What it Takes to Become a One, Two or Three Michelin Star Restaurant

Michelin stars are one of the most important awards in gastronomy worldwide, granted by the renowned tyre company. At the beginning of the 20th century, Michelin launched tourist guides which included information on petrol stations, garages, maps, and accommodation. These guides evolved over time and became an essential reference for lovers of haute cuisine.

But how are these precious stars awarded? By a meticulous evaluation by anonymous inspectors who visit restaurants undercover and then share their opinions. These experts focus on key elements that make for an exceptional dining experience. The five essential criteria to be met by restaurants are: quality of ingredients, balance of flavours, expertise in technique, the chef's personality as expressed through his or her dishes and, last but not least, consistency over time and in the overall concept.

This selection takes place every year: new stars are granted and those already awarded are also reassessed to ensure that diners always enjoy the same standards of quality. Also, no aspects beyond the content of the dish are considered—i.e. factors such as decoration or service do not come into play. 

One curious fact: stars are awarded to the restaurant, not to the chef. This means that if a chef is no longer in charge of the place, the restaurant retains the distinction. But just as the award is given, it can also be withdrawn if they no longer meet the required criteria. The good news? Any restaurant can apply to be included in the guide, no matter what its style or type of cuisine. In fact, there are everything from sophisticated restaurants to street food vans with Michelin stars.

One Star: Very Good

Earning a Michelin star is quite an achievement and indicates a high level of quality in the kitchen. To be worthy of this star, a restaurant must offer delicious dishes, with distinct flavours and solid culinary techniques. Food presentation also matters: every detail must show the artistry on the plate.

Two Stars: Excellent

By receiving two Michelin stars, a restaurant shows flawless culinary quality and a unique identity. Flavours must be memorable, and the harmony between them is key. Chefs need to be creative and use top quality ingredients to amaze and delight diners, reflecting the personality and talent of the person cooking.

Three Stars: Exceptional

Achieving three Michelin stars is the pinnacle of culinary excellence. Only a few restaurants in the world reach this level of distinction. Their dishes are true masterpieces; each mouthful takes the diner on a journey of flavours and textures. Flawless ingredients, boundless creativity and culinary technique at its best. These are outstanding restaurants.