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Sharing plates, locally-sourced ingredients and health-conscious meals are some of the major trends dominating Canadian restaurant menus this year. But some new contenders, such as ancient grains and less-common varieties of fish, will likely start appearing at an increasing number of restaurants across the country.

Canadian chefs highlighted the top current and emerging trends in restaurant kitchens as part of a first-ever survey released Thursday by the Canadian Restaurant and Foodservices Association. Here are the picks for top 10 current and up-and-coming menu trends:

Top 10 Canadian menu trends

1.  Locally sourced food

2.  Sustainability

3.  Organic produce

4.  Artisanal cheeses

5.  Simplicity / Back to basics

6.  Nutritional / healthy cuisine

7.  Free-range poultry / pork

8.  Small plates / tapas / mezze / dim sum

9.  Bite size / mini desserts

10. Superfruits (e.g. acai, goji berry, mangosteen)

Top 10 u p and coming Canadian menu trends

1.  Ancient grains (e.g. kamut, spelt, amaranth)

2.  Gluten-free beer

3.  Vegan entrées

4.  Organic alcohol

5.  African cuisine

6.  New / fabricated cuts of meat

7.  Gluten-free cuisine

8.  Middle Eastern cuisine

9.  Quinoa

10. Non-traditional fish (e.g. branzino, Arctic char, barramundi)



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