Through the fusion of cuisines, the use of local and seasonal ingredients, and interactive dining experiences, restaurants in large cities promote creativity, sustainability and sociability. The research was conducted in Pljevlja to assess the extent to which guests are familiar with gastronomic innovations, types of restaurants that have an innovative approach to food, guests and services, as well as other innovative factors. The survey involved 26 respondents, mostly male, aged 26-35 and with a university education. Respondents stated that they mostly like to visit restaurants often. About 38% of respondents answered that the staf is friendlier and has a professional approach to guests. In addition, 46.2% of respondents say that food and segments on the plate are still served the old-fashioned way. The majority of these respondents (80.8%) said this is the first time they have heard of pop-up restaurants, and 34.6% of respondents say that most groceries are mostly sourced from local registered households. Social media has a huge impact on the restaurant service.