Just don’t say you weren’t warned that trends aren’t just in fashion and beauty. Meanwhile, the gastronomy sector does not stand aside and sets new trends. For example, partial vegetarianism – flexibility – was in vogue last year. This is what people who partially refuse to eat meat eat, focusing on their body and intuition signals.
With flexibility came the fashion to refuse organic produce or even avocados grown on private farms.
And we talked to the chefs, owners and managers of Moscow restaurants about the main food trends of 2023.
This year restaurants place great emphasis on local products, the quality of which has increased significantly. Therefore, the trend of cooking made from seasonal vegetables in 2023 is gaining momentum. Juicy Uzbek tomatoes are brought from Orenburg, meat and poultry – from the Caucasus, from the Stavropol Territory, Rostov Region and Kalmykia. And crabs, shrimps, hedgehogs and other fresh seafood come from Kamchatka.
Recently, the taste preferences of guests are increasingly focused on simplicity, so understandable dishes are in trend. You will not surprise anyone with complex combinations, the pure taste of the dish is much more valuable – juicy vegetables, fresh fish and meat, a minimum of spices and sugar. Every restaurant should have a good green salad and a gluten-free dessert. For this reason, the food should be healthy as well as high quality and delicious, because 2023 is definitely about healthy eating.
I want more freshness, interesting shapes, complex preparation and taste with references to land and sea. The scones and eclairs in every restaurant give way to a wide variety of ceviche and tartar. And although you can’t give up on classic french fries, you don’t want to sprinkle truffle and parmesan on it. Stress in our environment causes us to turn to simple gadgets and eat unhealthy foods that quickly bring joy.
It seems to me that in 2023 it is “fashionable” to allow yourself to eat whatever you want.
Many are now turning to seasonal and local produce. The first shortens the supply chain, and the second reaches the freshest and highest quality products in this way. This motivates local farmers to do better work.
I would also choose a trend towards an unconventional interpretation of familiar dishes. Insightful food involuntarily immerses you in warm memories, and new cooking techniques and bright sauces complete the meal perfectly.
The trend towards the most concise and simple concepts will become stronger and take on a particularly striking scale: a glass of tincture and a sandwich, a glass of wine and a handful of olives, a glass of beer and a slice of pizza. And due to the intensification of tension in the air and the pressure of external conditions, gastronomic discoveries will move from times when sugar was sweeter and shots were 50, to an understandable and nostalgic product.
I also believe that the number of single-concept concepts will naturally increase – this is how restaurant operators will initially try to reduce investments. And against the background of the constant rise in food prices and the narrowing of the foreign product range, food in restaurants and bars will begin to become more complex at the technological stage. And it will disguise “same as inside a year ago” on the guest’s plate. Therefore, I think that small projects that are built around the same foreign products imported into Russia, not particularly trivial, will soon begin to appear.
Source: People Talk
Errol Villanueva is an author and lifestyle journalist who writes for The Fashion Vibes. With a passion for exploring the latest trends in fashion, food, travel, and wellness, Errol’s articles are a must-read for anyone interested in living a stylish and fulfilling life.
