I didn’t set out to test a framework. I just went out to eat.
Over the years, in different cities and countries, here are four gourmet restaurant experiences.
All were technically “good.” As you would expect from such a place.
Of these four, one stayed with me. Undeniably!.
Looking back, they form a surprisingly clear illustration of what happens when you have two Rs—and what changes when you have all three.
Restaurant #1 — Lyon, France
Relevant. Rememberable. Not relatable.
On my birthday, my wife offered me, as a present, a fine-dining experience in Lyon.
The setting was spectacular. From our table you could see the whole city and, in the distance, even Mont Blanc.
The food, however, was not what I expected from a gourmet restaurant. It lacked the zing you expect at that level. For me, it felt boring.
In RRR terms:
- Relevant—I love fine dining.
- Rememberable—mainly because of the view.
- Not relatable—the food didn’t connect.
I remember the place.
I don’t miss the experience.
Restaurant #2 — Barcelona, Spain
Relevant. Relatable. Not rememberable.
One of my first fine-dining experiences was in Barcelona.
All I remember clearly is that the amuse-bouche was excellent.
The rest of the meal? Completely forgettable.
- Relevant—again, fine dining.
- Relatable—the food and context made sense.
- Not rememberable—I don’t even remember where it was.
It worked.
And then it vanished.
Restaurant #3 — Cologne, Germany
Relevant. Relatable. Weak presence.
In Cologne, I went to a gourmet restaurant where the food was good.
So yes:
- Relevant — I enjoy fine dining.
- Relatable — the food delivered.
But the experience itself was flat.
The waiters couldn’t guide wine choices, food pairing, or the experience as a whole. It felt like a basic restaurant wearing a gourmet label.
It was not rememberable.
Interestingly enough, the restaurant lost its star a few months later.
Restaurant #4 — Porto, Portugal
Relevant. Relatable. Rememberable—for the right reasons.
Porto was different.
The experience started by entering through the kitchen, where you met the chef in person.
The food was Portuguese, shaped by the influence of a French chef, with a written story accompanying each of the 15 courses.
Every detail was thought through.
At one point, because the light was not sufficient for my poor eyesight, they brought reading glasses and a small reading light—without me even asking.
That’s when you know an experience will stay with you.
I will probably go back every time I return to Porto.
Conclusion — why two Rs are not enough
These four restaurants made something very clear:
Relevant and Relatable do most of the work.
They open the door. They make people stay.
But they don’t decide what lasts.
That’s the role of Rememberability.
And here’s the nuance that matters:
You are always remembered—just not always for the reasons you would want.
A great view can make you remember a place you won’t return to.
Correct execution can fade into nothing.
Good intentions without presence disappear.
Relatable and Relevant feed Rememberable.
They create the conditions.
Rememberability is decided in the experience itself—in the care, in the friction removed, in the moments that quietly say:
“This was designed with me in mind.”
The goal is not to be remembered. The goal is to be remembered for the right reasons.
That applies just as much to professional presence as it does to fine dining.