“Don’t make a fuss” is what polite guests like to say and feel doubly flattered when the “snacks” offered to them reveal a certain degree of finesse, creativity and love of detail. Nothing imparts more luxury than the contrast of finely presented appetisers and comfortably grabbing a small bite to eat. The new atmosphere of informality makes this possible. Knives and forks stay in the drawer and fingers are used for “picking”.


Yet even if party guests are engaged in eating nonchalantly and casually, the trend towards culinary craftwork is in no way an expression of our hectic work and leisure society. On the contrary, this indicates a longing for new pleasures of the palate with smaller, calorie-reduced portions. Try out everything offered? Absolutely – but without putting a great strain on your stomach.

Ideas for bite-sized treats come from every continent. Spanish tapas often serve as inspiration or the somewhat more sophisticated Basque pinchos with their wooden skewers. Arab cuisine contributes its mezzes and France has its hors d’œuvres or amuse-gueules. Russian and Tartar hospitality is reflected by a renewed preference for shashlik. And it’s not just the traditional pieces of meat that are skewered, but also finely seasoned vegetables and seafood.

In fact, almost any dish can mutate into decorative finger food if it’s divided into small enough pieces. By doing so, less is more. Because hardly anyone knows how to get out of a situation where the morsels are too large to be safely dispatched into their mouths. What works is food that can be eaten in just one or two bites – without dripping, sticking or spraying.

But for a successful appearance finger food needs one thing above all: tiny dishes for arranging. For this, porcelain makers offer plates, bowls and cups in miniature form. Anyone who prefers to improvise will buy large porcelain spoons at a Chinese shop, use saucers and miniature plates meant for serving sushi and arrange desserts in shot glasses.