The story behind the Michelin Guide

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The year is 1900. The French brand run by brothers Andre and Edouard Michelin has been around for 12 years and is recognised in the market as an innovative company in the bicycle tyre sector.

But with the 20th century approaching and the automobile market still in its infancy, the brothers decide it is time to take the next step: manufacturing tires for vehicles.

How to generate demand for a product that is still so new, with only 3,000 vehicles on the road in France? By creating content to help drivers use their new cars correctly!

The first edition of the guide had 35,000 copies and was iceland phone data distributed free of charge. The publication contained only maps, information about restaurants and tips on how to plan trips.

The guide was a success and continued to be published in the following years with an increasingly significant number of copies. The increase in the number was a consequence of the expansion to other countries in Europe and finally, to the rest of the world.

Beginning in 1920, some radical changes defined the future of the already successful guide: the publication stopped displaying advertisements and began to be sold.

The restaurant section, the most popular part among readers, was given more space and a team of critics began to secretly visit establishments to evaluate their experiences and write about them in the guide.

In 1926, they started giving one star to restaurants that offered an incredible experience and 10 years later, they adopted the famous 3-star system, which is still used today.

We come to the present day.

The printed guide continues to be published in various countries, standing strong as the largest reference for recommendations of top quality hotels and restaurants in the world.

But the guide is also available online, with search and reservation functions for featured establishments.