Work on the importance of the design of the plate to the meal experienceis rare. The plate is a common part of the meal context, which it is assumed to affectexpectations as well as experience. Method: In two qualitative studies, lead-users havebeen observed in analysis of the plate and meal interaction. Results: The results indicatethat the participating lead users perceived that plate design, in terms of colour andpattern, as well as the meal composition, of shapes and colours, affects mealsatisfaction. Conclusion: Aesthetics is suggested as a parameter of meal satisfaction.