Key Horeca Results in Summer 2025
In an effort to better understand the culinary landscape in Spain and the changing dynamics of the market, the team from Delectatech has carried out an exhaustive study of emerging trends and consumer preferences in Spanish gastronomy, specifically for the Horeca sector (Hotels, Restaurants and Cafe). This analysis focuses on the variations in the relevance of products in more than 250,000 catering establishments in Spain over the last two years.
Delectatech has observed a growing awareness among Spanish consumers of the importance of healthy eating, with more and more fruit and vegetables, salads, nuts and healthy options being incorporated into their daily diet. This trend reflects a significant evolution in the eating habits of the population, who are looking to enjoy food without neglecting their wellbeing.
Our study reveals that, while traditional products remain a fundamental part of Spanish gastronomy, they are still the mainstay of Spanish cuisine, there is a clear shift towards healthier options. From the rise of plant-based beverages to the growth of gluten-free options, consumers are increasingly looking for foods that promote their overall wellbeing without sacrificing the pleasure of food.
In line with this trend, several emerging trends in Spanish gastronomy have been identified:
Consumption of vegetables such as chard, kale, bamboo and mushrooms are on the rise, with a 6.40% increase in relevance. Even more traditional vegetables are gaining in popularity, indicating a shift towards healthier options in the Spanish diet.
Plant-based drinks have seen a remarkable increase of 11.57%, offering healthy and delicious alternatives for those looking to reduce their consumption of dairy or other traditional beverages.
The demand for gluten-free products has increased by 16.41%, reflecting an increased awareness of gluten intolerance and the search for healthier alternatives.
With an impressive 35.71% increase in relevance, matcha is establishing itself as a popular choice among consumers looking for healthy and energy-packed options.
Pistachios and walnuts are gaining ground in Spanish cuisine with an increase of 69.71% and 22.99% respectively, adding a nutritious and tasty touch to various dishes.
There is a growing interest in more affordable and accessible protein options. The pork has seen an increase of 20.47%, with cuts such as ears, rindand cheeks increasing in relevance by between 19.40% and 38.79%. In contrast, grilled or barbecued beef has lost relevance, possibly due to the search for more affordable options.
In terms of fish, monkfish stands out as the protein with the highest increase in trend, with 31.90%, consolidating its position as an increasingly popular option in Spanish restaurants.
Although healthy products are on the rise, the old classics are still loved and consumed in Spanish restaurants.
Hamburgers have increased their relevance by 6.89%, being one of the most popular and fastest growing products in Spanish gastronomy, followed by paella, rice dishes, sandwiches and pizzas. This growth reflects a balance in the choices of consumers who are looking for both enjoyment and health in their diet.
Although still an integral part of Spanish gastronomic culture, pinchos and tapas have lost relevance compared to healthier options and main courses.
Despite the increase in vegetable consumption, the concept of vegetarian cuisine as such suffers a significant decrease of -10.28%. This suggests that, although Spanish consumers are looking for healthy options and vegetable consumption is growing, interest in the more radical vegetarian and vegan concept is no longer trending and is exemplified by products such as the veggie burger and veggie pizza which have experienced a drop of -12.32% and -9.29% respectively.
Products such as beef or grilled meat have lost relevance, possibly driven by the search for more affordable options such as pork.
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