What is the maximum number of stars a restaurant can have?

Definition and Origin

History of the Guide

The Guide is one of the most prestigious and oldest gastronomic publications in the world. Its history dates back to the early twentieth century and is deeply linked to the automotive industry.

Origins

• Founded in 1900: The guide was created by brothers André and Édouard , founders of the tyre company , in France. Initially, the guide was distributed free of charge with the aim of encouraging the use of automobiles and, consequently, increasing the demand for tyres. The first edition contained maps, information on how to change tyres, where to find petrol stations and lists of hotels and restaurants.
• Evolution: Over time, the guide was refined and in 1920 it began to be sold. In 1926, it began awarding one star to outstanding restaurants. In 1931, the three-star system was introduced, which has been maintained to this day.

International Expansion and Relevance

• Globalisation: From its origins in France, the Guide has expanded its coverage worldwide. It currently publishes guides in Europe, America, Asia and other continents, evaluating restaurants in more than 30 countries.
• Cultural Influence: The Guide has played a crucial role in promoting fine dining and has significantly influenced the restaurant industry. Obtaining a star has become a symbol of excellence and quality in world gastronomy.

Criteria for Awarding Stars

The stars are awarded following very rigorous and detailed criteria. The evaluation is carried out by professional inspectors who visit restaurants anonymously. The main criteria for awarding stars include:

Quality of Ingredients

• Freshness and Origin: Ingredients must be fresh and of the highest quality, preferably of local and sustainable origin.
• Selection: The choice of ingredients reflects the chef's ability to select products that enhance the flavours and presentation of the dishes.

Technical Mastery

• Cooking Techniques: The precision and technical skill in the preparation of dishes is evaluated.
• Consistency: The ability to reproduce the same quality on each visit is crucial. Consistency in preparation and presentation is fundamental.

Creativity and Personality

• Innovation: Inspectors value the chef's creativity and how their personality is reflected in the dishes.
• Originality: Dishes must offer something unique and memorable, setting themselves apart from other restaurants.

Value for Money

• Value: It is considered whether the gastronomic experience is worth the cost, evaluating the proportion between the quality of the food and the price.

Consistency

• Constant Quality: Consistency is key. A restaurant must maintain high quality standards throughout the year.
• Repeated Visits: Inspectors visit restaurants several times to ensure that quality is consistently maintained.

Table: Meaning of the Stars

List: Restaurant Evaluation Process

1. Initial Selection: Identification of potential restaurants through field research and reviews.
2. Anonymous Visits: Inspectors visit restaurants incognito to evaluate the complete experience.
3. Evaluation and Criteria:
   • Quality of ingredients.
   • Cooking technique.
   • Creativity and presentation.
   • Value for money.
   • Consistency in quality.
4. Committee Vote: Inspector reports are presented to a committee of experts who make the final decision on the awarding of stars.

How are the stars awarded?

Evaluation Process

The process of awarding stars is rigorous and highly confidential, designed to ensure that only the best restaurants receive this prestigious recognition.

Below, the process is detailed step by step:

1. Restaurant Selection

• Initial Research: The selection begins with extensive research to identify restaurants that could qualify. This research includes consultations with gastronomic guides, online reviews, recommendations from chefs and gourmets, and, in some cases, direct requests from the restaurants themselves to be evaluated.
• Nominations: Some restaurants may be nominated by Guide readers or by other chefs who have already been awarded.

2. Anonymous Visits

• Secret Evaluations: The inspectors carry out anonymous visits to restaurants. These visits are completely discreet; inspectors do not identify themselves and behave like normal customers to ensure an authentic experience.
• Multiple Visits: To guarantee the consistency and quality of the restaurant, several visits are made over time. A restaurant aspiring to obtain a star may be evaluated several times before a decision is made.

3. Evaluation of Criteria

During visits, inspectors evaluate a series of specific criteria that include:

• Quality of Ingredients: The freshness, quality and origin of the ingredients are fundamental. The use of local and seasonal products is particularly valued.
• Mastery of Culinary Techniques: The mastery in the preparation and cooking of food is evaluated, as well as the precision and technical skill of the chef.
• Chef's Personality and Creativity: The originality and creativity in the dishes, as well as the chef's ability to express their personality through their cooking, are key aspects.
• Consistency: Uniformity in the quality of dishes and service across all visits is essential. The ability to maintain a high level of excellence consistently is crucial.
• Value for Money: It is considered whether the gastronomic experience offers good value in relation to the price.

The Role of Inspectors

The inspectors are highly trained professionals whose work is crucial to maintaining the integrity and reputation of the Guide .

Selection and Training of Inspectors

• Requirements and Selection: Inspectors usually have solid experience in the gastronomic industry, with formal training in culinary arts and/or hospitality. The selection is rigorous and only the most qualified candidates are considered.
• Intensive Training: Once selected, inspectors receive intensive training that includes tastings and dish evaluations, evaluation techniques and anonymity procedures. This training ensures that all inspectors maintain the same standards and criteria in their evaluations.

Functions of Inspectors

• Anonymous Visits: As mentioned above, the main function of inspectors is to make anonymous visits to restaurants. This allows them to evaluate the complete experience from the perspective of a regular customer.
• Detailed Evaluations: During visits, inspectors take detailed notes on every aspect of the experience, from the quality of the food to the atmosphere and service.
• Evaluation Reports: After each visit, inspectors write detailed reports describing their experiences and evaluations. These reports include ratings and comments on the specific criteria mentioned above.

Final Decision

• Committee Meetings: Inspector reports are reviewed by a committee of experts composed of chefs, food critics and other industry professionals. This committee meets regularly to discuss and vote on restaurants that deserve to obtain or maintain their stars.
• Voting and Awarding of Stars: The final decision is based on the committee's vote. For a restaurant to obtain a star , it must receive a majority of favourable votes. The process is strictly confidential and is designed to ensure the impartiality and integrity of the system.

Table: Star Evaluation Criteria

How many stars can a restaurant have?

The Guide , recognised worldwide for its prestige in evaluating restaurants, awards a maximum of three stars to culinary establishments. Each level of stars represents a specific quality and gastronomic experience. Below, the maximum rating and the meaning of each level of stars is detailed.

The Maximum Rating

The maximum number of stars that a restaurant can obtain is three. This classification system was introduced in 1931 and has since been maintained as the standard of excellence in world gastronomy. Obtaining three stars is an exceptional achievement that only a select group of restaurants at a global level has managed to reach​​.

Meaning of Each Level (One, Two and Three Stars)

One Star

Description: "Very good cooking in its category."

• Quality of Ingredients: Restaurants with one star use high quality ingredients, although they may be simpler than those of their higher-rated counterparts.
• Technique: The dishes are well executed and display a high level of culinary skill.
• Consistency: Quality is consistently good, although it may vary slightly from one visit to the next.
• Value for Money: These restaurants offer an excellent gastronomic experience without necessarily being prohibitively expensive.

Examples:

• Lienzo, València
• Arrels, Sagunt

Two Stars

Description: "Excellent cooking that is worth a detour."

• Quality of Ingredients: The ingredients are of exceptional quality, often with special attention to freshness and origin.
• Technique and Creativity: The dishes show a high degree of creativity and technical precision. The presentation and combination of flavours are sophisticated and unique.
• Consistency: Quality is extremely high and consistent across all visits.
• Overall Experience: The culinary experience is superior, justifying a special detour to visit the restaurant.

Examples:

• El Poblet, València
• Ricard Camarena, València

Three Stars

Description: "Exceptional cuisine that justifies a special journey."

• Supreme Quality of Ingredients: Only the most select and highest quality ingredients are used, with meticulous attention to detail.
• Technical and Creative Mastery: The dishes are masterpieces of culinary technique and creativity. Each dish is innovative and presents a unique sensory experience.
• Impeccable Consistency: Quality is unwavering. Each visit offers a culinary experience that borders on perfection.
• Integral Experience: The gastronomic experience is extraordinary, from customer service to the restaurant's ambience. It justifies an exclusive journey to enjoy its cuisine.

Examples:

• Quique Dacosta, Dénia
• El Celler de Can Roca, Girona

Summary Table: Star Levels

List: Benefits of Obtaining Stars

• Increased Visibility: Restaurants awarded with stars receive considerable attention from media and potential customers.
• Increase in Reservations: The demand for tables increases significantly, often resulting in lengthy waiting lists.
• International Recognition: Obtaining stars positions the restaurant and the chef on the global stage of fine dining.
• Better Talent Retention: Chefs and kitchen staff aspire to work in award-winning restaurants, ensuring a talented and motivated team.

Examples of restaurants with three stars

The distinction of three stars is the highest honour a restaurant can receive, indicating exceptional cuisine that justifies a special journey. Below, examples of some of the world's most outstanding restaurants that have achieved this prestigious rating are presented.

Outstanding Restaurants in the World

1. Osteria Francescana (Modena, Italy)
   • Chef: Massimo Bottura
   • Description: This restaurant is known for its creativity and reinterpretation of traditional Italian cuisine. Massimo Bottura combines modern techniques with local ingredients to create innovative dishes that tell a story.
   • Signature Dishes: "Five Ages of Parmigiano Reggiano", "Oops! I Dropped the Lemon Tart".
2. El Celler de Can Roca (Girona, Spain)
   • Chefs: Roca Brothers (Joan, Josep and Jordi Roca)
   • Description: This family restaurant is famous for its focus on Catalan gastronomy combined with avant-garde techniques. The Roca brothers have created a place where cuisine, the wine cellar and pastry come together perfectly.
   • Signature Dishes: "Anchovy with crystal bread and tomato", "Natural oyster with eucalyptus sauce".
3. Eleven Madison Park (New York, USA)
   • Chef: Daniel Humm
   • Description: Located in the heart of Manhattan, Eleven Madison Park is known for its tasting menu that highlights local and seasonal ingredients, presented in a sophisticated and minimalist style.
   • Signature Dishes: "Duck glazed with lavender honey", "Roasted carrots with buckwheat and carrot yoghurt".
4. Azurmendi (Larrabetzu, Spain)
   • Chef: Eneko Atxa
   • Description: Azurmendi is a sustainable restaurant that focuses on innovation and respect for the environment. Eneko Atxa creates dishes that reflect the culture and flavours of the Basque Country, using modern techniques.
   • Signature Dishes: "Idiazabal cheese truffle", "Truffled egg yolk".
5. Le Bernardin (New York, USA)
   • Chefs: Eric Ripert
   • Description: Known for its excellence in seafood, Le Bernardin offers a gastronomic experience that highlights the freshness and simplicity of sea ingredients, prepared with impeccable technique.
   • Signature Dishes: "Lobster ravioli with black truffle", "Tuna tartare".

Restaurants in Spain with Three Stars

Spain is a country with a rich culinary tradition and several of its restaurants have been awarded three stars . Below, some of the most outstanding:

1. El Celler de Can Roca (Girona)
   • Chefs: Joan, Josep and Jordi Roca
   • Description: With a perfect combination of cuisine, enology and pastry, the Roca brothers have created a restaurant that is a world reference in gastronomic innovation and creativity.
   • Signature Dishes: "Anchovy with crystal bread and tomato", "Natural oyster with eucalyptus sauce".
2. Arzak (San Sebastián)
   • Chef: Juan Mari Arzak and Elena Arzak
   • Description: This restaurant is a pioneer in modern Basque cuisine, combining tradition and avant-garde. Juan Mari Arzak, together with his daughter Elena, have maintained culinary excellence for decades.
   • Signature Dishes: "Lobster with fennel and grapefruit", "Beef chop with seaweed".
3. DiverXO (Madrid)
   • Chef: David Muñoz
   • Description: Known for its transgressive and creative approach, DiverXO offers a culinary experience that challenges conventions, combining flavours from around the world in artistic presentations.
   • Signature Dishes: "Oxtail dim sum", "Iberian pork belly lasagne".
4. Akelarre (San Sebastián)
   • Chef: Pedro Subijana
   • Description: Akelarre stands out for its focus on Basque cuisine, using local ingredients and innovative techniques to create a unique culinary experience.
   • Signature Dishes: "Grilled lobster with its juice", "Egg at low temperature with potato and truffle".
5. Lasarte (Barcelona)
   • Chef: Martín Berasategui
   • Description: Lasarte is known for its signature cuisine, where Martín Berasategui applies his creativity and technique to offer dishes that are culinary works of art.
   • Signature Dishes: "Egg at low temperature with foie gras", "Sea bass with fennel and citrus consommé".

Table: Restaurants with Three Stars in Spain

List: Benefits of Restaurants with Three Stars

1. International Recognition: Restaurants with three stars are recognised worldwide as the best in their class.
2. Increase in Clientele: The demand for reservations increases significantly, attracting diners from around the world.
3. Prestige and Credibility: Obtaining and maintaining three stars raises the reputation of the restaurant and the chef.
4. Talent Attraction: The best chefs and industry staff aspire to work at these establishments, ensuring a highly qualified team.
5. Improvement of Customer Experience: Attention to detail and the commitment to excellence are reflected in an unparalleled gastronomic experience for customers.

Most awarded chefs

Obtaining stars is a monumental achievement for any chef, and those who accumulate multiple stars stand out as prominent figures in the culinary industry. Below, profiles of some of the world's most awarded chefs are presented, with a special focus on Martín Berasategui, the Spanish chef with the most stars , and other outstanding chefs who have left an indelible mark on global gastronomy.

Martín Berasategui and His Restaurants

Martín Berasategui is one of the most recognised chefs worldwide, with an impressive total of 12 stars distributed across several of his restaurants. His focus on modern Basque cuisine, combined with innovative techniques and an unwavering commitment to quality, has placed him at the top of the culinary world.

Chef Profile

• Birth: 27 April 1960, San Sebastián, Spain
• Training: He began his culinary training in his family's pastry shop and continued his apprenticeship in France.
• Culinary Style: Contemporary Basque cuisine with French influences and a strong emphasis on innovation and technique.

Restaurants and Stars

1. Martín Berasategui Restaurant (Lasarte-Oria)
   • Stars : 3
   • Description: His flagship restaurant, where Martín Berasategui offers a culinary experience that combines Basque tradition with modern and creative techniques. Dishes such as "Warm salad of vegetable marrow with truffle shavings and mushroom carpaccio" stand out.
2. Lasarte (Barcelona)
   • Stars : 3
   • Description: This restaurant, run by Paolo Casagrande under Berasategui's supervision, is known for its sophistication and innovative dishes. Examples include "Veal marrow ravioli with beluga caviar".
3. M.B (Tenerife)
   • Stars : 2
   • Description: Located in the luxurious The Ritz-Carlton, Abama resort, M.B offers an exceptional gastronomic experience with a menu that highlights the best local products and fine dining techniques.
4. Eme Be Garrote (San Sebastián)
   • Stars : 1
   • Description: A restaurant that combines elegance and traditional Basque cuisine with a modern touch. Dishes such as "Grilled cod with garlic pil-pil" are an example of its approach.
5. Oria (Barcelona)
   • Stars : 1
   • Description: This restaurant offers a menu inspired by Mediterranean cuisine, with dishes that combine fresh flavours and refined techniques.
6. eMe Be Garrote (San Sebastián)
   • Stars : 1
   • Description: A restaurant that offers a more informal gastronomic experience, but with the same quality and creativity that characterises Berasategui.

Other Outstanding Chefs

In addition to Martín Berasategui, other chefs have managed to accumulate numerous stars , standing out for their innovation and culinary excellence.

Alain Ducasse

• Birth: 13 September 1956, Orthez, France
• Culinary Style: Contemporary French cuisine with a focus on sustainability and the use of local ingredients.
• Stars : 21 in total (spread across several restaurants).

Outstanding Restaurants:

1. Alain Ducasse au Plaza Athénée (Paris)
   • Stars : 3
   • Description: This restaurant is known for its natural cuisine, centred on sea products, vegetables and cereals.
2. Le Louis XV (Monaco)
   • Stars : 3
   • Description: An icon of fine dining, famous for its focus on culinary tradition and innovation.

Joël Robuchon

• Birth: 7 April 1945, Poitiers, France
• Death: 6 August 2018
• Culinary Style: Classic French cuisine with a focus on technical perfection and simplicity.
• Stars : 32 in total (before his death).

Outstanding Restaurants:

1. L'Atelier de Joël Robuchon (Paris, Tokyo, Las Vegas, among others)
   • Stars : Several locations with 1 to 3 stars.
   • Description: Known for their open kitchen format and dishes that combine classic techniques with modern presentations.
2. Joël Robuchon Restaurant (Las Vegas)
   • Stars : 3
   • Description: Offers an opulent gastronomic experience with a tasting menu that showcases the best of French cuisine.

Table: Most Awarded Chefs and their Restaurants

List: Benefits of Being a Multi-Award-Winning Chef

1. International Recognition: They gain prestige and recognition at a global level, consolidating their reputation as leaders in gastronomy.
2. Increased Demand: Restaurants of award-winning chefs tend to have lengthy waiting lists and an international clientele.
3. Expansion Opportunities: They have the opportunity to open new restaurants and expand their brand globally.
4. Talent Attraction: Young and talented chefs want to work in their kitchens, ensuring a high-quality team.
5. Industry Influence: They have a great influence on culinary trends and can drive changes in the gastronomic industry.

Benefits for restaurants

Obtaining a star is a significant milestone for any restaurant. This recognition not only represents culinary excellence, but also brings with it a series of tangible and intangible benefits that can transform the trajectory of a gastronomic establishment.

Recognition and Prestige

1. International Recognition

• Global Prestige: The stars are recognised throughout the world as a symbol of culinary excellence. Restaurants awarded with stars are positioned among the best in the world, attracting the attention of international media, food critics and travel guides.
• Reputation: Obtaining a star significantly increases the reputation of the restaurant and the chef. This recognition can turn a local restaurant into an international culinary destination, attracting gourmets and tourists from everywhere.

2. Credibility and Authority

• Customer Trust : The stars act as a seal of quality and reliability for customers. Knowing that a restaurant has been awarded a star generates trust and guarantees a high-level culinary experience.
• Brand Value: The recognition of adds significant value to the restaurant's brand. This not only increases its prestige, but can also open doors to collaboration opportunities with other luxury brands and high-profile gastronomic events.

Increase in Demand and Reservations

1. Increase in Demand

• Greater Customer Flow: Obtaining a star usually results in an immediate increase in demand. Award-winning restaurants experience an increase in reservations and often have lengthy waiting lists.
• Attraction of New Customers: The stars attract new customers who want to experience culinary excellence. These customers are not only local, but also include international tourists seeking unique gastronomic experiences.

2. Economic Benefits

• Increase in Revenue: With greater demand and an influx of new customers, the restaurant's revenue increases significantly. Restaurants can justify higher prices due to the perception of greater value and quality associated with the stars .
• Expansion Opportunities: Economic success and recognition allow owners to consider business expansion. This can include opening new restaurants, diversifying the menu or improving the facilities.

Table: Impact of the Stars on Restaurants

List: Examples of Positive Impact

1. El Celler de Can Roca (Girona, Spain):
   • Recognition: Consistently ranked among the best restaurants in the world.
   • Demand: Significant increase in reservations with waiting lists of several months.
2. Osteria Francescana (Modena, Italy):
   • Prestige: Internationally recognised and frequented by gourmets from around the world.
   • Revenue: Increase in revenue that allowed expansion and the opening of new culinary projects.
3. DiverXO (Madrid, Spain):
   • Personal Brand: David Muñoz has consolidated his personal brand and expanded his presence in media and gastronomic events.
   • Growth: Business expansion with the opening of new locations and collaborations.

Surprising facts about the stars

The stars are a symbol of culinary excellence that few restaurants manage to achieve. This recognition brings with it not only prestige and economic benefits, but also a rich history and surprising facts that few people know. Below, we will explore some of these facts, including the first restaurants to receive three stars and those that have maintained this honour for the longest time.

First Restaurants to Receive Three Stars

The three stars were introduced in 1931 as the highest distinction for a restaurant, indicating "exceptional cuisine that justifies a special journey". The first restaurants to receive this honour set the foundations for the high standards that are maintained to this day.

1. La Pyramide (Vienne, France)

• Chef: Fernand Point
• Year of Receipt: 1933
• Description: La Pyramide is considered one of the temples of French haute cuisine. Fernand Point, known as the father of modern cuisine, was a pioneer who influenced generations of chefs, including Paul Bocuse and the Troisgros brothers. His focus on simplicity and perfectionism established a standard that is still revered today.

2. La Côte d'Or (Saulieu, France)

• Chef: Alexandre Dumaine
• Year of Receipt: 1933
• Description: Alexandre Dumaine, known for his technical perfection and meticulous attention to detail, made La Côte d'Or a benchmark in gastronomy. His dedication to quality and culinary creativity positioned him as one of the first chefs to obtain the three stars .

Restaurants that Have Maintained Three Stars for the Longest Time

Maintaining three stars for decades is a feat that demonstrates unwavering consistency and a commitment to excellence. Below, some restaurants that have maintained this prestigious honour for the longest time are presented.

1. Paul Bocuse (Collonges-au-Mont-d'Or, France)

• Chef: Paul Bocuse
• Year of Receipt: 1965
• Description: Paul Bocuse, known as the "Pope of Gastronomy", maintained his three stars for more than 50 years, from 1965 until his death in 2018. His restaurant, located on the outskirts of Lyon, is famous for its classic French cuisine and its focus on the quality of ingredients.

2. L'Auberge de l'Ill (Illhaeusern, France)

• Chefs: Haeberlin Family
• Year of Receipt: 1967
• Description: This restaurant has maintained its three stars since 1967. The Haeberlin family, led by Paul Haeberlin and then by his son Marc, has been the cornerstone of this establishment, known for its refined Alsatian cuisine and hospitality.

3. La Maison Troisgros (Roanne, France)

• Chefs: Troisgros Family
• Year of Receipt: 1968
• Description: Brothers Jean and Pierre Troisgros, and subsequently their descendants, have run this restaurant that has maintained its three stars since 1968. Known for their innovation and influence on nouvelle cuisine, the Troisgros family remains a legendary name in French gastronomy.

Table: Restaurants that Have Maintained Three Stars the Longest

List: Benefits of Maintaining Three Stars for a Long Time

1. Brand Stability: Maintaining three stars for decades consolidates the restaurant's brand and turns it into an iconic destination.
2. Talent Attraction: The reputation for excellence attracts the most talented chefs and staff, eager to be part of a renowned team.
3. Customer Loyalty: Customers trust in the consistency and quality of the restaurant, resulting in a loyal and repeat customer base.
4. Continuous Recognition and Prestige: Longevity in the guide continually reinforces the restaurant's prestige at a global level.
5. Economic Impact: The prestige and sustained demand translate into constant economic benefits, allowing for continuous reinvestments and improvements in the restaurant.

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