In such a competitve market, how do you manage to stand out?

The elegance of difference The box is a bit big.My apologies.

In such a competitive market, how do you manage to stand out?

If we go by TripAdvisor, there are around thirteen thousand restaurants in Madrid, so there's a lot of competition.

But not all of them are in the same niche, so to speak.

I have nothing to do with creperies or burger places.

We're in a niche where I'd say we're the only ones.

There are some French restaurants,but when it comes to modern fine-dining...

As far as I know, ours is the only one in Madrid.How can a restaurant stand out?

We're in this niche, of course, we only appeal to a small part of the population, mainly some French people.

Seventeen per cent of our customers are French, and above all,Spaniards who want...

Who either already know French cuisine and want to enjoy it in Madrid without having to go to France, or those who want to discover it.

Since we're in a niche and only target a small part of the population, the real challenge is reaching that specific audience.

If we communicate and only reach people who eat burgers or hot dogs...

That's not our goal.So, gradually, we're reaching the right people. We have customers who really appreciate our restaurant and come back, which is essential.

They recommend us through word of mouth.Could you tell us about the marketing or communication channels you use, such as newsletters?

Sure.To reach the segment that interests us,we have relatively modest resources, but we make the most of them.

We have a client list of about 1,200 people to whom we regularly send emails.

To keep them informed about events and new developments.

We use Instagram and soon we'll also be using TikTok.

We also communicate through LinkedIn, a more restricted and specific platform.

On LinkedIn, there are executives and people with good financial resources who are more used to the kind of cuisine we offer and who are likely to come to our restaurant.

Above all, we have a lot of press contacts.We've been featured in about seventy newspapers,radio interviews, and some television and online platforms.

We continue along this path, striving to offer new things constantly.

Lately, we've been posting a lot about the chef and his training with great French chefs.

Soon, we'll be posting about our market gardener from the north of Madrid who is excellent.

Journalists will join us in the field to see how the vegetables we serve in the restaurant are grown.

Do you also work with influencers?Yes, we also have influencers who come to our restaurant.

We try to choose influencers who write for other outlets and do serious work.

We do have some who just post a story while eating,without saying anything very meaningful or specific.

I believe that doesn't align with what we need within our niche.

It's the same, I think most influencers are the kind who eat burgers.

And we're looking for influencers who reach people who can appreciate food that's a bit more expensive but well-prepared French cuisine, modern gastronomy.

So, would you say the real difference lies in the customer experience?

Yes.Our satisfied customers are the ones who also bring us a lot of new guests.

They talk about us to others.Many of our guests come through personal recommendations.

Afterwards, they leave reviews on Google and TripAdvisor.

On both platforms, we have a rating of 4.9 out of 5.

We have excellent reviews.People praise the food a lot and also the service.

Our service in Madrid is very distinguished,and it is truly refined as well.

It's offered by elegant young staff who explains the dishes very well, is always smiling,and attends to customers without putting pressure on them.

The clients really appreciate that.