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Michelin Red Guides
Michelin Red Guides are hotel and restaurant guides that have an unparalleled reputation for reliability and consistency, which makes extensive use of keyed information to provide detailed and concise reviews. Guides are predominantly intended for the markets they are reviewing and, as such, are more often than not written in the native language(s) of their featured destination, that said, most foreign language guides do come with a range of English language introductory and explanatory information such as thorough details on how to use the guide and a description of its symbol classifications. The obvious exceptions to this structure are locations which already have English as their official language. Guides feature hundreds of hotels and/or restaurants and rate them according to the
time honoured Michelin standards. Reviews are arranged alphabetically by location and introduce places and establishments, providing you with details of other relevant Michelin publications, situating the businesses and detailing facilities and services, aswell as the all important price range. Establishment descriptions look at the atmosphere, décor/style, character and specialities of each hotel/restaurant, marking them with levels of comfort. Hotels and restaurants are regularly and anonymously visited by Michelin inspectors, who experience their stay at each concern as would an ordinary customer. Reader’s comments are an additional valuable source of information when independently compiling each guide. Guides aim to offer a selection of the best hotels and restaurants for
comfort and price within each category. The criterion for each establishment’s classification is consistent, irrespective of location. Guides include additional information such as establishment locator maps, European telephone dialling codes, introductory vocabulary and distance charts.
time honoured Michelin standards. Reviews are arranged alphabetically by location and introduce places and establishments, providing you with details of other relevant Michelin publications, situating the businesses and detailing facilities and services, aswell as the all important price range. Establishment descriptions look at the atmosphere, décor/style, character and specialities of each hotel/restaurant, marking them with levels of comfort. Hotels and restaurants are regularly and anonymously visited by Michelin inspectors, who experience their stay at each concern as would an ordinary customer. Reader’s comments are an additional valuable source of information when independently compiling each guide. Guides aim to offer a selection of the best hotels and restaurants for
comfort and price within each category. The criterion for each establishment’s classification is consistent, irrespective of location. Guides include additional information such as establishment locator maps, European telephone dialling codes, introductory vocabulary and distance charts.
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