I know a restaurateur who likes to be in and out of a restaurant within the hour but I could tell you of many who'd happily let lunch segue into dinner. Some restaurants try and warn us - Heston Blumenthal's Fat Duck suggests three and half hours for its tasting menu. Whereas going for a quick burger or slurping down a bowl of ramen can be done in just three and half minutes.
But recently it seems we are increasingly having our meal lengths dictated to us by more and more restaurants. The increase in no reservation restaurants can mean the simple act of breaking bread can take the same time as flying to your favourite Greek island.
I'm a fan of the egalitarian nature of no-booking restaurants. Now in its 23rd year Outlook Traveller. Log in Name YO! Bhavika Govil March 25 , Europe The Nordic countries in Europe wrap their dinner up the earliest, with Norway having one of the earliest dinner times—gasp—close to 4.
Australia Australians eat their meals earlier than usual, especially in the recent years so as to spen more time with family after dinner, as per reports. USA, Canada and Mexico When it comes to meals, Americans are infamous for dining and dashing—in the very best sense of the word.
South America Following the Spanish model of living, meals in South America only start after 8pm, with a slight variation in each country. Asia On the whole, meal times in Asia are a little later than its western counterparts. Africa In South Africa, dinner timings are usually between pm, with most restaurants shutting shop by pm.
Related Articles. Fine dining restaurant. Food and drinks. Dining etiquette. Eating in Europe. We need to eat roughly every four hours, so it really depends on when you had lunch. Foreigners have their own ideas, as is their perfect right. I can find no definitive statistics on the dream dinner time for most Americans, but they have a reputation for eating out at a time when the rest of the civilised world would barely have digested lunch.
In continental Europe, of course, things are terrifyingly different. The Frommer's guide to Spain reports that "the chic dining hour, even in one-donkey towns, is 10 or pm", whereas in Denmark, home of the zeitgeisty Sarah Lund , "farmer's hours", starting at 6. Frommer's, wisely, does not pronounce on English habits. There are always extenuating circumstances. One of the reasons 6.
They are warmed-up, but not yet exhausted. Not-yet-exhausted servers means they likely will not forget anything like a refill of mayo for your fries or the two extra forks you want so you can all split the linguini you ordered, even though everyone at the table is technically on the keto diet. The same goes for the kitchen staff. Your food will more often than not, come out quickly, and exactly as your ordered it. There is nothing worse than sitting down to dinner at 7, starving, and then having to wait an hour for your meal to finally hit the table because the kitchen is so slammed.
Dining at not only means that you get to eat exactly what you want to eat, but it also means you get to hear your dining companions. As restaurants have moved away from the white tablecloth model and become more relaxed and casual spaces with minimalist cement walls and wooden benches, they have become louder and louder.
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