Special Latin–Thai Night in Chiang Mai: Bar San Teams with Carito’s for New Cocktail-and-Dish Pairing on June 25

Chiang Mai’s well-known bar Bar San has announced a special collaboration with Bangkok restaurant Carito’s and chefs from modern Thai restaurant Anakade for a one-night dinner on June 25, 2026, at Toma y Toma on Sukhumvit 22 in central Bangkok. Because the concept and the involvement of the Chiang Mai bar, the event is being watched as another step in bringing Chiang Mai’s craft-cocktail influence to the Bangkok market and visiting tourists.

The event will present a menu that blends contemporary Thai flavors with sauces and cooking techniques from Latin cuisine. Carito’s worked with Anakade’s chef team to design a multi-course menu that complements a set of special cocktails carefully selected by Bar San. Dishes expected to draw attention will use local Thai ingredients—such as regional herbs and vegetables—combined with spicy, sour, and smoky Latin flavor profiles, all paired with cocktails featuring ingredients from Chiang Mai like native berries, northern herbs, and craft spirits.

Bar San is one of Chiang Mai’s respected cocktail bars, known for creating drinks that merge local identity with modern techniques. This off-site collaboration is an opportunity for the bar to showcase its work to Bangkok’s food-and-drink crowd and international tourists seeking new taste experiences. Organizers expect to attract a diverse audience including food lovers, craft-drink enthusiasts, and lifestyle trend followers.

For Chiang Mai residents, Bar San’s move is a source of pride and a positive sign for the local food-and-beverage scene, indicating that the creativity and quality of businesses in the province can reach the national stage. Beyond brand promotion, working with Bangkok chefs and chef’s-table teams helps build business networks and opens new channels for exchanging knowledge in management, service, and menu design that align with modern consumer tastes.

Travelers visiting Chiang Mai or those looking for hybrid dining-and-drinking experiences should watch this trend, as it reflects growth in the northern food-and-beverage scene: using local ingredients, raising bartenders’ skills, and creating concepts that tell a sense-of-place story. Events like this can also encourage small operators to try new formats—pop-up dinners, cocktail workshops, or collaborative food-and-bar experiences—to create fully rounded offerings.

Organizers say seating will be limited to keep the presentation exclusive and to prioritize service quality. Ticket prices—which include both dinner and cocktails—are set to reflect ingredient costs and the special preparations involved. If the dinner night is well received, it could become the start of a new dinner-tour format linking bars and restaurants from different places, creating ongoing cultural exchange between Chiang Mai and Bangkok’s dining-and-drinking scenes.