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The trend aims to use only regional and seasonal ingredients. The feeling of closeness, familiarity and naturalness to local producers, farmers and manufacturers gives the dishes and menues an incomparable nostalgia and authenticity. Even though climate protection, regional development and the promotion of local agriculture are associated with this food trend, it is primarily the taste and the longing for pleasurable depth that is at the forefront of this trend.
Dishes of wild pine cones and edible earth are as much a part of the Local & Saison food trend as reindeer and razor clams. The variety of regional and seasonal ingredients from the surrounding area are the hallmarks of hyper-local indulgence. The return to traditional dishes and cooking skills characterizes the culinary pleasure of hyper-local cuisine. It is processed what the local farmers and producers have to offer, without processing mass-produced goods from wholesale markets. The individuality and focus on naturally limited ingredients from the region make this trend so appealing and particularly diverse.
With the departure from global hustle and bustle and industrial production, the regional and seasonal trend is also celebrated as a table concept. The return to local values with traditional table concepts consisting of retro tableware paired with tablecloths or rustic table surfaces make the set table appear deliberately traditional and yet very modern. Sophistication and a penchant for detail characterise local table concepts over fine tableware elements in a unique way, without lingering "between the chairs" and looking outdated.
The local environment shapes the character of the tableware. The mostly muted colours of the antique-retro-looking tableware elements paint a clear picture of a rustic and natural gastronomic trend. The chefs' willingness to experiment is given the attention that the dishes deserve by the refined details of the tableware. The staging of a familiar pattern thus becomes a complete work of pleasure and the true feeling of authenticity and familiarity.
Modern tradition
Tried and tested reinterpreted: Gastro focuses on modern tradition, which in the interaction of food and tableware results in a harmonious whole. Today, serving on the plate should be much lighter and more delicately designed. For this, we recommend tableware with traditional motifs and colours - high-quality, opulent and at the same time so restrained that the chef's creation remains in the foreground.
Traditional dishes reinterpreted
Who doesn't like to remember grandma's classic dishes? Reinterpreted and served on fine white tableware that makes the colours of the food shine, Gastro revives traditional recipes. Our idea: classic tableware boldly combined with glasses in modern surface textures and colours.
Classic reinterpreted
The bowl becomes a plate: in classic cuisine - reinterpreted in gastronomy - dish and tableware form a single unit. The same colours can be combined as a matter of course. Bright ingredients lend the dish luminous spots. Rustic-looking dinnerware and a simple design underline the delicate presentation of the food.
Light food
Curtain up for deconstructed food: Separately presented ingredients look particularly good on a plate in organic form and with a subtle coloured glaze in earth tones. Combined with whimsically designed white porcelain plates with the look of paper plates, the arrangement takes on a certain sophistication and freshness. Dip bowls made of double-walled glass lend additional airiness to the presentation.
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