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Trends we spotted | Week 14

7-4-2026

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At horecatrends.com we spot many national and international trends on a daily basis. We pick the most interesting ones to write about, the other trends we use in our weekly column ‘Trends we spotted this week’. With this week links to articles about:

• Funny April Fools’ Day jokes: the Friturette from Snacksalon de Schelp and the orange oysters from Pesca.
• Restaurant Aroma is closing and is offering a special way to say goodbye with a menu in 19 scenes.
• On April 22 and 23 2026, the Independent Hotel Show Amsterdam will take place for independent hoteliers and boutique hotel professionals.
• Marriott International and the Leali family are launching a joint venture to add Lefay, the luxury wellness hotel brand, to the Marriott portfolio.
• Pup flight or a Bark-cuterie at the Wasserhund Brewing Company pop-up.
• KFC in Spain is transforming its restaurant signs into giant döner skewers.
• A new season brings new products to the Dutch fastfood-chain Family: the Peanut Butter Shake and the Chicken Smashburger.
• Radisson Hotel Group opens the Radisson Hotel Amsterdam Schiphol Airport Hoofddorp.
• Fletcher Hotels expands its international presence with the acquisition of the Parkhotel Olsberg-Winterberg in Germany.

Enjoy reading!

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Fairmont Hotels & Resorts launches new ‘Special Happens…’-experiences worldwide

7-4-2026

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Fairmont Hotels & Resorts has introduced six new immersive experiences as part of its ‘Special Happens…’-experiences, spanning properties across the globe. Further advancing the brand’s commitment to Make Special Happen for all guests, the offerings highlight Fairmont’s signature service and sense of celebration. Designed to create memorable moments rooted in local culture, the offerings are grouped into four themes: After Dark, In the Wild, Around the Table, and In the Spotlight.

3 minutes read

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Chez Chloé | Vins et cuisine Française moderne

3-4-2026

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Early April 2026, Chez Chloé will open at Overtoom 28/30 in Amsterdam, a French-oriented fine-dining restaurant where classic gastronomy and modern refinement come together. Chef Marcelo Hernandez, maître Rutger Bogers, and entrepreneur Matthijs van Stapele create a culinary experience that combines refinement with accessibility. The interior feels warm and inviting thanks to soft lighting, rich materials, and a layout that radiates comfort and calm. With 54 covers, an extensive wine collection of over 250 French wines, and a focus on seasonal produce and local suppliers, Chez Chloé aims to become a sustainable and distinctive addition to the gastronomic scene in Amsterdam.

2 minutes read

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Make it Peachy | A new summery spritz variation: the Peachtree Spritz

31-3-2026

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This season, the spritz gains a colorful and summery new variation. Peachtree, the global market leader in the peach liqueur segment, introduces the Peachtree Spritz: a light, refreshing cocktail with peach at its core, also launching as a ready-to-drink canned option. With the Peachtree Spritz, the brand adds its own twist to the spritz category, which has grown significantly in popularity in recent years.

Reading time: 2 minutes

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ORA Taverna & Bar opens its doors | Mediterranean ‘slow living’ in Breda

31-3-2026

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On March 26, 2026, ORA Taverna & Bar officially opened its doors at Nieuwe Ginnekenstraat 3 in Breda, near Van Coothplein. With a modern Greek-inspired kitchen, a wine list that is unique in the Netherlands, fair pricing, and a kitchen team with experience in top-tier restaurants, entrepreneurial couple Charlotte and Vasilios Papadopoulos bring a refined and accessible slice of Mediterranean ‘slow living’ to Breda.

Reading time: 2 minutes

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Trends we spotted | Week 13

31-3-2026

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At horecatrends.com we spot many national and international trends on a daily basis. We pick the most interesting ones to write about, the other trends we use in our weekly column ‘Trends we spotted this week’. With this week links to articles about:

• Horecava is taking the next step in its culinary positioning with the arrival of the Gault&Millau Netherlands guide launch in Amsterdam.
• Speaking of April Fools’ jokes: BJ’s Restaurants is launching a bold Pizookie with a sweet-and-savory twist on April 1 — the ‘Sweet Heat Pepperoni Pizookie®’.
• Planet Hollywood has announced plans to open a large-scale resort, including hotels, a casino, and an entertainment complex, in Tbilisi.
• Travel and Tour World recently published its list of the 50 safest travel destinations for 2026. Due to geopolitical tensions, travelers are increasingly choosing stable countries with strong infrastructure and reliable systems. Find out where the Netherlands ranks!
• Anantara Ubud Bali Resort has recently launched an initiative to release the endangered Bali starling (a bird species) into the jungle. The first two pairs will be released on Earth Day.
• Grubhub is launching a pilot program for drone delivery by Dexa at Wonder in Green Brook, New Jersey.
• NH Collection Maldives Reethi Resort, in collaboration with Planteray Rum, has completed the world’s first certified underwater rum aging process.
• This week, among others: we spotted  ‘Wearable Cones’ on Instagram, handy for the ice cream season? And a funny April Fools’ post by the Nuttington Post about ‘McSushi’.

Enjoy reading!

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At Otomat on the menu this spring | ‘You’ve Got The L’Oeuf’ pizza or egg benedict pizza and pitchers of spritz

27-3-2026

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Spring is just around the corner, and at Otomat that means a fresh update to the menu, with new dishes and a brand-new look. From 25 March 2026, Otomat is introducing a new spring menu featuring lighter flavours, new vegetarian options, such as the ‘You’ve Got The L’Oeuf’ pizza (aka Egg Benedict pizza) and spritz pitchers, as well as a few surprising twists on classics.

2 minutes read

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Grand Café Het Noorden in Aalten starts ‘Het Noorden Offline Resort’

27-3-2026

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Dining out without phones on the table for a change. In a time when screens are everywhere, Grand Café Het Noorden in Aalten is deliberately choosing the opposite approach. Starting in April, the hospitality business is launching a striking experiment: Het Noorden Offline Resort. Upon arrival, guests can voluntarily hand in their smartphones to be stored in a secure locker. In return, they receive an offline menu featuring puzzles, games, and other table activities.

2 minutes read

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Trends we spotted | Week 12

23-3-2026

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At horecatrends.com we spot many national and international trends on a daily basis. We pick the most interesting ones to write about, the other trends we use in our weekly column ‘Trends we spotted this week’. With this week links to articles about:

• Padbol, an energetic Argentine game that combines padel and football on a fenced-off court.
• Lighthouse is launching the first ChatGPT app for direct hotel bookings, featuring AI-driven, reliable hotel information.
• 24H Chefs, a biennial initiative with Gault&Millau, sees top chefs cook for 24 hours to raise funds for War Child and the Prinses Máxima Centrum.
• Bagels & Beans is expanding to nearly 100 locations, preparing for international expansion and appointing Carolien Vergouwe as managing director.
• The ‘Wissel ’ns Wat!’ campaign encourages the Dutch to make plant-based choices and offers a newsroom on the protein transition.
• Design & Wijn, in collaboration with Wijngoed Gelders Laren, is launching Portique, a Dutch port-style wine in a limited edition of just 438 bottles.
• Le Pain Quotidien is opening a location at Designer Outlet Roermond, thereby expanding its presence in the Netherlands.
• HEINEKEN has reached 1,500 alcohol-free tap points in The Netherlands and is promoting responsible 0.0 draught beer consumption at sports clubs.
• Het Noorden celebrates its 160th anniversary with Noorden Blond, a speciality beer brewed by Brouwerij Wentersch.
• Nine new properties join the global Relais & Châteaux collection.

Enjoy reading!

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NORRA by Le Nord in Bilthoven focuses on more accessible fine dining

19-3-2026

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Restaurant NORRA by Le Nord in Bilthoven is entering a new phase. After a strong start – with the restaurant being included in the Michelin and Gault&Millau guides within its first year – owners Grégory and Lieke Nicole-Creemers are now focusing on greater accessibility. Lower menu prices, a larger à-la-carte selection and a clearer positioning alongside their other restaurant, Bistrôt Le Nord, are central to this strategy. At the same time, chef Grégory Nicole has taken on the role of executive chef for both establishments. With these changes, the couple aims to lower the threshold for guests while creating more room for spontaneous, relaxed fine dining. The new name: NORRA by Le Nord.

2 minutes read

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