If you're travelling for gastronomic purposes, it's best to use the It relies on the MICHELIN Guide, which lists the best restaurants and the most talented chefs year after year. The launch of the new edition of the guide is undoubtedly one of the most anticipated gastronomic events in the world.
The beginnings
Like all great things that have changed the course of history, the MICHELIN Guide didn't start out as the most iconic eating guide. In fact, its roots were much more humble than that. The little red guide was originally created purely to encourage more motorists to take to the road.
It all started in Clermont-Ferrand in central France in 1889, when brothers Andre and Edouard Michelin founded their tyre company. At that time there were only 3,000 cars in the country. To help motorists make their journeys more hassle-free, to encourage car sales and, in turn, tyre buying, the Michelin brothers produced a small guide. It included places to refuel, change tyres, maps and routes, as well as places to eat and stay. The publication was completely free for a long time, but in 1920 a brand new MICHELIN Guide was launched, sold for seven francs. It now included Paris hotels and restaurants.
Thanks to its success, the Michelin brothers continued to improve the publication and, in order to provide more accurate and authentic information, a secret team began to visit and review restaurants.In 1926, they started to reward them with stars and five years later introduced a hierarchy of zero, one, two and three stars, and in 1936 they published the criteria for the starred ranking.
The MICHELIN Guide has become the gastronomic benchmark
The guide has evolved over the years and has become increasingly sophisticated. Today, more than 30,000 establishments in more than 30 territories on three continents are evaluated and more than 30 million MICHELIN Guides are published worldwide.
Source: https://guide.michelin.com/en/about-us
This year's Michelin stars are more anticipated than ever
A dream that has been cherished in professional circles for years has come true. This year, for the first time, not only restaurants in Budapest were surveyed, but the entire gastronomy of Hungary. This is a huge achievement, as it gives the publication's audience the opportunity to discover the full range of our country's cuisine. This is another major step forward in the international recognition of Hungarian gastronomy, helping to boost tourism.
The MICHELIN Guide also awards a number of accolades. The MICHELIN Guide awards one, two or three Michelin stars, the Bib Gourmand, and in 2020, the MICHELIN Guide introduced the Green Star, a symbol of sustainable gastronomy.
We are delighted to announce the 2022 MICHELIN Guide award-winning restaurants.
Two Michelin stars
- Platán Restaurant / Chef István Pesti
- Stand / Szabina Sulló, Tamás Széll
One Michelin star
- 42 Restaurant & Bar / Adam Barna
- Babel / Kornél Kaszás
- Wine kitchen / Ákos Sárközi
- Costes / Levente Koppány
- Espencia / Tiago Sabarigo
- Rumour / Jenő Rácz
- Salt / Szilárd Tóth
A MICHELIN Green Star is about working towards sustainable gastronomy. They strive to reduce their ecological footprint by using home-grown and locally produced ingredients and renewable energy. Visit Almalomb, a Graefl Major Two-way, from Onyx Workshop and the Salt has best laid the foundations for a more sustainable gastronomy and future.
