HOW TO READ THE GUIDES
Everything you need to know to find the right restaurant for the right occasion with the help of the White Guide.

 

•    RESTAURANT CLSSIFICATION
All boxes show the total number of points out of 100.

Global Masters Level
Ranked according to food score.
Points critera: 80 points, of which at least 36 are for food.
Description: Restaurants where the kitchen achieves outstanding and original cooking in the Global Masters category. The overall experience is on a very high level.

Masters Level
Ranked according to food score
Points critera:
75 points, of which at least 32 are for food.
Description: Restaurants where the kitchen achieves very interesting cooking in the Masters category. The overall experience is on a very high level.

Very Fine Level
Ranked according to the overall rating.
Points critera:
67 points, of which at least 28 are for food.
Description: A pleasant overall experience in which the kitchen achieves well-executed cooking.

Fine Level
Ranked according to the overall rating.
Points critera:
60 points, of which at least 22 are for food.
Description: A pleasant overall experience in which the kitchen achieves well-executed cooking.

Food/Gastronomy: Maximum 40 points
We take into consideration the concept/ idea/personality/style of the kitchen as well as the ingredients, complexity, execution, presentation and flavours.

Beverages: Maximum 20 points
We take all drinks into consideration (aperitifs, wine, beer, water, juices and other alcohol-free alternatives, digestifs, coffee and tea).

Service: Maximum 20 points
Service is central to the restaurant experience – and it is assessed in the context of the chosen service model. At an informal restaurant a nice, attentive and professional attitude might be enough – but not at a top-rated fine dining restaurant. To achieve full marks for service, everything must have found its form and have a natural flow.

Ambiance, Setting & Atmiosphere: Maximum 15 points
We consider everything about the restaurant’s ambiance, from the physical setting to how it affects the diner emotionally. The setting is assessed based on the interior and exterior, from the architecture to the micro-level (like the table setting). The restaurant’s emotional character/personality is important, as is the atmosphere – to which restaurant owners, personnel, diners and the general public all contribute. Some restaurants have that “little extra something” which makes a difference.

 

 

•    HOTEL CLASSIFICATIONS
All boxes show the total number of points out of 100.

Global Exceptional Level
Points critera: 80 points, of which at least 36 are for accommodation.

Exceptional Level
Points critera: 80 points, of which at least 36 are for accommodation.

Very Fine Level
Points critera: 67 points, of which at least 28 are for accommodation.

Fine Level
Points critera: 60 points, of which at least 22 are for accommodation.

Acommodations and comfort: Maximum 40 points.
We prioritize the hotel’s rooms while also paying great attention to the establishment’s concept and character, as well as the overall visual impressions. We assess disposition and comfort, furnishings, technical devices, cleanliness, freshness, sustainability and security.

Service: Maximum 20 points.
Service is central to the hotel experience as a whole. We assess concept and ideas, greeting and approach, execution and effectiveness. We also evaluate facilities such as common spaces, spa, gym, recreational activities, laundry, tailoring, boutiques and more.

Food and beverage: Maximum 20 points.
We assess the selection, quality, concept and attributes of the hotel’s breakfast offerings, restaurants and bars (This can also include neighboring restaurants with ties to the hotel), as well as room service and mini-bar selection.

Design, décor and ambiance: Maximum 20 points.
We assess the hotel’s physical and emotional ambiance while also judging the interiors and exteriors, from architecture to micro-levels (E.g. the room’s comfort level and furnishings.) The hotel’s affective character is important, as is the atmosphere that staff and guests alike contribute with. Some hotels have that little extra something which will inevitably bump up its score.

 


•    BAR CLASSIFICATION
For bars only classification is shown and no points.

Global Exceptional Level
Points critera: 80 points, of which at least 36 are for beverages.
Exceptional Level
Points criteria: 75 points, of which at least 32 are for beverages.
Very fine Level
Points criteria: 75 points, of which at least 32 are for beverages.
Fine Level
Points criteria: 60 points, of which at least 22 are for beverages.

BEVERAGES: Maximum 40 points
We assess the focus and breadth of the drinks offering, the flavour experiences it provides, its sustainability and presentation. We assess beer bars, wine bars, cocktail bars and “bars” within their own genre, meaning that a beer bar doesn’t lose points for not serving cocktails, and vice versa.

SERVICE: Maximum 20 points
We assess knowledge and handling of drinks, attitude/reception, efficiency, and how attentive bar staff are to guests’ wishes.

SNACKS & FOOD: Maximum 15 points
We assess the selection, focus, flavour, creativity and any “wow factors” in snacks and food service. We prioritise originality and flavour over quantity.

AMBIENCE AND POPULARITY: Maximum 25 points
We assess the ambience and atmosphere in the bar on the basis of design, comfort, popularity/guest mix, atmosphere, music/noise level,

 

SYMBOLS
•    FWD – where innovation happens in an interesting way.
•    FUN – where people-watching and fun vibes are the reason to pay a visit.
•    FAB – where the ambiance, cultural and other features of distinction are the main draws.

ADVERTISMENT

We use cookies to better customize your experience.Read more about cookies