Who the Michelin inspector is
Michelin inspectors are an anonymous team of experienced food professionals. The inspector does not reveal their identity and experiences the restaurant as an ordinary guest.
Plate evaluation criteria
The inspector primarily evaluates the quality of ingredients on the plate, mastery of cooking technique, and flavour integrity. Visual presentation is read as a secondary but supporting criterion.
Service quality expectations
Michelin's service evaluation covers knowledge depth, warmth, and rhythm management before dress code. A warm service grounded in natural authority is expected — not robot-like formality.
Consistency and repeat visits
A single exceptional service is not enough for a star. Inspectors test the same standards across different visits; consistency is therefore the decisive factor in the star decision.
Preparing for inspection
The most effective preparation is to maintain every service as if an inspector were present. When SOPs are live, team training is regular, and the quality cycle is active, an inspection passes like a routine service.
