This week in Spanish Loops, we talk about the quintessential Spanish culinary tradition known as the "Menú del Día." Established in 1965 under a law enacted during Francisco Franco's regime, the Menú del Día was initially introduced as the "menú turístico", (tourist menu) to promote tourism.
This legislation mandated that restaurants offer a fixed-price midday meal, ensuring both tourists and local workers had access to affordable and nutritious lunch options.
Traditionally available during lunchtime on working days, the Menú del Día typically includes three courses: a starter (primer plato), a main course (segundo plato), and a dessert (postre). Often, a beverage such as water, wine, or beer is included, and some establishments may also offer dessert and/or coffee to conclude the meal. This format not only provides a hearty meal but also reflects the Spanish custom of enjoying a substantial lunch, known as "la comida," which is the main meal of the day.
Over the decades, the Menú del Día has become a tradition in Spanish restaurants, particularly during working days lunchtimes. It offers lunches with a variety of choices at reasonable prices, making it a popular option among both locals and visitors seeking to experience authentic Spanish cuisine.
Despite changes in meals habits and economic conditions, the Menú del Día remains a cherished institution, embodying our rich culinary heritage and commitment to communal gatherings.
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