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The Michelin Guide
Michelin 3 Star
Exceptional cuisine, worth a special journey – One always eats here extremely well, sometimes superbly. Distinctive dishes precisely executed, using superlative ingredients.
Michelin 2 Star
Excellent cooking, with a detour – skilfully and carefully crafted dishes of outstanding quality.
Michelin 1 Star
A very good restaurant in its category – A place offering cuisine prepared to a consistently high standard.
When awarding stars Michelin Inspectors consider the following criteria:
- The interest, balance and innovation of the menu
- The quality of the produce used
- The technical skills and flair with which the dishes are prepared
- The clarity of the flavours
- The compatibility of the ingredients used
- The consistency of the culinary standards
- The quality of the wine list
- The value for money
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The AA Rosette Guide
AA 5 Rosettes
The supreme accolade is awarded only when cooking is at the pinnacle of achievement. Flavours, combinations and textures show a faultless sense of balance, giving each dish an extra dimension.
AA 4 Rosettes
At this level, not only should all technical skill be exemplary, but there should also be daring ideas, and they must work. There is no room for disappointment. Flavours should be accurate and vibrant.
AA 3 Rosettes
This award takes a restaurant into the big league. Expectations of the kitchen are high: exact technique, flair and imagination must come through in every dish, and balance and depth of flavour are all-important.
AA 2 Rosettes
Innovation, greater technical skill and more consistency and judgement in combining and balancing ingredients are all needed at this level.
AA 1 Rosettes
Chefs should display a mastery of basic techniques and be able to produce dishes of sound quality and clarity of flavours, using good, fresh ingredients.
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