The Michelin star as a symbol that we can also succeed in Serbia – Economy

The Michelin star has become synonymous with fine cuisine around the world and only renowned restaurants in most of the larger cities can boast of having at least one star.

The history of the origin of the “stars” dates back to 1900, when the Michelin brothers, founders of one of the largest tire companies in the world, Andre and Eduard, decided to create a gastronomic guide to encourage people to travel more.

Only 26 years later, the guide began to give a star to good restaurants, and in 1931 a new scoring system was made, one, two and three stars, which meant that everything in the restaurant was first class, with emphasis on excellent food and culinary skills.

Most of the three-star restaurants are in France, Japan, Hong Kong, while Michelin in the United States, for example, only came to life in 2005, and in this year’s edition of the guide for this country, 14 Restaurants are decorated with three stars.

According to the latest published guide, there are up to 29 three-star restaurants in France this year, a total of 628 have at least one, and in Paris alone there are ten with the highest rating.

There are 374 restaurants in Italy with at least one Michelin star and 309 in Germany.

For Serbia, the arrival of the famous gastronomic guide is a great event.

And perhaps the first good news at the beginning of the year, because this sector has mostly felt the consequences of the crisis caused by the coronary virus pandemic.

Tourism Minister Rasim Ljajic himself stressed how important it is for Serbian tourism, who said it was important “for the positioning of Serbia on the tourist map”, but also for attracting “well paid tourists”.

I didn’t know who would get it, but Michelin’s “inspectors” evaluation system, as the people who do this work are often called, is such that it is not known to the end.

According to foreign media, Michelin inspectors work so much in secret that not even the CEOs of the company know them, and they are prohibited from talking to their relatives about their work, so that they do not make themselves known.

The minister does not know, others do not know, so it remains to guess for two more months who could be the lucky winner of the prestigious star.

“For catering companies and for the whole of Serbia, the arrival of the Michelin guide is very important, it is like a wind on everyone’s back,” said Danas Vlastimir Puhalo, co-owner of the restaurant Homa Fine Dining, who could be one of the most serious candidates for the star.

When he and Filip, also the owner, started this story 15 years ago, as Vlastimir puts it, not much was known about “fine diving”.

However, they believed in such a concept and that is why the deep, the intimate would really mean a lot to them now to receive such an award.

The guests of his restaurant in Dorcol are half and half, 50 percent are foreigners and the other half are national guests.

“Although the number of foreign and domestic guests is equal in number, in terms of income, many more come from foreigners. It is too favorable for me for them, it is expensive for our people,” says Puhalo.

Foreigners in Homa, as he puts it, usually choose a test menu in eight gangs, meaning that with each meal round comes a carefully selected glass of wine, sourced from local wineries, mostly those, he notes, less known, but good.

When asked what will happen if they get a star in December, Vlastimir Puhalo points out that it is not if, but when they get a star, adding that they will have mixed feelings.

“On the one hand, I will feel that I have achieved so much that I no longer have to deal with this business, but on the other hand, it is a confirmation of everything we have done so far, a confirmation that it was okay,” he says.

Puhalo says there will definitely be pressure, but that it is a good thing, not only for them, but also for other young people who want success.

“When we get a star, we can serve as an example to other young people and in a country like this today something can be achieved. Encourage young people that we from average families, who start not from scratch but from less to something we love, achieve something, from nothing. I think it’s a good message for everyone, ”says Vlastimir Puhalo.

At the Franch restaurant, with a long tradition, they see the arrival of the Michelin guide as a very important event for our gastronomic panorama and its positioning in the world market.

“The Michelin guide has tradition and quality, so its recommendations and stars mean a lot to the perception of new guests, who are just getting to know a city or a country. We would be absolutely honored for your recommendation, as a confirmation of the quality and work that we have been investing in the restaurant every day since its opening, “said Danas Nikola Dimitrijevic of the Franch restaurant and emphasizes that they are eagerly awaiting Michelin’s comments. .

For the owner of the Enso restaurant in Belgrade, Mišo Relić, the Michelin star is also a matter of prestige.

“Both between restaurants and between countries. Belgrade really has the potential for several restaurants to get that part. But, besides being a part, believe me, it is also a great obligation and an added pressure. Of course, it is a sweet torment” says Relić for our article. And his restaurant, as he says, is definitely in the running for the star.

“When it comes to inventiveness, the dishes themselves, the service, the food, the choice of wine and the concept in general, I think Enso is a strong candidate for that part. That would be a dream come true for me and my chefs and a great appreciation for the effort and perseverance invested all these years, ”says Miša Relić.

30 countries

The Michelin guide is published in more than 30 countries on three continents and more than 30 million publications have been sold so far. In our environment, only Croatia, which has seven of these restaurants, and Slovenia with two have stars. The guide publishes the names of all restaurants that have at least one star.

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