The hotel restaurant is no longer a simple ancillary service. It has become a strategic lever to enhance the territory, create authentic experiences and strengthen the hotel’s brand. New hospitality trends place food & beverage at the centre, with important economic and cultural implications.
The main trends in hotel dining
The culinary experience in hotels is now developing along four main directions: personalisation, with spaces and menus tailored to guest needs; wellbeing, through healthy proposals and holistic design; simplification, which combines speed with quality casual formats; and sustainability, expressed through local cuisine and traditional dishes.
In Italy, the cuisines most represented in restaurants are Tuscan, followed by Piedmontese and Sicilian, while abroad Campanian cuisine stands out. This confirms the strong link between regional food identity and hospitality positioning.
A strategic asset, not just an amenity
Today, 40% of Italian hotels have an internal restaurant. On average, this activity accounts for 28% of room revenue, generating an overall value of 3.5 billion euro. Fine dining is especially significant: 40% of Michelin-starred restaurants in Italy are located inside hotels.
Beyond revenue, the hotel restaurant helps diversify income through events and catering, improve the perception and image of the property, and attract international guests looking for authentic experiences tied to local identity.
Sustainability and local supply chains
More and more hospitality structures are investing in local ingredients and eco-friendly practices. According to Relais & Châteaux, 96% reduce food waste, 83% manage a vegetable garden or farm, and 78% collaborate with local producers. These practices strengthen ties with communities, promote circular economies and reduce emissions related to food transport.
Some hotels go further, offering local wines and extra virgin olive oils as welcome gifts or incorporating cooking classes and tastings into promotional packages. In this way, the restaurant becomes a gateway to the territory rather than a self-contained service.
The future: longevity restaurants and holistic wellbeing
An emerging trend is the rise of longevity restaurants, where nutraceutical cuisine and wellness converge. These formats are inspired by dietary regimes linked to healthy ageing, such as the Mediterranean Diet and Blue Zones practices. The result is an offer that combines healthy ingredients, innovative cooking techniques and experiential settings, turning the meal into an immersive moment of psycho-physical wellbeing.
The hotel restaurant is therefore assuming a decisive role in contemporary hospitality. From simple operational service, it has become an ambassador of the territory, a promoter of sustainability and a guest loyalty tool. The future will be shaped by immersive experiences, gastronomic wellness and an increasingly strong relationship with local communities.
