The world is a strange place now, everything has changed overnight, everything we did before we can’t do now. Such an everyday thing as going to a restaurant like our dear L’Atlàntida restaurant to have the daily menu. While we wait for everything to get back to normal, let’s take a look at some of the gastronomic trends that are becoming more and more popular… Will you join us?
Sustainability: this is one of the goals of the food industry as well as the catering industry. It is becoming increasingly easy to find local or so-called ‘kilometre 0’ products on the menu. This trend, in addition to the popular recipes of the area, adds value to a restaurant business.
Sustainability: this is one of the goals of the food industry as well as the catering industry. It is becoming increasingly easy to find local or so-called ‘kilometre 0’ products on the menu. This trend, in addition to the popular recipes of the area, adds value to a restaurant business.
Ancient grains: if quinoa marked a before and after on our tables some time ago, now come the cereals from the African continent with a multitude of benefits for our bodies. The truth is that these grains are not new, they have been long consumed, but have now found their way into our cupboards.
Drinks: calorie-free drinks are on the rise. We find increasingly more flavoured sparkling waters. As for cocktails, traditional cocktails such as the Dry Martini, Bloody Mary and the Moscow Mule are back. However, always aiming for a low alcohol content.
Sugars: refined sugars are starting to disappear from the shopping list. If some time ago we talked about coconut sugar, now we are talking about those made with watermelon or dates. Also from cereals or tubers.
Dishes of the world: Asian food will continue to be a trend. These are combined with spices such as harissa (a spicy paste made from hot chillies) or ginger, which has already had its share of fervour but will continue to be much talked about. This tuber can be used to add flavour to food and drinks in a natural way.
These are the most important gastronomic trends that will mark this different culinary year. Adapting these novelties in the restaurant menu will give diners added value and bring in surprising flavours from around the world. Let’s see if we can try them very soon!
