Gastronomy expert: "Ferran Adrià is to gastronomy what Rafa Nadal is to tennis"

Alejandra Ansón is a biologist who left the lab at the National Cancer Research Centre to get into the world of gastronomy. Today she is the founder of Ansón y Bonet, the leading gastronomy consultancy in Spain, and has spent ten years opening restaurants, saving others, and telling investors and entrepreneurs what they don't want to hear. Álvaro Barrera sits down with her to talk about what's behind the most romantic and most brutal business in Spain — unfiltered and without mincing words. — Why 40% of Michelin-starred restaurants end up closing — The average profitability of hospitality in Spain is 6%. Nothing. — Why in Madrid a Michelin star penalises you instead of helping — France and its alleged penalising of Spain in the distribution of stars — DiverXO's €600 price tag and why it's justified — What it really costs to open a restaurant in Madrid — The most expensive mistake when opening a restaurant: building what you like — Starting a business to go viral is a mistake — and Salve proves it — The restaurant of the future: casual, open all day and without romanticism — The best restaurants in Madrid and the world, according to her