As spring is here, there’s a lot of talk about hosting your Easter dinner at home. After years of going out, opening the door to your home is a surprising revival of sharing homemade meals. Is this a reflection of our desire for genuine connection and a conscious shift towards sustainable living?

Dinner parties have evolved from formal affairs to more intimate experiences that allow to share your authenticity and creativity.  To balance digital interactions, many Europeans are rediscovering the joy of face-to-face gatherings. Dinner parties offer an intimate setting where meaningful conversations flourish, fostering deeper relationships. This trend is particularly notable among younger generations.

Not surprisingly, supper clubs in Europe are experiencing a big demand, especially among Gen Z, offering an alternative to traditional nightlife and dating apps. 
This transformation has been particularly embraced by younger generations seeking meaningful interactions beyond digital screens. A dinner at home is more intimate and intentional, making connecting more natural, helping to combat loneliness and spark genuine relationships. 

The revival of dinner parties also reflects a growing commitment to mindful living and sustainability. When hosting you are increasingly mindful of your environmental footprint, having the option to choose eco-friendly practices that resonate with your values. This includes sourcing local, organic ingredients, minimizing food waste, and selecting reusable or biodegradable tableware. Your choices reflect a broader societal shift towards environmental responsibility. There is evidence in the increasing market share of sustainable products, which now account for 17% of the overall market value. 

Dinner parties in 2025 are more imaginative and transforming an ordinary decor for a memorable experience is one of the attractions of becoming a host. From “après ski” fondue nights in winter to summer soirées celebrating seasonal produce, as a host you are infusing your personal style, encouraging your guests to engage more deeply and creating a sense of community and belonging. 

What we love about food in 2025

As we approach Easter 2025, planning your dinner party is a fun way to reconnect with loved ones ahead of Easter and discuss together choices and sustainable practices. Being a host will help you reflect your values and creativity, enrich your social life and also contribute positively to the environment. So, dust off your favorite recipes, set a welcoming table, and invite friends and family to share in the timeless joy of a dinner party.

As we savor the culinary landscape of 2025, several trends are reflecting our evolving tastes and values. Here’s a closer look at what we love about food this year:

Nostalgic Flavours with a Modern Twist

Classic dishes are making a comeback, often reimagined to suit contemporary palates. For instance, the “Stick of Butter Rice,” a simple five-ingredient recipe, has become the most shared dish of 2025, evoking fond memories while offering comfort and convenience. 

Health-Conscious Choices

There’s a significant shift towards healthier eating habits, particularly among younger generations. A national survey revealed that nearly half of adults have increased their protein intake over the past year, with two-thirds of individuals aged 16 to 34 leading this trend. This surge is partly driven by social media influencers promoting natural, protein-rich foods like cottage cheese and Greek yogurt. 

Luxury at Home

With economic challenges leading to restaurant closures, many are recreating upscale dining experiences at home. Supermarkets have responded by offering premium products such as lobster tails and Wagyu beef at accessible prices, allowing us to host a luxury dinner at home and to indulge exotic flavours without braking the bank. Renowned for its exceptional marbling and buttery texture, Wagyu is originating in Japan.

These cattle are genetically predisposed to developing intramuscular fat, resulting in the signature marbling that Wagyu is famous for. This marbling not only contributes to the rich flavor but also enhances the tenderness of the meat.

The unique characteristics of Wagyu beef have made it highly sought-after and prized by celebrity chefs and food enthusiasts around the world. Due to its exceptional quality and limited supply, Wagyu beef often commands a premium price compared to other beef varieties.

Revival of Old-Fashioned Ingredients

Ingredients once considered outdated are enjoying renewed popularity. Chefs and home cooks alike are embracing items like goat cheese, caviar, turnips, and sun-dried tomatoes, incorporating them into modern recipes that celebrate both tradition and innovation.  Goat cheese is a versatile cheese with a distinctive taste, enjoyed worldwide for its richness and variety of flavors.

Its texture varies with age, from young and creamy to aged and crumbly. It pairs well with many foods, including fresh fruit, honey, nuts and crusty bread. Goat cheese can also be used in salads, pasta, pizza and even desserts.

Sustainable and Ethical Eating

Environmental consciousness continues to influence our food choices. The rise of plant-based diets, participation in initiatives like Veganuary, which saw approximately 25.8 million participants in 2025 and the development of cultured meats reflect a collective effort to reduce our ecological footprint while exploring new culinary horizons. 

Innovative Culinary Techniques

Food technology are transforming how we prepare and consume food. 3D food printing, vertical farming, indoor gardens are not only enhancing flavours but eco- friendly designed.

Fusion of Flavours

The blending of diverse culinary traditions continues to excite our taste buds. Fusion cuisine, driven by Gen Z’s penchant for experimentation, is bringing together flavors from different cultures, resulting in unique and delicious meals. 

In 2025, our love for food is characterized by a harmonious blend of nostalgia, health, luxury, sustainability, innovation and cultural exploration. These trends not only satisfy our appetites but also reflect our evolving relationship with food and the world around us.

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