The world of gourmet dining can seem shrouded in an aura of formality, almost an initiation rite with unwritten rules and sometimes cryptic language. Between menus that read like poems and table settings that border on works of art, it's easy to feel a little disoriented. Many feel intimidated by this experience, and just as many are the recommendations of those who frequent signature restaurants, or fine dining as they say. This cultured restaurant, however, receives advice directly from the inspectors of the Michelin Guide, one of the oldest and still the most important in the world. Here are the Michelin inspectors' tips on how to fully enjoy an evening at a gourmet restaurant, along with a few of our own. Because, ultimately, good food is above all a pleasure, and as such, it should be savored in all its nuances.
1. How to Choose The Menu
The first choice comes immediately: before the first bite, there are already a few decisions to make, the first of which is: à la carte or tasting menu? This is the opening line of the Michelin Guide's first recommendation, because everything starts with this first choice. "Our job is to eat what best expresses the chef's personality," explains a naturally anonymous inspector. "We usually start by comparing the à la carte with the tasting menu to see if there's a high degree of overlap in the dishes and corresponding prices. If the tasting menu includes something unique and emblematic of the chef's style, we usually opt for that. But sometimes the à la carte menu has some gems that shouldn't be overlooked."
But what if it's a pleasure dinner? "It all comes down to appetite, mood, and how much you're ready to immerse yourself in the experience," they explain on the Michelin website. Appetite, mind you, is not the same as hunger: we suggest you avoid arriving at a restaurant hungry, not so much for the classic portion issue—one of the industry's most gross false myths—but because if you're hungry, you won't pay close attention to the flavors, especially those of the first courses presented to you. If you want to taste the best the chef can offer, to understand his vision of cuisine, and are willing to sit at the table for a while, discovering various flavors, the tasting menu is definitely the choice for you. If, on the other hand, you'd like to try something specific, without "mixing," choose from the menu without any fear: the hands are always those of the chef.
And when it comes to length? Flexibility is the magic word. "Some days I'm hungry, other days I'm not," admits one inspector. "A shorter menu might focus on the most brilliant dishes, while a longer one, if carefully managed, can offer the full breadth of a chef's imagination. In any case, it's about leaving the table satisfied and not overwhelmed."
2. Choosing Wine or Drinks: Should You Trust the Sommelier?
"A good drink can elevate a meal, the right one can completely rewrite it. Whether you're eyeing a bottle, testing the sommelier's instincts, or choosing something non-alcoholic with something botanical and clever, what's in your glass should tell its own story: ideally one that complements what's on the plate, not competes with it. Some treat drink pairings as a collaboration." Collaboration is the right word: aside from pre-set pairings by the chef and sommelier, the latter will always ask you what you like to drink, what your tastes are in wine. "We always start with a conversation," says one of the inspectors, "and we judge the sommelier based on his ability to enhance the food, not just pour a good glass."
So, when asked by the sommelier, answer honestly: even if you don't know what you like. If you do know what you like, don't hesitate to explain it to the sommelier: his or her job is to combine the customer's tastes with the highlight of the dish through the drink, whether it's wine or a cocktail. And what if you don't drink? Don't worry, the culture of low-alcohol or non-alcoholic drinks is becoming increasingly popular, and more and more restaurants are opting for interesting pairings in these cases too.
"Don't be afraid to mention your budget or what you typically enjoy," advises one inspector. "If you show interest, they're likely to bring out something unexpected." Another explains it directly: "Tell them what you like—tea, cocktails, sour, sweet—give them a flavor map to work with." Because when the sommelier knows where you're coming from, they're much more likely to take you somewhere unforgettable.
3. Rhythm and Customization
"Signature cuisine can be indulgent, but it's not a sprint": fine dining should be savored, managing the pace of the courses and the extra temptations. "Beware of the bread basket," warns one inspector. "This is the biggest threat to me." It's hard to disagree, especially in recent years, when the habit of bringing restaurant-made bread and extra virgin olive oil to the table has become a fixture. It's something we appreciate, but be careful about the portions you gulp down.
Many skip breakfast or take small bites during the meal to preserve their appetite, while others pace themselves: "If things move too quickly, I ask the kitchen to slow down. A good restaurant will understand," shares one inspector. And this is also acceptable on the customer's side, especially if the front of house staff don't notice.
When extras call —whether it's a meager item like caviar or a chef-signed morsel—it's worth pausing for a moment. "If it's a once-in-a-lifetime visit, you might not want to miss it," reasoned one inspector. "But it could also overwhelm the entire meal," says another. The best advice? Ask. If the dish truly represents the chef's voice and adds something memorable, try it. If it's just truffle and an extra morsel, it's best to save room: it's not about being stingy or indulgent, it's about being intentional. The most memorable meals, after all, aren't measured by how much you ordered, but by how well everything came together from start to finish. Of course, if the chef is keen for you to try something that may not be on the menu, take advantage of the opportunity.
4. To Spend or Not to Spend More
Luxury on a plate carries more than just a price tag: it's a statement. Whether it's high-quality ingredients or a globetrotting guest chef in the kitchen, these frills can seem maddening. The question is: is it really worth it? It depends on what you're really looking for: flavor, style, or just the thrill of saying you've tried it.
Some ingredients come with a reputation greater than their flavor: are products like caviar or truffles worth the premium price? "These ingredients are very overused," explains one inspector. "If they don't harmonize with the dish, it's best to avoid adding flavors." However, some see them as justifiable choices depending on the occasion: for romantic dinners or important moments, or for business lunches (especially if your boss loves that ingredient). "It's an extra treat, at a premium," emphasizes one inspector, "and if you don't like it, don't feel pressured. A good dish shouldn't need extra bells and whistles."
What about the four-handed dinners? Opinions vary here: "They're not always a success," warns one inspector. "But when both chefs truly collaborate, rather than recycling old favorites, the results can be extraordinary." For some, it's a shortcut to sampling the work of an acclaimed chef without hopping on a plane; for others, it's a special event designed for insiders and enthusiasts, not for beginners. "If both chefs are difficult to book on their own," observes one inspector, "then yes, it's worth every penny. Otherwise, ask yourself whether you're here for the food or the fanfare."
5. Special Menus: Seasonal, Themed and Limited Time
Perhaps, limited-time menus are like fireworks: fleeting, dramatic, and designed to impress. Whether it's a seasonal showcase or a deep dive into a single ingredient, these menus promise something off-the-charts—sometimes exciting, sometimes forgettable. The trick is knowing when to indulge and when to stick to the classics.
Seasonal menus work best when they're rooted in products and creativity that push the kitchen to think differently. "They're a challenge," says one inspector. "Not only do they require sourcing fresh ingredients, but they also require creative experimentation to blend them into the restaurant's style." This challenge is increasingly becoming a norm: because loving signature cuisine doesn't mean ignoring the impact of producing what we eat. For us at Cookist, a seasonal menu is essential: it signifies not only professionalism, but also a sense of responsibility.
Themed menus built around a single ingredient —lobster, truffle, and hairy crab, for example— tend to divide opinion. For some, it's a fascinating way to explore a chef's range: "It's about seeing his cuisine push its boundaries." For others, the allure quickly fades: "Single-item menus aren't my favorite; I like diversity."
And this is the critical point: while a well-executed concept can add depth and novelty, too much of one thing often narrows the flavor spectrum. As always, the decision comes down to balance, price, and, most importantly, what you want.
6. The Environment and The Tables
Where you sit can change the entire tone of a meal —from the pace of service to the temperature. The chef's counter might offer you front-row theater, while a quiet corner offers intimacy and reflection. It's not just about comfort, it's about the kind of evening you hope to have. "When I dine alone, I choose the chef's counter," explains one inspector. "It's a good opportunity to observe the kitchen and connect with the team." However, it's not for everyone: "Some prefer intimacy and don't want to interact with the chefs, and that's fine. You don't have to accept the first table you're assigned, whether as an inspector or a customer." For those dining as a couple or in a group, privacy often wins. "If I'm with a guest, I'll opt for a quiet table." Ultimately, this also depends on mood, company, and how close you want to be to the action.
7. Is Fine Dining Different at Lunch?
Lunch often plays second fiddle to dinner in the world of fine dining, but should it? With shorter menus, softer lighting, and a less performative pace, lunch can actually offer a surprisingly rich experience. "Some of my greatest restaurant experiences have been at lunch," recalls one inspector. "My partner and I had such a wonderful meal that we went back for dinner and then debated for ages which was the best."
Others agree: while lunch menus are often simpler and less flashy, they can still offer joy, especially for first-timers or diners short on time looking for a clever entry point. That said, the occasion still matters. "If you're celebrating or seeking romance, dinner might carry more weight." But daylight has its own magic, especially when paired with a well-composed dish and, perhaps, a view worth lingering over. And we might add, they're perfect for novices looking to delve into signature cuisine.
8. What Remains of The Experience
What makes a meal unforgettable, one that makes you want to return? Not just flawless technique, but that ineffable moment when everything aligns: not just the flavor, but also a perfectly timed dish, a thoughtful gesture, a dish that lingers in the memory, but even a perfectly timed joke. The feeling that someone, somewhere in the kitchen, was cooking not just with precision, but with meaning. "A great culinary experience excites and surprises, evokes memories, uses the finest ingredients, and surrounds you with warm, impeccable, and deeply attentive service." For others, it's the rare alignment of food, setting, and even the people you're with. "If I don't feel comfortable at my table, it's much harder for the chef to captivate me."
As for what diners bring back, it's consistency, yes, but also curiosity. "If I find myself thinking, ‘I can't wait to see what they'll do next,' that's a sign of a place evolving," explains one inspector, while another puts it simply: "I wouldn't return for the same tasting menu. But if the second meal is better than the first? That's when I know I've found my place." Evolution matters, but it doesn't have to be dramatic.
Where to Start if You're Curious
Gourmet cuisine shouldn't be intimidating. It should be a satisfying experience, yet one that makes us feel at ease. We shouldn't feel out of place. So, where should newcomers begin? With curiosity, a little research, and a healthy appetite. And here comes the inspectors' final, but perhaps most important, piece of advice: start where you feel comfortable. "Choose a cuisine you already like and go from there," suggests one inspector. "A shorter menu at a Michelin-starred restaurant, for example, can introduce you without overwhelming your palate or your wallet." And this applies to other guides, too, of course.
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