Sun in the sky, grilled food on the rust, enjoyable joie de vivre: This is how the current Kotányi grill study in 2025 describes the mood of 90% of Austrians, who will again tackle their “garden stove” this year. For many, grilling belongs to good weather (55 %) and special occasions (22 %) simply – not least because of the anticipation of the typical smoke aroma (50 %). What prefers to end up on the grill varies: classics such as sausages (76%), poultry (74%) and vegetables (68%) are ahead in the ranking. But new ideas such as tacos, Satay skewers as well as mushroom or jackfruit steaks are also interested in interest (together 32%) and are particularly popular with the increasingly young grill fan base.
Grilling is part of the summer in Austria: Ask about the reason for their preference, 61 % of Austrians state that the “smoky culinary pleasure” is an indispensable part of the warm season for them. For many, grilling is a pleasure experience that treats themselves to passionate barbecue fans (30 %) at least once a week, the almost 10 % of the respondents who use grill tongs several times a week are even more enthusiastic. “The new Kotányi grill study, which we carried out together with a marketing agent, shows that the Austrians have a lot of fun grilling. But it also confirms that the Austrian grill culture has changed fundamentally over the years and is now refreshingly diverse and cosmopolitan.
Dominik Mattes, Director Marketing & Innovation at Kotányi is happy.
A matter of taste: this is how taste comes to the grill
The Austrians know that more than “only” joy for barbecue needs for excellent grill results: already at Purchase of grill ingredients So pay attention to the respondents primarily The taste (61%) and Quality (56%), but also on the Naturality of the ingredients Without artificial additives and flavor enhancers (30%). To optimal Preparation Will that Grille According to Kotányi grill study 2025 most often Herbal or spice butter refined (50%) or in liquid marinades and stains Inserted (43%). A third of the respondents take up Finished marinated grilled food back, while 31 percent additional Herbal and spice sauces use. The purists (26%) also season on the grill only with Salt and pepper. A quarter of those surveyed (24%) provide themselves an individual dry spice rub from individual spices Together, as well as a quarter pick up Finished spice blends back. Also the Grill method contribute to the taste – some swear by preparation on classic coal grill (52%), others use that Gas grill (31%) and only around one fifth of the respondents prepares grill dishes with the Elektrillill to.
Tacos, Pulled Pork & Schokobanana: The grill trends 2025
The Kotányi grill study 2025 also shows that this year is most common Würstel (76%), Poultry/chicken (74%), Vegetables (68%) and pork (63%) land on the rust – also belong Grillkäse and Potato For 6 out of 10 respondents to grill. That also sweet ingredients such as Fruit, marshmallows and chocolate Word has in the meantime, especially among the youngest generation, has got around: a quarter (26%) of the 15-19-year-old uses the grill for the preparation of Dessertswhile across all age groups, only at 11% sweets ends up on the rust.
And other grill trends also conquer the hearts of local grill fans-above all Tacos, Satay skewers and Bao Bunsthat are inspired by international street food kitchens (27% of all respondents), followed by the trend to Smaken and smoking (24%) as well Low & Slow BBQi.e. the preparation of slowly cooked meat pieces like Pulled Pork oder Brisket (21%).
Genz on the grill: spendabel, open -minded, keen to experiment
It is hardly surprising that young adults who are attributable to the genz are also increasing when it comes to grilling digitally inspire let: 7% of them state that Chatgpt or other artificial intelligence tools to ask about it. It is different too Shopping behavior of the young generation: While the Kotányi grill study 2025 shows that Austrians an average of around 20 euros per person Spect out for grilled food, ingredients and side dishes, this value is the Genz at 22 euros.
Open -minded and more experimental As other groups, the youngest respondents also show themselves with their interest for Street-Food Trends (41%), Meat alternatives such as jackfruit or mushroom steaks (17%), Grilling on hot iron plates Like Teppanyaki (14%) or SOUSSVIDE GARENS Before grilling (11%). In addition, the 15- to 29-year-olds have greater interest in Sustainable grill trends Bring along – for example the use of Coal alternatives or zero waste.
As a companion for special wort inspirations in everyday life – be it grilling or indoor at the stove – Kotányi launched a new line of spice blends under the title “Everyday” – and particularly appeals to a young target group. No matter whether”Potato Party“(Spicy and heart for potato dishes),”Cool Chick“(Spicy-hearty for chicken and poultry) or”Little Italy“(Mediterranean-mated for salads, pasta, pizza)-The new spice recipes promise Diverse spice experience and convince with one too 100% recyclable cardboard boxthat can be disposed of in the waste paper. Like all Kotányi spices, they are of course without the addition of flavor enhancers, preservatives and dyes.