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Quality restaurant
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A quality restaurant is a restaurant that is recognized as a supplier of high quality food. This recognition can be achieved by visiting inspectors, reactions of the public or a combination thereof. There are several gastronomic guides appointing quality restaurants. The best known European ones are the Michelin Guide and Gault Millau. Other guides operate more on a national or local levels. Examples include the lists of Le Cordon Bleu (France), Georgina Campbell (Ireland), Egon Ronay's Guide (United Kingdom), Smulweb.nl (Netherlands) and many others. The different guides each have their own criteria. Not every guide looks behind the scenes or decorum. Others look particularly sharply to value for money. This is why a restaurant can be missing in one guide, while mentioned in another. Because the guides work independently, it is possible to have simultaneous multiple recognitions. |
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