Ozempic Plates or Nonna Bowls? Food Cravings Might be Split In Two

2025 saw most of us whirlwind through matcha lattes, spicy ramen noodles, shakshuka, truffle fries, and the likes of chimichurri dips and tiramisu. And quite literally, in 2026 the dining table may have become split into two very different kinds of cravings. On one side of the table are mini bites driven by the silent rise of Ozempic-style food menus, and on the other, nonna-inspired comforting bowls that blend old souls with deep-rooted nostalgia.

Those seeking the comfort of homemade food may find themselves baking sourdough, muffins, cookies, cupcakes, and scones, while the more diet-conscious might turn to plates filled with carefully curated mini bites. Restaurants across the world are adapting to bite-sized hunger, creating special menus that cater to smaller appetites—particularly for people on GLP-1 weight-loss drugs. From Dubai to the US and the UK, restaurants including The Fat Duck, Le Petit Village, Cuba Libre, and Clinton Hall are accommodating this shift with pared-down portions, protein-forward plates, and dainty dishes designed for functional eating rather than indulgence.

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At the same time, those leaning into the science of eating are focusing more on “whole” foods. According to a trend forecasting report published for 2026 by the NY Times, fermenting, pickles, vegetables, and foods rich in fibre and protein are set to become the new macronutrient darlings. The focus is expected to move away from chasing trending dishes and towards creating meals using age-old techniques embraced by elders—revamped and reinterpreted for the current generation. This is where the grandmacore food trend steps in.

What Is the Grandmacore Food Trend?

A reaction to fast-paced tech life, grandmacore or cottagecore food, in popular culture is defined as a nostalgic food and lifestyle movement. It celebrates cosy, traditional, grandmotherly comforts, focusing on wholesome, homemade-style foods like baked goods, canned vegetables, slow-cooked stews, and comforting casseroles. The trend marks a quiet shift away from complex “health-hacking” towards simple, grounding, and mindful eating, often paired with vintage aesthetics and handmade elements.

Those following the trend are expected to indulge in grounding practices finding joy in the process of creating something from scratch. This can extend to growing your own vegetables in a backyard garden, kneading dough by hand, or fermenting jars of pickles on a kitchen shelf. At its core, grandmacore is about techniques that help limit constant digital noise and encourage intentional living.

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But the reality for those managing weight due to health reasons or otherwise is more complex than simply eating less. GLP-1 medications not only suppress appetite but also reshape how people experience food altogether. Rich, heavy meals that once felt celebratory can now feel overwhelming, while flavour, texture, and nutritional payoff matter more than sheer volume. As a result, dining out for those on weight management medications can become an intentional choice where measured portions are consumed.

This is why the rise of miniature menus isn't a solely commercial reaction but a cultural one. Restaurants are responding to diners who still crave luxury, social connection, and ritual, even if their bodies no longer demand excess. The success of snack-sized tasting plates, protein-forward small dishes, and “mindful” menus suggests that scarcity, when framed correctly, can feel elevated rather than restrictive. In 2026, restraint itself has become aspirational.

Interestingly, this mirrors the emotional appeal of grandmacore food. While GLP-1 dining is shaped by science and control, nostalgic home cooking answers a parallel craving: comfort without chaos. A bowl of soup, a slice of warm bread, or a slowly simmered stew offers reassurance in an overstimulated world. Both trends—miniature fine dining and rustic home cooking—reject mindless consumption. They simply arrive there from opposite directions.

Where once food trends were driven by spectacle and virality, 2026 signals a recalibration. Eating slowly, choosing fewer ingredients, and valuing process over performance is becoming a shared ethos, whether that shows up as a dainty veal bite at a Michelin-starred restaurant or a loaf of bread cooling on a kitchen counter.

As 2026 unfolds, food isn’t limited to what’s on the plate. It goes further into how much, how slow, and how meaningful the experience feels. Whether it’s a tiny, protein-packed dish eaten mindfully or a hearty bowl that tastes like childhood memories, our cravings are reflecting a deeper desire for balance. The act of eating remains deeply personal, emotional, and rooted in who we are.