How the gastronomy sector will change in 2026 The New York Times has identified a series of trends to watch
Recently, New York Times journalist Kim Severson, who has long analyzed the relationship between food, society, and the economy, wrote that in 2025, gastronomy was particularly influenced by social media trends and current fashions. At the same time, during the past year, attention grew towards foods promising benefits for the body and mind, such as protein-rich foods or those designed, in theory, to improve concentration and mood. In 2026, however, according to Severson, the act of eating will gradually become more measured – in essence, consumers will dare and experiment less: «Last year’s anything-goes sensibility has given way to caution. Diners crave quality, reliability and small pops of pleasure. Quiet luxury is the catchphrase».
This new focus on food, according to the New York Times, will translate into a rediscovery of traditional preparations and minimally processed ingredients – the American newspaper talks about foods that make less «noise»: homemade bread, fermented vegetables or preserves, and more generally home cooking will be among the leitmotifs of contemporary gastronomy.
Culinary Trends of the Year
@imissmyfriendsoimakefood the tension between fantasy and affordability is shaping what opens, what survives, and what people actually line up for. scarcity is showing up in ingredients, labor, and pricing, and restaurants are being forced to either justify the bill with real craft or reinvent the format entirely. 1. canteenification: the working-class meal becomes the aesthetic, curated for people who can afford the cosplay. 2. the end of slop bowls: once the bowl stopped being a deal, the spell broke. 3. premium single-item menus: one perfect sandwich, slice, or pastry is the new affordable luxury. 4. diaspora pastries: classic formats, global flavors, founder-driven stories. 5. dressed up discards: scraps, older animals, overlooked cuts, turned into the main event. meat hook’s “vintage beef” is the blueprint. in a nutshell: overpriced and mediocre is over. what replaces the bowl? and what trend are you already done with? #foodie #nyc #2026 #predictions #dining Old Film - Kairo Vibe
A gastronomic trend for 2026 will concern the textures of foods: according to Severson, it is no longer enough that they are tasty or healthy, but they must also “satisfy” the bite. If in recent years crunchy was particularly trendy, in 2026 the focus will shift towards softer and creamier textures, perceived as more comforting. This change would reflect a widespread need for comfort: for more and more consumers, in fact, eating is not just about nourishing oneself, but about experiencing pleasure without excess flavor or unnecessary complexity.
In this context, according to Severson, versatile and familiar ingredients will gain value, such as vinegar, capable of giving character to dishes without weighing them down. At the same time, interest will grow for products linked to specific territories, often local and little-known: choosing certain foods will increasingly represent, for consumers, a way to express who they are and where they come from, more or less indirectly, and not just what they like to eat.
How Dining Will Change
first week of eats in berlin pic.twitter.com/UbcEdrXvBv
— (@zoehuangxx) July 27, 2025
In a context of growing global economic uncertainty, in 2026, the keyword in gastronomy will be “value”, writes the New York Times. According to the American newspaper, it will not be about spending less on dining, but spending better: in this perspective, consumers will be increasingly willing to pay only for what they perceive as reliable, well-made, and in line with their expectations, avoiding experiences that appear unnecessarily complex or too expensive compared to what they offer.
This change will also influence the way dining is done. According to the New York Times, many establishments are already simplifying their menus, focusing on a few well-prepared dishes and attentive, tailor-made service. Eating out, whether alone, as a couple, or in a group, will increasingly be perceived as a moment dedicated to oneself. In this sense, many restaurants now aim to make customers feel confident in their choice and aware that they have experienced a quality gastronomic experience.
