"There is no more prestigious award for a restaurant than a Michelin star, but the organization's food guide is actually more expansive than you might realize. Launched in 1900 as a way for the Michelin company to get people traveling and driving, the famous Michelin Guide has evolved into the final say on the top spots on gourmet dining. Almost everyone knows the stars and the kind of restaurants they represent: high-end, luxury fine dining, usually with an eye-popping price point."
"Michelin-recommended restaurants are rated by Michelin inspectors using the same criteria as Michelin-starred locations, and are determined to not quite be at the level of receiving a star - but still good enough to be worth visiting. Having the recommended category means Michelin can list far more restaurants than the very select starred ones. For example Los Angeles has 26 restaurants with at least one star, and 169 total Michelin-recommended restaurants."
The Michelin Guide began in 1900 to encourage travel and driving and evolved into the authoritative ranking of gourmet dining. Michelin inspectors apply the same criteria across evaluated establishments. The "recommended" classification identifies high-quality restaurants that do not meet the standards for a star but remain worth visiting. That category allows Michelin to list many more establishments beyond the limited number of starred restaurants. Some recommended restaurants compete for future upgrades and may receive stars upon reassessment. The guide also uses the Bib Gourmand designation for simpler, more affordable restaurants providing strong value.
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