The MICHELIN Guide is much more than a directory of restaurants and hotels. Michelin Inspectors analyze restaurants and hotels throughout the year under a clandestine cloak. Their anonymity is fundamental to the inspection process that has been refined over more than 100 years. The limited number of restaurants chosen for the MICHELIN Guides are all highly recommended, but earning a star is seen as one of the highest honors in the industry.
Our full-time professional inspectors anonymously visit restaurants and hotels to ensure they do not receive any preferential treatment while they identify high-quality establishments across a broad range of budgets and styles. Evaluations involve repeated test meals or overnight stays to assess quality and reliability of the experience. Our obsession with quality and reliability make the MICHELIN Guide the best source for recommendations.
What are the criteria for receiving Michelin stars?
The star symbols judge only what’s on the plate, meaning the quality of products, the mastering of flavors, mastering of cooking, personality of the cuisine, value for the money and the consistency of what the restaurant offers to its customers both throughout the menu and the year.
One star indicates a very good restaurant in its category, offering cuisine prepared to a consistently high standard. A good place to stop on your journey.
Two stars denote excellent cuisine, skillfully and carefully crafted dishes of outstanding quality. Worth a detour.
Three stars reward exceptional cuisine where diners eat extremely well, often superbly. Distinctive dishes are precisely executed, using superlative ingredients. Worth a special journey.
Along with the rating of stars, the MICHELIN Guide provides a written description of each locale with a variety of symbols to give further insight into an establishment. Ambiance, specialties, and wine are just a few of the factors. Comfort is also rated by 1 to 5 forks and spoons for a restaurant and 1 to 5 pavilions for a hotel.