From fire-led cooking to zero-proof pairings, these trends are reshaping menus around the world.
In its latest trend report, Michelin’s global team of inspectors – who collectively log thousands of meals a year – have pinpointed the dining trends gaining momentum. And while the details are chef-driven, the takeaway for travellers is simple: the most exciting trips right now are being built around the table.
Here are a few shifts worth paying attention to.
Fire Is Having a Moment
Open-flame cooking is everywhere right now, from refined wood-fired tasting menus to beachside grills that feel quietly transcendent.
Slow Food, Literally
Fermentation, curing, ageing — chefs are leaning into time as an ingredient. The result is deeper flavours, less waste (since produce can last longer when fermented) and menus that feel tied to a region’s history.
Zero-Proof, Zero Compromise
Non-alcoholic pairings have officially grown up. Think layered botanical drinks, tea-based pairings and complex, savoury pours designed to match a tasting menu beat for beat.
A Little More Theatre, Please
After years of ultra-minimal service, some personality is creeping back in. Expect tableside finishing, storytelling and a bit of interaction. Dining is becoming immersive again, not just observational.
Michelin dives deeper into all of the trends (and the restaurants leading them) in its 2026 food trend report.