Insects are not a trend. Yet. Ants are found at quite a few restaurants today, though, and even bee-larva has entered the gastronomy scene.
A dogma has been breached: The words "New Nordic" appear 45% less in the 2015/16 guide than in the previous White Guide of 2014. New Nordic is no longer the end result, it's a method and a mindset for viewing local and seasonal raw ingredients as an ethical and aesthetical ideal.
It has become acceptable to season even the best Nordic raw ingredients with flavours from abroad. Locally sourced ingredients are beautifully enhanced by flavors and aromas of e.g. Asian herbs, spices and techniques. (E.g. at restaurant Studio, Kul, Uformel and Tree Top).
Science has truly made its entrance at the country's best eateries. The restaurant industry has gradually started consulting chemists and microbiologists who can help perfecting the art of fermenting, smoking, refining, dehydrating and rehydrating the food.
Sharing is caring, and it's trendy to share your meal: Communal eating has become popular and the quality of the food is better than ever. Long tables, fixed meal times, food served from large plates and finger food. Family style.
The traditional restaurant visit is generally in for a change - there are fewer starters and mains, and an overall collapse of the "tight choreography" of a classic restaurant experience. Restaurant-goers today enjoy much more freedom and can tailor an experience to suit their needs and personality.
South American food seems to be the next big thing (check out places like Llama, Taller, Condesa, Yuca Taco etc.). However, we are still waiting for Korean cooking to enter the Danish restaurant scene - like it has done in many other countries around the world.
This year's opening trend: This year's food trend seems to be that top restaurants are opening ambitious bistro spin-offs in Copenhagen and Aarhus, Denmark's second city. Among the most successful are Bror and Lillebror, Relæ and Manfreds & Vin, Formel B and Uformel, AOC and No. 2 and Frederikshøj and F-høj in Aarhus.
This year's service comeback: Skilled waiters are having a revival – it is no longer just the chefs doing the deeds at the table. Carving, cocktail mixing and the champagne trolley are allowed back into the fold - often with a new and modern twist.
Trends that refuse to die: Tartare, browned butter, woodruff and separated sauce. Flowers and bees; Garden nasturtium is eternally popular and is accompanied by marigold, dog rose, coriander flower, broccoli flower, fennel flower, hibiscus, lavender, violet and many more – preferably pollinated by bees from own hives.
Source: The White Guide