Ein Sternekoch serviert erstklassiges Fleisch., © Fotolia
© Fotolia

Gourmets


If you’re the kind of person who likes to eat really well in the evening – you will not fail to be impressed by the wealth of restaurants in Lower Saxony. What is more, gourmets can easily identify the quality of a restaurant. Different quality labels, whether stars, toques (chef’s hats) or points, reveal places where you are guaranteed not to be disappointed by the first-class cuisine.

But what do the awards presented by the Michelin and Gault Millau restaurant guides actually mean?

The grading criteria used by both Michelin and Gault Millau are very similar. Apart from the quality and freshness of the ingredients, the criteria also rate professional and creative preparation, the harmonisation of flavours and the uniqueness and presentation of a restaurant’s dishes.

Michelin stars

The German edition of the restaurant guide describes the meaning of the stars as follows:

  • One star: Fine cuisine – worth stopping by
  • Two stars: Excellent cuisine – worth a detour
  • Three stars: Exceptional cuisine – worth a special journey

Gault Millau

Gault Millau uses a scale of 1 to 20 points by way of a more detailed rating system. High-ranking restaurants that attain a score of more than 13 points are also entitled to display small toques.

  • German restaurants awarded fewer than 10 points are regarded as having shortcomings
  • 13 to 14 points represent very good cuisine and the restaurant is also awarded one toque.
  • 15 to 16 points and two toques are awarded for excellent quality and creativity.
  • 17 to 18 points (three toques) are synonymous with exceptional preparation and the ultimate in creativity.
  • 18.5 to 20 points (four toques) are awarded to a restaurant that serves “world-beating” cuisine.