G&M Magazín
A Day in Tokaj: Nature, Wine & Great Food
Tokaj isn’t only about wine – though we’d hardly blame you if a good glass is what draws you in first. It’s a ...
Top spots in Brno, from breakfast to fine dining
If you're heading to Brno this year, get ready for a city where the day revolves around good food and specialty cof ...
Košice on a plate: seven restaurants worth tasting
Heading to Košice? We know where the food won't let you down. Gault&Millau Slovakia has mapped out seven top spots f ...
Ageing meat isn't about waiting. It's a controlled process.
Dry ageing has, in recent years, become a byword for quality gastronomy. What was once the preserve of top-tier ste ...
A Day in Tokaj: Nature, Wine & Great Food
Tokaj isn’t only about wine – though we’d hardly blame you if a good glass is what draws you in first. It’s a region full of beautiful scenery, where you can wander among the vineyards, explore cellars stocked with wine and enjoy some great food, too. Chateau Grand Bari brings it all toget ...
How does it all
work?
The principle of Gault & Millau lies in evaluation of restaurants during anonymous visits of inspectors. They arrive at the restaurant unannounced, pay for their bills and assess several aspects, including the quality of the food, presentation, originality of flavors and the overall dining experience.
They also assess the quality of service, atmosphere and overall impression relative to the price point. The restaurants are rated according to a scoring system from 1 to 20; and the higher the score, the better quality.
The restaurants can receive "Toques", which are akin to Michelin stars. The number of caps awarded to the restaurants ranges from 1 to 5 and reflects the level of quality and creativity of the dining experience. The highest number of caps is 5, which essentially means excellence in the French guide's system.
