Sharing plates, as the name suggests, are culinary dishes designed for sharing. This food trend not only offers a variety of flavours but also fosters conversation and a communal spirit among guests.
We know from historical evidence that sharing food and eating together was common around the world as far back as the Stone Age. This tradition continues to this day, particularly on special occasions such as birthdays and weddings. Everyone, though, generally eats from their own plate. However, this has only been the case since the early modern period (between 1500 and 1800), explains historian Professor Maren Möhring from the University of Leipzig. That’s when individualism emerged, and people no longer wanted to eat from the same bowl: ‘Everyone wants to have their own; people don’t want to share.’ (Source) Only the wealthy could afford plates, knives, and forks; everyone else continued to share food from a common bowl.
Sharing plates are a dining concept that’s about eating together and, we could say, returning to the origins of food culture. The trend focuses on sharing food: moving away from individual plates and towards lots of small bowls for everyone. Health psychologist Professor Britta Renner from the University of Konstanz thinks this trend is driven by a desire for sociability and community: ‘Food is more than just nourishment; it connects people and brings them together around the table. If we then also place food in the centre and share it, it has positive effects on social identity: we actually feel closer to each other.’ Haya Molcho addresses this need with her successful restaurant chain Neni. Here, guests share dishes just like Haya did with family and friends around the big table.
And by the way: people who want to socialise over a shared meal can use platforms like ‘Eat With’ to arrange a meal together. The ‘Feastly’ app connects people with a passion for cooking, whether amateurs or professionals, with those who enjoy eating with others. This makes the dining table a kind of social network, with the food as the connecting element. And then there are the Tandem programmes. The language exchange often includes a shared meal.
Sharing plates are not just about community and interaction; they’re also about culinary diversity. We’ve all been there: struggling to choose between the tempting dishes on the menu. So why not order several small dishes, place them in the centre of the table and share them with colleagues, friends or family? That’s what David Canisius, who runs the PeterPaul restaurant in Berlin, thought as well. He loves German cuisine but isn’t fond of large plates and big portions. Instead, he offers his guests many small dishes, providing a varied culinary experience.
The wide range of dishes on offer means guests can enjoy many different flavours and preparation methods. And chefs can give free rein to their creativity. Another major advantage: restaurateurs can cater to different dietary preferences, including flexitarian, pescatarian, vegan, gluten-free or child-friendly. Sharing plates are ideal for networking or company events, where people with different tastes can come together and socialise. For David Canisius sharing plates are also economically beneficial: ‘I need two fewer chefs for this approach.’ He can prepare the traditional German stews in advance and then portion them out in the service area.
Be it Michelin-rated restaurants, tapas bars or snack bars: sharing plates are suitable for all catering establishments. The Michelin-rated restaurant Igniv in Bad Ragnaz, for example, serves a four-course sharing experience. Guests share hot and cold Turkish mezze at Osmans Töchter in Berlin. And Sünner im Walfisch in Cologne invites you to savour Cologne life with its Kölsche tapas plates. The restaurant serves everything from Rievkooche to Halve Hahn, to meatballs und Flönz un Mett.
