For more than a century, the Michelin
guide has offered a ratings system for some of the finest restaurants in the world. The first Michelin
guide was published in France in 1900 "to offer practical information to enjoy driving", according to the company. Today, the Michelin
guide covers 23 countries with 27 titles. When awarding its famous star rating system, the rating represents the food only, and does not take into consideration interior decor, service quality or table settings. What Michelin
does take into consideration, however, is the quality of the products and the mastery of flavor and cooking. Michelin also reviews the "personality" of the cuisine, the value for the money and the consistency between visits.
According to Michelin, its star rating system represents the following:
One star: A very good restaurant in its category.
Two stars: Excellent cooking and worth a detour. Offers specialties and wines of first-class quality.
Three stars: Exceptional cuisine and worth the journey where diners eat extremely well, often superbly. The wine list features generally outstanding vintages and the surroundings and service are part of this unique experience, which is priced accordingly.
The more stars awarded, the higher the rating.