The hottest restaurant collaborations and pop-ups in 2026

From a one-night-only appearance from Albert Adrià in Berlin to top-notch vineyard collaborations at Alain Ducasse at The Dorchester, 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.

Kol x Mr. Beef x The Bear
Where: Mr. Beef, Chicago
When: 25 October 2026


A London-based Mexican icon meets a Chicago institution, with a bonus appearance from a TV cult favourite. For one afternoon only, Kol's chef-owner Santiago Lastra joins The Bear star Will Poulter, culinary producer Courtney Storer and Mr. Beef owner Chris Zucchero at the sandwich shop that inspired the hit series. They'll be serving a Mexican-inspired take on the classic Italian beef, layering tender beef tongue with caramelised mozzarella, pickled jalapeños, avocado, refried beans and Mexican chorizo. Service starts at 1pm and takes walk-ins only. Come early, as only 100 sandwiches are on offer.

Khufu's x Jun's
Where: Jun's, Dubai
When: 25 October 2026

Chef Mostafa Seif of Khufu's, voted The Best Restaurant in the Middle East & North Africa 2026, teams up with chef Kelvin Cheung of Jun's for a special collaboration dinner this October. Seif's contemporary take on Egyptian cuisine will meet Cheung's third culture cooking in a tasting menu celebrating both chefs and their unique culinary perspectives. Expect impeccably executed dishes with surprising touches from each chef's home restaurant.

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.

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.

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.

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.

Alain Ducasse at The Dorchester wine dinner series
Where: Alain Ducasse at The Dorchester, London
When: 1 October 2026 onwards

A new series of wine dinners has launched at London's Alain Ducasse at The Dorchester, bringing together world-class international winemakers with chefs Jean-Philippe Blondet and Stéphane Petit's contemporary French gastronomy. The series will illustrate the dialogue between vineyard and kitchen, exploring the unique philosophies, landscapes and craftsmanship behind some of the world's most distinguished estates. Proceedings will kick off with L'Empreinte de Vigneron ('the winemaker's imprint') on 1 October, showcasing Domaine de l'Arlot from Burgundy's Côte de Nuits and Platt Vineyard from California's West Sonoma Coast alongside a five-course tasting menu.

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