Chef preparing a dish ()
Michelin restaurant ratings were first published by Andre and Edouard Michelin to boost sales for their famous tire company. The ratings were included in a small, free French guide that had maps, hotels and, of course, recommended upscale restaurants for the discerning (wealthy) car owner of the early 1900s. Eventually, the guide was rating restaurants extensively across Europe, and it has developed into a highly esteemed system.
Restaurant inspectors from the Michelin team anonymously visit, review and rate each establishment multiple times. The company inspectors evaluate their meals based on quality, techniques, the chef’s personal representation, flavor harmony and consistency between visits. Inspectors do not rate the restaurant facility or décor. Getting a Michelin star is an honor. Here is the rating system from guide.michelin.com:
* – High quality cooking, worth a stop!
** – Excellent cooking, worth a detour!
*** – Exceptional cuisine, worth a special journey!
What to Expect
Visiting a three-star restaurant may seem a little intimidating. Here are some tips to help you feel a bit more prepared.
Visiting a fine dining establishment is not just about having a meal. It is very much a place where food is created as an experiential or performance art, with the chef being the star of the show.
Make a reservation well in advance; this may be from one week to two months, depending on the popularity. Many offer web bookings. Some will require a deposit. Specify dietary needs or allergies at the time of booking.
Dress respectfully, as you are there to appreciate the chef’s artistry. Semi-formal or smart casual attire is expected.
Menus are small. There will be one to three ‘tasting’ menus of select dishes that are presented in a particular order established by the chef. They can be from five to twelve courses made of small servings.
It is possible to book single dishes á la carte carte, but that is not the typical experience.
Expect attentive service. Staff will likely describe each dish to you as they are brought out, one at time. New plates and silverware will be set for each course.
There may be a cheese or dessert trolley. A specialist will describe the options and you may make your selections.
Questions are welcome! They don’t expect you to know what all the foods are.
Take your time! The experience may take from three to four hours.
Estimate costs between €275 and €400 per person for a tasting menu at a German restaurant.
A drink paring of alcoholic beverages is typically an additional cost around €100-€150. Specific wine, cocktails or beers will be selected by a trained sommelier for each course.
Semi-formal attire at a Michelin three-star restaurant. ()
