Pina Colada, Waldorf Salad and Red Velvet Cake are household names to most people. What many don't know is that these international classics were once conceived in Hilton's restaurants and bars. For over 100 years, the hotel group's expert culinary teams have been determined to create new delicacies time and time again. Many of them becoming legendary. 

This year, once again, gastronomic talents from Hilton hotels in Europe, the Middle East and Africa competed against each other with their recipes in the annual Flavour and Flair competition. The winners made it onto the food or beverage menus of ten Hilton hotels in Germany and 145 branches in Europe, the Middle East and Africa. These new culinary creations are now available to discover:

The Rainbowl: healthy deliciousness

"The Rainbowl" lives up to its name. Here, all the colours of the rainbow come together in a healthy and trendy dish. It was created by Chef de Partie Pedro Caetano from the Conrad Algarve Resort in Portugal. The blueberry-glazed salmon shines in wonderful purple, while quinoa, black chia seeds, salty granola and exotic fruits provide further splashes of color. And the Power Bowl is healthy, too. In addition to many vitamins, it encorporates high-quality vegetable and animal proteins, trace elements and omega-3 fatty acids.

The Belle Provence: Bake like God in France

France has always been the birthplace of many new culinary creations from the oven. Just think of macarons, croissants and meringues that have long since become commonplace. Provence, however, has so far been more associated with lavender, wine and truffles . But now it has also served as inspiration for one of Hilton's new culinary creations. Chef Ankit Rajak of the Hilton Salwa Beach Resort & Villas in Qatar has created a six-layer sponge cake. The topping is a composition of fresh rosemary, sweet almonds and apricot compote.

The Zinggreen Frost: Mocktail with added value

There are also new culinary creations to drink. With "The Zinggreen Frost", an alcohol-free cocktail by bartender Mohammed Hassan is added to the bar menus. He works at the Hilton Hurghada Plaza in Egypt and placed emphasis on refreshing taste. Cold green tea, flavoured ginger water, lemon juice and sweet honey ensure this. A hint of mint rounds off the mocktail.

The Simia Sour: Trip to the Tropics

The alcoholic highlight of the competition was the "The Simia Sour" by bar expert Andrea Vilajova from the Hilton Prague. It whisks you away to the tropics with a range of fresh gin botanicals, tangy lemon juice and strong cranberry juice. To top it off, the Simia Sour is given a froth of egg white. Perfectly balanced, it will convince even the most demanding mixology fans.