Michelin-Star restaurants: An after-sought recognition
They are the Oscars of gastronomy. Michelin stars dominate the sky of the gastronomic industry and the best chefs from all over the world work hard in their kitchens to achieve them. Creativity, innovation, prime materials…
What are the main ingredients to achieve this prestigious recognition?
There are several factors to achieve a Michelin Restaurant, although the spirit of improvement of the staff who run it is key.
The meaning of Michelin Stars
In this article we are going to delve into the meaning of the stars and we will review some of the awarded restaurants.
To begin with, we must distinguish that the stars reward establishments that offer any type of cuisine. This cuisine must be of the highest quality according to a series of criteria such as a correct selection of products, optimum mastery of the cooking points, fine flavours and a good quality-price ratio.
How Michelin Stars are awarded
As we have seen in more than one film, the visit of a gastronomic critic puts the whole team in check, doing their utmost to please him. To guarantee impartiality, Michelin sends a team of anonymous, independent professionals from different parts of the world. They will never reveal their identity and are experts in examining the different restaurants without arousing suspicion
The profile of these judges is always similar. They are trained in hotel and catering schools and have experience in the sector (a minimum of 5 years). In addition, before starting the job, they must undergo 6 months of training.
In this training they will be explained some key points that are kept in the strictest secrecy and that are decisive for obtaining a Michelin Star.
The inspectors, however, must always have their suitcases ready, as they can travel more than 30,000 kilometres and analyse some 250 restaurants.
The visits are like those of any other customer, i.e. they will order an unremarkable amount of food and pay their bill like anyone else.
It’s not just about the food
At the beginning, food was the only thing taken into account. And we agree that it is obviously the most important thing. But nowadays there are other factors, such as the chef’s personality, the surroundings of the place and its comfort, which are also valued.
All these factors cannot be analysed in depth in a single visit without no one noticing. This is why they receive up to four visits for the first award, while they can receive up to ten visits if they are already in contention for the second star.
This also ensures that the award depends on more than one person.
The stars are always given to the restaurant and not to the chef, which is why if the chef leaves, the number of visits is increased to check that the quality has not changed.
Normally Michelin restaurants, given the quality of what they offer, have a high average ticket price. Aware of this and in order to make good food more accessible to everyone, was created the Bib Gourmand recognition (represented by its well-known dummy).
This badge rewards establishments that offer good food at affordable prices. This pictogram, which shows the round dummy licking his lips, began to be used in 1997 and represents restaurants where you can enjoy a starter, main course and dessert for a ticket of approximately 35 euros per person.
Spain and its starry sky
It is no secret that Spain is a great place to eat, and proof of this is the number of Michelin-Star restaurants scattered throughout the country. As of 2022, the country has 283 Michelin stars, divided into eleven restaurants with three stars, 33 restaurants with two stars and 184 restaurants with one star.
The city of Marbella has become an Andalusian reference point for gastronomy, currently boasting four Michelin-starred establishments and up to thirteen recommended by the Michelin guide.
An honour of which the Boho Restaurant, located in the Boho Club Resort and headed by Chef Diego del Río, who has already been awarded a Michelin star during his time at El Lago, can boast.
Boho Restaurant combines signature cuisine, in which Andalusian and zero-kilometre products take precedence, with an elegant and relaxed atmosphere in which a professional but friendly service is offered, making the client feel at home.
Every moment of the day is taken care of with the same interest, so that breakfasts, lunches and dinners offer surprising proposals such as a Cherry tomato and ginger gazpacho, rice with Iberian prey or a false risotto with pesto and coconut.
The menus are carefully studied by Del Río, who is accompanied by the sommelier Richard Mena, whose wine cellar includes Andalusian wines, strong Rioja or wines from small producers.
While during the day you can enjoy a luxurious lunch menu for only 28 euros, in the evening you can enjoy a tasting menu for 95 euros with delicacies such as carabinero croquettes, monkfish with romesco sauce or venison loin.
A gastronomic paradise located in an exceptional setting surrounded by nature with views of the impressive mountain La Concha, to whom the city is grateful for its exceptional microclimate.