How to read my ratings

There are countless restaurant ratings out there – do we really need another one? Probably not. Still, putting an honest numerical score on a dining experience helps provide perspective – and it’s fun! I rate restaurants on a scale from 1 to 10. Here’s how to read those ratings:

Food

Food is the core of every review. I rate each dish individually (small bites such as amuse-bouches or petits fours may be grouped into a single rating) and then calculate an overall food score for the meal.

  • 10/10 – Outstanding: A moving, memorable dish that goes beyond pure technical perfection and will stay with me for a very long time.
  • 9/10 – Excellent: A perfect dish where produce, composition, and execution are flawless; expected to be found at a restaurant with three Michelin stars.
  • 8/10 – Great: Exceptional produce, thoughtful combinations, and top-level cooking technique; expected quality at a restaurant with two Michelin stars.
  • 7/10 – Very good: A delicious dish showcasing very good ingredients, flavours, and technique; comparable to what can be expected at a restaurant with one Michelin star.
  • 6/10 – Good: Nice ingredients, solid cooking, and an enjoyable dish – although nothing exciting.
  • 5/10 – Solid: A dish where nothing is technically wrong, yet it fails to convince in terms of ingredients, flavour, or execution.
  • 4/10 – OK: Barely acceptable; not a dish that should be served in a high-quality restaurant.
  • 3/10 – Poor: Sub-par produce, unbalanced compositions, or flawed cooking.
  • 2/10 – Terrible: Almost everything went wrong.
  • 1/10 – Inedible: Not fit for consumption.

Service & atmosphere

While food is the most important part of the dining experience, it isn’t the only one. I therefore also give an overall rating (1–10) for service and atmosphere, reflecting hospitality, comfort, and the general feel of the restaurant.

Overall rating

The final restaurant score is calculated as follows:

  • 75% Food
  • 25% Service & atmosphere

This weighting reflects my belief that great food is essential – but the experience around it still matters.