SHERIDAN, WYOMING – August 5, 2025 – Sun-drenched shores, rustic recipes, and olive groves rich in heritage — Formentera has long been a Mediterranean dream. Now, with the launch of its new digital platform Formentera amb molt de gust, this tiny Balearic paradise is turning its culinary culture into an immersive and interactive experience for locals and travelers alike.
SHERIDAN, WYOMING – August 5, 2025 – Move over nightlife—Ibiza's true hidden gem isn’t found under flashing club lights, but in the warm, savory steam rising from an octopus dish cooked just meters from where it was caught. Welcome to Santa Eulària des Riu, a tranquil treasure on the island’s eastern coast, where the food isn’t just a meal—it’s a meaningful connection to place, culture, and sustainability.
SHERIDAN, WYOMING – August 5, 2025 – If you’re dreaming of a late summer or early autumn escape where the wine flows, the music plays, and the hills glow with golden leaves, Germany’s Ahr Valley should be at the top of your list. This enchanting wine region is about to kick off its festival season, and what’s on offer is much more than just a glass of Pinot – it’s a deep sip into tradition, community, and natural beauty.
From charming wine villages to atmospheric vineyards, the Ahr Valley transforms into one big celebration of life, flavor, and togetherness.
SHERIDAN, WYOMING – Mar. 2, 2025 – Global Table by Sonesta, Sonesta International Hotels Corporation's newest food and beverage program, is set to revolutionize guest experiences in 2025. This initiative, designed to spotlight emerging wine regions and global culinary trends, will debut across select full-service Sonesta hotels, starting with an exciting partnership with Wines of Rioja.
Introducing Global Table: A Culinary Journey
SHERIDAN, WYOMING – Feb. 27, 2025 – The food service industry is on the brink of a transformation, and at the forefront of this change is Kitchenless, a Swiss-American company that has developed a groundbreaking, kitchen-free food service solution.
Introducing Kitchenless: A Paradigm Shift in Hotel Dining