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Gastronomic trends for 2020 they should know restaurants


With the arrival of the first months of the year and gastronomic events as Madrid Fusion, chefs begin to put their pots on the stove and to emerge new culinary trends for this 2020.

Many of them are not new, they come to the border crossing after plate and become popular in some countries of the world. other, arising from the new food trends for consuming products increasingly healthy and sustainable, one of the most important pillars for this year.

further, the sustainability it joins around the spoon, the return of the most traditional dishes of yesteryear were produced quickly and because of the pace of modern life, these have been lost. The funny thing is that before resorted to the restaurant looking for innovation and now, We demand lifelong dishes.

A review of gastronomic trends for this 2020.

sustainability: It is one of the objectives of the food industry and restoration. It is increasingly easy to find in the letter products or so-called proximity kilometer 0. this current, which adds the Popular recipes area, brand added value in restoring.

Return to tradition: he return of the dishes our mothers They will be hollow in the hotel and restaurant. These elaborations have marked our childhood and cooks looking to incorporate in his letter. yes, with more sophisticated elaborations for the perfect result.

ancient grains: If you time quinoa marked a before and after in our tables, now cereals reach the African continent with a multitude of benefits for our body. The truth is that these grains are not new, They consumed a long time ago, but now they come into our pantries.

food plant: one trend that continues to rise. So, we will find many vegetable-based products. From the familiar burgers to fruits of the sea with seaweed. further, butters based on nuts and eggs plant based Frigol, una Asian legume, they reach the supermarket shelves.

Drinks: calorie-free drinks are booming. Increasingly, we are flavored sparkling water or water with different flavors. As for the cocktails, become traditional cocktails like the Dry Martini, Bloody Mary o el Moscow Mule. yes, always looking for a low alcohol.

sugars: refined sugars begin to disappear in the shopping list. If long it has been talked about coconut sugar, now they arrive made with watermelon or dates. Also from cereals or tubers.

Dishes of the world: Asian food will remain trend. Bind with spices like harissa, pulp based spicy hot peppers, or ginger, who has already had his fervor but continue to give much to talk. This tuber can bring you flavor to foods as, to drinks naturally.

These are the most important food trends that will shape the culinary year. Adapt these developments in the a la carte restaurants will transmit an added value to the diner, both, that amazing flavors of the world.

About the Author

Chef, sommelier and gastronomic consultant. Management expert Food and Beverages in the hospitality industry, advises numerous brands of the food industry and restaurants in the development of cards, wines, distillates and cost control. Balanzino Manu is the founder and director of the digital newspaper, The Gourmet Journal, a referential publication of the culinary field. further, He is editor in magazines specializing in food and wine both nationally and internationally.


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