El Buli had some of this figured out decades ago. They set reservations aside for locals from their little town and another portion for people from Spain. However, you had to write an application(!) instead of using an auction for the remainder.

At least for ultra-fine dining like El Buli, Noma or Central 1) should be irrelevant. I've had this argument with restaurateurs before and it seems that they are a lot more concerned about some magical "fair" prices than much of the customer base. I've looked several times into traveling to Copenhagen to eat at Noma. At that point, who gives a shit if the meal is $300 or $1,000?! It all pales compared to the travel cost. If people aren't willing to pay it, the auction won't go that high. Easy peasy!

And then I keep hearing that fine dining isn't sustainable. Just charge more!