AESTHETICS & DESIGN
Warm palettes replace‘ safe’ schemes
If materials are becoming more honest, colour palettes are following suit. The cool greys and stark whites that dominated hospitality interiors for over a decade are officially on the way out.
“ The era of cool greys and stark whites is over,” says Hart.“ The emerging palettes are warm, earthy and drawn from nature.” Creamy off-whites, sandy neutrals and deeper tones such as olive, eucalyptus and terracotta are taking centre stage.
These hues are not just aesthetic choices; they serve a functional purpose. Warm, nature-based palettes create environments that feel calmer, more welcoming and more timeless – qualities that encourage guests to linger and return. For operators, this shift also supports longevity, reducing the pressure for frequent cosmetic refreshes.
Craftsmanship as a competitive advantage
In 2026, craftsmanship is no longer a luxury add-on; it’ s a core differentiator. Both experts agree that authenticity, local sourcing and material honesty are more important than ever.“ More important than one can imagine,” says Makin.“ And wonderfully more and more available. South African, African, Latin American design, craftsmanship etc. – now up at a globally significant level, if not leading it.”
Hart describes a growing rejection of the“ global generic” look in favour of spaces that feel rooted in their location.“ Authenticity is the driving force,” he says.“ This means a huge emphasis on craftsmanship, local sourcing and the stories behind the materials.”
From handwoven textiles to locally made ceramics, restaurants are increasingly collaborating with artisans to create one-of-a-kind elements that can’ t be replicated elsewhere. For guests, this translates into a stronger sense of place; for brands, it creates emotional value that extends well beyond aesthetics.
Designing for all five senses
Great restaurant design has always been about more than how a space looks, but in 2026 sensory design is becoming far more intentional.
Hart notes:“ We’ re designing for all five senses. Lighting is becoming more dynamic and emotional, used to highlight textures and create a mood, rather than just for illumination.”
Materiality sits at the heart of restaurant design in 2026, but not in the way it once did.
Makin adds:“ Lighting, acoustics and environmental comfort are being considered more carefully, with real attention to the influences it all has on the experience of it, and our quality of life.”
Acoustics, once an afterthought, are now a key design feature. Visually interesting acoustic panels and baffles are being integrated into interiors to manage noise levels and create intimacy, especially in busy dining rooms. Texture, scent and even the tactile quality of upholstery are all part of a carefully choreographed experience aimed at immersion rather than distraction.
Sustainability as standard practice
By 2026, sustainability is no longer framed as a trend – it’ s an expectation. But the conversation has matured beyond surface-level gestures.“ All of this is design, because design is simply decision-making,” says Makin, describing a return to smaller, locally rooted restaurants built to last.“ Spaces designed with real owners, real teams, and real communities in mind”, he says,“ naturally support longevity without constant reinvention.”
Hart agrees:“ We’ re designing for longevity, choosing materials that are durable and age beautifully,” he says. Circular-economy principles are also influencing layouts and specifications, with adaptable spaces, reclaimed furniture and reduced waste becoming standard practice rather than the exception.
From dining room to destination
Perhaps the most significant shift for 2026 is how restaurants view their role in people’ s lives. Dining spaces are no longer just functional environments; they are experiential platforms.
Hart describes the dining space as a stage for an experience.“ We’ re creating flexible modular spaces that can be adapted for different occasions, and integrating technology to enhance the guest experience. The focus is on creating a memorable and personalised experience that goes far beyond the food on the plate.”
“ It seems to be getting back to its roots of basic things such as belonging and sharing time, place and experience … after all the made-up stuff has been stripped away,” says Makin.
For hospitality and F & B operators, the takeaway is clear: successful restaurant interiors in 2026 will prioritise reality over polish, connection over spectacle and longevity over fast trends. In doing so, they won’ t just look better – they’ ll feel better too. TT
2026 / TRADE & TASTE 87