Opening a restaurant anywhere in Europe is an exciting prospect, and the opportunity is real. The EU’s food and drink service sector counts roughly 1.5 million establishments and turns over hundreds of billions of euros each year. But behind every successful launch sits a stack of paperwork that varies from one country to the next.
If you are planning to open in France, Spain, the Netherlands, Portugal, Italy, or Poland, the good news is that the core requirements follow a similar pattern, even if the names, costs, and authorities differ. In this guide, we’ll bring those requirements together in one place, so you know what to expect before you sign a lease.
How the six markets compare
Here’s a quick side-by-side summary of the core requirements covered above. Use it as a starting checklist, but always confirm the latest local requirements with the relevant authority before applying.
| Requirement | France | Spain | Netherlands | Portugal | Italy | Poland |
|---|---|---|---|---|---|---|
| General operating permit | Not require | Licencia de apertura | Exploitatievergunning (most municipalities) | Mera Comunicação Prévia | SCIA | Sanitary-epidemiological permit |
| Food hygiene training | HACCP course (14h), mandatory | EU Reg. (EC) 852/2004 compliance | HACCP plan or hygiene code | Recommended, not mandatory | HACCP certificate, mandatory | Staff hygiene certificate and booklet |
| Alcohol licence | Permis d’exploitation + licence III/IV | Municipal licence | Alcohol(wet)vergunning, age 21+ | Included in the restaurant licence | UTF licence (ADM) | Municipal concession |
| Music licence | Copyright obligations apply, no separate licence | Not separately licensed | Service Centrum Auteurs- en Naburige Rechten | SPA / GDA / AUDIOGEST | SIAE | ZAiKS |
| Typical approval route | Mairie / prefecture | Ayuntamiento | Gemeente | Balcão do Empreendedor | SUAP | Urząd Miasta / Gminy |
The licences and permits restaurants need, market by market
Business registration and tax set-up
Every market requires you to formally register your business before trading, though the order of steps and how many separate offices are involved varies by country:
- Netherlands: Register with the KVK (Chamber of Commerce), which automatically forwards your details to the Belastingdienst (Tax Administration) for your VAT number, so no separate tax registration is needed
- Poland: Notify the UrzÄ…d Skarbowy (tax office) and ZUS (social security) separately
- Italy: Open a Partita IVA and register with the Camera di Commercio
- Portugal: Register for VAT through the Portal das Finanças
- France and Spain: Register through their respective national tax and commercial registries
Of the six markets, the Netherlands is the most streamlined here, with one registration triggers the other automatically. Poland and Italy require you to handle tax and chamber/social security registration as separate steps, so be sure to budget time for both.
Operating and opening permits
Most countries require a municipal permit confirming the premises are suitable for food service before you open the doors. However, the process and cost change considerably from one market to the next.
In the Netherlands, this is the exploitatievergunning, required by most (though not all) municipalities; costs typically range from around €500 to €3,500 depending on the gemeente, and processing can take up to eight weeks. Portugal has streamlined this considerably under its Programa Licenciamento Zero, where a single Mera Comunicação Prévia covers several requirements at once, often free of charge. France, by contrast, does not require a general operating licence at all, provided hygiene rules are met. Spain’s licencia de apertura, issued by the local ayuntamiento, sits somewhere in between, requiring a technical report confirming the premises’ suitability.
Food hygiene and HACCP
Food safety training is universal across all six markets, though the exact format and certification requirements differ.
- France: A 14-hour HACCP course is mandatory for at least one team member
- Italy: Staff must complete an accredited course and hold HACCP certification
- Poland: Staff must hold hygiene training certificates and a sanitary booklet (książeczka sanepidowska)
- Netherlands: An approved hygiene code or an HACCP plan, registered with the NVWA
- Portugal: A hygienisation plan is recommended via the ASAE, though formal certification is not mandatory
- Spain: Compliance with EU Regulation (EC) No. 852/2004, with staff trained in safe food handling
Regardless of the mechanism, every market expects restaurants to demonstrate proper food handling, storage, and pest control practices, with documentation on hand for inspection.
Alcohol licensing
If you intend to serve alcohol, expect a dedicated process on top of your operating permit.
France requires a 20-hour permis d’exploitation before applying for a licence III or IV, depending on alcohol strength. Italy issues a UTF licence via the Agenzia delle Dogane e dei Monopoli, with separate routes for artisanal producers (up to 10,000 litres a year) and larger operations. In the Netherlands, the licence holder must be at least 21 and hold a Sociale Hygiëne certificate. Portugal folds alcohol sales into its standard restaurant licence, while Poland and Spain issue alcohol permits through local municipal authorities.
Music and entertainment licences
Playing music, whether background tracks or live performances, typically requires a separate licence from the relevant copyright body, and each market routes this through its own collecting society.
- Spain: SGAE for composers and authors, plus AGEDI-AIE for producers and performers, as these cover separate, cumulative rights
- Poland: ZAiKS
- Italy: SIAE, with a “Borderò” form required for live performances
- Portugal: SPA, GDA, or AUDIOGEST, depending on the format
- Netherlands: The Service Centrum Auteurs-en Naburige Rechten, with an additional event licence required above certain fee or entry-price thresholds
- France: Not licensed separately, though equivalent copyright obligations still apply
Workplace health and safety
Employee safety obligations apply in every market and generally require a documented risk assessment, fire safety measures, and staff training.
Italy’s framework falls under the Testo Unico (D.Lgs. 81/2008); the Netherlands maintains its Horeca-RIE risk inventory; and Portugal’s requirements are set out in the ACT. France, Spain, and Poland apply comparable national frameworks. These obligations tend to be the least country-specific, reflecting broader EU workplace directives.
Signage, terraces, and other local permits
Most markets also require separate, lower-stakes permits for external signage or outdoor seating, and these are easy to overlook during planning.
Italy exempts signage under five square metres from additional charges, while larger signs may attract the canone unico patrimoniale. Spain requires a specific permit for any terrace occupying public space, issued by the local ayuntamiento. These permits are usually quicker to obtain than your core operating licence, but are still worth factoring into your opening timeline.
Plan ahead, open with confidence
Across France, Spain, the Netherlands, Portugal, Italy, and Poland, the documents needed to launch a restaurant differ, but the underlying logic does not: regulators want proof that your premises are safe, your food is handled correctly, and your team is properly trained, before a single plate leaves the kitchen. Tackling registration, hygiene, alcohol, and workplace safety requirements early, rather than as an afterthought, is what separates a smooth opening from a delayed one.
This is precisely where ProKitchens comes in. Our commercial kitchen spaces across Europe are built to meet local compliance standards from day one, so you spend less time chasing paperwork and more time perfecting your menu. Get in touch with our team to find a kitchen and start your restaurant journey today.