It's time to say goodbye to the trend of excessively playing with food, especially in social media posts. Those Instagram videos showing fingers poking, prodding, and squishing food items might have been quirky once, but now they come off as childish. Are we toddlers or adults trying to showcase culinary delights?
Beautiful but bland. The 'Edible Art Biscuit' trend, with its ornate but tasteless appeal, may have dazzled at first sight. But we're craving more than just a pretty plate. Let's prioritize flavor in 2024 and leave this trend behind.
There's a growing trend towards 'almost raw' dishes – langoustine tails that barely touch the heat, shrimps ready to swim away, even chicken on the edge of being underdone. It's time to turn the stoves back on and bring back the cooking and flavors.
Do not swim away!!!
Restaurants seem to think that a hefty wine price tag magically enhances a meal. Guess what? It doesn't. Overpriced wines and wine menus just leave a bad taste, even if the food is good. And sommeliers, come on, it's time to learn food & wine matching. After all, dining out isn't just a game of 'let's see how much we can charge for a glass, a bottle, or a wine pairing menu.
Restaurants and hotels who have adopted a digital approach that deserves to be exiled to the deepest, darkest corners. Their use of QR codes for everything, from breakfast to bar menus, removes all the charm. Worse still is the iPad for menu and wine lists, an idea that should be thrown into the deepest pits of oblivion. It's so impersonal, it is a downright slap in the face to guests.
We are not in our puberty and think it looks cool. And don´t mention the glass windows to the toilet / shower -WTF. Please do not design this anymore -period! We're addressing all the male designers out there: it's high time to bring back some privacy. In fact, we avoid these design disasters like the plague.
In other words, useless in the summer at 30 degrees. We are sick and tired of hotels lying about this on their webpages over and over again. For example, Hotel Sanders in Copenhagen, where we booked a room on the top floor, and it was like entering a sauna.
Do we even need to mention that we hightailed it out of there within ten minutes? Oh, and the pièce de résistance: the suite boasts a bathtub. And where is it, you ask? Right in front of the bed, because where else would you put a tub?
Producing wine without regulations, control, or oversight – talk about the wild west of winemaking. The best part? Charging a premium for it. It’s a win-win for both the producer and the agent. But seriously, it's high time to put an end to this hype. Wake up, folks, and smell the hype!