- Michelin Guide Germany , Karlsruhe
- Michelin Guide Switzerland, Givisiez
- Michelin Guide France , Paris
- Michelin Guide Great Britain, Keele University Science and Innovation Park
- Michelin Guide Spain, Valladolid
- Michelin Guide Italy, Parma
as well as other editions: Michelin USA, Benelux, Japan, Nordic countries and many more.

- Gault Millau Germany (currently no German publisher available)
- Gault Millau Austria, Communication Service Verlag, Vienna
- Gault Millau Switzerland, Ringier AG, Zurich
- Gault Millau France, GaultMillau, F-92110 Clichy
- Gault Millau Benelux
- Gault Millau Hungary
- Gault Millau Poland
and many more

- Gusto Germany , Gusto Media Publishing House, Landsberg am Lech
- Der Feinschmecker Hotel & Restaurant Guide, Jahreszeiten Verlag HH
- Schlemmer Atlas, Busche Verlagsgesellschaft mbH, Dortmund
- The Varta Guide, Varta-Führer GmbH, Ostfildern
- The Great Restaurant & Hotel Guide (Germany/Austria/Switzerland), HDT Verlag HH

- A la Carte Austria, Gastronomieführer Verlag-GmbH, Vienna
- Guide Bleu Suisse, Weber Verlag, Thun
- Bottin Gourmand, Les Éditions du Bottin Gourmand, F-75116 Paris,
- Champérard France (guide discontinued with the death of publisher Rene Perard in 2018)
- The AA Restaurant Guide, Automobile Association, Basingstoke (UK)
- The Good Food Guide, Waitrose Ltd., Worthing (UK)

Also:
- Guia Repsol (Iberian Peninsula) # # #, max. 3 suns
- Guia Macarfi (Spain) max. 10 points
- Restaurantes (Spain, currently not taken into account) max. 10 points
- LoMejor (part of Europe, not taken into account) 10/10, max. 10 points
- Gambero Rosso (Italy) GGG, max. 3 forks
- Espresso (Italy) 20/20, max. 20 points
- White Guide (Sweden) 100/100, points system
- Gayot ( America), toques
- AAA (USA) diamonds
- Forbes (USA) stars
- Zagat (USA), points system
- Le Chef ( worldwide) Top 100
- Elitetraveller (worldwide) Top 100

and many more.

Absolutely not! Our advice if you are just discovering this culinary hobby or your love of top-class gastronomy: be confident and ask if you are unsure. An excellent restaurant is characterised above all by the fact that you will never feel out of place there. Forget all the familiar prejudices, waiter jokes and clumsy film scenes on this subject – in a good restaurant, you are very unlikely to experience anything of the sort.

This is a very personal decision. The styles of different chefs differ significantly, much like classical music and rock 'n' roll. Whether you prefer a concert by the Berlin Philharmonic or the Rolling Stones, and where you feel more comfortable, is something that no one can give you serious advice on. We can only offer one piece of advice: classic cuisine is perhaps easier to "understand" because you may already be familiar with many of the flavour combinations and can now experience them in a quality you have never known before. A very creative, modern cuisine will probably give you completely new taste experiences, but may be a little "overwhelming" the first time you try it.
Our suggestion: check out the rankings and our forum. By researching the reviews in detail and reading the reports, you're sure to get the right gut feeling.

In upscale restaurants, it is almost a must to make a reservation before visiting. This is in your best interest if you want to be sure of getting a table. The reservation procedures of individual restaurants vary greatly. What they all have in common is that Saturday evenings are usually very busy. So: it is better to reserve early than too late.
When making your reservation, please also indicate any special requests (e.g. vegetarian, allergies, etc.). This gives the kitchen the opportunity to prepare for your visit in advance and ensure that your meal is perfect.

If you are unable to keep your table reservation because you have fallen ill or something else has come up, cancel your reservation in good time! Upscale restaurants usually have very few seats. If they are fully booked, this may result in other potential guests being turned away. If you simply do not show up, you are causing the restaurant financial damage, as tables cannot usually be filled at short notice. Some restaurants charge a "no-show fee" for this. You will normally be informed of this when you make your reservation.

A certain normality has long since returned to fine dining. With a few exceptions (e.g. New Year's Eve galas, 5-star hotels in Paris or elsewhere), the clientele is now visually diverse. So dress in a way that makes you feel comfortable, but please note that in a fine dining restaurant, shorts and low-cut muscle shirts, as well as flip-flops and sandals for men, are rather inappropriate. Beachwear is generally not welcome. If a restaurant still insists on a suit and tie (which is rarely the case these days), you will usually be informed of this when you make your reservation.

When making your reservation, please indicate that you would like a specific table. Unfortunately, we cannot guarantee this. The service staff will welcome you and accompany you to your table. If you have any issues with the assigned seat, please ask for another table, stating your reasons.

As a general rule, you can assume that à la carte portions are significantly larger than individual menu courses. A set menu is usually designed so that an average eater can manage it. You can also control this by how much bread you eat. So, if you get full quickly, you should avoid eating too much bread. When choosing à la carte, three to four courses are usually enough, unlike many set menus.

In most restaurants, you can change menus – within reason. This means you can swap individual courses, reduce the number of courses or even add an à la carte dish to a menu. If the restaurant offers two different menus, it is usually possible to switch between the two. Of course, this is all within certain limits. Simply discuss your wishes with the service staff. If you find that you have had too much during a menu, please let the service staff know.

When it comes to wine, you basically have three options. Either you choose something yourself from the usually extensive wine list, or you seek advice and follow the recommendation of the sommelier (essentially the restaurant's 'wine expert'), or you opt for a wine pairing. The latter is a glass of wine to accompany each course. If this is too much for you, you can also reduce the number of glasses. Here, too, the basic principle applies: talk to the service staff or sommelier and articulate your preferences and needs.

While the prices for food and wine are usually transparent, in many restaurants the prices for "extras" (aperitif, digestif, water, coffee) are not always so. If you want to avoid unpleasant surprises on the bill (the price ranges often vary greatly), don't hesitate to ask when ordering.

If you wish to leave the table briefly during the meal, it is best to do so immediately after finishing a course. This will prevent the next course from being prepared and ready to serve before you return.

Not just since the coronavirus pandemic: cashless payment is becoming increasingly important in the restaurant industry. Whether credit and debit cards, Girocards or smartphone apps such as Apple Pay, Google Pay or Samsung Pay, most restaurants offer different types of payment.

As everywhere else, the rule of thumb applies here: approximately 10 per cent of the normal invoice amount.

If you think something has gone wrong in the kitchen or with the service, please let us know on the spot. Professional restaurants are characterised by their professional handling of complaints. This gives you the opportunity to resolve any issues and leave the restaurant happy in the end.

Normally, a kitchen is able to take this into account. But be sure to share any special requests in advance, i.e. when making your reservation. Please also bear in mind that excessive restrictions can overwhelm restaurants, as they are preparing a multi-course menu. A tip on the side: if there is something you simply do not like, it can be an exciting challenge to give it a try, especially in fine dining – at worst, just once. The author of these lines speaks from experience. She does not actually like fennel. But she has discovered ways of preparing fennel that she really, really likes.

No, you won't if you behave normally. If you still have concerns or feel unsure, simply let the service staff know. You will usually find that they will take excellent care of you. If you have any questions, just ask. There are no stupid questions. Service staff generally appreciate interested guests.