The Boletus Scoring System is the result of an evalution process, in which different factors are taken into account. Each of these factors are given a certain weight and lead to the definition of the experience of having a meal in a restaurant. These factors are:

Cuisine: execution and imagination, texture combination and flavours, ingredient integration, cooking to the exact point of readiness… This doesn’t mean that an absolutely traditional restaurant cannot obtain the maximum score here. We believe it’s better to cook caneloni that will make you forget the 1000 you’ve eaten before than to offer a banal and artificial cuisine (why on earth do we have to put mango everywhere nowadays?)

Menu: Here we evaluate the completeness and coherence, as well as the existence of degustation menus and closed formulas. It is important too to have the possibility of having half dishes
                                                        
Service: Apart from amiability and correctness, the capacity of the maitre to orientate you, discretely. It also counts for how the table is laid (the wine service is in another factor)

Ambience: Decoration, lighting, if it has a terrace, if it’s quiet or not and if it has a non-smoking area.

Quality for Price

Wine: we evaluate the wine menu, completeness and accuracy, possibility of selected half bottles. Also the service (kind of glasses, temperature, knowledge…)