The Michelin Guide: A Journey from Tires to Fine Dining

The Michelin Guide is synonymous with fine dining, but its origins are far from the white tablecloths and elegant plating we associate with it today. Created in 1900 by the Michelin brothers—yes, the same Michelin that makes tires—the guide was initially a travel companion for motorists, offering practical information like maps, gas stations, and, of course, places to eat and stay.

It started as a simple list of the best restaurants where to have a decent meal while traveling across France, Spain, Italy and central Europe. In 1931, the single star rating evolved into the ultimate restaurant ranking system, awarding coveted stars that can elevate a chef’s career—or drive them to despair. Today the ratings are:

1 star: “A very good restaurant in its category.”

2 stars: “Excellent cooking, worth a detour.”

3 stars: “Exceptional cuisine, worth a special journey.”

The inaugural Italian Michelin Guide, published in 1956, covered regions from the Alps to Naples. While this edition did not yet feature the star rating system, several notable establishments were highlighted:​

• Arnaldo – Clinica Gastronomica in Rubiera, Reggio Emilia: Renowned for its authentic Emilian cuisine, this restaurant has maintained its esteemed reputation since its inclusion in the first edition. ​

• Savini in Milan: Established in 1867, Savini became a cultural hub during the Belle Époque, attracting luminaries such as composers Giuseppe Verdi and Giacomo Puccini. ​

• Alfredo alla Scrofa in Rome: Famous for its signature Fettuccine Alfredo, this restaurant has been a staple in Rome's dining scene. 

Take a look at Butterfly, We are Food's client and Michelin Starred restaurant since 2008.

In 2025, the Michelin Guide continued its global expansion by adding new destinations, including Morocco, Serbia, and the Philippines, proving that fine dining has no borders.

But how does a restaurant earn a Michelin star? The process is famously secretive.

Anonymous inspectors visit restaurants multiple times, mainly evaluating five key criteria:

• quality of ingredients,

• mastery of cooking techniques

• service and wine offer

• personality of the chef in the cuisine

• consistency across visits.

  
  
  
  

Despite its prestige, the Michelin Guide has its share of controversy.

Some chefs feel the expectations are unrealistic, leading to burnout, and a few have even returned their stars to escape the pressure.

Others question whether a guide founded by a French tire company should have the final say on global cuisine. Yet, love it or hate it, Michelin stars remain one of the highest honors in the culinary world.

As food lovers, we must ask ourselves: does the Michelin Guide still reflect the best of gastronomy, or is it time for a new system?

What do you think?

Do you enjoy reading about gastronomy, wine and food marketing?