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Friday 22.09.2017 | Name days: Maigurs, Mārica, Māris

Seven trends in the restaurant world this year

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Baltic news, News from Latvia, BNN.LV, BNN-NEWS.COM, BNN-NEWS.RUTrends have a tendency to change not just in fashion, but restaurant world as well – it serves as a reaction to demand from gourmets and is often the result of chefs’ experiments with new products and tastes. Lately, technological progress has been influencing restaurants.

Without a doubt, a good meal makes people happy. The best place to enjoy a good meal is a respected restaurant that offers interesting dishes, private service and impressive atmosphere, believes Aqua Luna Chef Gints Aizupietis and restaurant expert Yelena Kashina. These two present seven of the most notable trends that will be topical in 2015.

Miniature servings

Nearly every person who has ever been to a restaurant was confused an unable to choose from the wide variety of meals the first time. Now there is a solution! Chefs from around the world are certain that miniature servings of classic meals will be the thing of 2015. This will allow customers to enjoy several miniature meals one after another.

‘Smart’ meals in smart devices

Smartphone applications for different restaurants have become very popular in the world. These applications allow the user to book tables, order meals, receive and pay the bill. It is possible that this feature will develop even more. But nothing can replace individual service, says Kashina. She notes that a restaurant cannot hope to achieve greatness without proper service. Timely booking of tables and meals is not something extraordinary in its own right.

Meals without meat – more in number and even tastier

More and more people are becoming vegetarians or vegans. Some people merely reduce meat consumption. Because of this, restaurants often go to great lengths in order to create large and interesting vegetarian menus. Vegetarian meals are becoming more popular because there are a lot of options (seasoning and additives) that can make meals even better.

Bacon – unconventional additive to ordinary dishes

The traditional breakfast food – bacon – can not only be served smoked or fried, it can also be used as seasoning or part of an unconventional dish. These include: cocktails (whiskey, bacon and maple syrup cocktail), in rought sea salt, chocolate bars, soups and countless other dishes.

Unusual oils for a richer variation of tastes

Lately, the idea about low-fat meals has been overshadowed by the idea of allowing people to consume a variety of different fats in a balanced amount. This is why chefs now tend to experiment with different kinds of oils, including avocado, pumpkin, coconut and other kinds of oils. It is worth considering different applications of oils, technologies, recipes and previously unexplored tastes. ‘There is nothing better than olive oil in the preparation of meals. But it does not mean it is the only one that should be used in the kitchen. Other kinds of oils are equally good for experimentation,’ – says Aqua Luna Chef.

Yoghurt with ‘odd’ vegetable taste

The Greek yoghurt has established a stable foothold in Latvian cuisine in recent years. This particular additive is now often used in preparation of all kinds of dishes, including cream cheese and ice cream. Experts, however, say they will show more attention to yoghurt variety this year. For example, American producers have come up with a new concept for yoghurt – spicy yogurt with beet, tomato, pumpkin, carrots and other flavours.

Beverages from local producers

Locally produced beverages continue to rise in popularity in the world. It provides a good opportunity to support local producers and provide customers something new. In regard to performance of local producers, Kashina said Latvia is particularly good at semi-sweet or sweet wines.


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  1. Linda says:

    Sounds lovely!! I’ll stick with sauerkraut and pork chop, roast spuds and an unhealthy diet.

    Thumb up 0 Thumb down 0

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