Solo dining is more popular than ever. Why do restaurants hate it?

“In South Korea, dining alone is surprisingly easy despite the sharing culture,” says Chung.

Some difficulties solo travelers face stem from the country’s communal dining customs — many experiences, from Korean barbecue to meals served in large stewing pots, as well as banchan (small Korean side dishes), are designed to be shared.

But Chung says visitors have countless other restaurants — “especially in business districts like Gangnam or Jongno” — to choose from that offer solo menus, as well as noodle shops and sikdang (canteens).

Naver Maps, the country’s version of Google Maps, even has a filter to allow people to search for places friendly to solo diners.

Thankfully, things are finally looking up for those of us who enjoy eating on our own. It’s no longer a niche necessity or something to be ashamed of, and, in some parts of the world, solo dining is even becoming a booming industry trend that experts say restaurateurs would be foolish to ignore in today’s economic climate.

“The ‘table for one’ is no longer a matter of convenience; it’s a growing trend across the globe,” says Laure Bornet, senior vice president of the International Growth Department at global dining reservation platform OpenTable.

“With parties of one outpacing every other party size, our data suggests that the ‘solo stigma’ has been traded for a culture of independence and exploration.”

According to data shared with CNN Travel by OpenTable, solo dining saw a 19% increase year-over-year worldwide in 2025, the biggest leap by far out of any party sizes.

And solo diners spend more, too.

One-person parties paid an average of $90 per person, 54% higher than the general per-person average — an amount that saw a 7% increase from the previous year.

“What we see is a revenue opportunity for restaurants,” says Bornet. “Solo diners don’t only spend more, but they might also fill some of the small gaps that you have in your dining areas.”

Travelers are leading the way when it comes to solo dining, she adds. So it’s no surprise that the surge is most noticeable in some of the world’s biggest business hubs, such as New York and London.

Chicago, Las Vegas, Washington D.C. and San Francisco are the other top cities for solo table reservations in the US, while Edinburgh, Manchester, Bristol and Glasgow rounded out the top five spots in the UK.

Canada saw the largest growth overall in solo table reservations in 2025.

That said, OpenTable doesn’t have a huge presence in Asia yet, so there’s not enough data to showcase the whole picture, adds Bornet.

Regardless, while solo dining may still be more common at casual spots in Asia’s major tourist cities, she sees a “massive gap” that formal and fine-dining restaurants could fill by switching things up.

“It doesn’t have to be a major shift,” says Bornet.

By offering more pre-set experiences — such as bar seatings or tasting menus for one — restaurants appear friendlier to solo diners.

The key is to ensure individuals feel looked after.

New York eatery Cervo’s is a perfect example of a space that feels inviting for all guests — singles included.

Named one of the best restaurants in the city for solo diners by the Michelin Guide website, the vibe is electric each night. Small groups squeeze into nooks, seated around small tables, while solo diners rub shoulders with couples at the warm wooden bar, observing the busy open kitchen and the scene behind them in a strategically placed mirror.

“There is a comfort in being alone that comes from feeling like the lively energy of a space is moving around you,” Russell Perkins, co-owner and designer of Cervo’s, tells CNN Travel. “I love eating by myself.”

Key design elements, including mirrors, create different lines of sight that allow diners to be immersed in the energy around them, regardless of party sizes.

“We’ve really thought carefully about how to make bars not just a place to have a drink while you are waiting for your table, but places where you’d very happily spend an entire evening.”

Along with fellow co-owners Nick Perkins — Russel’s brother — and Aaron Crowder, head chef, the three believe strongly that a restaurant needs to capture the hearts of lone diners.

Crowder says the kitchen is operated with that same philosophy of openness.

“Menu-wise, it’s really flexible. The food is very light. So even as a solo diner having four dishes, it’s not hurting,” says the head chef.

For those planning to visit for the first time, he recommends the crispy shrimp heads, Louisiana prawns and the clams served with bread. You’ll still have room to sample one more entrée that catches your eye.

Nick Perkins, who has opened several award-winning restaurants around town, says the staffing is incredibly important when creating that intimate feeling.

“Our staff is really great — not just the front-of-house, but even the kitchens because they’re so exposed,” he says.

For him, it’s important to have a real sense of community in his restaurant — whether you’re there to steal a peaceful moment alone from the chaos at home or to people-watch with a few good bites and a good glass of wine.

And the 18-seat bar counter is where the kitchen team becomes part of the entertainment.

“The way we station and interact with each other is also probably one of the most important things — being a part of the energy of the room versus just contributing to it only with food. It also allows us to enjoy our jobs a little bit more,” says Crowder.

Different cities have different unofficial rules for solo dining.

As seen at New York restaurants like Cervo’s and in other global cities, including London, bar counters are an increasingly popular feature — and a welcoming sign for solo travelers looking for a place to eat.

In cities like Tokyo, solo dining is an art form, with sushi counters and single-seat ramen booths designed for privacy and optimal food experiences.

Hong Kong, my hometown, treats solitude pragmatically.

In local casual eateries — or what we call cha chaan teng — solo diners are mostly welcome, and you’re often treated as a puzzle piece filling up empty space.

Grabbing a bowl of noodles alone? You’ll be herded into a tiny 2-by-4-foot table that is designed to seat four people.

It’s not great for communal bonding — but efficiency triumphs personal boundaries in this city.

Food writer Chung admits that looking for a meal alone does have its limitations, but its perks have outweighed its cons.

“Does it limit my choices? Absolutely. Family-style cuisines — Chinese hot pot, Korean BBQ, Spanish paella. I need to think twice before going. Reservation-only fine dining — some Michelin-starred restaurants refuse solo bookings because they lose revenue from a two-top table,” says Chung.

“But I enjoy dining alone because it turns eating into a pure, uninterrupted sensory experience — no small talk, no menu negotiation, no rushing to share plates. It’s like meditation with chopsticks. You notice textures, temperatures and the rhythm of the kitchen. For a food writer, that focus is gold.”

She recalls experiences that wouldn’t have happened if she weren’t dining alone, such as sharing a pizza with a fellow solo diner and food lover who sat next to her at Bæst Pizza in Copenhagen, as they both wanted to try more flavors.

For those who aren’t at ease enjoying alone time while eating, Chung has a few tips.

“Target counter culture restaurants,” says Chung.

Look for ramen bars and teppanyaki grill bars in Japan, places with a banco (bar counter) for coffee and tramezzino in Italy and hawker stalls in Thailand, she offers as examples.

Secondly, avoid peak hours. Dinners at 5:30 p.m. or lunches at 11 a.m. give you a better chance of snatching a table.

“Restaurants are quieter, staff are less stressed, and they’ll happily seat a solo diner,” says Chung. “You also get better service and faster food. Avoid Friday 8 p.m. like the plague.”

Instead of staring at your phone as a mealtime distraction, a small notebook for jotting down tasting notes, or a book to read will keep you entertained during your meal without shutting people out.

“Dining alone doesn’t mean being antisocial. Chat with the chef, ask the waiter about their favorite dish, and observe the room. The best solo meals happen when you’re half in your own world, half curious about the one around you,” says Chung.

“And always say ‘One person, please’ with a smile — confidence changes everything.”

For many, the first time is the hardest.

Bornet remembers her first solo fine-dining experience in Berlin in her 20s.

“There was a restaurant I really wanted to try but I had no one to go with me,” says Bornet.

She eventually went, feeling a bit nervous, but ended up enjoying the night.

Now, it’s her favorite travel ritual — trying out a new restaurant alone.

For her, the rise of solo culinary experiences is in line with the current self-care trend.

“Guests are more comfortable investing in themselves and experiencing new things,” says Bornet. “I think it might also affect how we define connection. Connection could be reconnecting with ourselves.”