Administrative control in the “high quality” gastronomic offer Alejandro Corral Sastre1 I. Introduction. – II. The cuisine offering as a tourist resource. 2.1. Origins of gastronomy: cooking as a unique human characteristic. 2.2. Brief account of the evolution of cooking to the present day. 2.3. The culinary offering as a tourism resource. – III. The importance of administrative control over the quality of the cuisine offering. 3.1. Market-based or administrative intervention? 3.2. Administrative intervention mechanisms for haute cuisine. 3.3. Self-regulation in the sector. 3.2.1. The success of the Michelin Guide (Michelin stars). 3.2.2. The sun model and the Repsol Guide. – IV. Legal assets that must be protected. 4.1. Tourism as a broad concept. 4.2. The global tourist experience. – V. The need to educate in gastronomic values. 5.1. Health as an end. 5.2. The issue of wine and the appropriate use of leisure time. – VI. Conclusions. – VII. Bibliography. The importance of fine dining establishments in Spain has been increasing in recent years. In this regard, the importance of self-regulation systems that guarantee the high quality of the products and services offered by these establishments has increased, resulting in a decrease in administrative intervention to control quality. However, the Administration cannot disappear from this world, as there are other objectives of general interest whose fulfillment it must guarantee. Therefore, even if it does not necessarily use limiting mechanisms, but rather promoting them, the Administration must be present. Keywords: Fine cuisine, administrative intervention, Michelin guide, tourism quality, sustainable tourism. I. INTRODUCTION This paper aims to analyze the need to guarantee certain minimum requirements, which, in my opinion, are essential before we can begin to talk DOI 10.60559/gl01 1 Professor of Administrative Law at the Complutense University of Madrid.
RkJQdWJsaXNoZXIy MTE4NzM5Nw==