Michelin Red Guide 2005 Espana/portugal (Michelin Red Guide: Espana & Portugal)

Book Description
An institution, a bible for the traveller, a culinary reference: these and other flattering comments greet the arrival of the new edition of the Michelin Guide every spring, in France and other European countries. Its wears its glorious reputation like a halo – a halo glittering with anecdotes, legends and a certain touch of mystery –, and today the Guide is, paradoxically, at once one of the most popular books in France (some thirty million copies were sold in its heyday) and one of the least known. There are very few complete collections in existence, accessible to the general public: since 1900, 95 editions have been printed, and some are highly coveted by collectors, travellers and fans of Bibendum, "The Michelin Man". Within the guide, you will notice some of the symbols (we call them "pictograms") found in all of the editions of the Guide, and that have become a trademark of our publications. The symbols provide information that may be either general or specific to the establishment. They have been used in the Guide since the 1900 edition. Although they seem to be inspired by hieroglyphs or Chinese ideograms, their conception was certainly influenced by cartography, another field where Michelin has a long experience. Created specially for the Guide, the symbols had to be designed to be without ambiguity and remain legible when reduced in size. These symbols are concise, space-saving, objective and unbiased, and can be "read" in any language because they are universal. These little drawings thus were significant in the creation of the international collection of Bibendum’s Guides. From one country to another, the definitions and modes of selection and classification ensure that the hotel and catering know-how of the establishments listed is not only representative of national traditions and particularities, but also meets the high standards required to satisfy visitors from elsewhere. From Warsaw to the Canaries, and from Dublin to Athens or Budapest, the eight main volumes, which sell a total of 1.2 million copies, provide readers with details of: 30,700 hotels, 18,180 restaurants, 1,400 Michelin-starred establishments, 1,600 "Bib gourmand" establishments, 1,200 town and city maps, 7,000 pages, etc.

From the Publisher
Now over one hundred years old and still in fine form, "The Michelin Guide" has made the journey through the 20th century in much the same way as the motor car, the method of transportation preferred by Bibendum! Travelling was arduous before 1914, on rough dirt roads, but with the arrival or paid holidays for employees, France was soon on the move. After a first golden age known here as the "glorious thirty years" (roughly 1945-1975), the advent of the motorway made travelling ever easier. The popularity of weekend get-aways, the reduced work week and other changes in society have created an increase in the number of short trips people take at any time of year, often to get away from the hectic pace of town. The two brothers André and Édouard Michelin launched the project in the spirit of providing a service to motorists. The Guide is a reflection of this spirit of initiative and thirst for information and yet remains an objective guidebook, year after year, unaffected by fashion and mood, in tune with the events of the times. Like a Michelin tire, the guide has proved its resilience over the years, bouncing back after every bump or obstacle in the road, always seeking to improve its performance and to reach the end of the century, as its founders predicted, with the help and support of Michelin Guide readers. The Guide is thus a testimony to the spirit of innovation of its creators, who were far ahead of their time in terms of market research, consumer surveys, readers’ letters and promotional actions. The years pass, the Michelin Guide remains. The Michelin Guide was created in the last year of the 19th century in response to the necessity of travel. Then, as now, it was reader-centred and fully in touch with the times. As we enter the third millennium, the Guide embarks on a second century of existence and no longer needs the Michelin brothers to predict a bright future for it. Has it not shown proven its usefulness in myriad situations? And let us not forget the famous message of optimism in the preface to the 1902 edition: "There is no limit to progress, and we hope to further improve this Guide next year".


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