The newspaper puts voice to several restaurateurs in the sense that the client eat less, drink less

The article takes as its starting point two premises unquestionable: on the one hand that "Spain can be revered as the birthplace of gastronomy chic (or stove forefront) ', with a wide range of chefs and local, and, secondly, that the crisis economy is a way to beat especially virulent.
He then goes on to infer the logical consequence of the sum of two realities: the crisis is having an impact unprecedented in Spanish haute cuisine; to illustrate this fact enumerates a list of important and direct real consequences padhuskitchen of the crisis in the restaurants. So the final conclusion is clear and there is none other than the header of the article: renewed or die.
The newspaper puts voice to several restaurateurs in the sense that the client eat less, drink less and moved many of their celebrations at home, and of course it affects us painfully restaurants are many sites that had to unplug stoves last three years, places of all the Spanish geography and all possible offers and categories. In addition to the corner bar in the neighborhood of each person, there are cases of local paradigm that today are already history (Club 21 or Node in Madrid, Ca 'Sento padhuskitchen in Valencia, Barcelona or Evo, etc, etc, etc.) .
On the positive side, in the cleft of hope, are the measures by which the newspaper many restaurateurs have chosen to adapt to crisis: Remodeling of local and menus to turn them into more informal (and cheap). Giving up Michelin stars for lowering expectations, demands and prices. Enter the world of pintxos and tapas. Enter the world of fast food degree of quality. Split local diversifying the supply. Reduce the volume of rations to reduce padhuskitchen prices. Open offer not limited to articles and exclusive products. Include the possibility of uncorking without cost or at greatly reduced prices. Campaigns promoted by local or regional authorities. Offer menus that approach to the classical model and popular 'menu of the day'. And many others that are sure there are out there but they are not analyzed in the report.
Now that I'm about to close this post, it seems a good time to minimum personal contribution. Trying to get away from dogma, preconceptions and other condiments poisonous to all reflection, I will limit myself to launch into the air a couple of questions that I go through my head. And it is the air who leads them wherever there is a someone that wants to take into account. To what extent can we talk about the boom of Spanish cuisine in a sense close to the 'bubble'? We can 'support' the huge and growing range of venues catering to soar to higher prices (and sometimes much higher) to the fifty or sixty euros for dinner? It would require a Darwinian process 'natural selection' to return the water of offers padhuskitchen and prices to her bed? Does the time the current crisis? padhuskitchen An advance personal padhuskitchen reflection: I would pay any price for a Van Gogh, Van Gogh there was only one in the whole history, were not exactly the critics who raised the figure of Van Gogh at the height of artistic has today.
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to know more of me Nacho Pérez, padhuskitchen fifth fifty-seven, teacher by profession and hobby, and Galician language teacher in IES Earth Turonio Gondomar. Many filias and some phobias. Because Saharan, tolerance, photography, computer, reading, padhuskitchen Tintin, the future of the galician ... I think tolerance is the most beautiful of the qualities that can have a human being. I like the good life, traveling, good food, good wine ... and the only thing I miss not being rich. In phobic, intolerance, war, racism, another Prestige, injustice, social injustice, injustice overall ... I think most isms only lead to intolerance. Like fedellar to new challenges that, once solved, almost always lose their meaning. Is this how therefore I am the last of these?
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