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espanolIntroduccion: Esta investigacion analiza los mensajes transmitidos por la alta restauracion espanola al objeto de valorar como la cocina de producto es utilizada como sena de identidad gastronomica y recurso comunicativo. Metodologia: La muestra la componen los restaurantes mas relevantes del pais en la modalidad culinaria de cocina de producto y aquellos con dos y tres estrellas otorgadas por La Guia Michelin en el ano 2018; en total, han sido cuarenta y nueve. Resultados y conclusiones: La mayoria de los restaurantes de producto consideran en su comunicacion los elementos materia prima, especializacion y tradicion; los de vanguardia eligen innovacion, materia prima y tradicion, de manera que hay coincidencias en los dos ultimos, lo que podria significar que la identidad gastronomica es un concepto que, transmitido en sus mensajes, puede asimilarse al de identidad territorial. EnglishIntroduction: This research analyses the messages transmitted by the Spanish haute cuisine inorder to assess how the product-based cuisine is used as a symbol of gastronomic identity andcommunication resource. Methodology_ The sample is composed of the most important restaurants inthe country in the culinary modality of product-based cuisine and those with two and three starsawarded by the Michelin Guide in 2018 a total of forty-nine. Results and conclusions: Most of the product-based restaurants consider the elements raw material, specialization and tradition in their communication; those in the avant-garde choose innovation, raw materials and tradition instead, so that there are coincidences in the last two, which could mean that the gastronomic identity is a concept that, conveyed through its messages, can be assimilated to that of territorial identity.

La cocina de producto: seña de identidad y recurso de comunicación en la alta restauración en España