Lorraine Williamson
Enjoying a menu del día is a fairly common custom in Spain. Especially for people who work outside the home and have little time during the workday. Ideal for filling their stomachs before continuing with their tasks.
A study, carried out by Edenred and Hostelería España, shows in detail in which cities it is more expensive to eat this type of menu in Spain. But also how the daily menu has progressively increased in price since 2016. The main aim of the study is to show how the price of the daily menu in Spain has changed over the years.
The price of menus has gradually increased since 2016, costing an average of €11.7 that year, to rise to €12.8 in 2022 and finally €13.20 in 2023. It is striking that a large part of the restaurants did not increase the price of their menus last year.
Most expensive and cheapest cities
According to the survey, Barcelona is the city where it will pay you the most for a daily menu with an average price of €14.7. Madrid comes right behind the Catalan city with €14.5. Bilbao comes in third place with rounded €14. At the other end of the spectrum, the cheapest cities are Valencia with €12.7, Seville with €12.3 and Las Palmas de Gran Canaria with €11.9.
Gradual increase in the price of the menu del dia
The price of the daily menu has gradually increased since 2016. It cost an average of €11.7 that year, before rising to €12.8 in 2022. In 2023, it ended up costing €13.20 . The survey further shows that of the approximately 1,400 restaurants that participated in the survey, 24% indicated that they had not increased their prices. This was convenient for many Spaniards, especially after the difficult post-pandemic situation of the coronavirus.
However, 76% of respondents did raise prices. Of these businesses, 26.5% indicated that they had increased their menu prices by up to 5%. 30.8% between 6 and 1 0%. 10.1% raised prices by 11-15% and finally 8.7% by 15-30%. The figures point to a trend that is becoming more and more common in Spain.
Origin of the menu del día in Spain
During the tourism boom years, when Spain saw a surge in visitors from 2.9 million in 1959 to 11.1 million in 1965, the Franco regime implemented promotional policies to attract budget-friendly, large-scale tourism. To regulate and oversee tourism activities, various laws were enacted. One such regulation was the introduction of the tourist menu in 1964. All food and beverage establishments were required to offer a menu with the following components:
- appetizer or soup or cream for the first course
- a main course of fish, meat, or eggs with a garnish
- a dessert featuring fruit, sweets, or cheese
- bread
- a quarter liter of local wine, beer, sangria, or another beverage.
Promotion of typical Spanish dishes
This menu had to be displayed prominently and clearly, and it was to be “served with the utmost preference and speed.” The preparation of the menu was to include typical Spanish dishes. These dishes recommended by the General Directorate of Tourism were meals like “paella, Madrid-style stew, Spanish tortilla, well-fried fish, and many other renowned Spanish dishes that are successfully served abroad.”