Barbecue trends 2025 in Austria

Between social media, smokers and chocolate bananas

11. June 2025 |

Alexandra Gorsche

11. June 2025

Alexandra Gorsche

Barbecuing remains the Austrians’ favorite discipline, as the latest barbecue study 2025 shows. The younger generation in particular is rediscovering the grill for themselves: trend-conscious, internationally inspired and with a focus on taste, quality and sustainability. Read on to find out which barbecue trends will be particularly popular in 2025 and what restaurateurs can take away from them.

Summer, sun, smokers: barbecuing remains a fixture

According to the latest Kotányi barbecue study*, barbecuing is a fixed summer ritual for 90% of Austrians. Barbecuing is particularly popular when the sun is shining (55%) or on special occasions (22%). The classic barbecue method remains the charcoal barbecue (52%), followed by the gas barbecue (31%). However, the electric barbecue has also found its place with 17%.

_{*Source: Kotányi Grill Study 2025, conducted by marketagent, n = 506, Austria, age group 15-59 years}

GenZ takes over the grill

The younger generation (15-29 years) is at the grill particularly often: over a third barbecue at least once a week. They are increasingly getting their inspiration from social media - above all Instagram (27%) and TikTok (23%). AI tools such as ChatGPT now also play a role in 7% of recipe searches.

The most popular barbecue trends in 2025:

Street food BBQ (27%): Tacos, bao buns, satay skewers and co. bring international flair to the garden.
Smoking & smoking (24%): The trend towards long-term cooking methods with an intense smoky aroma is on the rise.
Low & slow BBQ (21 %): Slow-cooked cuts of meat such as pulled pork or brisket are in demand.
Global variety of spices (18 %): Marinades with Asian, Mediterranean or Latin American influences provide variety.
Dessert grills (15.6 %): Chocolate bananas, marshmallows or grilled fruit are being rediscovered by younger barbecuers in particular.

Taste is key: quality before convenience

Austrians pay particular attention to taste (61%) and quality (56%) when buying barbecue ingredients. Naturalness, i.e. products without flavor enhancers or additives, is decisive for around a third. The most popular seasonings are homemade marinades (43%), spiced butter (50%) or individual rubs (24%). Ready-made spice mixes are also in demand, but do not dominate.

Barbecue hacks: from ice cubes to orange peel

Social media also brings practical ideas to the grill: whether marinating in a freezer bag, flambéing for a more intense aroma or barbecuing with orange peel instead of traditional firelighters - new methods meet with great curiosity. Particularly popular: fish or vegetables in baking paper and using fresh herbs as barbecue brushes.

Conclusion: More variety, more influence, more emotion

The barbecue culture in Austria will be more international, more digital and more diverse in 2025. For restaurants, this means that creative marinating, the use of sustainable ingredients and atmospheric barbecue storytelling will score points with a growing, young target group. The latest Barbecue Study 2025, conducted on behalf of Kotányi, also provides inspiration for this.

A la table, s'il vous plaît! A la table, s'il vous plaît! A la table, s'il vous plaît! A la table, s'il vous plaît!

Hightech, Low Human

Technological progress is outpacing human development

We live in a world that moves faster than we can keep up with. Artificial intelligence writes texts in seconds, booking systems optimise entire hotels, and self-check-in is replacing reception desks. The future unfolds by the second, and yet many people feel as though they are standing still inside.

The paradox of our time is this: technology speeds us up, but it does not help us develop further. Whilst machines are becoming ever more intelligent, we often lose the ability to think clearly, make conscious decisions and be truly present. We live faster, but feel less. We know more, but understand less. And it is precisely in sectors such as the restaurant and hotel industries, which thrive on humanity, that this divide becomes dramatically apparent.

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New Roots

Artisanal vegan cheese culture from Switzerland

What happens when traditional Swiss cheese-making meets plant-based fermentation? The result isn’t a substitute product, but an entirely new category. New Roots describes itself as a “vegan dairy” and produces artisanal, plant-based cheese alternatives in Oberdiessbach. Founded in 2016 in Thun, the company is one of the pioneers of European vegan cheese culture and now produces around 30,000 cheese products weekly. Particularly noteworthy: Production follows traditional ripening methods using fermentation, ripening cultures, and artisanal care rather than texturizing additives. For establishments looking to elevate their vegan offerings to fine-dining standards, it’s worth taking a closer look at the following products.

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Sustainable Grilling 2026

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Whether it’s quality meat saved through Too Good To Go, plant-based steaks from Planted, or Zero Waste BBQ according to the Kotányi Grill Study: The 2026 grilling season stands for mindful enjoyment, new taste experiences, and smart ways to save money while grilling.