In collaboration with other entities, and as part of the NAOS (healthy food and nutrition) strategy, AESAN (Spanish Food Safety and Nutrition Agency) has implemented a programme to facilitate access by consumers to wholesome menus in restaurants, thereby contributing to disseminating recommendations about healthy lifestyles (diet and physical exercise) and the Mediterranean Diet.

TEN BASIC RULES OF HEALTHY MENUS:

1. At least one of every three first courses must contain vegetables, greens or pulses.

2. Greens, vegetables or pulses must be added as garnish alternatives for second courses.

3. At least one of every three dessert options must be fresh fruit (in the form of whole or processed fruit and fruit salad), fresh fruit juice or dried fruit and nuts.

4. Fish should always be offered as an option for second courses.

5. Culinary preparations that do not require large quantities of fat (cream, lard, margarine, butter or a large quantity of oil) must be available, and the cooking techniques used must include steaming, baking, grilling, browning, griddling, etc. 

6. Clients must be able to choose the option of part of a set menu: one dish (chosen from among the first or second courses) and a dessert, or full menus, based on half portions.

7. When the clients sit down to eat at the table, they will be offered a bottle of water. Alcoholic drinks (wine, beer or cava) may be requested by the glass or in individual units.

8. Pure olive oil will be offered as a dressing.

9. Wholemeal bread will be offered as an alternative to white bread.

10. Salt cellars will not be placed on the tables within reach of the clients, and there will be alternatives available consisting of low-salt menus with alternative seasonings (pepper, spices, aromatic herbs, etc.).