With the rise of conscious eating, the vast majority of restaurants are now starting to get into the swing of things. Demand is growing, expectations are rising, and the range of preferences is becoming ever more varied: guests are seeking keto, paleo, gluten-free, lactose-free, fructose-free, starch-free- and sugar-free options, and whilst it may not be possible to dazzle every health-conscious diner with a vast selection, the majority of forward-thinking restaurants are striving to come up with delicious dishes that suit these lifestyles.

Conscious eating is often nothing more than a short-lived fad, yet it is taken all the more seriously; it is not justified by any physical symptoms or lifestyle choices, but is simply a matter of experimentation, curiosity, or simply yet another diet that might just deliver the desired results.

For some people, it is not fashion that dictates their food-sensitive meals

Those who might suffer an allergic shock from a dessert containing hazelnuts, or who might experience several days of illness or severe pain from fish coated in flour, find themselves in a far more serious and disadvantageous situation. Those in extreme and particularly high-risk situations must either visit very specialised restaurants or forego the restaurant experience altogether, however much they might wish to be part of it and however much their greatest desire is to tuck into a truly crispy, stone-baked pizza or a plate of fried meat hanging over the edge – which, whilst not the pinnacle of gastronomy, is an everyday occurrence for others, whilst for someone with an intolerance it is a miracle in itself. And then there are those who, for various reasons, have committed to a particular way of eating; for example, they do not eat meat or any food of animal origin.

Don’t just have fried cheese and fried mushrooms on the menu!

After all, most vegetarians are no longer satisfied with just fried cheese or fried mushrooms – just as, in the past, most restaurants used to tick the ‘vegetarian’ box with these dishes alone. The lack of knowledge in restaurants was often so severe that in many places these dishes were even recommended, for example, to people with coeliac disease, who, of course, cannot eat breadcrumbs at all. Educating staff has also become a key factor, as a waiter has to be able to cater for so many different requirements that, without a certain level of training, it is impossible to serve the guest properly. 

It’s not easy to live a healthy lifestyle

To get an idea of just how complicated it is to go to a restaurant when you have a food intolerance, just consider that, for example, the most common accompanying condition of coeliac disease is lactose intolerance, which in itself drastically reduces the number of dishes you can choose from. It effectively rules out almost every option, and that’s before we’ve even factored in other complications, such as a low-carbohydrate diet or a sensitivity to starch, which immediately rules out some perfectly ordinary vegetables (such as carrots) from the list of ingredients that can be put on your plate. We could go on about this indefinitely – and, sadly, we must, as humanity itself is the greatest victim of large-scale industrial production, all in the name of having enough food in such vast quantities that the Earth can sustain 8 billion people. 

Whatever the reason – whether it’s a trend, a diet, an illness or a principle – people who follow this kind of conscious eating also enjoy a social life, they want to take part in activities that are normal for others, and they too need to be offered some kind of dining option that goes beyond the fried cheese and fried mushroom combo. If the kitchen and the restaurant in question are flexible enough to serve delicately prepared steamed or roasted vegetables instead of the usual rice and potato side dishes, or to include more than one salad, let alone a ‘build-your-own’ option, we’re already a step closer to the solution. 

The solution

Restaurants and kitchens also have limited options, because although, for example, no flour is added to gluten-free dishes, they cannot guarantee that the food is completely flour-free, as this would require a completely separate kitchen (according to the rules). Those with sensitivities who long for a normal life need to be aware of this. However, modern, forward-thinking restaurants do whatever they can, even if their ethos differs fundamentally from this particular form of awareness.

Here is a brief overview from Eventrend Group of the possible solutions. 

Gundel

The approach is quite different in a restaurant where traditional cuisine essentially serves as the starting point. Gundel Restaurant is the cradle of traditional Hungarian gastronomy; accordingly, they work with ingredients that meet this requirement – although, of course, the high standards expected of the modern era are reflected in the quality, culinary techniques and overall concept.  Manager Norbert Polyák explained that Gundel’s reputation in itself conveys exactly what sort of dishes diners can expect, which is precisely why few people come here looking for light meals. However, they remain firmly committed to their motto, „Gundel is for everyone”, so when planning the menu, it was only natural that they should also appeal to and cater for health-conscious diners; that is why they have included vegan and gluten-free dishes on the menu themselves. Allergens are also listed on the menu here, and the „free-from” selection includes delicacies such as spiced plum soup, kohlrabi stuffed with porcini mushrooms, egg-based nokedli or – for those who prefer breaded dishes – fried aubergine, whilst high-quality, ethically sourced fish and meat dishes are also available.

Anything is possible, as long as you use your head

The rise of mindful eating is unstoppable, and let’s face it, there’s nothing complicated about it. Even those with allergies need to eat, and it’s no great bother if they can do so occasionally in company or at a restaurant without having to pack something from home in advance. A diet – especially if our health depends on it – not just our trouser size – is also important, and anyone who’s fully committed and gives up everything for the sake of their goal doesn’t want to be tempted and throw away all the progress they’ve made so far just because they fancy going to a restaurant. Preparing gluten-free dishes requires a great deal of openness and flexibility from chefs and cooks alike, as every single day they have to step out of their comfort zone – out of the body of knowledge they have previously acquired, but which, ideally, they can build upon. 

Gluten-free meals are now widely available, but it’s still worth being careful. It’s a good idea to consult websites containing reliable information and to check the nutritional content and calorie count of the ingredients you’ve chosen, as substitutes often contain more calories and carbohydrates than the foods they are intended to replace. According to experts, an unbalanced diet can cause at least as much harm as the condition those affected are trying to prevent or treat. It is always advisable to seek the help of a dietitian when following a balanced or specialised diet.