top trends
top trends
2026
Restaurant trends are shaped as much by economics, seasons, and changing habits as by chefs’ imaginations. Menus are mirrors of the moment, reflecting how we eat, spend and gather. In 2026 restaurants are trading excess for precision; vegetables take centre stage, beans earn respect, indulgence comes in smaller doses and regional ingredients are celebrated with confidence. The result? A very good year to eat well.
BOLD AND GLOBAL FLAVOURS GO MAINSTREAM
International flavours aren’ t niche anymore. In 2026, they’ re part of everyday cooking, showing up on grocery shelves and weeknight tables without much fanfare. Sour, bright notes are everywhere. Fruit finds its way into savoury dishes. Pickle-inspired seasonings move beyond novelty. Ingredients like blackcurrant, yuzu, and other sharp, expressive flavours appeal because they cut through richness and wake things up. This isn’ t about chasing heat or shock value. It’ s about elevating balance and contrast in everyday meals. Home cooks are more confident now, and chefs are flexing creative muscles in thoughtful ways.
Photography by Rosie Berger, Steve Salnikowski, chronic creative, David Lipnowski, Ian McCausland
REAL PLANT-BASED
SENSORY OVERLOAD
In a world of screens and simulations, texture becomes the thrill. Sensory maximalism is all the rage; drinks that foam, crackle, tingle, or chew; snacks that crunch loudly and unapologetically. Cold foam, boba, freeze-dried candy, popping inclusions, and layered aromas turn eating and drinking into full-body experiences. This trend spans beyond the spectacle. It’ s about detail, layering, and delight. For many diners, especially younger ones, these micro-moments of sensation function as stress relief, edible punctuation marks in busy days. Call it food therapy, call it serotonin snacking. Either way, flavour alone isn’ t enough anymore. Textural nuance is the secret ingredient everyone has been craving.
Peasant Cookery
Plant-based meals in 2026 celebrate vegetables, legumes, grains, and seeds as stars, not meat stand-ins. Chefs are leaning into what plants do well. Beans, lentils, grains, vegetables, nuts, and seeds become the centre of the plate, not a substitute. The shift feels confident: dishes are satisfying without relying on imitation proteins. This trend is practical, accessible, and versatile, supporting diners who want plant-forward meals that feel nourishing and complete.
Bernstein’ s
ciao! / feb / mar / two thousand twenty-six 9