Explainer: The Michelin Guide Is Coming to Australia – but How Does It Work?

You’ve probably heard of Michelin-starred restaurants overseas. Hey, you might have dined at one, whether you realised it or not. But the organisation behind those stars, the Michelin Guide, has never had a presence in Australia. That’s all about to change when the guide launches in South Australia, after the state government made a deal to exclusively host the guide. Soon, Australia will have its first Michelin-starred restaurants, which has huge implications for South Australia’s hospitality and tourism industries. 

Simply, the Michelin Guide reviews restaurants. But broadly speaking, its impact on global dining culture is enormous, crossing over into pop culture. Three-Michelin-star chef Dominique Crenn advised Ralph Fiennes for his character in the horror-comedy film The Menu; Carmie in The Bear is a somewhat more believable (albeit emo) depiction of a Michelin-coded chef. While not everyone is hungry for them, earning a Michelin star – or losing one – has huge implications for a restaurant’s business. Here’s how the guide works, and what it means for Australian restaurants. 

What is the Michelin guide, and is it actually owned by a French tyre company? 

Sure is. The Michelin Guide was created by brothers and tyre manufacturers Édouard and André Michelin in 1900. The first incarnation of the guide included free, practical information for road-trippers such as maps and the location of mechanics as a foil to get them onto the highways and wear out their tyres faster. Restaurants and hotels were added as a way to monetise the guide in the early 1920s, and the star rating system was established in 1926. 

What do the Michelin stars actually mean? 

The Michelin Guide gives stars to restaurants with “outstanding cooking”. Though the guide is partial to fine diners, which it’s sometimes criticised for, any kind of restaurant can qualify for a star, including street vendors. Restaurants are judged against five universal criteria: ingredient quality, technical mastery, harmony of flavours, chef personality, consistency. 

• One star is awarded to restaurants that use “top-quality ingredients” and serve dishes with “distinct flavours to a consistently high standard”. A good restaurant by anyone’s measure.

• Two stars are awarded to restaurants where “the team’s personalities and talents shine through in expertly crafted dishes, with food that is both refined and inspired”. A restaurant that’s “worth the detour”.

• Three stars go to an elite class of restaurant where “the cooking elevates the craft to an art form, with some dishes destined to become classics”. A restaurant “worth a special trip for”. 

An important distinction: the Michelin Guide doesn’t award stars to individual chefs or wider restaurant teams, though it does offer “special awards” for service, young chef, sommelier and opening of the year. If we’re talking about stars, the only thing that matters is the food on the plate. The guide does, however, recognise restaurants beyond the star-rating system. 

What is a Bib Gourmand? 

Named after Michelin’s mascot Bibendum, the Bib Gourmand is arguably the guide’s second-most popular IP outside the stars. It was introduced in 1997 to recognise restaurants and eateries serving “high-quality food at great value”. Michelin defines “great value” in terms of customer satisfaction on a budget, taking into account local cost of living and average restaurant pricing. In other words, a solid feed for a fair price – marked with a symbol of ol’ Bib licking his chubby chops.

Bib Gourmand venues nearly always sit outside the fine-dining sphere. Think casual eateries, delis and hawkers. That said, inspectors have also awarded stars to such places – see Thailand’s Jay Fai, and Singapore’s Hill Street Tai Hwa Pork Noodle. Michelin specifies there’s “no set formula” for the Bib Gourmand, but the restaurant must offer a full menu (three courses) at a price below a ceiling determined by local economic standards. 

The Bib Gourmand is one of the guide’s distinction awards alongside the Green Star, which recognised restaurants with notable eco-friendly practices until it was retired, controversially, in May 2026. The Green Star was replaced with a new editorial platform called Mindful Voices, which spotlights sustainable venues. 

What other symbols appear in the Michelin Guide? 

While the Stars and Bib Gourmand are the headliner and main support, respectively, the guide has evolved over time to include an ecosystem of other symbols. 

• Crossed fork and spoon: also known as the “covers” icon, this denotes a restaurant’s comfort, decor and service. A restaurant can receive one to five covers. If they are coloured red instead of the standard black, it indicates the restaurant is “especially charming”.

• Grape cluster: indicates a restaurant with a particularly notable, extensive or interesting wine list.

• Saké bottle: used to highlight restaurants with an exceptional saké selection.

• Beer glass: denotes an impressive beer list, and is often seen in UK and Irish pub guides.

The guide previously used a plate icon to denote a “Michelin selected” venue, which is one deemed outstanding, but not enough to meet the criteria for a star or Bib Gourmand. Now, these restaurants simply appear in the guide unadorned. 

Does the Michelin Guide only cover restaurants? 

Restaurants are the guide’s bread and butter, but in 2024 the guide expanded to include the Michelin Keys – the hotel equivalent of a Michelin star. But unlike stars, which are only handed out in regions where a Michelin Guide is produced, Michelin keys are given to hotels anywhere in the world. For example, 35 Australian hotels were awarded keys in the inaugural 2025 selection. 

Who are the Michelin’s Guide’s reviewers?

For a little extra intrigue, Michelin calls its reviewers “inspectors”, who are full-time employees of the guide. Inspectors dine anonymously – sometimes alone, sometimes in groups – and will eat at a restaurant numerous times over the course of 12 months to review the full menu and ensure consistency between visits, at the Guide’s expense. Inspectors will only contact a venue to fact-check details for their review.  

Michelin is known to be incredibly rigorous with its standards, and trains its inspectors centrally. The guide’s international director, Gwendal Poullennec, told Broadsheet it can take up to two years for inspectors to reach a “collegiate decision” on a country’s annual guide selection. A venue cannot pay to be included in the guide, though it can apply to be inspected. A venue can lose a star by not maintaining the standard it set in previous visits.   

How does the Michelin Guide make money? 

It depends on the country. The guide is self-funded in France, Italy, Spain and Japan, where it has a well-established presence. Michelin covers inspection costs independently, using the guide as a global branding tool financed through digital ads, corporate sponsorships and app revenue. In new markets, the guide relies on a paid partnership model in which governments and tourism boards fund the guide’s presence for a set number of years, and in specific “destinations”. 

The Tourism Authority of Thailand, for example, secured an initial five-year deal for roughly USD $4.1 million that strictly covered Bangkok, with more tourist hotspots to follow in subsequent years. The Thai government extended its contract with Michelin for a total of eight years after restaurants reported a 30-40 per cent uptick in income. The pay-to-play nature of the guide has been questioned by critics, though not enough to undermine its global reputation or local impact.

Which countries does the Michelin Guide cover?

The Michelin Guide is present in around 40 countries across four continents, covering roughly 19,000 restaurants in 60 destinations. While the exact number is in flux as new partnerships are minted, the stronghold is in Europe (particularly France, the birthplace of the guide), followed by Asia. It also has a substantial presence in the Americas, with destination guides in the United States, Canada, Mexico, Brazil and Argentina. Parts of the Middle East, including UAE, Qatar, Saudi Arabia and Turkey also host the guide. 

When does the Michelin Guide launch in Australia?

Very soon. The South Australian government has paid an undisclosed amount to host the guide in the state, with the inaugural selection set to be announced in October 2026. While the announcement happens late this year, it will officially launch as the Michelin Guide South Australia 2027 – a standard Michelin naming convention that always titles the guide for the calendar year ahead. According to Poullennec, inspectors have been anonymously eating their way across Adelaide, the Barossa, McLaren Vale and Clare Valley for at least 18 months to prepare the list. The guide turns 100 this year, making it an auspicious arrival. 

Which restaurants are in the running? 

Time will tell, but the state is stacked with potential. All eyes will be on Restaurant Aptos, the highly anticipated solo project by acclaimed American chef Justin James (formerly of Restaurant Botanic, another contender), which just opened its doors in May 2026 inside a historic Stirling church. A late-stage inspection may not be enough to sneak into the guide, though. Other tips for at least one star include Arkhé, Topiary, The Salopian Inn, Esmay and local icon Parwana Afghan Kitchen.

Will the Michelin Guide launch in the rest of Australia?

Watch this space. Poullennec says the Michelin Guide has been circling the country from as early as 2008. Tourism Australia has reportedly knocked back the guide twice, and as recently as 2024. The deal on the table was a reported five-year partnership worth $17.33 million. 

The consensus among leading Australian chefs is that the guide’s arrival is a positive development. Whether Tourism Australia changes its tune is an open question – but the guide’s success in South Australia will be the canary in the coalmine. “We’re continuing to expand the Michelin Guide across the world,” said Poullennec. “We’re willing to expand in Australia.”