Leadership Trainee Sophia on Food Trends 2026
How is tradition experienced in modern cuisine?
Traditional dishes, ingredients, and preparation methods are being reinterpreted. Fermentation is spreading beyond gourmet kitchens, and we are learning to appreciate simplicity again. Anyone strolling through the Viktualienmarkt sees not only foods from around the world but also carefully selected, almost luxurious staples: special butter from regional cows, handcrafted sourdough bread, or hand-illustrated tins of sardines. Even when choosing a restaurant, the tavern is making a comeback with its newly interpreted classics.
What role do plant-based dishes play?
In the tavern—as in gourmet kitchens—guests expect more vegetarian and vegan options. This isn’t entirely new, but rather a trend that has evolved over the years. Instead of classic meat substitutes like vegetarian schnitzel, the focus today is on independent, creative plant-based dishes. Nevertheless, even guests who mostly eat plant-based will enjoy a piece of meat if they can be confident it comes from good sources and proper animal husbandry.
Does a lot of vegetables automatically mean “healthy”?
A plate full of vegetables, even in plant-based dishes, no longer automatically equals “healthy.” The concept is evolving. We are moving away from strict diets, calorie counting, and keto. The focus is now on nutrient-rich ingredients. While high-protein foods were trendy last year, fiber-rich meals are in the spotlight this year. This goes hand in hand with the growing demand for “functional food,” meaning foods scientifically shown to support gut health or longevity. The emphasis is on “nutrition” rather than just “health.”
What does modern snacking culture look like?
Snacks now also have to meet the standards of modern “nutrition.” At lunch, when we’re rushing from meeting to meeting, something quick to eat by hand is ideal. The sandwich, a classic “one-hand meal,” is making a comeback.
In the evening, people take more time to enjoy their meals, preferably with friends and family. Sharing dishes, served on small plates to sample a variety across the menu, is trending. And just like other dishes, it should be multisensory.
What role do flavor, texture, and color play?
The world is taking inspiration from South American cuisine: colorful, aromatic, and umami-rich. Savory flavors were already popular in 2025, and that trend will continue in 2026. Textures are coming to the forefront, with a mix of crunchiness and softness on the plate.
The same goes for drinks, where crunchy toppings on cocktails are welcome. For those who want alcohol, “zebra striping” is popular—a balance of alcoholic and non-alcoholic beverages. Conscious drinking and mocktails are also in focus, especially tea-based creations—but coffee from around the world is in demand as well.
How are these food trends reflected at the Platzl?
These food trends can, of course, also be experienced in our Platzl gastronomy: a quick snack with sparkling tea at Josefa for lunch, Bavarian tapas to share at Ayinger in der Au, comfort food at Ayinger am Platzl, or uncomplicated fine dining at Pfistermühle. Overnight guests? Breakfast promises a nutrient-rich start to the day.
No matter what you choose, we look forward to delighting you with our culinary offerings.