Tag Archives: conceptos-restauranteros

Harbor Madrid

Published by:

Many of you know that Harbor in English means port, and there is a restaurant that is so called in Madrid with a concept very well designed with regards to the premises and its offerings. Idea of two brothers, is one of those places that should be measured spatially and gastronomic. Why? Because they have a personal identification. Madrid Harbor is part of the new restauranteros concepts that are being imposed in Madrid. In this diverse category, it is clear that the more contemporary restauranteros business are dividing into very creative sectors. On the one hand, dedicated a space where it becomes a more family atmosphere, and on the other a more relaxed style, as more than pub.

For these generations of diners who now move between fresh and sophisticated, is something very good to have Harbor for immediate reference. This generates a great integration. What matters most at lunchtime under this point of view, is to know that actually we are opening up to the world of gastronomy, perhaps, in a fresh way. AND Note there is no need to go that far to realize these diverse factors. Then, try to make the food more neat, most active and most entertaining is part of that integration that Harbor wants to deliver to the Diners. By no means it is a new site that wants to consolidate and which obviously leave an imprint with the passage of time. Madrid is a gastronomic capital of fashion in Europe, and this type of premises is why the city is so rich in nuances and premises.

Rich because obviously it combines meat, beers, salads and many manifestations that have been set up in a central aspect based on the best available to foodservice. One (a) can be agree or disagree with that Madrid needs more projections of restaurants to taste in a convenient way. Also can say that they are much abounding concept restaurants and that is a valid or respectable option. You must be prepared to listen to ideas. But Harbor is a new site that is being consolidated in a comprehensive way, and that more that renewal is giving a new face itself to Madrid. Therefore, it is more congruent with the need to generate more restaurants options that are always available to large audiences. To do so, Madrid has been linking permanently to the development of the Spanish gastronomic map that must be a good reference at the time of giving details and a much larger culinary background. And for this reason it is that we will discover Harbor in its entirety of culinary generations. Then cordially left Harbor in Madrid (as) guests to make the best of intentions in what can be configured as a good solid and foodservice integration. In this great source of direct integrations, Madrid is a capital of foods that should be structured in a more solid manner.