The MICHELIN guide was first published in 1900, in France. From a small, 400-page red guide distributed free of charge to motorists to make their travels easier and more enjoyable, the MICHELIN guide has developed over the years to become the benchmark in gourmet dining. Today, the MICHELIN guide collection is comprised of 25 guides covering 23 countries and more than 45,000 establishments.
We employ full-time professional inspectors who anonymously visit restaurants and hotels, and evaluate them on a range of criteria. Our evaluation process has been honed over time to identify consistently high-quality establishments to suit a range of budgets and across a range of styles and cuisines.
If our inspectors are impressed by a restaurant or hotel, they visit the establishment again. And again. It is this sort of obsessive research that makes the MICHELIN Guide such a reliable source of recommendations. No matter what the occasion, we think you'll find that the MICHELIN Guide will help you make the perfect choice.
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