recognizes certain specialty types, such as “asador”, “meson”, “restaurante bodega”, “restaurante micológico” and “gastrobar”. In Catalonia, the earlier older Decree (Decreto 317/1994) also orders and classifies establishments of “restauració”, distinguishing between “restaurantes”, “bares” and “restaurantes-bares”, although it does not introduce qualitative gradations such as stars. In France, the State confers the voluntary title of Maître Restaurateur by decree (Décret n.º 2007/1359, du 14 septembre), upon applicants who meet professional training or experience criteria and whose craft-based skills are verified by audit. Here, the classification attaches not to the restaurant as a business entity, but to the natural person who operates or works within it, reflecting a craft-based qualification model rather than establishment-level certification. None of these frameworks creates a mandatory nationwide rating system, for restaurant quality comparable to hotel classification schemes. In Portugal, the regime for access to and exercise of a range of commercial, service and catering activities (RJACSR) (Decreto-Lei n.º 10/2015), function as a horizontal economic regulation for market access and operation in commerce, services and restaurants, it does not create any state-run quality rating. Separate sectoral technical standards exist within the Portuguese Quality System, under the Technical Committee CT 144. However, adherence to these standards or to any quality schemes is generally voluntary, unless specifically required by law. CT 144 is a technical standardisation body, rather than a regulatory authority. It operates under the coordination of the Portuguese Institute for Quality (IPQ), within the framework of the Portuguese Quality System (SPQ), and its mission is to develop voluntary technical standards for the tourism sector. These standards function as soft law instruments, designed to promote continuous improvement and technical harmonisation, without imposing legal obligations. CT 144 does not issue classifications, seals or licences; its role is purely technical and normative. IV. WHAT RESTAURANT “CLASSIFICATION” CAN AND CANNOT DO UNDER EU LAW As seen above, any national or regional measure that restricts market access or imposes continuing obligations by reference to a label or category must 607 RESTAURANT CLASSIFICATION IN TOURISM
RkJQdWJsaXNoZXIy MTE4NzM5Nw==