From Clemente Bar's martini and fried chicken series to a four-hands dinner focused on nature and fermentation in Hong Kong, these are the most hotly anticipated pop-ups and residencies to book now.
From menus inspired by works of art to multi-chef barbecue bonanzas, 2026 is shaping up to be quite the year in the world of food and drink. With boundary-pushing chef collaborations and cult-favourite bar takeovers, top talent are getting increasingly creative with how and where we indulge. For the gastronomically curious, these residencies are well worth a detour – if not a trip in themselves.
Clemente Bar x fried chicken and martini series
Where: Clemente Bar, New York
When: Until the end of 2026
Perched above the dining room of its famed sibling venue Eleven Madison Park, the art-salon-styled Clemente Bar quietly has a year of surprises ahead. Its rotating fried chicken and martini series invites the city's top restaurants to stamp their culinary identity onto the casual classic. The event began with a contemporary Korean focus led by chef Daeik Kim of Jungsik. On the menu throughout summer, try the flavour bomb of deboned chicken stuffed with spiced pork sausage, fried crisp and paired with pickled vegetables – alongside a bespoke martini inspired by Korea's Jirisan mountain. Also available is the Sushi Noz fried cod sandwich.
Kol at Tate Modern
Where: Tate Modern, London
When: June 25 - August 31 2026
Kol's chef-owner Santiago Lastra takes his acclaimed Mexican-British cooking to an unusual setting: a decommissioned 1940s power station transformed into one of the world's leading art museums. Feast your eyes on the acclaimed exhibition and on Lastra's three-course dinner with city views from the skyline restaurant. Expect signatures like scallop and tomato ceviche and caviar and langoustine taco, as well as a new koji mole with dry-aged duck. The Kol x Tate menu is available for lunch and dinner.
Burnt Ends x Boragó x Yiaga x Masque x A Casa do Porco
Where: Burnt Ends, Singapore
When: May - December 2026
Barbecue heaven Burnt Ends is turning 13 with a bang: four Kitchen Takeovers bringing four of the world's most innovative culinary perspectives to one Singapore address. Expect the A-game from top chefs like Janaína Torres, chef-owner of Bar da Dona Onça and The World's Best Female Chef 2024 (7 December). Each takeover is designed with a produce-focused philosophy, from the berries foraged from the forests of Kashmir to wakame seaweed sourced from Victoria's coast.
Soleil by Claude
Where: The Peninsula London
When: 14 July - 2 September 2026
Conceptualised by legendary chef Claude Bosi, laid-back rooftop pop-up Soleil by Claude is returning to The Peninsula London this July and August. Set high above London's skyline, Soleil boasts a sizeable fresh catch crudo menu as well as Mediterranean sharing plates and plenty of spritzy cocktails. Open for lunch and dinner, diners can expect a sun-drenched vibe (whatever the real time forecast may be) with dishes such as sea bass carpaccio with cucumber and fennel, luxe lobster rolls with chips and even a roving ice cream trolley. Bubbles are aplenty, as well as Brooklands Bar's James Tamang's summery take on classic ice-cold pours – think a coconut negroni or amalfi berry spritz.
Wolfgang Puck Generational Tour
Where: Budapest, London, Maui, Singapore, Shanghai, Manama, Las Vegas and Los Angeles
When: 3 September - 10 December 2026
Spanning six countries and two generations of visionary chefs, the Generational Tour from Wolfgang Puck and Byron Lazaroff-Puck will unfold in the form of several four-hands, multi-course dining experiences. Each evening is designed to celebrate the legacy of Puck, with the chef presenting classic, time-honoured dishes from his culinary legacy, while Byron reinterprets that tradition through a modern lens, drawing inspiration from the host city. The dinner series kicks off at Spago in Budapest, finishing later this year at the original Cut restaurant in Beverly Hills.
Stop the Void
Where: Citrin and Mélisse, Santa Monica
When: 27 September 2026
Hosted at the lauded California restaurants Citrin and Mélisse by chef Josiah Citrin, a special charity dinner curated alongside three world-class guest chefs will take place in support of Stop the Void (STV). STV is a non-profit dedicated to raising awareness about the dangers of fentanyl poisoning, a cause particularly close to Citrin's heart following the death of his son from the drug at just 23 years old. The evening will feature a five-course menu curated by John Shields of Smyth (The Best Restaurant in North America 2026), EJ Lagasse of New Orleans favourite Emeril's, and Michael Cimarusti of Providence.
Saint Peter x Dorian
Where: Dorian, London
When: 10 September
For the first time, Josh Niland of Saint Peter in Sydney is bringing his signature cooking style and greatest hits to a London restaurant kitchen. The 'fish butcher' will be taking over Dorian (50 Best Discovery) in Notting Hill. Celebrating 10 years of his restaurant (No.66 on The World's 50 Best Restaurants 2025), and previewing his fourth book, Saint Peter Chapter & Verse, Niland will showcase his whole fish cooking for one night only. Favouring techniques typically associated with meat and an imaginative use of offal, expect the unexpected.
Chloé Crane-Leroux at Hôtel Crillon Le Brave
Where: Hôtel Crillon Le Brave
When: 9-13 October
This autumn, the acclaimed cookbook author and photographer is set to lead a four-night culinary retreat at the iconic Provence property, together with her mother, co-author and ceramicist Trudy Crane. The pair will lead two cooking workshops, each of which will explore the themes shared between food, landscape and everyday rituals. Each day starts with yoga or meditation, before guests are invited to take part in uniquely Provençal experiences, from a picnic in a vineyard to vintage shopping in local brocante and a visit to an olive oil atelier.
L'Abeille x Le Gavroche
Where: L'Abeille, New York
When: 13-16 October 2026
Following the success of last year's residency, chef Michel Roux Jr. will once again grace the L'Abeille kitchens. Roux will once again bring London's iconic Le Gavroche to New York, joining forces with chef Mitsunobu Nagae to create a menu focusing on French refinement and Japanese precision. The collaborative eight-course tasting menu will feature Le Gavroche classics including soufflé Suissesse and roast duck supreme with sunflower purée and port jus. Front-of-house will be manned by Le Gavroche's faithful 'twins' Ursula and Silvia Perberschlager, who ran the restaurant from 2001 until it closed in 2024.
Theo Randall x Jack Stein
Where: Theo Randall Cucina Italiana, London
When: 15 October 2026
Cornish seafood meets premium Italian cooking at the latest collaboration dinner from chef Theo Randall. Jack Stein, chef director of the UK's famed Rick Stein restaurants, will join Randall at Theo Randall Cucina Italiana on Park Lane this autumn, bringing his global approach to British coastal ingredients to the long-time Mayfair favourite. Expect the likes of sea bass crudo with verbena and apple, slow-cooked duck pansotti with porcini, thyme and butter sauce and chocolate and coffee tart with Vin Santo gelato. Plus, carefully curated wine pairings for each of the four courses.
Coda x Enigma
Where: Coda, Berlin
When: 25 October 2026
Chef René Frank's category-defying, non-conformist cuisine inspired by dessert and pâtisserie will meet Albert Adrià's legendary futuristic cooking for one night only at Coda. Winner of The World's Best Pastry Chef 2022, Frank's menu applies dessert techniques to mostly savoury ingredients, creating a topsy-turvy feel uncaged from the usual structure of starters, mains and desserts. This October, the pair will dream up a menu bringing Enigma's theatricality and boundary-pushing together with the beloved Berlin fine-dining institution's signature wacky style.
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