Nowadays, there is a trend in catering that focuses on the rescue of healthy and stylish traditional dishes, which aims to restore each country’s cultural and gastronomic identity. The Spanish cuisine and its traditional Mediterranean diet, which has received attention for offering, besides a healthy diet, body protection against cardiovascular diseases, but integrated in a Western society permeable to other cultures, and subjected to continuous progress and new lifestyles, has been modifying certain dietary patterns and nutritional habits. It could be said that new trends in catering has its origin in the new health epidemiological scenario experienced by the world, which also has allergens food as a public health problem, and solely in Europe 17 million people have sort of food allergy. For them, it is proposed a dietary evaluation of the menus offered by restaurants part of the study, design and planning therapeutic diets, promoting effects of a stylish kitchen, which should ensure great-tasting food, adequate in nutritional content and allergens, requires more quality than quantity of the menus, their preparations are intended to offer "healthy menus" aiming to rescue the Mediterranean diet, to ensure satisfaction and health of customers visiting the restaurant. To carry out their development, 15 restaurants in Valencia were selected in order to investigate the consumer behavior in front of healthy and food allergens options, considering the positioning of the knowledge and public health policies offered. The results reflect an insufficient knowledge by poll respondents, but the results also have shown that a large proportion is amenable to the idea of nutrition training. There was selected one restaurant to offer traditional dishes of the Mediterranean diet and that has seal of “Q” quality. After, its standardization, stylization, dietary assessment and data collection from the spontaneous perception of consumers. The result was dietary assessment procedures, stylization of traditional dishes, the characterization of them, and dietary data was collected from spontaneous consumer choice and opportunities for improvements were identified in selected courses to ensure their inclusion in commercialization. At the end, there were evaluated possible actions of the chefs at school as the aim to promote health food habits for children.
