Seed Oils Out: Motek Leads Healthier Restaurant Trend

Mediterranean restaurant chain Motek has announced that all of its U.S. locations have become seed-oil free, embracing traditional fats such as olive oil, avocado oil, and butter. This decision stems from emerging research suggesting that excessive intake of linoleic acid, an omega-6 fatty acid found in seed oils, could promote inflammation and potentially contribute to serious health issues like heart disease and certain cancers. Motek's founders aim to lead the industry toward healthier cooking practices without sacrificing flavor or hospitality.

Motek is not alone in this shift. Several other restaurants, including COTE Korean Steakhouse and Hawksmoor in New York, as well as salad chain Sweetgreen, have also begun eliminating seed oils. These establishments are opting for alternatives like tallow, olive oil, and even algae oil. This trend reflects a growing consumer demand for transparency and healthier dining options, pushing the culinary world to re-evaluate ingredient choices and preparation methods.

While some health organizations maintain that seed oils are safe in moderation, a growing number of experts and public health advocates are questioning their widespread use, particularly in processed foods and high-temperature cooking. Concerns are amplified by studies linking high consumption of ultra-processed foods, which often contain seed oils, to increased risks of obesity and metabolic disease. The debate continues, but the movement away from seed oils in select dining establishments highlights a significant conversation about dietary health.