Eight food trends defining the world’s best restaurants

New-wave fusion food, reimagined drinks pairings and the democratisation of fine dining – here are the emerging food trends redefining how we eat

In recent years, destination dining has emerged as one of the defining reasons to travel. Landing a reservation at one of the world’s best restaurants offers a window into the imagination of a visionary chef, not only nourishing the stomach but telling a story of place and time, while providing diners with art, theatre and enlightenment.

But it hasn’t always been that way. In 1960s France, La Nouvelle Cuisine – a lighter, colourful take on traditional French cooking –became a dominant force, with many restaurants around the world following suit and importing French ingredients to demonstrate their prowess. Even just a decade ago, fine dining adhered to a far clearer set of norms. But fast forward to 2024 – following a period where shows such as Netflix’s Chef’s Table have done plenty to spotlight gastronomic brilliance from places beyond France, Italy and Japan – and it’s clear that influences are being drawn from a far more diverse pool.

This summer, chef Ana Ros hosted a dinner at her restaurant Hiša Franko in Kobarid, Slovenia, with Santiago Lastra from Kol, London. Dishes included hyper-local roebuck, oyster and kiwi, and a carnitas course with rhubarb pico de gallo and sungold salsa, combining Lastra’s British-influenced reinterpretation of Mexican with herbs and flowers foraged around Kobarid. This uncategorizable melding of Slovenian, British and Mexican influences highlights where cutting-edge gastronomy is at today.

So what are the food trends, movements and principles shaping the world’s top restaurants? From conversations with leading international chefs, eight landscapes of change stand out.