocle’s February menu.
Basque in the glory
What next when you run a successful Basque restaurant? Open another one next door. We meet the team.
Nobu Matsuhisa
Nobu Matsuhisa's musings on the passion and perseverance that have been keys to his success. We sit down with the renowned chef in Miami for his Last Meal.
Wine special: South Tyrol
A new generation of wine producers in South Tyrol has shifted the focus from quantity to quality, now successfully concentrating on what makes the tipple from this region so special. We visit Merano Wine…
Where there’s a grill, there’s a way
Armed with homemade smokers and fresh meat, a group of US-style gourmet restaurants is lighting up Mexico City’s food scene with a traditional form of fiery American cuisine.
Expo 88: Drink in the view
Forst is a family-owned brewery in the mountains of South Tyrol. With a commitment to independence as its calling card, it doesn't hurt that the beer tastes bloody good.
Dished up
We spread the news about a Parisian bakery, a café in Istanbul turning tea-drinkers onto coffee, and reveal Dorset’s only gin distillery. A global guide to the latest food and drink openings.
