The paper deals with the influence of food styling on the evaluation of dishes by the respondent and the ability of dishes prepared according to food styling to attract the attention of respondents. The aim of the neuromarketing survey was to find out the influence of food styling on attracting the respondent's attention. For this purpose, 2 pairs of dishes were prepared, the photographs of which were tested using the eye tracking method, which was supplemented by a questionnaire survey. Using the eye tracking method, it was found that dishes prepared according to the principles of food styling attract more attention of respondents, but respondents would choose to eat dishes prepared without food styling. However, this may be affected by the color of the food tested.