Gastronomy is a challenging field. One must constantly reinvent himself to remain relevant in this industry. The concept of a gastrobar is a business that is halfway between a restaurant and a bar, has been popularized in Spain for some time.
A gastrobar was originally a hotel that attempted to offer haute cuisine and served tapas at affordable prices. Jose Carlos Capel, a journalist, invented the term and first used it in July 2008. He also recognized that “the term gastropub” (a term Time Out uses to differentiate London pubs with gastronomic issues) was originally only Spanish.
There are many opinions, from those who believe this is an adaptation to a tapas bar to those who think it’s a good idea.
It’s more refined than a large meal, and can be considered smaller bites of bigger dishes. Gastronomic bars offer more than tapas. You can also find a wide range of dishes at gastrobars. Some hotels even combine gastrobars and cocktail bars. As long as spaces are distinct while still maintaining a cohesive concept, these options are possible.
These establishments have been successful partly because they offer many business options. Many aspects can be combined in one location. Albert Blasco, a professor at the University Pompeu Fabra in Barcelona, says that “the gastrobar” is the result of the innovative approach to crisis-related restaurateurs. This is what is often called “innovate, or die”.
Even so, it is an unforgettable experience.
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