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Spanish Gastronomy and its recommendation capacity
Spanish gastronomy is booming, that is undeniable.
Much guilt or virtue of all this has been the incorporation of our chefs to the international scene as ambassadors of national know-how and especially the ability to teach the virtues and benefits of our cuisine applied to nutrition.
The informative work of Ferrán Adriá, Arzak, Berasategui, etc … is known to all but in recent years not only “people” have made our gastronomy a success and a world reference, their premises are part of this expansion and recognition
It is easy to remember that place where we cums, and above all and thanks to the information society and the internet, access to the place, its specialties, recommendations and above all opinions is essential.
As Rafael Ansón recently told us in the impartial …
There are many restaurant ratings and ratings. Undoubtedly, the best known internationally is the Michelin Guide, but there are also others that are frequently consulted by gourmets and fans. In Spain, of course, the Repsol Guide, formerly the Campsa Guide.
Other international European or American publications are increasingly important in the selection of the establishment and therefore its teacher or “visible head”, but the role is no longer everything …
Recently in our country TripAdvisor acquired the reservation portal “the fork” and the almighty Google announced the agreement with Open Table to book through its geolocation application google maps.
But the most relevant of this new internet business is not only where to eat, but the main and greatest thing “influencer”In the opinion of diners or consumers are the evaluations that customers make of the restaurants, their service and / or their cuisine.
More and more “new consumers“Are the participants of this”interactive guide”That leaves aside the opinion of critics and experts, becoming an authentic collaborative space that manages to mark if the place will be successful or not, because the demand continues to command the supply in this world in which we live …
We share information in real time, globally and universally, as stated by the creator of the social network Facebook, Mark ZuckerbergTherefore, the immediacy and the recent and valued opinion influences more than any “medal” printed in some volumes that are rarely consulted today.
All this social and technological change has made Spanish chefs also want “to be” in today’s world and they and their locals are daily publishing their new challenges on social media, their participation in informative conferences, becoming “celluloid stars“In the purest style of the singers of the 90’s.
The Spanish take the Ranking
This recognition of our gastronomy is endorsed annually by the prizes and awards that our rooms receive regularly, which helps to complement the informative gastronomic ecosystem that our envied Mediterranean diet has.
The American TripAdvisor places Spanish restaurants on the podium of the best, among its 10 best classified are 3 Spaniards El Celler de Can Roca, DiverXO and El Club Allard The British publication “Restaurant”It also highlights us in its choices, not in vain its clients are great lovers of our country, thanks to the sun everything is possible even in the British Isles.
The World’s 50 Best Restaurants destaca al El Celler de Can Roca, Mugaritz and Arzak among the first 9 evaluations It is no longer understandable a paper guide without its online complement, lto Michelin y the Repsol they keep carrying the stars and the suns throughout the Spanish geography, and consequently its gastronomy is exported to all parts of the world, where its printed or digital content is consulted, which each year eats more ground than the long-awaited thick travel guides.
But thanks to tablets and smartphones, we carry them in our pockets, but not with pocket versions, with products from Cupertino, Redmond or Mountain View … Long live Spanish gastronomy, with letters or bits!