Star Wars: shooting in nine locations in Hungary

Obtaining a Michelin star is a huge milestone in top gastronomy, and it can set the restaurant that owns it on a new path. In Hungary, Costes was able to experience this step for the first time in 2010, as a result of the almost decade and a half of fine dining construction that has passed since then

• today, Stand and Tata Plata can boast two stars,
• while Babel, Borkonyha, Costes, Essencia, Rumour, Salt and 42 in Esztergom have one star.

This selection is also strong from a regional perspective, in comparison, the Czech Republic can claim only two one-star restaurants, while Poland also has only five one-star restaurants and one two-star restaurant. But in terms of restaurants with two Michelin stars, we are also ahead of Croatia, where only one can bear this recognition.

On December 10, the Michelin Guide will announce which Hungarian restaurants have won the accolades of the world’s leading gastronomic guide, which means that it will be decided who will be in or out of the circle, and how the composition of the currently nine-member Hungarian elite will change. But in addition to Star Wars, they also receive Michelin recommendations and Bib Gourmand designations awarded based on their price-value ratio and quality. Speaking of which, taking into account both objective and subjective aspects, we gathered what depends on the strict judgments of the world-famous French restaurant guide.

What does the Michelin star bring to the kitchen?

First of all, let’s start with the benefits of earning a Michelin star:

Growing international recognition: no exaggeration in the least, a Michelin-starred restaurant is put on the global gastronomic map, attracting gourmets and tourists specifically looking for high-quality dining experiences. Narrowing down to Budapest, this often means an 80-20 or even 90-10 percent guest ratio in favor of foreigners, attracting both guests from outside Europe, North America and the Far East.

Increasing number of guests and income: in connection with the previous statement, it can be stated that the Michelin star increases the restaurant’s prestige, which often leads to increased bookings and higher average guest spending in the first months. This is especially true in destinations popular with tourists, such as the Hungarian capital.

Professional recognition: the Michelin star is recognition of the chef and the team, which can motivate employees and strengthen the restaurant’s place in the fine dining market. At the end of the day, every company is a recruitment company, the effectiveness of which depends on the right composition of the team, with a star on the wall, HR problems usually take a back seat.

Competitive advantage in the domestic market: a starred restaurant stands out from the local gastronomic offer and often finds it easier to find sponsors, investors or even high-quality raw material suppliers. This can probably be confirmed by all the restaurants included in the guide in the last 10-15 years.

Art politics: By earning a star, restaurants can often raise their prices, as guests are willing to pay more for a place with Michelin recognition. At the same time, it is to be welcomed if the given place decides otherwise, the regular audience will probably honor it with loyalty.

Challenges in the pan

But there is no light without flaws: it is worth taking a look at the dark side, or we have also looked into how challenging it is in practice if a restaurant does not receive the hoped-for recognition – or loses it and is left without a star.

The burden of expectations: if a restaurant applies for a Michelin star but doesn’t get it, disappointment can develop in the team. Guests may also arrive with high expectations, which can lead to frustration if they do not feel justified. This is really tough, from both approaches, it teaches management a lesson.

Loss of marketing and prestige: the absence or loss of a Michelin star can have a negative impact on the restaurant’s marketing and brand, this is especially true in the fine dining segment. With a little exaggeration, a place included in the guide can try anything, it will be well received by the public, but without a star, it is all the more difficult to reach the stimulus threshold.

Greater pressure to maintain consistent quality: if a restaurant’s goal is to get a star, it requires serious attention to detail and continuous innovation, which entails greater costs and efforts. It is a question of how stable the financing background is, since the investment is also incessant.

Cost-benefit challenge: this leads to the next point, the investments required to obtain the star (such as premium ingredients, innovative dishes or excellent service) are expensive, and if the result is not achieved, it can appear as a financial loss. However, you can’t run a restaurant out of love either, business aspects must be taken into account.

Management of guest requests: even if the restaurant does not receive a star, Michelin standards are often expected when starting out in the fine dining sector, which increases stress and competition. That is why the working conditions in most places are not calm and predictable, even if the restaurant is successfully listed, the spin is all the greater.

There is also a gastronomic scene outside of Budapest

Everything will be decided on December 10, the mentioned seven top gastronomic citadels in Budapest and one each in Tata and Esztergom will remain in the guide, but there may be new entrants to the elite club. In summary, getting a Michelin star is a huge opportunity that increases the restaurant’s international recognition, prestige and revenues. At the same time, reaching and maintaining it requires serious investment and persistent work. If a restaurant does not receive the star, it is important that it continues to provide outstanding quality and emphasize its other unique values ​​in order to remain successful.

According to Olivér Csendes, CEO of Visit Hungary, even more gratifying than the increasingly rich one- and two-star restaurants in Hungary is that almost 70 Hungarian workshops now have one of Michelin’s globally known and recognized award categories.

said the specialist. He added that, contrary to popular opinion, the restaurants recommended in the guide do not only represent top gastronomy. Award categories of the world-famous French restaurant guide among them, those remarkable restaurants that are worth a stop on the way can receive a Michelin recommendation.

• The Hungarian publication of the Michelin Guide currently recommends 53 of them to the attention of travelers across the country.
• Guests can find Bib Gourmand-labeled, typically bistro restaurants and family restaurants offering high-quality food at a more moderate price at six locations.
• Four domestic units have already earned the green Michelin star, which can be awarded to gastro workshops that operate sustainably from a social and environmental point of view.
• This year’s publication of the Michelin Guide Hungary can continue to inspire tens of thousands of culinary travelers to visit Hungary.