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In page Types of restaurants:

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In Dishing It Out: In Search of the Restaurant Experience,[full citation needed] Robert Appelbaum argues that all restaurants can be categorized according to a set of social parameters defined as polar opposites: high or low, cheap or dear, familiar or exotic, formal or informal, and so forth. Any restaurant will be relatively high or low in style and price, familiar or exotic in the cuisine it offers to different kinds of customers, and so on. Context is as important as the style and form: a taqueria is a more than familiar sight in Guadalajara, Mexico, but it would be exotic in Albania.