Özet:

The aim of this study is to examine the success factors and standards of Michelin Star restaurants. The research was carried out in accordance with the qualitative research method and exploratory research model. Within the scope of the research, semi-structured interviews were conducted with the chefs of Michelin-Starred restaurants in the San Sebastian region, one of the best restaurants in the world, and Spain's success in having the most Michelin-starred restaurants per square meter in the world for years. As a result of the research, it has been seen that Michelin Star restaurants have been successful with their calm and nature-friendly restaurant features, annual and seasonal continuous improvement of the menus, a modernized service quality by preserving the traditional, supply processes focused on local and sustainable products, and continuous innovation. However, in the evaluations of the chefs regarding the Michelin Guide, it has been revealed that the chefs think that not publishing the necessary factors for the Michelin Star reinforces the focus of the businesses on original, innovative and quality works. Regarding the results obtained, evaluations and suggestions were made to restaurant operators, kitchen chefs, experts in the field of gastronomy and academics.

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