The White Guide’s system for assessing restaurants
A restaurant experience is comprised of many components. In the White Guide we assess the level, direction and quality of a restaurant’s food, beverages, service, and ambiance. The rating-scale is based on a total of 100 points. Tallied separately, the greatest amount of weight is placed on the food, i.e. the restaurant’s gastronomy. Subsequently, adding the results of the other evaluation areas, we compile a total score that summarizes each restaurant’s score. In all areas of assessment, we give extra weight to idea, concept, focus and personality.
FOOD/GASTRONOMY: MAXIMUM 40 POINTS
We take into consideration the concept/idea/personality/style of the kitchen as well as the ingredients, complexity, execution, presentation and flavours.
FOCUS/PERSONALITY
We look for a clear direction/concept as well as individual style/character/profile and specialties.
DEVELOPMENT
We consider how innovative the restaurant is and whether it is developing/refining an approach/tradition.
INGREDIENTS
We assess the general quality, seasonality and origin of the ingredients.
LEVEL OF DIFFICULTY AND TECHNICAL PRECISION
We look at the accuracy of execution, the technical level as a whole and its individual parts.
FLAVOUR/TEXTURE
We look for well-married, clear/pronounced, balanced flavours in interesting contrasts, as well as innovative ways of juxtaposing textures.
PRESENTATION
Style and esthetics are important aspects of presentation, as are plating, portioning, the interplay of hot and cold dishes and finishing touches at or on the table.
- 17-21 POINTS
SOLID GASTRONOMY - 22-27 POINTS
WELL-EXECUTED GASTRONOMY AT A FINE LEVEL. - 28-31 POINTS
INTERESTING AND WELL-EXECUTED GASTRONOMY AT A VERY FINE LEVEL - 32-35 POINTS
VERY INTERESTING AND WELL-EXECUTED GASTRONOMY AT A MASTER LEVEL - 36-40 POINTS
BRILLIANT, ORIGINAL GASTRONOMY AT A GLOBAL MASTER LEVEL
BEVERAGES: MAXIMUM 20 POINTS
We take all drinks into consideration (Aperitifs, wine, beer, water, juices and other non-alcoholic alternatives, digestifs, coffee and tea).
CONCEPT/IDEA.
A clear concept for the beverage program. This could apply to the breadth/selection, the sommelier’s selections, a focus on a specific beverage area (Anything from a classic wine list and natural wines to beer and non-alcoholic alternatives) or even what roll the beverages play in the restaurant’s overall concept.
QUALITY
We look for a well-curated beverage program, product quality, character/maturity, etc.
INFORMATION, ADVICE AND PRESENTATION
We consider the staff’s product knowledge, suggested pairings with different dishes as well as handling and presentation.
BEFORE AND AFTER
Cocktails/aperitifs, coffee/tea and digestifs. We look for product quality, brewing knowledge, presentation as well as a well-curated coffee and tea selection.
- 8-10 POINTS
SOLID BEVERAGE PROGRAM - 11-13 POINTS
A GOOD BEVERAGE PROGRAM - 14-17 POINTS
AN INTERESTING, VERY GOOD, TOP-CLASS BEVERAGE PROGRAM - 18-20 POINTS
BRILLIANT, INTERNATIONAL TOP-CLASS BEVERAGE PROGRAM
SERVICE: MAXIMUM 20 POINTS
Service is central to the restaurant experience. It is assessed in the context of the chosen service model. At an informal restaurant a courteous, attentive and professional attitude might be enough, though this is not the case at a top-rated fine dining restaurant. To achieve full score for service, everything must have found its form, have a natural flow and come together perfectly.
SERVICE CONCEPT/IDEA
Here we assess how clear and thought-out the service is. It should have originality in some respect. For instance, a straightforward brasserie set-up cannot score full points.
BREADTH AND DEPTH
We assess the grace as well as various other functions and elements of service, from reserving a table (by telephone or via digital channels) and greeting you as a guest, to ordering, addressing special needs and bidding you farewell. Only a fine dining restaurant can get full score here.
IMPLEMENTATION, EFFICIENCY
We look for “concept delivery” but also for general execution of service in the form of attention, method and precision/timing of serving/clearing/payment, etc.
STYLE/ATTITUDE
We look for knowledge/professionalism, performance, attitude/“tone”, and the ability to interact with diners at the appropriate level within the framework of the concept, all the while making them feel comfortable and appreciated.
- 10-12 POINTS
ELEMENTARY BUT SOLID SERVICE - 13-15 POINTS
WELL-EXECUTED SERVICE - 16-18 POINTS
VERY WELL-EXECUTED, TOP-CLASS SERVICE - 19-20 POINTS
EXCELLENT, TOP-CLASS SERVICE ON AN GLOBAL LEVEL
AMBIANCE, SETTING & ATMOSPHERE: MAXIMUM 20 POINTS
We consider every aspect of the restaurant’s ambiance, from the physical setting to how it affects you emotionally as a diner. The assessment of the setting is based on the establishment’s interior and exterior, from the architecture to micro-levels (Like the table setting). The restaurant’s emotional character/personality is important, as is the atmosphere – to which restaurant owners, staff and diners all contribute. Some restaurants have that “little extra something” which makes all the difference.
DESIGN/ENVIRONMENTAL CONCEPT
We look for superiority in concept, profile, personality and design quality, from classic spaces to contemporary architectural trends – from castle to cabin.
FUNCTIONALITY/COMFORT
We consider the attention given to comfort and seating, aspects like the foyer/bathrooms, acoustics and air quality. Poor acoustics and kitchen odors receive negative points, as does the apparent absence of concern for the disabled and people with allergies.
ADDITIONAL ENVIRONMENTAL ASSETS
We consider aspects like scenic locations, attractions such as terraces, lounge/bar areas, open kitchens, chef’s tables, art and interaction among/with guests, etc.
SOCIAL ENVIRONMENT
Diners themselves are considered an ambiance-raising factor that affects the restaurant’s allure, as does its regulars and the place’s public profile. We also consider the atmosphere of a restaurant’s neighbourhood, as well as how well the staff blends in.
”IT’S IN THE WALLS.”
The whole restaurant and its ethos are considered a mood factor.
- 9-10 POINTS
AN INOFFENSIVE SETTING WITH A NEUTRAL ATMOSPHERE - 11-14 POINTS
A SETTING/ATMOSPHERE IN KEEPING WITH THE ENTIRE EXPERIENCE - 15–17 POINTS
A SETTING/ATMOSPHERE THAT ADDS TO THE ENTIRE EXPERIENCE - 18-20 POINTS
A SETTING/ATMOSPHERE THAT IN AND OF ITSELF IS WORTH A VISIT
CLASSIFICATIONS
GLOBAL MASTERS LEVEL
- Ranked according to food score.
- 80 points, of which at least 36 are for food.
- Restaurants where the kitchen achieves outstanding and original cooking in the Global Masters category. The overall experience is on a very high level.
MASTERS LEVEL
- Ranked according to food rating.
- 75 points, of which at least 32 are for food.
- Restaurants where the kitchen achieves very interesting cooking in the Masters category. The overall experience is on a very high level.
VERY FINE LEVEL
- Ranked according to the overall rating.
- 67 points, of which at least 28 are for food.
- A pleasant overall experience in which the kitchen achieves well executed cooking.
FINE LEVEL
- Ranked according to the overall rating.
- 60 points, of which at least 22 are for food.
- A pleasant overall experience in which the kitchen achieves well executed cooking.
GOOD LEVEL
- Ranked according to the overall rating.
- 41 points, of which at least 17 are for food.
SOOVITAME TASE
Our most interesting ranking. From that category you will find restaurants not in the classical meaning but places that enrich and diversify the Estonian culinary scene. Without them the Estonian food destination map would be much more monotonous.
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