From a new Nobu restaurant in Portugal to private yacht dining in Malta and new culinary concepts in Los Cabos, these experiences are putting food at the center of the travel experience.
Nobu to Open New Hotel and Restaurant in Portugal’s Algarve
Nobu is expanding its presence in Portugal with a new luxury development at Monte Rei, an established resort in the Eastern Algarve. The project will include a signature Nobu restaurant alongside a 100-room hotel, villas and branded residences.
Construction is expected to begin in 2027, with the Nobu Hotel scheduled to welcome its first guests in 2029. Set across more than 1,000 acres of countryside and centered around a Jack Nicklaus Signature Golf Course, Monte Rei will become Nobu’s second destination in Portugal. The development is part of a broader investment program led by Norfin that will also include additional leisure amenities and a future beach club.
Beyond the hotel, the project will feature Nobu-branded villas and residences, giving guests and homeowners access to the brand’s hospitality and dining offerings in a resort setting.
For more information, visit nobuhotels.com.
ION Harbour Takes Fine Dining to Sea With Private Yacht Experience
ION Harbour by Simon Rogan, Malta’s only two Michelin-starred restaurant, is taking its culinary experience beyond the restaurant with the launch of ION at Sea, a private dining experience aboard a luxury Riva 44 yacht.
The seasonal experience combines a tasting menu from ION Harbour with a private sailing experience along Malta’s coastline. Limited to one booking per evening, ION at Sea accommodates parties of two to four guests, creating an intimate chef’s table experience on the water.
Guests can choose between a sunset Dinner Cruise through Valletta’s Grand Harbour or the Ultimate Cruise, an afternoon-to-evening experience that includes time to explore Malta’s coastline, swim in the Mediterranean and dine aboard the yacht.
The tasting menu was created by Simon Rogan with ION Harbour Executive Chef Oli Marlow and the team from Michelin-starred Aulis Phuket. The menu draws on Malta’s landscapes, waters and local producers, with dishes prepared and finished in front of guests.
ION Harbour is located at Iniala Valletta, a Forbes Five-Star and two Michelin Key hotel. The new experience extends the restaurant’s focus on seasonality, local ingredients and personalized service into a more private setting.
For more information, visit ION at Sea.
Viceroy Los Cabos Adds New Culinary Concepts Ahead of Reopening
Viceroy Los Cabos will reopen Sept. 14, 2026, with an expanded culinary program featuring two new concepts and refreshed versions of several existing restaurants and bars.
The biggest additions are Nodo, an Italian market and all-day dining venue rooted in the ingredients of Baja California Sur, and Archaea, a 24-seat hidden speakeasy focused on rare spirits and bespoke cocktails.
Nodo will offer espresso and pastries in the morning before transitioning to market-style dining and Mediterranean-inspired fare throughout the day. In the evening, the concept will shift to full-service dining that combines Italian culinary techniques with local produce, seafood and flavors. Executive Chef Salvatore Molina will lead the restaurant.
At Nido, the resort’s signature nest-shaped restaurant, the renovation will expand seating from 54 to 80 guests and add a dedicated sushi counter and integrated bar. The restaurant will serve as an all-day dining destination, moving from breakfast and daytime dining to sushi, dinner and cocktails.
Existing venues Casero and Otro Bar will also receive updates, while Cielomar, the rooftop Mediterranean restaurant, and Awacate, which focuses on Mexican cuisine, will remain part of the resort’s culinary lineup.
Located in San Jose del Cabo, the resort has received a MICHELIN Key for two consecutive years. Reservations are now available for stays beginning Sept. 14, 2026.
For more information, visit viceroyhotelsandresorts.com.
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