The Michelin Guide

The Michelin Guide

The MICHELIN Guide conveys its restaurant reviews through two to three-line short summaries and an extensive system of symbols, the most revered of which are its globally renowned MICHELIN Stars. Restaurants may receive zero to 3 stars for the quality of their food based on five criteria: quality of the ingredients used, mastery of flavor and cooking techniques, the personality of the chef in his cuisine, value for money and consistency between visits.

Restaurant inspectors do not look at the¬†interior decor, table setting, or service quality when awarding stars – these are instead indicated by the number of ‘covers’ it receives, represented by the fork and spoon symbol.

The Bib Gourmand – named after Bibendum, the friendly Michelin Man and the official company mascot for the Michelin Group – recognises friendly establishments that serve good food at moderate prices.

As MICHELIN Guide inspectors travel and taste their way through fine dining establishments around the globe, they are also on the constant lookout for restaurants that offer high-quality food at pocket-friendly prices. These accumulated observations resulted in the creation of a separate rating category to recognise such restaurants.