My only comparison with Kokkeriet in Copenhagen and Daniel in New York was merely suggestions on how to raise the service level to Michelin star level.
Yes, getting more staff will result in a bigger bill. As I wrote in my review there was nothing wrong with the service - it was simply not as good as in certain other restaurants (such as Daniel in New York, Gordon Ramsay in Chelsea, London, and Pierre Gagnaire in Paris). I didn't expect it to be. If it had been, I would have given the service a score of 10. The way I read "servicio del vino" is the service and quality of the wine - not of the service in general. The service in general here was definitely better than a 5.
I do tend to look at how I feel about the food and the service I had, rather than look at the bill and say: "The price was 15 euro for seven courses. The food was only mediocre, but cheap, so I'll give it a 10". In any case, the food is ALWAYS the most important thing for me in a restaurant. That's why we go there, right?
Anyway, if you're complaining that I'm giving La Salita too low a score, read my section that starts with "Value for money" again.
I wasn't sure about what Guyvir and Kopicki said, but my impression was that it was: "This guy always gives low scores, so don't trust his reviews".
Yes, my scores here on Verema have not been very high, simply because I haven't been impressed with the restaurants I've tried here in Spain (except for Sangonereta). That's why I said in my review of La Salita: "It seems to me that Spanish people prefer mild food. Therefore, I would say that La Salita would be very good for Spanish people who want to try "fancy" cooking without paying as much as in for instance Riff, La Sucursal or Ca'sento".
Anyway, I liked Sangonereta much better, and there I had six courses + one appetizer + water + bread + two glasses of wine for around €55, meaning €4 more. To me that was a much better experience and better value for money as the food was much better.