Magazine: Gastronomy trends in 2017

Many top restaurants are happy to enter the home delivery business. Top chefs start businesses that specialise in home delivery. Smartphone apps are developed for ordering home-cooked food.

Vegetables are more and more frequently served as the main dish. In the comfort food category pasta with cheese, pies and the like are often replaced with vegetables prepared in various ways, which fit into the current health trend more.

The big story of 2016 was fake burger and experts say that the so-called ‘fake’ meals have a great future – especially because there is a growing number of consumers who follow a vegetarian or some kind of special diet.

‘Artisan’ butchers are cooperating with restaurants: in many cases the same person serves the meat who cut up the animal and cooked the dish.

Plants living in the sea are increasingly popular, especially in the field of making and manufacturing healthy food. Seaweed appears more frequently on menu cards.

Hybrid sweets – especially ice-cream based ones – became really popular this year, it is enough to mention freakshakes and ice cream ramens, and the trend continues to 2017.

2017 will be the year of spices: hot and sour taste is going to be really trendy, and not in the Asian but the South American way.

Food is more often served in bowls instead of plates. This perfectly fits into the latest catering trends and it is also good for chefs: serving becomes simpler than on a plate.