what’ s hot
NOW
Restaurant trends are shaped as much by economics, seasons, and changing habits as by chefs’ imaginations. 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 confidently. The result? A very good year to eat well.
MENUS REFLECT REGIONAL INGREDIENTS
Diners want food that tells a story about its place. Local restaurants are embracing Manitoba raised meat, wild rice, heritage grains, and seasonal veggies. Even familiar dishes feel new when paired with regional touches. A meal is an edible connection to local history and terroir. In Winnipeg, where agricultural roots and immigrant food traditions run deep, this kind of specificity resonates. Globally, the same idea applies. Not just Italian, but southern Italian. Not just pizza, but a style that comes from a particular place. The more clearly a dish knows where it comes from, the more meaningful it feels.
CABBAGE TAKES THE CROWN
Step aside, cauliflower, cabbage is the crucifer having a glow-up. Blistered into“ steaks,” folded into dumplings, fermented, shaved raw, or wrapped around literally anything. cabbage is making waves. Its global versatility, adaptability and year-round availability make it a kitchen MVP. Expect summer slaws with personality, winter braises with soul, and plenty of cabbage roll casseroles appearing in special suppers. Cabbage has texture, presence, and an underdog cool factor that makes it irresistible. Forget cauliflower. This is crunch time.
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 are elevating contrast in everyday meals and chefs are flexing creative muscles to maximize their appeal.
Dave and LaVerne’ s
WHIP IT GOOD
What started as a nostalgic diet food revival has turned into a full-blown textural obsession. Cheeses are being blended, aerated, and softened into spoonable spreads that feel indulgent but light. Ricotta, feta, mascarpone, cottage cheese— all whipped into submission and paired with honey, herbs, beans, roasted vegetables, or crispy accents. Whipped cheeses are anchoring breakfast bowls, appetizers, and snack boards, teasing to lighthearted luxury. It’ s a playful reminder that even humble ingredients can feel luxurious, Instagram-worthy, and downright fun to eat.
2 TASTE Winnipeg’ s Culinary Guide 2026-2027