News•Mar 10, 2026
Venice’s Cicchetti Renaissance: Where to Find the City’s Best Bar Snacks
Venice is experiencing a cicchetti renaissance as traditional wine bars reinvent the city’s beloved small plates. A wave of new osterie and revamped historic taverns are offering inventive twists on classic bites, drawing both locals and tourists. The trend is fueled by a younger generation of chefs who blend regional ingredients with global flavors, while keeping prices modest. As a result, Venice’s snack culture is becoming a central attraction for culinary travelers seeking authentic experiences.
By Financial Times – Food & Drink
News•Mar 7, 2026
Notebook, Abu Dhabi: The Keralan Chain Restaurant Where the UAE’s Working Classes Eat
The Financial Times profile spotlights a Kerala‑origin restaurant chain that has become a staple for the UAE’s working‑class diners, especially in Abu Dhabi. The chain’s low‑priced menu, featuring traditional South Indian dishes, has driven rapid expansion to dozens of outlets...
By Financial Times – Food & Drink
News•Mar 4, 2026
Adejoké Bakare Hosts a West African Feast at Home
Adejoké Bakare invited friends to a West African feast, featuring five signature dishes curated by Chishuru’s head chef. The menu ranged from classic steamed bean cakes to a Senegalese twist on pain perdu, each presented with detailed home‑cooking instructions. Bakare’s...
By Financial Times – Food & Drink
News•Mar 2, 2026
My Top Five Thai Restaurants in London, by Chef Kim Ratcharoen
Chef Kim Ratcharoen curates his personal list of the five best Thai restaurants in London, blending traditional flavors with contemporary twists. The guide spotlights venues ranging from modest street‑food‑style eateries to upscale dining rooms, each praised for authenticity, ingredient quality,...
By Financial Times – Food & Drink
News•Feb 28, 2026
Musafir, Kyiv: It Takes Guts and Good Generators to Run a Buzzy Restaurant in Wartime Ukraine — Review
Musafir, a high‑end restaurant in Kyiv’s Podil district, has stayed open despite Russia’s invasion, relying on diesel generators and a resilient staff. The venue blends Middle‑Eastern flavors with Ukrainian ingredients, drawing locals and expatriates seeking a sense of normalcy. Owner‑chef...
By Financial Times – Food & Drink
News•Feb 25, 2026
Recipe: Sauerkraut and Pancetta Soup for Bad Weather
The Financial Times published a recipe for a sauerkraut and pancetta soup designed as a hearty option for cold, rainy days. The dish combines tangy fermented cabbage with salty pork belly, creating a rich broth that promises both comfort and...
By Financial Times – Food & Drink
News•Feb 24, 2026
Istanbul, a City Powered by Soup: Here’s Where to Refuel, Around the Clock
Istanbul’s culinary scene is anchored by an extensive network of soup kitchens and 24‑hour eateries that keep the city humming after dark. The FT guide maps out the most iconic broth‑centric spots, from historic çorbacı houses in Beyoğlu to modern...
By Financial Times – Food & Drink