Trends we spotted | Week 14
At horecatrends.com we spot many national and international trends on a daily basis. We pick the most interesting ones to write about, the other trends we use in our weekly column ‘Trends we spotted this week’. With this week links to articles about:
- A new concept from Queensland: Chip N Mix, the world’s first self-serve fry bar. Create your own ‘loaded fries’.
- The “Theatre of Fish” with locations in Amsterdam and Rotterdam, also recently opened a location in Nice, Pesca France. And Pesca Hamburg will follow soon.
- Why top restaurants are adding caviar to their desserts. Inspiration?
- Deep-Fried Cheesecake anybody? It’s no April’s Fool joke as the creator Junior’s Restaurant and Bakery in Brooklyn, New York says.
- ‘60 seconds to napoli’ celebrates 20th store opening in Germany, it’s located in the city of Dresden.
- Sofitel Legend The Grand Amsterdam will undergo elegant transformation, this renovation will be finished by 2027.
- From May 2nd to September 28th, for 20 weeks, a different chef will cook at Erloom restaurant every weekend. This restaurant is located at the Bioboerderij ‘t Schop in Hilvarenbeek.
- A pop-up version of Italian fine dining restaurant Aroma will open in Amsterdam. Location: Antonio Cavoto’s Mangia Pasta in Amsterdam West. Check out the dates in the article.
Enjoy reading!
Chip N Mix in Noosa Heads, Queensland
New concept: Chip N Mix opened world’s first self-serve fry bar last weekend! With over 30 MILLION topping combos to choose from, the possibilities are endless to create your own loaded fries. Check out their reel!
Pesca Nice opened and Pesca Hamburg will follow soon
The “Theatre of Fish” with locations in Amsterdam and Rotterdam, also recently opened a location in Nice, Pesca France. And soon their Hamburg branch will follow. At Pesca you enjoy fish, which you choose yourself at the fish market. They have a dynamic pricing policy: this way the price adjusts to the supply and they make sure all fish is sold. A changing offer, depending on daily supply and seasonal availability. A great sustainable concept that is now gaining international traction partly through crowdfunding.
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Why top restaurants are adding caviar to their desserts
In April 2023 our colleague Leonie van Spronsen wrote a blog about caviar bumps, the trend of that moment in NYC. Now also a trend in Europe. We spotted an article at Robb Report (link in the title) on how caviar also takes that sweet and salty mix to the next level. With a great example by Cody Chassar, chef de cuisine at Atlanta’s Gunshow. He adds a dollop of Arrivato Kaluga-hybrid caviar atop horseradish-crème-fraîche ice cream. More examples in the article. Are we going to spot this in Europe as well?
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Deep-Fried Cheesecake anybody?
It’s no April’s Fool joke! As Junior’s Restaurant and Bakery in Brooklyn, New York says in their press release (link in the title) about the fried cheesecake. Junior’s dips its iconic New York-style original cheesecake in egg whites, rolls it in pulverized corn flakes, and drops it in a deep fryer until it’s golden brown. The result: Junior’s Deep-Fried Cheesecake, patrons of the landmark Junior’s location in Brooklyn can buy a slice or two or three, which is being served with a fully loaded lineup of over-the-top toppings. Check out the reel below!
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‘60 seconds to napoli’ celebrates 20th store opening in Germany
The success story of the Italian concept in Germany ‘60 seconds to napoli’ is writing another chapter: the brand is setting new standards with the opening of its largest store to date in Dresden. The new location in the heart of the city, directly at Dresdner Altmarkt, impresses with over 1,000 square metres. In the well-known ‘Legohaus’, the restaurant offers 171 seats spread over two levels as well as 206 seats on the terrace in the outdoor area.
The rapid expansion shows that the concept has been extremely well received and appeals to a broad target group with its social trends. ‘60 seconds to napoli’, remains true to its recipe for success on the product side: original Neapolitan pizza, perfectly baked in just 60 seconds, with the best ingredients straight from Italy. The secret of their perfect pizza lies in the preparation: the dough rests for 72 hours before being baked at 485 degrees in just 60 seconds until crispy and airy at the same time – a Neapolitan speciality that is second to none. They now have 20 locations in Germany and their 21st will be in Kiel, more details in their German press release, linked in the title.
Sofitel Legend The Grand Amsterdam undergoes elegant transformation
Sofitel Legend The Grand Amsterdam, an icon of Dutch history and luxury hospitality, is set to undergo an extensive refurbishment, reaffirming its status as one of the world’s most prestigious hotels. Led by renowned award-winning French designer, Pierre-Yves Rochon, this transformation will honor the hotel’s rich Dutch heritage, preserving its listed historical elements and seamlessly integrating contemporary elegance with a French zest. The result will be an enhanced guest experience reflecting the aspirations of modern luxury travellers. More details in the press release, link in the title.
Erloom restaurant | Traveling summer restaurant
From May 2nd to September 28th, for 20 weeks, a different chef will cook at Erloom restaurant every weekend. This year Erloom restaurant is located at Bioboerderij ‘t Schop in Hilvarenbeek. The following chefs will come to Erloom to provide an all-in experience for their guests: Tess Fluit, Mayke Nooteboom, Joris Bijdendijk and Thomas Val, Thomas Demuth, Jaimie van Heije, Georges Kataras, Joep Hermans, Nicolas Aquaa, Luc Martin, Ciaran Patrick, Marco Helsloot and Niels van Zijl. The menu and beverage pairing invites you to enjoy the complete package where everything is tailored to the rhythm of the season and nature. Reservations can be made via their website, link in the title!
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Pop-up version of restaurant Aroma to Amsterdam
Inhabitants of Amsterdam and visitors of the city can get to know the Italian Fine Dining of chef Pasquale Carfora of restaurant Aroma in Vaassen in the coming months. The “JRE Chef of the Year 2025” will showcase his culinary talents during exclusive dinners at Antonio Cavoto’s Mangia Pasta in Amsterdam West. Together with his team, Pasquale will serve an exclusive five-course menu for €98.50 per person, with the option of a matching wine package (€49). You can try his signature dishes! These dinners take place on various Wednesday and Sunday evenings at 6.30pm. Dates for the coming months are April 13, May 4, May 21, June 4, June 29, July 9 and July 27 2025. Reservations can be made via the link in the title.
