The world of hospitality is innovative and dynamic. Customised concepts and international food trends are highly en vogue among guests. The hospitality topics highlighted by Pierre Nierhaus in his Gastronomy Trend Report 2025/26 clearly show that there is a demand for experiences rather than standard.
Whether in leisure time, on holiday or at work, culinary delights play a central role in society and the economy. It reflects megatrends such as sustainability and changes in eating habits with vegetarian and vegan food options. Eating habits are increasingly characterised by social media platforms such as Instagram and TikTok. Food and drinks are becoming ‘superstars’ and demonstrate the creativity of the industry.
“Gastronomy has a promising future – for all those who boldly break new ground, recognise trends and passionately focus on the needs of their guests”, Pierre Nierhaus is convinced. The trend and change expert has been travelling the world’s major cities for many years to track down inspiring concepts and new trends for the hospitality and lifestyle industry. We present three important topics from his latest report.

Customised concepts – emotions are the real capital
Nierhaus sees great opportunities for individual catering concepts. Restaurants with a unique appeal offer guests a personalised and interactive experience. Examples of this include “Pastis” in Miami, which has transferred the popular brasserie concept in typical Parisian style from New York to Miami’s most creative neighbourhood, Wynwood. The “Mama und der Bulle” in Vienna presents its steak and burger menu in a modern, young and cheeky way in a casual atmosphere. The Mandarin Oriental in Hong Kong is the epitome of contemporary luxury. On the 25th floor, the restaurant “The Aubrey” (see header image) combines Japanese aesthetics with English glamour.



Food trends – focus on naturalness
Sustainability and naturalness are the most important trends regarding nutrition. Guests love freshly cooked dishes made from regional ingredients without additives. Urban farming and zero waste also play a major role. This is implemented convincingly at “Apricity” in London. The restaurant, which has been awarded a green Michelin star, focuses on a consistent circular economy. Umami is becoming increasingly important as a flavour trend and another expression of change is so-called vegification – the transformation of classic dishes into vegan versions.
International and instagrammable
There are many innovative concepts on the international gastronomic market, many of which are becoming popular destinations thanks to Instagram and TikTok. Such as “Sexy Fish” with locations in Miami, Manchester and Dubai. Here, delicious Asian-inspired cuisine and award-winning cocktails are served. The restaurants are known for their sophisticated late-night events and exceptional ambience.


British celebrity chef Gordon Ramsay offers a special kind of experience at his “Bread Street Kitchen & Bar – St. Paul’s” in London. The Street Lounge there is home to London’s unique spaceship dining experience. An exclusive space to celebrate special occasions – from first dates to 90th birthdays.
Gastronomy is changing and Pierre Nierhaus notes: “It is undergoing a profound transformation: regionality, sustainability and experiences are moving centre stage as guests increasingly value authentic, ecological and culturally rooted concepts.” The complete Gastro Trend Report 2025/26 can be downloaded here.
On 8 February 2025 at 3 pm, Nierhaus will give an overview of the Hospitality Trends 2025/26 at the Hospitality Academy. Afterwards, visitors can go on a trend tour at Ambiente as part of a guided tour. More information here.
Header image: The Aubrey, Mandarin Oriental Hongkong / All photos: © Pierre Nierhaus