The Legacy of Lidice in Michelin - June 2025

Dany Ludvíková
Jun 1
5 min read

In previous editions of The Legacy of Lidice in Michelin, I shared my experiences working at a one-star Michelin restaurant. This time, I’d like to take you behind the scenes of the Michelin Guide itself – the very publication that started it all. Who created it, how did it begin, and what exactly does each star represent?

From Tyres to the Pinnacle of Culinary Excellence

Did you know that Michelin, now a symbol of gastronomic excellence, originally started as a tyre manufacturer? In 1889, brothers André and Édouard Michelin founded their company in France to support the growing number of cars and improve travel comfort. But they also asked a visionary question: how can we encourage people to travel more – and wear out more tyres?

Their answer was the Michelin Guide – a publication designed not just to help drivers navigate, but to inspire them to explore new places.

The Beginnings of the Michelin Guide

The first edition in 1900 was highly practical. It included maps, travel advice, petrol stations, and accommodation. It also featured tips on where to eat well. For the first 20 years, the guide was distributed for free. But after André Michelin witnessed a copy being used to prop up a wobbly table, he decided to start charging for it. “People value what they pay for,” he noted – and he was right.

From a basic manual for motorists, it evolved into the most influential gastronomic guide in the world. In 1926, the first stars appeared.

A few years later, the now-famous three-star hierarchy was introduced, with each star carrying a distinct meaning:

★ “High-quality cooking, worth a stop.”
★★ “Excellent cooking, worth a detour.”
★★★ “Exceptional cuisine, worth a special journey.”

Over time, Michelin added further distinctions:

Bib Gourmand – for restaurants offering good food at a good value.
Green Star – for establishments committed to sustainability.
Michelin Key – a newer award for outstanding hospitality and accommodation.

Bibendum

Bibendum, also known as the Michelin Man, has been the brand’s iconic mascot since 1898. His character came to life almost by chance when the Michelin brothers saw a stack of white tyres that resembled a human figure. The concept was brought to life by French cartoonist Marius Rossillon (O’Galop). In early adverts, Bibendum “drank up” road hazards – nails, broken glass, potholes – symbolising the strength of Michelin tyres. His name comes from the Latin nunc est bibendum – “now is the time to drink.” Today, he represents the entire Michelin philosophy, and miniature Bibendum figurines are given to starred restaurants as a symbol of their excellence.

Michelin in the Czech Republic and Birmingham

Until recently, Michelin focused solely on Prague. However, at the beginning of 2025, the Guide expanded its coverage to the entire Czech Republic – a significant step that opens the door for regional restaurants to gain international recognition.

In Prague, two restaurants currently hold one Michelin star each:

Field – Head Chef Radek Kašpárek crafts modern dishes inspired by Czech cuisine, with a focus on seasonal and local ingredients.

La Degustation – Led by Chef Oldřich Sahajdák, this restaurant reinterprets traditional Czech recipes using top-quality produce.

Restaurants holding the Bib Gourmand distinction include: Eska, Divinis, and Na Kopci.

In Birmingham, I had the opportunity to work at Adam’s, a one-star Michelin restaurant helmed by Chef Adam Stokes. Known for its modern British cuisine with Scandinavian and Japanese influences, Adam’s is celebrated for its meticulous attention to detail, elegant plating, and ingredient quality.

Other noteworthy establishments in Birmingham include:

Opheem – Chef Aktar Islam’s restaurant, awarded its second Michelin star in 2023, making it the first Indian restaurant outside London to earn this honour. Opheem reimagines traditional Indian flavours with modern techniques, refined presentation, and deep respect for authenticity.

Grace & Savour – Located at Hampton Manor and led by Chef David Taylor and his wife Anette, this one-star restaurant champions sustainable cooking. With a focus on hyper-seasonality and ingredients sourced from their own gardens, Grace & Savour offers guests a deeply immersive dining experience. The restaurant’s philosophy seamlessly blends gastronomy, farming, and hospitality, earning praise for both culinary innovation and its environmental values.

Simpsons – Set in a grand Victorian villa in Edgbaston, this one-star Michelin restaurant offers modern European cuisine rooted in classic technique and British seasonality. Under the direction of Chef Luke Tipping, Simpsons is known for its refined yet relaxed atmosphere and its long-standing commitment to innovation and excellence.

Why Visit a Michelin-Starred Restaurant?

Some guests focus primarily on portion size or cost – and may leave disappointed if they expect a hearty feast. From my perspective, the concept of a tasting menu isn’t always immediately understood. Unfortunately, not everyone shares the appreciation for a culinary experience designed to engage all the senses. Some expect large plates with generous cuts of meat, rather than a series of thoughtfully crafted bites.

But to me, a tasting menu is a unique experience that goes far beyond the food itself. Each course reflects the season, nature, or a specific memory. It tells a story – about the chef’s creativity, the origin of the ingredients, and the journey from farm to plate.

Even the moment you step through the door, you’re transported into a world of elegance. A welcome drink at the bar, passionate sommeliers guiding you through global vineyards, chefs personally presenting your courses – all of this draws you into a narrative far beyond the plate. Descriptions of each dish are delivered with care and detail, enhancing your appreciation. And if you have the chance to sit at the chef’s table, you’ll witness the seamless choreography of the kitchen team creating dishes that are as much art as they are cuisine. It’s a world apart from your everyday eatery.

Did You Know?

Countries with the most Michelin-starred restaurants: Japan (668) and France (630)
City with the most Michelin stars: Tokyo (203 restaurants, including 12 with three stars)
Longest-running three-star holder: Paul Bocuse’s restaurant in France held three stars for an incredible 55 years
Gordon Ramsay: His London flagship, Restaurant Gordon Ramsay (with Chef Matt Abé), received three stars in 2001 and holds them to this day – placing it among the world’s most respected venues

The Future of Michelin

Michelin continues to evolve, adapting to the needs of modern diners and global culinary trends. The Green Star highlights restaurants that respect nature and source locally, supporting sustainability. More and more chefs are embracing plant-based cuisine and vegan menus, in line with shifting preferences.

Digitally, Michelin is growing too. Mobile apps and online guides make it easier to find up-to-date recommendations. And by expanding into regions like South America and Africa, the Guide is not only honouring tradition but also discovering new culinary cultures and innovations.

Next time you dine out, take a moment to pause. Notice the ambiance, savour the flavours, admire the details – let yourself be swept into the experience. A tasting menu isn’t about quantity, but the richness of the moment. And who knows? Perhaps your evening marks the first step on your own journey toward Michelin-worthy memories.