{"id":31620,"date":"2019-12-26T08:00:00","date_gmt":"2019-12-26T07:00:00","guid":{"rendered":"https:\/\/4000mil.se\/?p=31620"},"modified":"2020-06-15T20:41:12","modified_gmt":"2020-06-15T18:41:12","slug":"vad-som-skiljer-en-bra-restaurang-fran-en-dalig","status":"publish","type":"post","link":"https:\/\/4000mil.se\/index.php\/vad-som-skiljer-en-bra-restaurang-fran-en-dalig\/","title":{"rendered":"Vad som skiljer en bra restaurang fr\u00e5n en d\u00e5lig \u2013 och ska det vara s\u00e5 sv\u00e5rt?"},"content":{"rendered":"

Egentligen borde v\u00e4l alla restauranger vara fantastiska? Eller i alla fall helt ok. F\u00f6r varf\u00f6r bryr man sig ens om att ha en restaurang om man inte gillar att laga god mat och att ge bra service? Vad \u00e4r vitsen liksom? S\u00e5 t\u00e4nker vi ofta n\u00e4r vi r\u00e5kar ut f\u00f6r en riktigt d\u00e5lig restaurang p\u00e5 resa. Det borde ju vara passionen f\u00f6r mat som driver en m\u00e4nniska att bli kock. Och passionen f\u00f6r m\u00e4nniskor som g\u00f6r att man v\u00e4ljer ett serviceyrke? T\u00e4nker vi i alla fall. Och \u00e4nd\u00e5 tr\u00e4ffar man allt f\u00f6r ofta p\u00e5 restauranger som misslyckas p\u00e5 ena eller b\u00e4gge av dessa punkter.<\/p>\n

Men sn\u00e4lla och t\u00e5lmodiga som vi nu \u00e4r, h\u00e4r kommer en v\u00e4nlig liten steg f\u00f6r steg guide f\u00f6r alla restauranger. N\u00e5gra sj\u00e4lvklara och enkla tips hur man g\u00f6r \u00e5tminstone oss n\u00f6jda, glada och m\u00e4tta i magen.<\/p>\n

\"\"<\/p>\n

S\u00e5 h\u00e4r g\u00f6r man om man till varje pris vill vara d\u00e5lig<\/h2>\n

Ber g\u00e4sterna byta bord (g\u00e4rna flera g\u00e5nger)<\/h3>\n

Tv\u00e5 g\u00e5nger har det h\u00e4nt oss att personalen flera g\u00e5nger ha bett oss stiga upp fr\u00e5n bordet och byta plats. Om det finns en rimlig orsak till det, och man ber kl\u00e4dsamt om urs\u00e4kt f\u00f6r besv\u00e4ret och om det bara h\u00e4nder en g\u00e5ng p\u00e5 samma restaurang \u00e4r det f\u00f6rst\u00e5s helt okej, men som p\u00e5 Hotell Malmen p\u00e5 S\u00f6dermalm i Stockholm d\u00e5 hela restaurangen var tom och vi \u00e4nd\u00e5 skulle byta bord tv\u00e5 g\u00e5nger. Eller p\u00e5 Hotell Grand Canyons restaurang nu i h\u00f6stas i Gorges du Verdon, Frankrike, d\u00e5 man f\u00f6rst bad oss flytta med h\u00e4nvisning till att borden med duk var f\u00f6r \u00e4tande g\u00e4ster och vi lydigt flyttade till bord utan och man sedan kom och la en duk p\u00e5 v\u00e5rt nya bord och bad oss flytta. Ja men i dessa fall l\u00e4mnar man f\u00f6rst\u00e5s restaurangen ist\u00e4llet.<\/p>\n

\"\"<\/p>\n

\u00c4r \u00f6ppet otrevlig<\/h3>\n

I Vernazza, Cinque Terre blev vi \u00f6verlyckliga n\u00e4r vi s\u00e5g ett ledigt bord p\u00e5 en av uteserveringarna efter v\u00e5r svettiga vandring. Vi satte oss ner och blev genast utsk\u00e4llda av servit\u00f6ren, f\u00f6r de hade ju en l\u00e5ng, l\u00e5ng k\u00f6 d\u00e4r inne till alla bord. Det visste ju inte vi och vi k\u00e4nner att man hade kunnat uppm\u00e4rksamma oss p\u00e5 det p\u00e5 ungef\u00e4r en triljon andra mer trevliga s\u00e4tt.<\/p>\n

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En vacker by. Men genom sin popularitet en perfekt grogrund f\u00f6r d\u00e5lig service.<\/figcaption><\/figure>\n

Serverar fel mat – och tar betalt f\u00f6r den<\/h3>\n

Det h\u00e4r \u00e4r en riktigt h\u00e4rligt klassisk historia. P\u00e5 v\u00e5rt boenden p\u00e5 Koh Rong, Sok San New Beach Bungalows<\/em><\/strong>, fick man alltid v\u00e4nta minst en timme p\u00e5 maten. Denna v\u00e5r sista kv\u00e4ll p\u00e5 plats fick vi dock v\u00e4nta i hela 3 timmar eftersom veckan varuleverans ankom ungef\u00e4r samtidigt som vi best\u00e4llde. Vi k\u00f6pte detta, inga problem. N\u00e4r maten kom var Christofers portions fel mat. Vi f\u00f6rs\u00f6kte utan framg\u00e5ng p\u00e5tala det och fattade sedan beslutet att han fick \u00e4ta \u00e4nd\u00e5. Vi var ju r\u00e4tt hungriga vid det laget.<\/p>\n

Precis n\u00e4r han \u00e4tit upp kom den r\u00e4tta maten in. Den l\u00e4mnade vi f\u00f6rst\u00e5s. Men sedan ville restaurangen ha betalt f\u00f6r alla tre tallrikarna!<\/p>\n

\"\" \"\"<\/p>\n

Visar ensamg\u00e4sten att hen \u00e4r en kostnad<\/h3>\n

En ensam matg\u00e4st ses som en f\u00f6rlorad inkomst. Allts\u00e5 man m\u00e5ste ge bort ett bord f\u00f6r tv\u00e5 men f\u00e5r bara betalt f\u00f6r en portion mat. Den har en v\u00e4n i restaurangbranschen ber\u00e4ttat. Okej, fair enough, allt handlar om l\u00f6nsamhet och pengar. S\u00e5 funkar v\u00e4rlden.<\/p>\n

Men n\u00e4r man tydligt och klart b\u00f6rjar visa detta f\u00f6r ensamg\u00e4sten, d\u00e5 har man definitivt missuppfattat n\u00e5got.<\/p>\n

Som n\u00e4r jag anl\u00e4nde sj\u00e4lv till Hotell S\u00f6dra Berget i Sundsvall<\/a> i somras och Restaurang 180 grader.<\/em><\/strong> Det var tisdagkv\u00e4ll och klockan var 21 p\u00e5 kv\u00e4llen. 5 tomma f\u00f6nsterbord f\u00f6r 2. Men nej, kyparen v\u00e4grade ge mig ett, fast\u00e4n jag fr\u00e5gade. Jag fick i st\u00e4llet ett bord mitt i restaurangen, precis bredvid ett stort stimmigt s\u00e4llskap. Jag satt kvar till restaurangen st\u00e4ngde klockan 22 och samtliga 5 f\u00f6nsterbord f\u00f6rblev tomma fram tills dess.<\/p>\n

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Sundsvall. Sett fr\u00e5n S\u00f6dra Berget.<\/figcaption><\/figure>\n

Usel mat<\/h3>\n

Oj, alltf\u00f6r m\u00e5nga g\u00e5nger har man v\u00e4l f\u00e5tt usel mat p\u00e5 resa tyv\u00e4rr. Hur kan det vara s\u00e5 sv\u00e5rt, undrar man ju varje g\u00e5ng. Gl\u00f6mmer aldrig den d\u00e4r restaurangen nere i hamnen i Cavtat, d\u00e4r jag best\u00e4llde en skinksallad och fick en tallrik med skivad burkskinka, skivad kall kokt potatis, ett salladsblad och en tomat. Eller den d\u00e4r burgaren i Kotor som smakade som filtret i spisfl\u00e4kten i en gammal ungakarlslya.<\/p>\n

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Cavtat. Vackert, men inte alltid den b\u00e4sta maten.<\/figcaption><\/figure>\n

Ger g\u00e4sterna noll uppm\u00e4rksamhet<\/h3>\n

H\u00e4nder ocks\u00e5 alltf\u00f6r ofta, tyv\u00e4rr. Senast faktiskt p\u00e5 STF\u00b4s turiststation i Abisko<\/em><\/strong> i somras d\u00e5 vi bokat bord f\u00f6r att lyxa till det en kv\u00e4ll och \u00e4ta 3-r\u00e4tters. F\u00f6rr\u00e4tten gick bra. Men sen fick alla andra g\u00e4ster i restaurangen sin varmr\u00e4tt. Utom vi. Fler och fler fick efterr\u00e4tt. Vi s\u00f6kte personalens uppm\u00e4rksamhet, men de tittade liksom bort. Gick och sm\u00e5pysslade vi andra bord, fyllde p\u00e5 vatten. Dukade upp f\u00f6r nya g\u00e4ster.
\nN\u00e4r vi till slut fick kontakt spelade det liksom ingen roll l\u00e4ngre. Middagen var helt misslyckad \u00e4ven om maten i sig smakade bra. Det k\u00e4ndes verkligen som att personalen markerat att just v\u00e5rt s\u00e4llskap var utan betydelse. Och betala det h\u00f6ga priset fick ju vi g\u00f6ra, precis som alla andra.<\/p>\n

\"\"
Abisko. B\u00e4st att g\u00f6ra egen mat.<\/figcaption><\/figure>\n

S\u00e5 h\u00e4r g\u00f6r man som restaurang f\u00f6r att vara bra<\/h2>\n

V\u00e4lsmakande mat<\/h3>\n

Det kan inte vara sv\u00e5rt. Vi menar det finns ju kockskolor och allt. Och sj\u00e4lva hemma, helt utan professionell utbildning lyckas vi oftast ganska bra, om vi f\u00e5r s\u00e4ga det sj\u00e4lva.<\/p>\n

Men f\u00e5 saker g\u00f6r oss s\u00e5 lyckliga p\u00e5 resa, som n\u00e4r vi hittar riktigt god mat. I byn Moustiers-Sainte-Marie<\/em><\/strong>\u00a0 i Provence till exempel nu i h\u00f6stas. Massor av turister p\u00e5 plats. En restaurang, Le Relais,<\/a>\u00a0precis bredvid byns huvudattraktion vattenfallet. Som upplagt f\u00f6r en klassisk turistf\u00e4lla?
\nNejd\u00e5, h\u00e4r serverar man fantastisk, v\u00e4lsmakande och kreativ mat. En av resans b\u00e4sta.<\/p>\n

\"\"
\n\"\"<\/p>\n

N\u00e5got extra som ing\u00e5r<\/h3>\n

Det h\u00e4r kan man ju s\u00e5 klart inte kr\u00e4va. Men det \u00e4r ett enkelt s\u00e4tt att plocka extrapo\u00e4ng p\u00e5. En liten mini-f\u00f6rr\u00e4tt eller aptitretare som kommer in f\u00f6re den best\u00e4llda maten. N\u00e5got litet efter. Ett glas Limoncello<\/em><\/strong>, som bjuds p\u00e5 efter middagen. Som s\u00e5 ofta i Italien.
\nS\u00e5nt g\u00f6r alltid oss s\u00e5 glada och positivt inst\u00e4llda.<\/p>\n

\"\"
Komiza, \u00f6n Vis i Kroatien<\/figcaption><\/figure>\n

\"\"<\/p>\n

Personlig service<\/h3>\n

Ibland tr\u00e4ffar man p\u00e5 s\u00e5 trevlig och tillm\u00f6tesg\u00e5ende personal att det n\u00e4stan inte spelar n\u00e5gon roll vad maten smakar.<\/p>\n

Som i Seoul nu i november. N\u00e4r vi hittade den d\u00e4r billiga, lokala syltan i kvarteret. Med Korean BBQ<\/em><\/strong>. Ingen i personalen pratade engelska. S\u00e5 \u00e4garen kom helt enkelt ut och best\u00e4mde vad vi skulle \u00e4ta. Sedan sprang damerna runt v\u00e5rt bord hela kv\u00e4llen. Kn\u00f6t p\u00e5 oss f\u00f6rkl\u00e4den, stekte k\u00f6ttet \u00e5t oss p\u00e5 h\u00e4llarna p\u00e5 bordet. Serverade, assisterade. Kom med olika sm\u00e5 r\u00e4tter. Visade hur vi skulle \u00e4ta. En of\u00f6rgl\u00f6mlig kv\u00e4ll, helt enkelt.<\/p>\n

\"\"
\n\"\" \"\" \"\"<\/p>\n

Eller kr\u00f6garen p\u00e5 Milos, p\u00e5 restaurang Barriello<\/a> i Tripiti. Som m\u00f6s runt bland borden hela kv\u00e4llen och l\u00f6ste v\u00e4rldsproblemen, samtidigt som han skr\u00f6t upp sina v\u00e4lsmakande l\u00e5ngkok till grytor.<\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

En utsikt<\/h3>\n

Inte heller n\u00e5got man kan beg\u00e4ra. Men t\u00e4nk s\u00e5 glada vi blir, och s\u00e5 gott maten smakar! Om vi f\u00e5r en aldrig s\u00e5 liten utsikt med p\u00e5 k\u00f6pet ocks\u00e5.<\/p>\n

\"\"<\/p>\n

\"\"
\n\"\"<\/p>\n

L\u00e4s ocks\u00e5:<\/strong> B\u00e4sta maten vi \u00e4tit p\u00e5 resa \u2013 dessa m\u00e5ltider kommer vi aldrig att gl\u00f6mma<\/a><\/p>\n

Vill du l\u00e4sa om fler av v\u00e5r upplevelser p\u00e5 resa? Gl\u00f6m inte att gilla 4000mil p\u00e5 Facebook<\/a>.<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Egentligen borde v\u00e4l alla restauranger vara fantastiska? Eller i alla fall helt ok. F\u00f6r varf\u00f6r bryr man sig ens om att ha en restaurang om man inte gillar att laga god mat och att ge bra service? Vad \u00e4r vitsen liksom? S\u00e5 t\u00e4nker vi ofta n\u00e4r vi r\u00e5kar ut f\u00f6r […]<\/p>\n","protected":false},"author":3,"featured_media":7121,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[11],"tags":[1162],"class_list":["post-31620","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-matupplevelser","tag-restauranger"],"yoast_head":"\nVad som skiljer en bra restaurang fr\u00e5n en d\u00e5lig \u2013 och ska det vara s\u00e5 sv\u00e5rt?<\/title>\n<meta name=\"description\" content=\"Egentligen borde v\u00e4l alla restauranger vara fantastiska? Eller i alla fall helt ok. 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