Michelin doesn't look at how dirty the toilets are, but at what's on your plate: this is how stars are awarded
The Michelin Guide began as a marketing tool for a tire company to encourage travel, but it has become a global standard for restaurant ratings based strictly on culinary quality. The system uses anonymous inspectors to evaluate consistency and flavor, ignoring factors like hygiene or decor, and there is no mechanism for restaurants to purchase or refuse these ratings.
The Michelin Guide, originally created by a French tire manufacturer in 1900 to encourage driving and boost tire sales, has evolved into the industry standard for culinary excellence. The guide assigns one, two, or three stars based exclusively on the quality of the food and cooking techniques, rather than factors like service or interior decor. Since 1957, these stars have been awarded in the Netherlands, with 119 restaurants currently holding at least one distinction.
Inspectors are anonymous professionals who pay for their own meals to maintain independence, ensuring that stars cannot be purchased. While stars reflect culinary quality, Michelin uses separate symbols for comfort and service. If a restaurant consistently delivers high-quality ingredients, balanced flavors, and technical mastery, it remains eligible for a star regardless of its physical setting or luxury status. Although the guide has pivoted to digital platforms and apps for revenue, the integrity of the anonymous inspection process remains the core of its global reputation.
Based on reporting by ad. Translated and condensed by LocalHeadlines.
