How to Read a Restaurant Menu Like a Pro (and Avoid Bad Surprises)

We’ve all been there. You sit down, menu in hand, hungry, a bit excited… and then ten minutes later you’re still staring at the page, confused. Fancy words everywhere, prices that make you blink twice, and dishes that sound incredible but could be a total letdown. Honestly, knowing how to read a restaurant menu like a pro changes everything. You eat better, you pay smarter, and you avoid those “why did I order this ?” moments.

I started paying attention to menus after a couple of bad surprises in small bistros and touristy spots. Since then, I read menus almost like a detective. And yeah, sometimes I even check places online beforehand, especially when I’m traveling. Sites like https://restaurant-depart.fr can help you get a feel for how restaurants present their food, but the real skill ? It’s right there on the paper in front of you.

First look : what the menu is really telling you

Before reading dishes one by one, take a step back. What’s the vibe ? Is the menu one page or ten ? Short menus usually mean the kitchen focuses on a few things and does them well. Long menus… hmm. Sometimes it works, but often it’s a red flag. Too many dishes can mean frozen ingredients or shortcuts. I’m not saying always, but often.

Also, check how often the menu changes. Words like “today’s special” or “market dish” are usually good signs. It tells me the chef adapts to what’s fresh. When everything sounds fixed and industrial, I get a bit suspicious, maybe it’s just me.

Watch the wording (it’s not innocent)

Menus love storytelling. And I get it, it’s part of the pleasure. But there’s a difference between poetic and vague. When a dish is described as “chef’s inspiration” with no ingredients listed… I pause. What’s inside ? Why hide it ?

On the other hand, clear descriptions are comforting. If I see “grilled sea bass, lemon, olive oil, roasted vegetables”, I know what I’m getting. Simple, honest, no tricks. Big warning sign for me : lots of adjectives but no substance. “Creamy”, “luxurious”, “decadent”… okay, but creamy what?

Prices : read between the lines

Ever noticed how some menus remove the currency symbol ? Instead of £18, it’s just 18. It’s not an accident. It makes you think less about money. Sneaky, but effective.

Also, compare prices across categories. If starters are cheap but mains suddenly jump high, the restaurant wants you to commit. And if one dish is way more expensive than the others, it might be there just to make the rest seem “reasonable”. Classic trick.

Perso, I always look for the middle-priced dishes. Not the cheapest (often basic), not the most expensive (sometimes ego food). The sweet spot is usually there.

Where dishes are placed matters more than you think

Your eyes don’t wander randomly. Menus are designed. Top right corner ? That’s prime real estate. That’s where they put high-margin dishes. Boxes, frames, little icons… all there to guide your choice.

Next time, ask yourself : “Why is this dish highlighted ?” Is it really special, or just profitable ? Sometimes it’s both, sometimes… not so much.

Ingredients list : shorter is often better

I learned this the hard way. Dishes with endless ingredient lists tend to be messy. Too many flavors fighting each other. When a menu shows restraint, I trust it more.

Seasonal ingredients are another clue. Strawberries in December ? Meh. Asparagus in spring ? Yes please. Restaurants that respect seasons usually respect your plate too.

Beware of “homemade” and other magic words

“Homemade”, “artisan”, “traditional”. These words are everywhere. And they’re not regulated as much as you’d think. A “homemade dessert” could still involve industrial components.

I’m not saying it’s a lie. Just don’t take it as a guarantee. Look for consistency instead. Does the whole menu feel coherent ? Or are these words sprinkled randomly ?

Ask questions. Seriously.

This might be the most underrated tip. If something’s unclear, ask the server. How they answer tells you a lot. A confident, precise explanation usually means the kitchen knows its stuff.

If the answer is vague or rushed, I sometimes change my order. Yeah, awkward maybe. But better than forcing down a dish you don’t enjoy.

Trust your gut (and your past regrets)

You know that feeling when something sounds amazing but deep down you’re unsure ? Listen to that. I’ve ignored it too many times and regretted it almost every time. Funny how that works.

Reading a menu like a pro isn’t about being snobbish or overthinking. It’s about being curious, a bit critical, and honest with yourself. What do you really want to eat ? What makes sense here, in this place, today ?

Next time you open a menu, take a breath, smile, and read it like a conversation. Because that’s what it is. And when you get it right… wow. The meal tastes even better.