Dozens of openings per week, risk of losing personality of the offer, investors and international groups, lack of staff and price increases… Madrid reinforces its gastronomic appeal, but is it a fever or a bubble?
‘Ceviche, croquettes, marrow taco with guacamole, cannelloni, steak’. A figured card? Not at all; is the typical example of the offer of a good number of hotel businesses opened in recent months -and years- in Madrid, in turn decorated
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