Today I’d like to clarify the difference between Michelin stars and forks. The ratings of the french guide are, in fact, a little complicated and not easy to understand for those who aren’t in the trade.

Starting with “stars”, which are the most desired recognitions in the catering business. Most people know that the ratings range from one to three stars depending on excellence of the establishment.

Michelin stars are awarded to restaurants that reach outstanding results in the food and wine industry, and this is where it gets a bit confusing. Tv cooking competitions are increasingly popular and are frequently hosted by very famous chefs who are often referred to as being “michelin starred”, this expression certainly conveys the idea but it isn’t completely correct.

The famous “Michelin stars” are, in fact, awarded to the restaurant and not to the chef. To say “Michelin starred chef” is therefore incorrect, although that doesn’t change the fact that having a great chef is fundamental in gaining the recognition. Granted that the chef’s skill is the main factor, it’s not the only judgement criteria: that’s why the restaurant keeps the star, even if the chef leaves to work somewhere else, at least until the next visit by an inspector.

The setting, service and comfort of the restaurant get a different rating: the fork, ranging from 1 to 5 it depends on many different factors, service, crowding, decor, atmosphere, wine selection, every detail including the waiter’s greeting and the arrangement of the glassware on the table. The number of forks expresses the “quality of the experience” for the diners, regardless of what they eat and drink.

Naturally, to be even taken into consideration by the very strict Michelin inspectors to be included in the famous guide is a great achievement, the number of forks received indicates the level of excellence accomplished amongst the best restaurants.

I am pleased to say that our little restaurant has been selected by the Michelin guide and has had two forks for a few years now.

It takes time, dedication and attention to detail, but in time the results start to show. When I think about a motto that can describe our effort to get the longed for Michelin forks, per aspera ad astra comes to mind.