The way people think about food and what they want is changing faster than ever. Today, trends are not only driven by cookbooks or chefs, but also by social media, as food increasingly reflects the inspirations of the online world.
For 2025, several international trend studies (BMEL, MINTEL, Innova, ZukunftsInstitut) have been carried out on what should be included in modern gastronomy in addition to the already well-established dishes. These were grouped into three main trends that are transforming menus, purchasing and restaurant concepts in Hungary. Let's see what we can expect.
Sustainability - domestic ingredients at the forefront
More and more people are demanding meat, vegetables and dairy products from local producers. There are signs that many would like to return to older, shorter and more reliable supply chains. Today, organic certification alone is not enough: they are looking for real producer values and stories.
Focusing on domestic specialities - such as the Angus minced meat, mangalica, game meat, goat cheese, artisanal dairy products, tapioca shiitake or wild mushrooms - all are inviting words that will help you gain the trust of your guests. In addition, the emphasis on regional diversity, be it from the Great Plain, Bakony, Bükk Mountains or the Balaton highlands, also increases food engagement.
Today's customers are not just looking for Italian Parmesan or Provençal rosemary, but also for what their own region has to offer - and they want and need to see it on the menu.
Plant-based food - more than vegan burgers
We cannot ignore the further strengthening of the plant-based trend, which goes beyond meat substitutes. More and more people are choosing to eat several times a week meat-free without being vegetarian or vegan - they are simply looking for a variety of lighter, vegetable-centred meals, especially in the summer when fatty, heavy meals are pushed to the background. You can also find them here at home Beyond Meat products which show that plant-based eating doesn't stop at salads, as many people think. These products are completely GMO, antibiotic and hormone free. They are also an excellent choice for those who do not follow a purely plant-based diet but just want variety.
Inspiration from the Hungarian kitchen:
- Smoked tofu stew buckwheat
- Catfish steaks with roasted beetroot risotto and beetroot chips
- Cauliflower steak with thyme, walnuts and smoked paprika
So the future is not just about the „vegan burger”. Customers appreciate a real gastronomic experience with plant-based dishes, not just a substitute. Beyond the world of fried mushrooms and fried cheese, feel free to offer meat-free dishes inspired by Hungarian cuisine - guests are guaranteed to love them.
Holistic health - functional but enjoyable food
The „health as medicine” trend is also emerging in our country, not in the form of diet menus, but as a conscious choice. People are paying more and more attention to what is in a meal: they are looking for ingredients with lower salt content, free of artificial additives and the benefits of good fats (e.g. oilseeds, nuts, almonds, pumpkin seeds).
We cannot ignore the fresh and seasonal ingredients. Summer and early autumn are a great source of inspiration for kitchens.
Guests are not looking for calorie charts, but for food that fills them up, replenishes them and is good for their bodies. For example:
- Soups with fresh root vegetables, lots of herbs
- Instead of fried seafood, look for freshwater fish as the trout, catfish etc.
- Fermented pickles, kimchi, pickled cucumber - as a natural probiotic
What does all this mean for the cuisine of the country's gastronomy?
✅ Build on local ingredients - and communicate them
Today it is no longer enough to say „homemade” or „organic”. Customers want to know where the ingredients come from: from which producer, from which region. A simple name such as „Bakonyi laskagomba” or „Karcag grey beef” builds trust and adds value to the food.
✅ Make plant-based dishes that give you a stand-alone experience
Meat-free foods should not just be „substitutes”. A smoked mushroom stew with buckwheat, cauliflower steak with spicy seeds or roasted shiitake risotto can be a real star on the menu - and that's what your guests are looking for.
✅ Think functional food
They don't want a diet menu, they want meals that are good for their bodies and an experience. For example: fermented pickles for a probiotic effect, slow-absorbing side dishes (buckwheat, barley pearl), lots of fresh herbs and local fish (trout, catfish) instead of sea fish.
Chef Inspiration tip
The gastronomy of the future is not about fad diets, but about real values: local ingredients, sustainability, health-conscious enjoyment. Whether it's mangalica, grey cattle, trout or shiitake mushrooms, they can all be the cornerstones of modern Hungarian cuisine. A Matusz-Vad offers a wide range of these raw materials.
