Photo by Ditte Isager
In 2025, the Michelin Guide will celebrate 125 years. Most people don’t know how one of the world’s most notable restaurant-and-travel-guide was created by a tire company. Michelin, one of the world’s largest tire companies, was founded in France in 1889 by two brothers, André and Édouard. They created the Michelin Guide in 1900 to encourage car travel by supplying information for motorists such as maps, mechanics, hotels and gas stations across France. Michelin Guides has grown to include more than 30,000 establishments in more than 20 countries.
Photo courtesy of Michelin Guide
What are Michelin Stars?
In 1926, the Michelin Guide launched its renowned star system for restaurants, starting with one star and evolving to three. Below is the rating system explained.
“It’s important to remember that just being included in the selection is an honor,” says the anonymous Chief Inspector for the Michelin Guide in North America. “The guide does not include every restaurant in a market, only those that are notable. And only a small percentage of the restaurants in the selection will receive star distinctions.”
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How are restaurants selected?
Part of the Michelin Guide mystique are the anonymous inspectors who have years of hospitality experience. Michelin Stars are awarded annually based on the anonymous and independent dining experiences of the inspection teams, and they are re-evaluated each year. Several inspectors visit each restaurant at different times. Restaurant inspectors do not consider decor or service when awarding stars. Instead, they focus on these five criteria:
“The Michelin Star criteria and methodology has remained the same since its inception in 1926. The inspectors’ methodology is global, and the team collaborates to ensure that a one, two or three-starred restaurant offers a consistent level of cuisine whether the restaurant is in Paris, Tokyo or Los Angeles. This global methodology is respected and valued by the culinary community and has contributed to the longevity and international recognition of the Michelin Guide,” says the anonymous Chief Inspector.
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Photo courtesy of the Inn at Little Washington
Photo by Ditte Isager
Beyond the stars
Michelin Guide ratings have evolved over time and have several designations. The Bib Gourmand designation is given to restaurants that offer “exceptionally good food at moderate prices” as determined by local economic standards. The award is named after Bibendum, the ICONIC Michelin Man.
The Michelin Guide introduced a Green Star in 2020. “The Michelin Green Star awards restaurants at the forefront of practices committed to more sustainable gastronomy. It’s not a culinary distinction but a complementary one. Every restaurant from the Michelin Guide’s selection – no matter its culinary distinction – can receive a Michelin Green Star if its involvement in sustainable gastronomy is particularly impressive and inspiring,” says the anonymous Chief Inspector.
The Michelin Star has been a coveted symbol of culinary excellence and quality for more than a century. “The main goal of the Michelin Guide hasn’t changed since 1900,” says the anonymous Chief Inspector. “It strives to choose the best places by providing honest and high-quality recommendations to culinary connoisseurs all over the world.”
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