what’ s hot
NOW
Just like fashion, food trends come and go, and with current events helping predict what’ s up and coming, it is a good year for eating well! Raise a glass to the hot restaurant and food trends we see taking over Winnipeg in 2025.
CANADIAN CLASSICS MEET GLOBAL FUSIONS
Chefs are reimagining traditional Canadian dishes with influences
from around the globe using local ingredients turning out next generation fusion cuisine. This third culture dining blends ingredients, techniques and philosophies from two or more distinct cultures to create an entirely new and innovative style of cooking. As local chefs experiment and bring new flavour elements to their dishes it is resulting in some seriously exciting food. We see poutine topped with spicy curries and croissants filled with ube. With so many imaginations, this is the year to order something you’ ve never tried before!
HOT HONEY
A simple yet supremely satisfying
combination of honey and chili peppers, hot honey is the game changing ingredient to watch right now, adding an unmistakable mix of sweet and spicy to any dish. Hot honey is already drizzling onto a variety of dishes ranging from ice cream to fried chicken and pizza, and there is no telling what other snacks it may land on. The spicy sweet combination, also dubbed“ swicy”, is re-imagining bar snacks, appetizers, or desserts.
EXPLORING ETHNIC EATS
Ethnic restaurants are
on the rise, and many of them are familyowned establishments that serve recipes passed down through generations. Winnipeg is rich with authentic culinary experiences and its eateries create spaces for cultural exchange and understanding, fostering appreciation and respect for different cultures. From Indian curries to Korean stews, exploring heritage and tradition through adventurous dishes leads to rewarding discoveries.
Taste of Sri Lanka
BIG LOVE FOR LOCAL
Today’ s diners care where their food comes from and if it is sustainable
and natural. We are all more eager to support small businesses that give back to the community and source from nearby farms. It’ s part of the bigger shift toward wanting to connect more meaningfully with the places we visit. The farm to table movement continues to grow and in turn, leading restaurants are providing greater transparency about food origins. We happily applaud more diners that are rewarding restaurants that share their ethos.
Blue Lagoon Organics
2 TASTE Winnipeg’ s Culinary Guide 2025-2026