{"id":991759,"date":"2025-07-11T15:58:11","date_gmt":"2025-07-11T12:58:11","guid":{"rendered":"https:\/\/www.wayanatapas.com\/?p=991759"},"modified":"2026-07-07T16:08:09","modified_gmt":"2026-07-07T13:08:09","slug":"hangi-ulkenin-restoranlari-sarapseverlere-daha-comert","status":"publish","type":"post","link":"https:\/\/www.wayanatapas.com\/en\/hangi-ulkenin-restoranlari-sarapseverlere-daha-comert\/","title":{"rendered":"Which country's restaurants are kindest to wine lovers?"},"content":{"rendered":"
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K\u00fcresel gastronomi d\u00fcnyas\u0131nda bir kadeh \u015farap servisinin standartlar\u0131n\u0131 incelemek, her \u00fclkenin kendine has restoran k\u00fclt\u00fcr\u00fc ve misafirperverlik anlay\u0131\u015f\u0131 hakk\u0131nda ipu\u00e7lar\u0131 verir. 1980\u2019lerde Nick (Nick Lander, yazar\u0131n e\u015fidir<\/em>) ba\u015far\u0131l\u0131 bir restoran i\u015fletmecisiyken, \u015farap fiyatlar\u0131 konusunda s\u0131k s\u0131k tart\u0131\u015f\u0131rd\u0131k. Ben, sat\u0131\u015flar\u0131 ve denemeleri te\u015fvik etmek i\u00e7in m\u00fcmk\u00fcn olan en d\u00fc\u015f\u00fck fiyatlar\u0131 savunur, belki de t\u00fcm \u015fi\u015felerde ayn\u0131 nakit k\u00e2r marj\u0131n\u0131 uygulamay\u0131 \u00f6nerirdim. O ise bir restoran\u0131n yaln\u0131zca iki gelir kayna\u011f\u0131 oldu\u011funu \u2014yemek ve \u015farap\u2014 ve m\u00fc\u015fterilerin yemek fiyatlar\u0131na \u015faraplar\u0131n binlerce \u00e7e\u015fidinin fiyatlar\u0131ndan \u00e7ok daha a\u015fina oldu\u011funu s\u00f6ylerdi. Benim s\u00fcrekli tekrarlad\u0131\u011f\u0131m \u015fey ise \u201cY\u00fczdelik oranlar bankaya yat\u0131r\u0131lmazd\u0131.\u201d Artan maliyetler ve daralan i\u015f g\u00fcc\u00fcyle, d\u00fcnya genelindeki restoran i\u015fletmecileri her zamankinden daha fazla bask\u0131 alt\u0131nda ve restoranlardaki \u015farap fiyatlar\u0131 ciddi \u015fekilde y\u00fckselmi\u015f gibi g\u00f6r\u00fcn\u00fcyor. Bu y\u00fczden ulusal \u015farap fiyatland\u0131rma politikalar\u0131n\u0131 kar\u015f\u0131la\u015ft\u0131rmak istedim.<\/p>\r\n\r\n\r\n<\/div>

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\"Restoran\"<\/figure>\r\n<\/div><\/div>
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K\u00fcresel Gastronomi D\u00fcnyas\u0131nda Restoran Servis Standartlar\u0131<\/h2>\r\n

Wine lovers, head to Spain. Or Italy. Restaurant wine prices there are so much lower than in most of continental Europe, and definitely lower than in the US, UK and much of Asia.<\/p>\r\n\r\n\r\n\r\n

Even in Australia, which used to be the land of BYO (see below), things have been changing. Kavita Faiella was a high-powered sommelier in smart resorts throughout Asia before going back to her native Australia 10 years ago. \u2018When I first returned to Oz, a x3 mark-up was the ballpark for the more serious Sydney restaurants paying premiums for real estate. It was also generally understood that a sliding-scale formula was applied, so the more expensive the wine you were drinking, the smaller the percentage mark-up, as they were obviously making more dollars on the total sale. The sliding scale (sadly) happens less and less, and today it is not uncommon to see 5x mark-ups in Sydney CBD [central business district] venues. Eye-watering, I know!\u2019<\/p>\r\n\r\n\r\n\r\n

It is generally agreed that the basic rule of thumb in London is to charge three to four times the ex-VAT price paid to the supplier, equating to between two and three times retail price, although the percentage mark-up on expensive wines is lower in places without a regular clientele of millionaires and which actually want to sell these bottles. London wine lists tend to be more expensive than those in provincial establishments which have lower rents and more storage space so don\u2019t need multiple deliveries every week.<\/p>\r\n\r\n\r\n\r\n

Of course these mark-ups seem iniquitous to most wine drinkers, especially those armed with a smartphone that can easily show retail prices, but restaurateurs have been hit hard by increased costs. According to a statement at the beginning of this month from the UK hospitality trade bodies, one third of the businesses they represent are now operating at a loss, 11% more than last quarter.<\/p>\r\n\r\n\r\n\r\n

Things are just as bad, if not worse, for wine drinkers across the Atlantic. A prominent observer of the New York restaurant scene reports that, while 10\u201315 years ago most restaurants used to mark up the prices they paid their wine suppliers three times, the more usual multiple today is four, with some restaurants even charging five times cost price. \u2018The percentage mark-up model makes sense from a finance standpoint but it is spitting out some pretty shocking restaurant pricing these days \u2013 Beaujolais well into three digits, straightforward M\u00e2con over $100 as well. I don\u2019t believe anyone is trying to be greedy necessarily, just following the model they are familiar with.'<\/p>\r\n\r\n\r\n\r\n

A higher mark-up is commonly imposed on less expensive but popular wines. Our Italy editor Walter Speller worked at Pont de la Tour restaurant in London in the early 2000s. \u2018The margins calculated were roughly three times the distributor price but often much more for stuff like Pinot Grigio and Prosecco. I did this because I could then afford to apply lower margins to wines that wouldn\u2019t sell, like Aglianico.\u2019 It can pay wine drinkers to move up a wine list, or head for the unfamiliar.<\/p>\r\n\r\n\r\n\r\n

The three-times multiple, four on cheaper wines, is also common in Japan, Hong Kong and Singapore. In France, many a Michelin-starred restaurant multiplies cost prices between five and even eight times. So how come Spanish restaurants can survive when they seem to be offering relative bargains on their wine lists?<\/p>\r\n\r\n\r\n\r\n

Our Spanish specialist Ferran Centelles was sommelier at the famous Catalan temple of gastronomy elBulli for 13 years until its closure in 2011. He explains that although the three- or four- times multiple also applies in Spain, Spanish restaurants are generally offered wines at up to 30% less than retail prices to begin with.<\/p>\r\n\r\n\r\n\r\n

\u2018But when it comes to higher-end wines, we can't simply apply the same multiple. If we buy a bottle at \u20ac40 and apply the same x4 mark-up, the final price would be \u20ac160, which would likely discourage many guests. Instead, we might sell that \u20ac40 bottle at \u20ac85, which is more acceptable for the customer. So, for expensive wines, the mark-up coefficient decreases, while for entry-level wines it increases.\u2019 The goal is to work things out so that food and drink costs average about 40% of what they are sold for.<\/p>\r\n\r\n\r\n\r\n

Centelles outlined a development that should please wine enthusiasts: \u2018In wine bars with retail licences a different model has emerged. They often display the retail price online and simply add a corkage fee of around \u20ac8 to \u20ac15 if you drink it on-site. This hybrid model has become quite popular in recent years.\u2019<\/p>\r\n\r\n\r\n\r\n

Speller came to London from Germany. \u2018At the end of the 1990s when I worked at Schwarzenraben, a super-trendy Italian restaurant in Berlin\u2019s Mitte, my boss, Italian, did practically all the wine imports directly from Italian producers because the rent was such that the extra margin taken by Berlin importers would further erode the profit margin.\u2019 But the bureaucracy involved in direct imports to countries outside continental Europe rules this out for most restaurateurs, especially in post-Brexit UK.<\/p>\r\n\r\n\r\n\r\n

According to Speller, in restaurants in Italy, \u2018The price of a wine is just double the price producers charge importers, distributors and restaurants as restaurateurs buy directly from source. This keeps prices extremely fair. Posher restaurants will triple the price as a rule. I am aware that most restaurants [in Italy], and certainly all trattorias, are in family hands and hence do not face extortionate rents.\u2019 Presumably family-run enterprises are also sheltered to a certain extent from salary increases, and unrealistic demands from boardrooms.<\/p>\r\n\r\n\r\n\r\n

With per-bottle prices rising and per-capita wine consumption falling, there has been a perceptible increase in fine wines offered and ordered by the glass, largely thanks to the Coravin wine-preservation system.<\/p>\r\n\r\n\r\n\r\n

And there are other ploys. Some New York restaurants have moved to a flat cash mark-up rather than a percentage one in order to encourage diners to order wine. Hong Kong importer Altaya Wines has developed a programme called Passion for Burgundy, encouraging restaurateurs to go easy on their mark-ups by giving them attractive prices from top Burgundy domaines. According to founder Paulo Pong, \u2018We believe it's the best way for great wines to be consumed rather than hidden in collectors\u2019 cellars.\u2019<\/p>\r\n\r\n\r\n\r\n

I suggested to Barcelona resident Centelles that he must be shocked by the wine prices when he travels abroad. \u2018Absolutely!\u2019, he said, \u2018Especially in places like the UK, the US, Japan, and other countries with high taxes. Every time I travel, I realise just how lucky we are in Spain, something that many locals take for granted.\u2019 Lucky locals.<\/p>\r\n

Farkl\u0131 \u00fclkelerin restoranlar\u0131ndaki bu servis k\u00fclt\u00fcr\u00fc, kadehteki hacimsel standartlar ve k\u00fcresel \u015farap piyasas\u0131n\u0131n t\u00fcketim dinamikleri ilginizi \u00e7ekiyorsa, blogumuzdaki di\u011fer nitelikli i\u00e7eriklerimize da g\u00f6z atabilirsiniz:<\/p>\r\n