The Situation
Fine dining discovery had moved online. Food tourists arrived in Madrid with a list of restaurants researched weeks in advance via food publications, Google, and influencer guides. Without a bookable website, the restaurant was absent from this discovery cycle — despite the prestige.
The Turning Point
A review on a US food travel blog sent 40 enquiry emails in a week. The restaurant's email response system couldn't handle the volume and bookings were lost. The moment Alejandro understood that demand existed but the infrastructure couldn't capture it, the decision was made.
What We Did — And Why
We built the website as a pre-visit experience: Alejandro's story, the kitchen philosophy, seasonal menu previews with supplier acknowledgements, and a wine list curation section. OpenTable integration allowed international visitors to book directly. The bilingual design (Spanish and English) expanded the discoverability for food tourists. A press section aggregated reviews from Michelin, local food critics, and international travel publications.
Our Approach
- 1.Storytelling-led design: chef biography, kitchen philosophy, and seasonal menu as editorial content
- 2.Online reservation integration with OpenTable and a direct booking incentive
- 3.English and Spanish language versions to capture international visitors planning trips
The Results
Within 3 months of launch, the restaurant was fully booked 3 weeks in advance. 74% of reservations came through the website. International visitors now account for 38% of covers — previously near zero.
In Their Own Words
“A Michelin recommendation brings the right people to the door. The website makes sure they can find the door.”