Panic in Majorca as empty restaurants say 'tourists don't have the money'

Tourism in Majorca has slumped this season as restaurants have been forced to throw away food and change their menus in a bid to combat dwindling tourism numbers and a fall in spending. Earlier this week, Majorca Hoteliers Federation's executive vice-president, María José Aguiló, put the decrease in tourism down to hotels and other parts of the sector for not investing in higher standards.

Maria said: "Customers know that if they are paying more, they expect quality service in return. Some parts of the industry meet that expectation, others don't."

However, hitting back at these claims Miguel Pérez-Marsá, president of the ABONE nightlife association, argued that "people don't have the money".

Miguel insists "the issue isn't whether you renovate or not, it's that people don't have the money".

He argued that many establishments have made "greater investments than some hotels", however, Majorca's skyrocketing prices for flights and accommodation ends up swallowing up most of the tourists' money.

"Nightlife and restaurants have also made their investments, but we are more fragmented," Miguel said.

He adds that the season "has not been good", worse than 2024 and far from what it was just two years ago.

His remarks echo those of Juanmi Ferrer, president of the CAEB Restaurants Association, who warned in July that touristsdining at restaurants were "cutting back on everything", including wine and having fewer dishes, as they feel the pinch. On average, spending per table has dropped between 10% and 12%.

Issuing a stark warning, Mr Ferrer said restaurants are being forced to "change their menus and include cheaper products".

He said: "Restaurant owners are having to throw away fresh produce because their forecasts aren't being met. Therefore, they are opting for less perishable food on their menus."

He added: "A tremendous effort has been made to turn Mallorca into a first-class gastronomic destination, but if restaurant businesses in tourist areas see that quality dishes aren't being consumed, they'll adapt to what customers can afford. This undermines the commitment to quality that has been made in recent years."