Pinto Picnic at the Dakpark in Rotterdam | Asian BBQ
10-7-2017
As of July 1, Asian BBQ opened for the 3rd time in the stately high-rise corner at the entrance of the Dakpark. As a traveling restaurant, Asian BBQ is looking forward to new places. However, they are already on the Hudson Square 7b for the 3rd season and again for six months. Here they are open from Wednesday to Sunday from 17:30 until 23:00. From the restaurant you walk up to the Roof Park for a Pinto Picnic. A place worth a detour and to enjoy a traditional Thai BBQ.
Mario’s Freaky Ice Bar | Haute ice cream parlour
7-7-2017
We have seen the evolution of traditional snack bar into haute friture by Michelin star chefs. Ron Blaauw takes it to another level, from today on we have a new trend, described by us as the Haute ice cream parlour. Or bluntly said culinary ice cream for everyone!
IKEA open air rooftop cinema
6-7-2017
Is your schedule still empty for tomorrow night? Call your friends and go watch a movie in a cinema! Not just a normal cinema, but at the IKEA open air rooftop cinema on the rooftop of IKEA Delft in The Netherlands.
Game of Thrones Bar | Located in Washington D.C.
30-6-2017
Are you addicted to the Game Of Thrones series? Than you should book your ticket to the United States. Last week, a Game Of Thrones Bar opened in Washington D.C. Game of Thrones fans can raise their glass with other fans at the new 3,000-square-foot “Pop-Up Bar” (PUB), all inspired by the HBO series based on the novels of George R.R. Martin’s.
Trends we spotted | Week 24
16-6-2017
At Horecatrends we spot a lot of national and international trends on a daily basis. We pick the most interesting ones to write articles about, the smaller trends we use in our column ‘Trends we spotted this week’. This week amongst others a Titanic themed hotel in Belfast and a pop-up with a peculiar name: ‘The Restaurant of Order Mistakes’.
If you like to read the whole article, click the title. Enjoy reading!
Frozen | Like in Frosé or frozen Negroni
16-6-2017
Last summer we spotted the trendy Frosé in the USA. Now the Frozen Negroni gets a lot of attention on the internet. When are we going to spot them on the Dutch sidewalk terraces?
Down Town Gourmet Market | Food market in Eindhoven
16-5-2017
Last King’s Day I was in Eindhoven and in advance I received an email with a tip about a recently opened food market in Eindhoven: Down Town Gourmet Market. Although we already had a reservation for another restaurant, we couldn’t resist to have a quick look at this new market. It seemed that everybody was enjoying themselves as it was quite busy!
Dutch National RestaurantPITCH | From dream to kickstart at the Horecava
10-5-2017
In the upcoming weeks, the Horecava, Lightspeed and Sligro are looking for hospitality talents to join the Dutch National RestaurantPITCH contest. This new and unique contest gives candidates the opportunity to achieve their dreams of having their own restaurant. The person with the winning restaurant concept will receive a fully-featured pop-up restaurant during the Horecava, which takes place from Monday the 8th until Thursday the 11th of January 2018 in RAI Amsterdam. Signing up can be done until the 21st of June.
Bowl-Rent | Transportable all-weather bowling alley
8-5-2017
The Bowl-Rent is an outdoor, all-weather one-lane bowling alley. The lane is built in such way that it can easily be set-up and removed. The creators guarantee that the bowling lane can be used within an hour. Furthermore, the transportable all-weather bowling alley can be set-up at different grounds and can be ordered in different sizes.
Kellogg’s | Fine dining experience with cereals
3-5-2017
Kellogg’s® created a fine dining experience with cereals. At Kellogg’s NYC café and just for one night, select guests experienced an exclusive six-course tasting menu of recipes recreated with cereal from Kellogg’s. Chefs Mathew Peters, Travis Swikard and Harrison Turone recreated signature dishes of Thomas Keller and Daniel Boulud with the use of Kellogg’s cereals. They were teammates at Team USA at the Bocuse d’or (which they won) and they all support Ment’or, a non-profit that inspires excellence in young culinary professionals. A great example of raising money for a good cause whilst in the meantime inspire all to reimagine the endless possibilities of cereal.