High on the menu

I have never heard the expression but will hazard a guess. The further you read down on a menu, the higher the prices ..... at least that's how it is where I live.

I have never heard that term, either, and I have been to Spain several times.

I've heard suggestions to order from the left side of the menu, suggesting that you order appetizers rather than much-larger entries. Maybe similar?

It's not necessarily about physical layout. I've read that restaurant strategists put some higher-priced items toward the middle of a menu, knowing that many people never read all the way to the bottom, and not wanting to make the price progression too obvious.

In the context of Rick's books, I'd say this is the same as "living high on the hog." When a region or a restaurant is relatively affordable or good value, it can be a good place to "throw caution to the wind" rather than to "pinch pennies." Context is helpful.

...If you want to order high on the menu, this is the perfect place to do it (great Baeckeoffe or choucroute for €19 that makes a whole meal, three-course menus from €30...

Thanks Laura... one shall lie down without ever knowing one more thing :))