In December 2022, the aim was to peer ahead and sketch a gastronomic forecast for the year 2023, hoping it would bring joy and success to cooks, restaurateurs, and curious diners alike. The first trend to spotlight is the evolving role of spices.
Constraints and obstacles in one corner often spark a celebration in another. Since the pandemic, interest has surged in bold, vibrant flavors that feel approachable rather than distant or exotic. When travel plans are upended and days feel uncertain, food becomes a comforting outlet and a canvas for imagination. You won’t find distant ethnographies here; instead you’ll glimpse confident, bright flavors that remain accessible. Expect to seeThai soups, Vietnamese noodles, Japanese skewers, Mexican flatbreads, and enduring Middle Eastern dishes that surged in popularity about a year ago and show no sign of fading. The culinary scene will continue to ride the momentum created by Levantine-inspired restaurants and modern takes on regional flavors that blend familiarity with novelty.
Second point – martinis.
What pairs best with these flavors? The world’s best bartenders, ever meticulous, often wear tuxedos and bow ties as they craft a drink that can define a season: the martini. Reasons abound: the quest for vivid sensation, a drink with a storied past that remains deeply relevant, and the economic practicality of gin or vodka, a few olives, ice, and a whisper of vermouth. The martini is not just a beverage; it represents a culinary craft that rewards restraint and precision. It cannot be mixed in advance; the magic lies in temperature control, texture, and the ice-water balance that transforms a simple blend into art. It is an expression of skill, timing, and respect for ingredients rather than a mere formula.
The third point – salt + pepper + sugar.
As tastes broaden, more focus shifts toward balancing flavor profiles rather than clinging to rigid ideologies. Salty notes anchor savory dishes from the start, while sweet elements define desserts and nuanced fruit pairings. Expect more fruit on salads, with tomatoes, onions, and peaches making seasonal appearances. Sea salt and pepper become subtle accents in chocolates while salt and paprika brighten desserts during colder months. This playful yet purposeful approach reflects a culinary culture that embraces contrast and variety without losing coherence.
The fourth point is education.
Education stands as a central pillar in the Gastromasa culinary forum, a renowned event held in Istanbul. The chef’s role has grown far beyond technique alone; it now blends science, history, and anthropology with practical kitchen leadership. A modern chef often becomes a biologist, botanist, ethnographer, historian, sommelier, chemist, physicist, psychologist, ecologist, and manager—while still being a hands-on craftsman. Long hours in a hot kitchen, knife in hand, demand resilience and adaptability. Lifelong learning is essential, and chefs are expected to teach others, ensuring knowledge travels to the next generation. The number and quality of cooking schools and courses are set to rise, reflecting the expanded scope of culinary mastery.
The fifth point is locality-seasonality-environmental friendliness.
Gastromasa emphasizes working with locally sourced ingredients grown nearby and harvested at their peak. Waste reduction moves from a trend to a standard of practice for reputable kitchens. This approach mirrors a broader culture of mindful, healthy dining that respects colleagues and suppliers alike, avoiding glittery displays that mask production realities. Choosing local, seasonal produce is now a marker of good taste and ethical cooking rather than a mere marketing tactic.
Sixth point – new cultural ties.
The culinary world is reorienting toward Asia and Latin America as vibrant sources of ideas and inspiration. Restaurateurs, chefs, and bartenders are exploring Dubai, Turkey, Kazakhstan, and the Caucasus, drawing from these regions to shape menus and drink programs. Other destinations – Latin America, India, China, and the Middle East – are poised to enrich the dining landscape as well. In times of shifting supply chains, alternate beverages become attractive, introducing cocktails inspired by Colombian aguardiente, Mexican sotol, Indian feni, and Lebanese arak. The result is a more globally informed palate with fresh storytelling behind every glass and plate.
Seventh point – multifunctional places.
Creativity thrives where venues offer more than just meals. A restaurant with extra features attracts new guests and can boost revenue, while preserving a core focus on hospitality. Expect eateries to offer their own toppings, cheeses, cakes, and breads, alongside museum-like interiors or opportunities to purchase selected items from display pieces. Bars may incorporate movie theaters or conference rooms, and conversely, cinemas and museums may blend food experiences, moving away from the old model of generic buffet meals and disposable beverages. The aim is atmosphere, utility, and memory—places that invite lingering and curiosity.
Ultimately, the hope is that all these innovations, adjustments, and bold ideas will lift the culinary scene to new heights. The coming year deserves a wave of positive change that invites everyone to explore, savor, and share. The conversation around food remains dynamic, and readers are encouraged to look forward to what lies ahead in kitchens, bars, and dining rooms everywhere.