Return to tradition and regional ingredients

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Trend Outlook: What the Gastronomy Industry Can Expect in 2025
There are already several trends emerging for the coming year that could become very important for the catering industry. A brief outlook:


In a fast-moving iran phone data world, guests continue to want to slow down with simple, sustainable dishes that emphasize tradition and regionality. In 2025, many restaurants will therefore increasingly rely on regional and seasonal ingredients. Authentic dishes such as Maultaschen, roast beef and dumplings are presented with modern accents. Seasonal highlights such as wild herbs, local berries and fish species such as trout or char offer guests an authentic nature experience. Local cheeses from Alpine cheese to Emmental also give the menus an unmistakable identity.

2. Focus on health and well-being

Guests are increasingly placing value on healthy eating . And they are now also happy to see fermented ingredients such as sauerkraut and smoked vinegar on menus, which aid digestion and provide probiotics. The demand for non-alcoholic or low-alcohol drinks remains high - for example, restaurants can tastefully complement the menu with natural apple or pear cider, natural wines and plant-based vegetable cocktails. Ayurvedic ingredients such as moringa and turmeric will also bring a modern, health-conscious touch to the offering in the coming year.