Fine dining sector faces transformation amid changing consumer spending

The fine dining sector is undergoing a transformation as rising living costs and changing consumer habits impact the profitability of high-end restaurants. While luxury gastronomy is not disappearing, the traditional model of expensive, long-duration tasting menus—often exceeding 150 euros per person—is facing significant challenges.

Recent closures highlight this trend, including the two-Michelin-starred Le Table in Paris by chef Bruno Verjus, and the upcoming closure of Frank Beltri’s one-star restaurant, Slow & Low, in Barcelona, which cited a lack of sufficient customers for profitability.

In response, a shift toward more affordable dining is emerging. Menus priced around 50 to 60 euros are seeing higher demand, as seen with the restaurant Trippa in Milan. This suggests that while the appetite for quality remains, consumers are increasingly seeking value and shorter, more cost-effective dining experiences.