A new generation of Mediterranean concepts is blending authenticity, lightness, design, and format flexibility — and gaining global momentum. This trendbook captures how the Mediterranean is being reinterpreted by today’s chefs, restaurateurs, and brand creators. It covers the evolution of this culinary identity across casual, premium, and hybrid formats — from contemporary tavernas to beachside brands and chef-driven mezze concepts.
Inside you’ll find: – 45+ curated concepts from all over the Mediterranean basin and worldwide – Regional sub-styles: Levantine, Greek, Turkish, Israeli, North African, Spanish, etc – Menu archetypes and ingredient language – Brand identity, tone, and visual codes – Spatial design and lifestyle positioning – Fire cooking, share-style formats, vegetarian-forward adaptations – Concepts at the intersection of tradition, wellness & scalability – Models for hotel integration, delivery, and seasonal mobility
Who it’s for: – Restaurateurs & chefs developing Mediterranean-inspired formats – Hospitality developers and hotel F&B teams – Brand strategists and design agencies – Foodservice investors scouting scalable lifestyle concepts – Franchise partners seeking identity-rich but adaptable brands
Format: PDF report / Available in English Includes photos, segment tags, and business model insights Optional: concept selection support or custom study on request.