A century after the first Michelin star was awarded, the award continues to shape the world of dining, recognizing everything from elegant French restaurants to Singaporean street-food stalls — and everything in between. 2026 marks the 100th anniversary of the Michelin Stars.
The first iterations of the Guide appeared in the early 20th century, when French brothers and tire company owners André and Edouard Michelin began producing a printed publication for motorists. “This book will be published at the turn of the century, and it will last just as long,” André Michelin wrote in the first guide.
Originally featuring maps and car-related tips, such as how to change a tire, the little red book was relaunched in 1920 to list restaurant recommendations across France. The brothers’ thinking was clear: by encouraging motor tourism, the company would sell more tires.
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The Michelin Guide began awarding its first stars in 1926. What started as a single star denoting a “good table” evolved by 1931 into the iconic hierarchy that still defines global culinary excellence today.
In 1931, the famous zero-, one-, two-, and three-star tiering is formally introduced. The definitions have remained identical for nearly 100 years:
1 Star: A very good restaurant in its category.
2 Stars: Excellent cooking, worth a detour.
3 Stars: Exceptional cuisine, worth a special journey.
In 2026, the collection covers 28 titles across more than 25 countries, and several other restaurant categories have been added over the years. For example, the so-called Bib Gourmand indicates “high-quality food at great value,” while the Green stars have been introduced specifically to recognize sustainable gastronomy.
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The selection process is notoriously secretive, but according to the official Michelin Guide site, inspectors follow strict rules. They are full-time employees—usually hospitality veterans with more than a decade of experience—who eat up to 250 meals a year, all while remaining completely undercover.
The100th Anniversary of the Michelin Stars, written by Tor Kjolberg.