Guide
The world's best-known inspector-led restaurant guide. Founded in 1900 by brothers André and Édouard Michelin as a motoring handbook; restaurant stars from 1926, the three-star scale from 1931–33. Anonymous inspectors judge cooking only, on five criteria: ingredients, harmony of flavours, technique, the chef's personality on the plate, and consistency over time. A Star belongs to the restaurant, not the chef.
Visit MichelinRating system
A good restaurant, listed in the Guide even without a Star or Bib.
Good quality, good value cooking. Named after Bibendum, the Michelin Man; introduced in 1997.
High-quality cooking, worth a stop.
Excellent cooking, worth a detour.
Exceptional cuisine, worth a special journey.