"I went to Santamaria's restaurant recently and just two tables were occupied."Three-star restaurants make very little money on their own, said restaurant critic Victor de la Serna, who for decades has written under the pseudonym of Fernando Point. "They need secondary activities â¿¿ cheaper branches, advertising contracts, catering, publishing â¿¿ to make a profit," he said. "These are drastically cut during a steep recession, and there goes the famous restaurant."
Spain's Financial Crisis Gobbling Up Top Eateries
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