High-end cuisine constantly evolves, and 2025 will consolidate key trends combining sustainability, innovation, and multisensory experiences. Plant-based cuisine is no longer just an alternative, but a standard in fine dining. Renowned chefs are innovating with plant and laboratory proteins, creating sophisticated dishes such as beet tartar with seaweed caviar or mushroom ravioli with black truffle, responding to the growing demand for healthy and sustainable options. SUSTAINABILITY: RESPONSIBLE LUXURY Sustainability is positioned as an essential value in luxury restaurants committed to zero-kilometer cuisine, regenerative agriculture, and reducing food waste. An example of this is Noma, in Copenhagen, which maximizes the use of local ingredients with seasonal menus and fermentation techniques. Technology is also transforming gastronomy, with artificial intelligence, 3D printing, and nanogastronomy to personalize experiences. On the other hand, Sublimotion, in Ibiza, illustrates this revolution with immersive dinners that combine technology and gastronomy in a single show. MULTISENSORIAL EXPERIENCES: GASTRONOMY AS ART Multisensory experiences will be a trend, where ambiance, music, and aromas complement the dishes. Dinner by Heston Blumenthal, in London, offers dinners where food is part of a sensory narrative. Fusion cuisine, meanwhile, continues to grow with the revaluation of ancestral techniques and the incorporation of global flavors. Pujol, in Mexico City, is