demand higher quality standards, as most establishments would be unable to meet them. A different issue, and here I believe there is still work to be done, is that the legal norms that regulate catering establishments should make special reference to haute cuisine as a model or type differentiated from the rest. To the extent that they can become, as I argue, authentic tourist resources, a brief reference could be made regulating at least some minimal characteristics (perhaps related to location, furnishings, qualifications of the professionals who work there, etc.). 3.2.2. Administrative promotion As a result of the above, that is, the regulatory recognition of haute cuisine restaurants, certain promotional measures could also be implemented, to the extent that, as tourist resources, they can motivate visits to a particular destination, as I have already stated above. That is, in addition to subsidies for the renovation of certain properties that can be used for this purpose, tax incentives, or exceptions regarding the possibility of using or renovating buildings in rural areas. These are just a few examples that come to mind in line with what was stated in the previous section. But the truth is that, as we have seen, this requires a minimum regulatory density that allows the competent public administration to act. 3.3. Self-regulation in the sector As previously stated, the fine dining sector does not appear to require excessively intense levels of intervention. Minimal regulation (which could be greater, as I understand it) and subsequent oversight mechanisms seem sufficient to achieve the public interest objectives that are, in principle, required. Once these minimum requirements are met, the market itself determines the quality and classification of the restaurants themselves. In other words, the sector’s players have extensive knowledge, allowing the market to regulate itself without the need for administrative intervention. Before continuing to develop this idea, I believe it is necessary to make a brief methodological and conceptual clarification. When I talk about self-regulation, I am referring to certain instruments that have been used by the private sector to regulate certain aspects of a profession, trade, or sector 16. This is not entirely independent of the public sector, but with a different underlying purpose, to 16 On self-regulation ESTEVE PARDO, J., (2002), Autorregulación: génesis y efectos, Aranzadi, [ESTEVE PARDO, J., (2002), Self-regulation: genesis and effects , Aranzadi]. 11 ADMINISTRATIVE CONTROL IN THE “HIGH QUALITY” GASTRONOMIC OFFER
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