We evaluate cooking techniques, temperature control, seasoning balance, and overall execution of dishes. This category focuses on the technical aspects of food preparation that only trained chefs can fully appreciate.

We assess the quality, freshness, and sourcing of ingredients. Restaurants using local, seasonal, and high-quality produce score higher in this category. We also consider sustainability practices where applicable.

We evaluate the restaurant's culinary vision, menu design, and creative approach. This includes originality, respect for tradition where appropriate, and thoughtful innovation that enhances rather than distracts from the dining experience.

We consider staff knowledge, attentiveness, and professionalism alongside the restaurant's atmosphere, comfort, noise levels, and overall dining environment. The service should enhance the culinary experience, not detract from it.

We assess the overall value proposition, considering price relative to quality, portion size, and the complete dining experience. This isn't about finding cheap eats, but rather identifying restaurants that deliver excellent value at their price point.