The processfor deciding which restaurants receive a Michelin star begins with anonymousinspectors. These inspectors may visit the same restaurant a few times and, without taking notes, will rate the quality of the ingredients, cooking methods, presentation, and taste of each meal. Along with other inspectors who also visited the restaurant, they will review its overall quality together and give a ratingof zero to three stars.
When the Michelin Guide first began using stars in its restaurant listings in 1926, it was simply to approve of an establishment as a very good restaurant. The three-star system that we are familiar with today carries a different meaning for each number of stars. One star represents a very good restaurant in its category. Having two stars indicatesthat the restaurant is excellent and worthy of making a detour to visit. A three-star restaurant is of such great quality that it is worth a visit just for the dining experience itself.
