The landscape of luxury dining is undergoing a fascinating evolution. This season, the world’s most celebrated culinary minds are crossing borders and blurring boundaries, bringing localised traditions to iconic international destinations. Whether it’s a three-Michelin-starred duo bringing California soul to Kyoto, or a historic Genoese institution finding a second home in a Venetian palace, these openings represent more than just new menus, they are cultural exchanges.
From the sun-drenched shores of the Aegean to the refined elegance of London’s Admiralty Arch, here is The Plum Edit’s list of global restaurant openings to add to your 2026 itinerary.
SoNoMa by SingleThread
Curated specially for Capella Kyoto, this intimate restaurant, with only 12 seats, is a collaboration between chef Kyle Connaughton and Head Farmer Katina Connaughton of SingleThread in Sonoma, California.
The husband-wife-duo are known for bringing Japan to California at their three-Michelin-starred restaurant, SingleThread, as of March 2026, they’ve flipped the script.
The ethos of the menu revolves around creating a bridge between Japan and Sonoma, taking a contemporary approach to Japanese culinary tradition, interwoven with select seasonal ingredients from Northern California.
Maison Revka, Bodrum
The arrival of Maison Revka at the Mandarin Oriental, Bodrum is a sophisticated collision of Parisian opulence and Aegean serenity. Following its acclaimed success in Paris and Saint-Tropez, this partnership brings a distinct sense of Slavic-inspired luxury to one of the world’s most exclusive coastlines.
While the surrounding resort celebrates the minimalist beauty of the Turkish coast, Maison Revka introduces a lush, cinematic atmosphere. The menu is a curated journey of indulgence, focusing on the finer things served with effortless grace. Expect ornate elegance and an unforgettable alfresco transition.
COYA Ibiza
COYA Beach Ibiza finds its home in the sun-soaked enclave of Cala Llonga, nestled within the Mondrian and Hyde Ibiza complex. It is a destination that trades the high-octane energy of the harbor for the rhythmic, salt-crusted charm of the bay. The location is a deliberate retreat; hidden between dramatic pine-clad cliffs and the turquoise sprawl of the Balearic Sea.
At nightfall, COYA transforms into a refined dining experience with a menu that combines Peruvian cuisine with Latin American flavours. Expect signature ceviches, sharing plates and grilled sea food.
It’s opening on the 5th of June, so make sure to make your reservations asap.
Nolinski Venezia
The iconic venue Nolinski Venezia, will be opening the doors of Zeffirino, offering decades of gastronomic prestige to a new generation of global travellers.
Zeffirino is a historic Genoese restaurant brand, founded in 1939 by Zeffirino Belloni, its fifth generation is now led by Marco Belloni who continues to preserve the philosophy of elevating Italian cuisine through purity of flavour and uncompromising ingredient quality. You can try their celebrated dish, Genoese pesto, which combines basilico di Pra’, Parmigiano Reggiano, pecorino, pine nuts, garlic and extra virgin olive oil.
The opening is a wonderful addition to the Venetian dining landscape, offering a taste of northern Italian cuisine.
Roka mykonos
Roka brings its signature Japanese precision to the cliffs of Mykonos. The restaurant group is well known for its contemporary Japanese robatayaki cuisine, a traditional Japanese grilling technique where seafood, meats, and vegetables are cooked over hot charcoal.
The core concept of Roka revolves around the robata, where the food is prepared and grilled in front of diners. This technique means dinner is served with a spectacle, giving Roka its renowned high-energy atmosphere. The signature experience at Parage Beach, will offer day-to-night dining experiences.
Coreus by Clare Smyth
The Waldorf Astoria London Admiralty Arch is set to open this summer, bringing with it a new opening from Clare Smyth.
Coreus is a fine dining concept that will focus on specialised seafood, created exclusively for the hotel; it will feature a menu including sustainably sourced seafood, high quality meat products from family farms, local oysters and vegetables.
Alongside the restaurant, Smyth will be bringing her Whiskey and Seaweed bar concept to the hotel. Mirroring the original bar at her Michelin-starred Notting Hill restaurant, the bar features a curated selection of whiskies from every distillery in the UK, an extensive cocktail menu and wine list.
Image credits: Capella Kyoto, Mandarin Oriental, COYA, Nolinski Venezia, Roka, David Iliff
