Restaurant guide
A restaurant guide is a book or other medium that contains information about restaurants , often accompanied by an assessment of the quality of the cuisine and service. Restaurant guides usually limit themselves to the restaurants of a country or region; some contain only restaurants of a certain type (such as restaurants with Italian cuisine ).
In contrast to hotels , there are no binding quality standards for restaurants . The Michelin Guide , which was originally published by a French tire manufacturer as an aid to motorists when traveling, is now considered an unofficial reference. Every year it awards ratings of one to three "stars" per restaurant. They only rate the quality of the kitchen. The general comfort and effort is defined by the number of cutlery (zero to five).
The leading competing international restaurant guide is the Gault-Millau . It awards up to twenty points and four toques in connection with short restaurant reviews in text form. More points also lead to a longer meeting.
Germany
The restaurant guide of the magazine Der Feinschmecker grants 1 to five points.
The Varta guide has gradations from 1 to 5 diamonds (formerly 1 to 3 chef's hats) and covers around 2700 hotels and 5300 restaurants. The Schlemmer Atlas (until 1984 ARAL Schlemmer Atlas ) awards up to five wooden spoons. The Großer Restaurant & Hotel Guide (colloquially known as the Bertelsmann Guide ) has gradations of up to five toques. Gerolsteiner also offers the pleasure map .
Some online restaurant guides give visitors the opportunity to rate or comment on the restaurants themselves in order to be able to convey their personal opinion to other visitors.
Some online guides offer summaries of the most important guides and thus calculate the best restaurants, such as the restaurant rankings or the Hornstein ranking .
South Africa
Here Rossouw's Restaurants is the leading independent restaurant guide. It only includes restaurants in Cape Town , the wine region , Garden Route , Gauteng and, since 2010, KwaZulu-Natal .
France
The recognized restaurant guide for fine dining here is the Michelin Guide.
Spain
The Michelin Guide, which is now published with a red cover, is also the best-known restaurant guide in Spain. The first edition appeared in 1910 and the first 95 of a total of 250 pages gave motorists tips on how a Michelin rubber tire is constructed and how it can be repaired.
Portugal
The fine restaurants are included in the Michelin Guide edition for Spain.
literature
- Jürgen Dollase : Criticism put to the test. Plea for a revision of the restaurant criticism against the background of a general theory of cooking. In: journal culinaire. Globalization of food. Volume 3, Edition Vincent Klink , Stuttgart 2007, ISBN 3-927350-84-2 , pp. 102-108.
- Wolfgang Faßbender : Subjective, but competent. The basics of a modern restaurant review. In: journal culinaire. Wine culture. Volume 8, Edition Wurzer & Vilgis , Münster 2009, ISBN 978-3-941121-08-9 , pp. 104-111.
See also
Web links
- "Stars, hoods, points, spoons, diamonds" , Die Welt , November 1st 2009