Gastro trends 2019: this is how we are going to eat this year

Each filtering bag first days of the year They are the ideal time to make new resolutions and also to dare with the occasional forecast.

Today Summum we jumped in the pool and collected ten directions and flavors that could become the object of foodie desire throughout this newly opened 2019.

Osteria Francescana, the most sought-after restaurant of the moment

The restaurant to go to this year is undoubtedly Osteria Francescana. It is the establishment that heads (for the second time) the list The World’s 50 Best Restaurants. That is, it is currently the best restaurant in the world.

Located in the center of Modena, Italy, the chef’s headquarters Massimo Bottura works every day in a synthesis between traditional Italian cuisine and its star products and the most refined avant-garde. All this in an exclusive and elegant environment. The Parmigiano Reggiano in five different textures according to their degree of cure and the Crunchy de foie gras Crusted with almonds from Noto, in Sicily, and hazelnuts from Piedmont with Traditional Balsamic Vinegar from Modena Villa Monodori are some of the great classics of this restaurant.

Corral de la Morería Gastronomico: exclusive, with a star and with a lot of art

There are many reasons that make Corral de la Morería Gastronomico one of the restaurants essentials of 2019. The first is that it is the The only flamenco tablao in the world with a Michelin star. It is also one of the smallest restaurants in Europe: every day and only at dinner time, only eight people you can enjoy the cuisine of the Bilbao chef David Garcia.

The dishes, some of them with brilliant nods to Basque cuisine, find their ideal match in some large sherry wines, boasting the cellar of around eight hundred references of these Spanish jewels. A space where the soul of its founders remains intact and where gastronomy and art of the highest level they merge to provide a unique experience to the diner.

Una mesa en Hiša Franko

If there is one thing that still makes sense despite globalization, it is having to travel miles to test the authentic local flavors. As much as it may surprise us, there are still ingredients, products and gastronomic experiences that cannot travel. You have to go for them.

Then pack your bags and head to Slovenia, where the restaurant is located Hiša Franko. Here the chef Ana Rosh, the world’s best female chef in 2017 according to the 50Best list, she works every day with local ingredients, from mountain lamb to game, to herbs and wild flowers. An address to consider for this 2019.

Next stop: Budapest

To continue savoring the latest trends, you have to travel a little further east and make a stop at Budapest, emerging gastronomic destination. This has been established by the international congress Madrid Fusion, the first gastronomic event of the year, which invites the Hungarian capital to reveal its charms on stage together with well-established foodie meccas such as Copenhagen and San Francisco.

Two essential addresses? The brasserie restaurant Collage chef Árpad Gyórffy, and the restaurant Costs, led by chef Eszter Palágyi who reinterprets the traditional Hungarian cookbook from the avant-garde.

Sumac, the fashionable spice that brings happiness

Its name in Arabic means “Red”. He sumac It is an iron-red spice that is obtained by grinding the dried berries of the Rhus coriaria. It is a wild shrub from the Mediterranean area and the Middle East, this spice being one of the fundamental ingredients of the kitchens of that area.

On this side of the world, its success is more recent and more and more restaurants are introducing it into their cuisine. The French brand Exotic Land sells this powder also through its online store for 5,60 euros for the 60 gr pot. The sumac or sumac is one of the seven foods that begin with “s” that cannot be missing on the table of the Noruz, the Persian New Year.

Perhaps because of its flavor, salty, lemony and subtly acidic, of those seven ingredients, it is the one that symbolizes happiness. A pinch of this spice could be a nice way to start 2019.

More meat please!

Sometimes spotting trends is finding a connection between various signs. Than a Basque steakhouse, Asador Etxebarri, has crept into the list of ten best restaurants in the world it is a clue. So is the theorizing and relaunching of fire, an ancient culinary technique that is now more than ever in fashion.

Another indication, perhaps, is the granting of the first Michelin star to the Madrid restaurant The Tasquería, whose cuisine is centered on the offal. Something that until recently seemed impossible to us, suddenly happens. What’s more, we like it.

So we can say that, after a few quite dark hours, the meat has returned and, with it, a way of understanding cooking: ancestral, brave and somewhat irreverent.

The healthy trend comes to the cocktail bar

Cocktails with little sugar or with other natural sweeteners. Drinks that dare with la kombucha, the trendy fermented tea drink, or kefir among its ingredients.

Non-alcoholic cocktails, the so-called mocktails, they are not ashamed of it. The commandments of healthy food, the strongest gastronomic trend in recent years, have also reached the cocktail bar. And they promise to revolutionize the letters of the most exclusive bars in this 2019.

Around with the Cheese tea

El Cheese tea It is an oriental invention that has been going strong (yes, passing through the United States). Its name does not leave many doubts about the recipe: bring tea and cheese. From these two ingredients, the variations can be endless.

In establishments Boba Guys in San Francisco, New York and Los Angeles, we find, for example, proposals such as black tea and Gouda cheese or Jasmine green tea and Feta cheese. Contains tea, milk proteins, changes color depending on the ingredients and is very “instagrammable”. It has practically everything to become the new fashionable drink.

The DNA of taste

That taste is subjective is nothing new. That is encoded in our DNA It seems more interesting to us, but not as much as imagining the consequences of putting our genetic information in the hands of a cook. It sounds like science fiction, but some experiments have already been done that combine precision genetic studies with haute cuisine. And also with the wines!

This happened less than a month ago, with the chef Mauro Colagreco (in Madrid within the framework of the project In Residence), the Argentine laboratory The Gen Company and wineries Gonzalez Byass as protagonists. The potential is enormous and who knows if the table of the future is a table in which all the dishes fit, without margin of error, with the tastes and the demands of each diner.

The return of elBulli

He is not exactly an emerging chef, but we are quite sure that this 2019 there will be a lot of talk about him. Ferran Adrià returns to the arena, read to the gastronomy congresses, to present elBulli1846, his new project in Cala Montjoi, in the spaces of the old restaurant the Bulli.

As a good communicator that he is, Adrià will wait to get on the stage of Madrid Fusion next January 28 to detail the details of elBulli1846 (The number refers to the dishes created by the legendary establishment throughout its history as a restaurant). Everything indicates that the next gastronomic trends will pass, once again, through Cala Montjoi.

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