Recent industry statistics showed that the food and beverage industry in Dubai increased by 15 percent during the first half of 2025 due to increasing international tourism as well as increasing demand to experience food (Persian Horizon).
Expo 2020 legacy did not only transform the cityscape, but it changed the food culture of Dubai. Nowadays, a sort of grocery world fusion, hi-tech service, and an immersive narrative has left the exhibition pavilion dining experience behind and relocated to the city neighborhoods. Going into the year 2026, the dining experience has left behind the luxury aspect; it is now all about making it memorable and having wow experiences that are both reminiscent and daringly innovative.
The Rise of “Cuisineless” Dining
Following the concept of the Global village that is evident in major expos, Dubai chefs are turning their backs on conventional labels. Cuisineless is a cuisine that blends tastes with no geographical restrictions. You may come across Middle Eastern spices on the Japanese wagyu or African methods on the European produce. It is an open-bounded style of taste that reflects international melting pot of an international expo.
Immersive and “Jiggly” Textures
Mouthfeel has been elevated to the level of flavor. The food fad of jiggly and chewy foods is trending, inspired by the Asian pavilion delicacies that are viral in Asian cuisine. Along with shaky souffle pancakes, stretchy mochi-spiced pastries and Dubai-infamous chewily pistachio cookies, patrons are in need of feeling food that is as photogenic as it is delicious.
Savory Ice Cream & “Swicy” Mashups
The spirit of experimentation of an expo is also present in the dessert bars of the city, which in 2026 will be the year of Savory Ice Cream, its flavors being even miso, truffle, and burrata. Also, the trend of “Swicy” (sweet/spicy) has been developed into the trend of fruit-forward heat, where tropical fruits such as mango are combined with habanero/chili crisps to develop a complicated sensory impression.
Casual Tasting Menus
The multi-course tasting menu was a white-tablecloth affair, but now it has been de-facto casual. Local bistros have taken the lead after the inspiration of the world fair tasting passports, and have created accessible 5-7 course tours. This will enable diners to enjoy the full vision of a chef at a reduced price and also in a more social and informal environment.
Tech-Driven Personalization
A new standard is hyper-personalization. With the example set by the smart-pavilion hospitality, 87 percent of Dubai restaurant owners are currently implementing AI to automate the process of reservations and customizing preferences of guests. It is either a menu that is customized to your dietary bio-data or AI-based matching recommendations, the technological integration is very smooth and subtle.
Comparison of Key Dining Metrics (2025–2026)
| Trend Metric | 2025 Growth/Share | 2026 Projection |
| F&B Sector Growth | 15% (H1 2025) | 18.4% CAGR (2026-2031) |
| Dining Frequency | 2.5 times per week | 3+ times per week (Dubai avg) |
| Middle Eastern Concepts | 42.05% Market Share | Strong Heritage Revival |
| Experiential Dining | 50% Willing to Pay Extra | 65% Market Dominance |
Conclusion
The food scene in Dubai is not merely a collection of restaurants any more, but it is a food festival that is here to stay and is spread across the city. The Expo-style effect has led the city to realize that food is most effective when it has a story, crosses a border or gives you a feel that you have never had. By 2026, the boundaries between technology, art and cooking are going to be further blurred.
FAQ
Explain the meaning of the term Expo-style?
It is global tastes, cultural mix, and immersive food experiences.
Do fusion menus perform well in the restaurants of Dubai?
Yes. Chefs combine Middle Eastern, Asian and European cuisines in an innovative way.
Does GCC dining have a heavy emphasis on sustainability in Dubai?
Yes. Green packaging and domestic sourcing are becoming popular.