The article explores the emerging trend of hotel fine dining, highlighting a cultural shift where in-house hotel restaurants are gaining popularity. It discusses how hotels like Corinthia in Lisbon and Mandala in Berlin are adapting by offering unique dining experiences with Michelin-starred chefs and independent restaurant identities. The report by Expedia Group suggests that hotel dining will become a significant trend by 2025, with travelers increasingly making dinner reservations alongside room bookings. The article features insights from industry professionals and emphasizes the importance of creating attractive dining environments to encourage repeat visits from guests.

In Milan, Gianfranco Sampo's gelato shop, Terra, is revolutionizing ice cream production by using AI, specifically ChatGPT, to create innovative flavors and optimize production, reducing waste and storage needs. The business is expanding internationally, with plans to open in Rome and New York, adapting flavors to local tastes. Terra's vegan options and AI-driven creations have gained significant acclaim, including a prestigious award. The business model emphasizes adaptability and efficiency, aiming to capture a growing global market for artisanal gelato.

Gianfranco Sampo, a former business consultant, has transformed his gelato boutique, Terra, in Milan by integrating AI technology to create innovative flavors and minimize food waste. The AI, including ChatGPT, helps predict demand and tailor flavors to local tastes, supporting Sampo's expansion plans to Rome and New York City. Terra's AI-driven approach has led to award-winning creations like the white chocolate and berry gelato, and a successful vegan hazelnut ice cream. Sampo's strategy emphasizes adaptability and local flavor integration, aiming for international growth in the artisanal gelato market.

Ricardo Rio, the Mayor of Braga, has been instrumental in integrating culture into the city's development strategy, emphasizing its role in sustainable growth. Under his leadership, Braga hosted the 20th anniversary of the UNESCO Creative Cities Network, launching the 2024 Braga Declaration to prioritize culture in the post-2030 sustainable agenda. Despite challenges, such as limited funding for certain arts sectors, Rio's initiatives have positioned Braga as a vibrant cultural and technological hub. The city's commitment to cultural rights, digital transformation, and climate action reflects a holistic approach to urban development, supported by international organizations like UNESCO and the Council of Europe.

Porto's rich culinary history is explored through its vibrant dining scene, where traditional flavors meet modern innovation. The article highlights the city's gastronomic evolution, influenced by historical trade and migration, and showcases notable chefs like Rui Paula and Sandro Teixeira at DOP, who blend ethno-emotional cuisine with creative flair. The piece also features other culinary hotspots like Euskalduna and Vila Foz, emphasizing their unique approaches to fine dining. Despite the absence of a Michelin star, DOP is predicted to achieve one by 2025. The narrative concludes with a nod to traditional establishments like O Gaveto, which uphold authentic Portuguese cuisine amidst the city's evolving culinary landscape.

The UNESCO Creative Cities Network, established in 2004, aims to foster international cooperation and use culture and creativity as drivers for sustainable urban development. With 350 cities across over 100 countries, the network encourages cities to leverage their cultural status for development. The initiative emphasizes the role of local governments and mayors in implementing cultural policies. The network's recent conference in Braga highlighted successful cultural initiatives and the challenges of inclusivity, particularly in regions like Africa and Asia. Despite some visibility issues, the network's potential for fostering global cultural connections is evident.

UNESCO's Creative Cities Network, celebrating its 20th anniversary, has grown to include 350 cities across over 100 countries, promoting culture as a driver of sustainable urban development. The network facilitates cultural exchange and lobbying for cultural sector interests, with mayors playing a key role in local implementation. Despite challenges such as eurocentrism and limited visibility, the initiative is praised for fostering creativity and cultural dialogue. Ernesto Ottone emphasizes the importance of culture in addressing global crises, while Sara Vuletic calls for greater transparency and awareness of the network's activities.

Slovenian wine is gaining popularity due to its natural and easy-drinking qualities, with regions like the Vipava Valley and winemakers such as Primož Lavrenčič and Andrej Erzetič leading the way. The Slovenian government's Rural Development Programme supports young winemakers, ensuring the continuation of traditional and innovative viticulture. The trend towards lower ABV wines and the use of amphorae for aging are also highlighted as significant developments in the industry.

Swiss wine, particularly from the Valais region, is largely unknown outside Switzerland due to minimal export, high production costs, and a strong domestic market. Less than 3% of Valais wine is exported, and the region's production doesn't rank in the top 10 in Europe. Despite high-quality wines and a variety of unique grapes like Chasselas (locally known as Fendant) and Petite Arvine, the lack of international market presence and consumer knowledge creates a barrier to global recognition. Wine tourism in Switzerland is thriving, but industry professionals like Laurent Guidoux from Domaine Mont d'Or and Nadine McCallion from Guy Anderson wines in England recognize the challenges in exporting Swiss wine. The article also highlights local dining experiences, such as Jacques Bovier's La Sitterie, and suggests hiking through vineyards as a way to explore Swiss wine culture.

The UK Government Wine Cellar, located in Lancaster House, London, serves as a resource for large-scale receptions, with wines selected by the Government Wine Committee. The cellar contains a variety of wines, including Bordeaux Red, English and Welsh sparkling wines, and Burgundy reds and whites. The highest consumption level by volume is of English wines. The article also highlights the impact of COVID-19 on wine usage and provides details on high-value wines sold to Farr Vintners Ltd. Historical anecdotes include the requisition of wines from the German Embassy during World War II.