The Michelin Guide plants its flag in Colorado

The newest edition of the Michelin Guide is serving up Colorado cuisine.

The Colorado Tourism Office announced the latest expansion of the Michelin Guide.

Colorado’s mountainous terrain has influenced its culinary landscape, with many restaurants offering dishes inspired by the state’s outdoor lifestyle.

Colorado’s gastronomy is influenced by German, Hispanic and Native American cultures.

The state is home to several Native American tribes, including the Ute, Navajo and Apache.

Anonymous Michelin Guide inspectors award the iconic Michelin Stars – one, two or three – for unparalleled cuisine.

The Guide is also renowned for its Bib Gourmand selection, highlighting restaurants that offer great quality food at good prices.

The Michelin Green Star is given to restaurants that are leaders in sustainable gastronomy.

The first Michelin Guide Colorado selection will be revealed later in 2023, and cover Denver, Boulder, Aspen and Snowmass Village, the Town of Vail and Beaver Creek Resort.

“Colorado has a dynamic culinary scene – one that’s perfect for the Michelin Guide,” said Gwendal Poullennec, International Director of the Michelin Guides.

“The state’s hotspot locations feature many creative restaurant teams and an exciting mix of flavors.”

“We are thrilled to partner with the Michelin Guide to highlight the exceptional cuisine, sustainability efforts and innovation in Colorado,” said Timothy Wolfe, Director of the Colorado Tourism Office.

“It will further elevate Colorado as a global dining destination.”

The Michelin Guide is working with the Colorado Tourism Office on marketing and promotion activities only.

The 2023 Colorado restaurant selection will join the Michelin Guide selection of hotels later this year and will feature the most unique places to stay in Colorado.

The upcoming Colorado restaurant selection will follow Michelin’s historical methodology, based on five universal criteria.

These are quality products; the harmony of flavors; the mastery of cooking techniques; the voice and personality of the chef reflected in the cuisine; and consistency between each visit and throughout the menu.

The Guide was first published in France at the turn of the 20th century to encourage tire sales by giving practical advice to French motorists.

Michelin’s inspectors still use the same criteria and manner of selection.

Michelin published its first North American Guide in 2005 for New York. Guides have since been added in Washington, D.C.; Chicago; California; Miami/Orlando/Tampa, Florida; Toronto; and Vancouver.

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