The price of the daily menu rises to 14.2 euros in 2025 after increasing by 1.5%

The price of the daily menu has remained relatively stable this year compared to 2025. A study carried out by the Hostelería España employer’s association and Edenred (a company specialized in tickets restaurant) places the price of this product at 14.2 euros on average throughout the country. A modest increase of 1.5% compared to the previous year, which would be below the growth in prices of products such as coffee or meat.

The research, which has data from 2,600 establishments, reflects that one in three restaurants has frozen the price of the daily menu compared to last year. While 20% of the establishments surveyed have raised it by 1%; 40% have increased it between 2 and 3% and Only 10% of businesses have raised the price above 4%.

At the territorial level, the highest prices are recorded in Balearicswhere the menu of the day costs on average 16 euros per person. After the Balearic archipelago, the second most expensive daily menu is found in the Basque Country (15.8 euros), followed by Catalonia (15.4 euros), Valencian Community (15.2 euros), Navarre (14.9 euros) and Madrid (14.5 euros), all of them above the national average.

Below the national reference, the menus of the day appear. Castile and León (14.3 euros), Rioja (14.1 euros), Aragon (13.9 euros), Cantabria (13.8 euros), Estremadura (13.7 euros), Castile-La Mancha (13.6 euros) and Galicia (13.5 euros). The four territories that register the lowest prices in the country are Andalusia and Murcia (13.4 euros each); Asturias (13.2 euros) and the Canary Islands (13 euros).

From The hospitality employers defend that prices have remained contained despite the fact that the cost of products with a great impact on the hospitality industry, such as coffee or meat, have risen very sharply. And at the same time, establishments are “concerned” about the rise of prepared dishes that are increasingly common in the supermarket. It has also been adapted to the economic conditions of the businesses themselves, with the replacement of some products, such as sirloin, with other cheaper items, or the closure of the service in the afternoons, to save on labor and production costs.

The daily menu offer has evolved at the same speed as consumer trendswith an increase in mid-menu options, executive menus, and manages to maintain its consumption, especially due to the impact of tourism on its offer.

The turnover of the hospitality sector grew up to 3.4% until Augustalthough the profitability of the companies decreased by 0.6% according to The menu of the day is a key product in the diet of millions of Spanish workers.