The future of food is not forward – it’s backwards. Back to the soil, to fire, to patience. To fewer people, fewer plates, less noise. To flavours that come from hands, not machines. From earth, sea, forest – from truth. We’ve done enough harm. The planet is tired.So we have to go back: to roots, to rituals, to the essence of time. We sit, we share, we laugh. We drop the screens and lift our eyes. Because the real food trend is not consumption – it’s connection. It’s returning, so that we may finally move forward.

Ljubomir Stanisic, Head chef, 100 Maneiras
@100maneiras_rest

Into the Garden Afternoon Tea draws on the history and imagination rooted in our Georgian-inspired setting, a tribute to the creativity and elegance that once shaped Mayfair’s cultural heart but adapted to modern times. Each bite and brew, from the Camellia’s Tea House blends to our delicately crafted desserts, celebrates the art of conversation, craftsmanship, and a return to the refined pleasure of the afternoon ritual which we believe is coming back to become part of our lives again.

Roger Hutchinson, Executive Chef at
Montcalm Mayfair @montcalm_collection

Trends come and go, so it is crucial to focus on what truly matters in order to make thoughtful choices. The gastronomic concept of Gusto by HB will continue to showcase the excellence of Mediterranean cuisine while further strengthening our connection with the wonderful Portuguese territory and its extraordinary ingredients, both in our food offerings and wine selection. All ingredients are sourced with great care, based on their quality and ethical production.

We believe it is our duty, as chefs, to be attentive and increasingly meticulous in the choices we make, ensuring the sustainability of our cuisine from every perspective.

Chef Heinz Beck, Gusto By Heinz Beck*
@gustobyheinzbeck

In my opinion Fine Dining is here to stay, but like so many other things, it needs to be redefined and rediscovered. The trend will be to put down roots and create an identity with what characterises us as Portuguese people. At Feitoria, this is already beginning to happen, but the novelty will inevitably spread to other restaurants. They will look at traditional cuisine, Portuguese cuisine, and consolidate an identity that characterises us. The sea, namely fish and seafood, will really be the focus and what defines us as a special offering, as well as the rural, traditional surroundings, which will be something very special to bring and do. Basically, it is what we consider to be unique and which is being lost.
Fewer and fewer people really know what this authenticity is. And bringing this identity to the tables of great restaurants could be one of the major trends. More than truffles, caviar or foie gras, it is about bringing something to our table that is being lost, however humble or simple it may be, telling a real, true story, with artisanal, handmade and small-production products. Tradition, culture and the sea are redefining what fine dining is, which I still believe is a product that is here to stay, although it has a long way to go.

André Cruz, Executive Chef at Feitoria
@restaurantefeitoria

The main trend emerging next year will focus even more on the ingredient itself and on creating meaningful, memorable experiences. Technique will always be there, but I believe people will increasingly value purity, clarity and simplicity: fewer elements, more intention, and dishes executed with precision. Sharing food will continue to grow, as guests look for connection and authenticity when they dine. At the same time, sustainability will remain essential, not as trend but as responsibility. Understanding the origin of each ingredient – who grows it, how it is produced, and its impact – will strongly shape how and where we choose to eat.

Rodolfo Lavrador, Head Chef at CURA @curalisboa

The biggest shift I see is a return to heritage cooking – recipes with roots, dishes with a story, flavours that shaped who we are. In a world obsessed with the next big thing, people are craving authenticity again. At ÀCosta by Olivier, we’ve always championed that balance: honouring the classics I grew up with like Cozido à Portuguesa and Bacalhau, while re-engineering them for a new generation of diners. It’s our responsibility as chefs to keep these traditions alive while pushing them forward with technique, creativity and respect. That’s the future of dining – honest, soulful food with real identity.

Olivier da Costa, Chef @olivierrestaurants

In the coming year, gastronomy will move toward a deeper and more intentional synthesis of technology, purpose, and flavour. Innovation will no longer be just about technique or aesthetics, but about using technological tools, from precision cooking to data-driven sustainability practices to elevate meaning and responsibility in the kitchen. Chefs will increasingly focus on creating dishes that honour provenance, reduce waste, and express a clear mission, while still delivering unforgettable taste. Flavour will remain at the centre, but supported by smarter processes and a stronger sense of purpose. This balance will define the next chapter of modern cuisine.

Marlene Vieira, Head Chef at Marlene*
@marlene.restaurant