Kappa CULTR to have Global First food experiences, watch out for Gen Z creator’s restaurant debut

Kochi: Kappa CULTR 2026 is not just returning with an international music lineup, it is preparing to turn heads in the culinary space as well. Scheduled from February 20 to 22, 2026, at Bolgatty Palace, Kochi, this year’s edition introduces a bold food vision under the theme “Global First.”

And beyond the global flavours, the festival will also host a surprise: One of your favourite Gen Z creators will launch his restaurant brand for the first time at Kappa CULTR.

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Meet the food curator: Alex Jo of @eatlikejo

At the centre of this culinary shift is Alex Jo, popularly known as @eatlikejo, a food content creator with over 80,000 followers and a strong reputation for selective, quality-driven reviews.

A freelance consultant by day and one of Kerala’s most trusted food explorers by night, Alex has built credibility by promoting only dishes and restaurants he personally believes in. His reviews often highlight premium outlets with strong ratings, good hygiene standards and consistent taste.

Returning as the Food Curator for CULTR ’26, Alex says the goal this year is simple: raise festival food to global standards.

“We are building an experience, not just putting up food stalls,” he said, stating satisfaction over speed and quality over trend.

His understanding of both customer psychology and global cuisine trends makes him a crucial force behind this year’s direction.

The 2026 food theme, Global First, marks a deliberate move toward Western and European cuisines.

Unlike previous editions that blended Asian and Western influences, this year focuses majorly on European summer-style dishes, lighter proteins and fresh preparations, suited to Kerala’s February climate.

Cuisines expected to feature at CULTR 2026 include: Portuguese, Dutch, Mexican, American.

In total, around 20 curated food stalls will be part of the festival, each filtered through a strict selection process.

The idea is to recreate the kind of food experience seen at major international music festivals, where cuisine matches the global nature of the event.

The secret launch: Who is the Gen Z creator?

One of the biggest talking points surrounding Kappa CULTR 2026 is the announcement that a young Gen Z influencer will debut his restaurant brand at the festival.

“I am also bringing an influencer's brand, a new influencer who wants to create something very special. That is our Gen-Z highlight,” he hints.

Unlike celebrity-backed outlets driven largely by visibility, this concept is said to prioritise food quality and originality.

Is it a well-known Instagram face? A viral content creator? Or someone about to step into the spotlight? The festival is intentionally holding back the reveal.

Visitors will have to attend CULTR 2026 to discover who the creator is and taste the brand before it officially opens elsewhere.

Link to book tickets: BOOK NOW

Secret chefs and first-ever tastings

The Gen Z launch is not the only surprise.

“At the festival, someone is launching a new restaurant, new dishes, and some "unseen" cafes. That is our secret; I won't even say who they are. They should explain it themselves at CULTR,” he reveals.

Among the expected offerings: Gourmet pancake concepts, premium French toast and brunch menus, European-style café dishes, Western comfort food crafted with authenticity.

Jo describes them as “secret weapons,” talent that has been carefully curated to elevate the festival’s food standards. For visitors, this means something rare: the chance to say they tasted a brand before it officially existed.

Built for a global audience

With nearly 50-60% of the music lineup featuring international artists, Kappa CULTR is aligning its food experience with the same global mindset.

The expected audience includes travellers, professionals and festival-goers from across India -- many of whom are familiar with international dining experiences.

He says, “People from all over India come to this festival, and we need to give them that similar quality and culture. Our standards must rise. I’m not saying we should avoid local food -- every food is unique and we have local food joints too -- but we want to represent as many countries as possible."

That makes quality non-negotiable.

Jo says, “We are mostly picking local artists, chefs, and vendors who do global food well. Every year, we are increasing the standard. For next year, we have already filtered and removed many people who came last time and picked the best vendors. We are bringing in 10 to 20 new vendors. By filtering like this every second, third, and fourth year, we will increase the standard to a global level.”

The long-term ambition is clear: position Kappa CULTR as a world-recognised music and culture festival, where food plays a defining role.

Authentic or fusion? What does Jo love

While authenticity remains central, innovation is not discouraged.

Jo’s food philosophy allows room for creative interpretations, provided the taste delivers. Fusion dishes, experimental seafood, and modern takes on classics are welcome, as long as they meet premium expectations.

“There are people who eat to enjoy food and those who eat to fill their hearts. I want to eat what I like. My priority is healthy food, not fast food. By "healthy," I mean I should feel happy and satisfied after eating it. When that satisfaction comes, my heart is full. I always look for premium food joints. My policy for the last seven years has been to focus on the best cafes or high-quality outlets. They must be the best in the city with a 4.5+ rating. When we enter, all checkboxes -- ambiance, hygiene, and food taste, must be checked. If these parameters aren't matched, I won't go there,” he adds.

I don’t review food I don’t like: Jo Alex

When asked about the responsibility that comes with reviewing food, Alex Jo says honesty matters more than diplomacy.

“I have made mistakes, I won't say I haven't, but I try my best not to show food I don't like... That’s my policy,” he says. “If ten people approach me and I genuinely enjoy only three, I’ll only feature those three. I don’t believe in promoting something just because it’s paid.”

He often visits restaurants more than once before filming a review. For cafés and bars especially, he prefers to eat quietly first, return another day, and only then record content, ensuring consistency and fairness.

“My focus is always on the dishes, not just the restaurant,” he says. “I’d rather show fewer items that I truly like than be diplomatic about everything.”

This approach, he believes, is what builds trust with audiences, especially in a space where food recommendations directly influence where people choose to eat.

About CULTR 2026:

Set against the iconic backdrop of Bolgatty Palace, Kappa CULTR 2026 promises three days where music, food and atmosphere blend into one curated experience.

Dates: February 20–22, 2026

Link to book tickets: BOOK NOW