Food film Menu 2026

This is a story of breaking away from what is assumed, what is easy and safe; but it is also a love story for the land that has seen him grow and gives meaning to what Joan Taltavull Juaneda does, representing Menorca – European Region of Gastronomy 2022 – at the European Young Chef Award 2025, which is materialised in an emblematic dish of Menorca cuisine: Arròs de la terra (with Xeixa Wheat).

The film narrates the story of Simos, a Cretan fellow who persists in practicing the traditional nutritional habits of his ancestors in his tavern in a small village of the island. Sometimes in a philosophical mood and sometimes with humor, he expresses his passion for nature and for the unique raw ingredients he finds there, along with his extraordinary culinary experiences his cuisine has to offer.

A musical composition honoring Regenerative Vanua’s journey — one that would not have been possible without the collective strength, belief, and support of our incredible partners and Vanuas. Together, we continue to build the shift toward regenerating our Vanuas. With deep gratitude to Yoshua Shing for the beautiful musical production, and to Regen Studios, and Bradley Pittman for so powerfully capturing the essence of our regenerative journey.

Amorgorama - is a story about community led conservation in Greece. The short film produced by Blue Marine Foundation which follows a ground-breaking and inspiring story of community-led conservation from a local fishing community who are working to protect the waters on the island of Amorgos, Greece.

The Lake Saimaa region has been awarded the prestigious, international European Region of Gastronomy title. The unique gastronomy and culture of Eastern Finland are celebrated with rich experiences that combine the purest food in the world and the original culture.

The Taste of Our Land is a short cultural food film that celebrates the traditions of Alakas Village in the Asir region of Saudi Arabia. Through the preparation of the traditional Qayoul meal and the dish of Tasaabee’, the film explores how food preserves family bonds, cultural identity, and a deep connection to the land. More than a story about cooking, it is a journey into the warmth of home, the beauty of village life, and the heritage passed down through generations.

The Last Ingredient is a poetic culinary documentary rooted in regional storytelling, cultural memory, and gastronomic heritage, set in Charlottenburg, the round village of Banat, where the last Swabian still carries the memory of a fading world. The film follows Alexia, in real life a young chef selected to represent Banat in the 2026 European Young Chef Award, as she searches for something no culinary school can fully teach: the soul of a recipe. Her journey leads her to Charlottenburg, where an old recipe and an encounter with the village’s last Swabian open the way to a deeper understanding of food, memory, and belonging.

A traveller arrives in Gozo searching for something slower, for tradition, for a way back to her own childhood. She is led to a veteran fisherman in Xewkija, the island's oldest village, still tying his traps by hand the way it's always been done. From his workshop, the thread continues to a beekeeper, a winemaker and a new generation of chefs, all young, all shaping the island's land and flavours into something distinctly their own. What she finds is not tradition frozen in place, but tradition carried forward. Gozo's true legacy living on through those reimagining its food, land and identity for what comes next.

The best gastronomy in the world is made in Catalonia and is the star of the new campaign run by the Catalan Tourist Board (ACT). Its aim is to promote Catalonia as a food and wine tourism destination on the occasion of its designation as a World Region of Gastronomy 2025.  The campaign is an invitation to everyone to enjoy the cuisine we all create together. The idea has always been to show the entire journey from product to plate, highlighting all the people who make it possible: producers, restaurateurs, winemakers, hoteliers, chefs — both women and men.

Born among the pastures and ranches of Chone, where the cattle-raising tradition was shaped by the rhythm of the mounted cowboys of the Liberal Revolution, Chonero cheese is much more than just a food, it is a legacy. The richness of its ecosystems, the quality of its milk, the region’s unique microbiology, and the artisanal knowledge passed down from generation to generation give life to a product that embodies centuries of history, identity, and Manabí pride. This short documentary reveals how a single cheese can become a cultural heritage, preserving the memory of a community who find the true flavor of their land in their traditions.

A culinary journey with Chef Nak is a personal story of passion, heritage, and purpose. Chef Nak shares how her love for Cambodian food grew into a mission to preserve, celebrate, and promote Khmer cuisine—honoring the traditions of the past while inspiring the next generation and introducing Cambodia’s rich culinary identity to the world.

The Ramadan Table of Sur, Oman is a short cultural food film that explores how one Omani coastal city carries its identity through its Ramadan table. From the sea and fish market to home cooking, spices, rice, fried fish, and yoghurt, the film reveals how food in Sur is more than a meal — it is memory, trade, family, and inherited taste. Through intimate visuals and local voices, the film presents Sur as a city shaped by the sea, Ramadan rituals, and generations of culinary tradition.

Tony Martin works as a professional forager and flavor developer for Norwegian Three Star Michelin chef Sven-Erik Renaa, and his restaurant Ree-Naa in Stavanger. Now he’s out and about, on the hunt for what he calls the sixth flavor. But does such a thing exist?

An endeavor that begins with the first snowfall extends from frozen highlands to steaming dinner tables; a centuries-old delicacy, the destiny of a people: the Kars goose.