It is a highly specialized job that is based on vast, long-term and constantly renewed experience, frequent culinary trips abroad to get in touch with the new culinary trends, but also to try the classic values ​​of foreign cuisines.

The rating of the restaurants in the context of the institutions "Golden Hats" and "Greek Cuisine Awards" concerns only the kitchen of the restaurants and nothing else. The evaluation of the restaurants is done with international criteria which means that the restaurants of Greece are ranked where they should be compared to the top restaurants abroad, marking in this way the general level of the Greek culinary scene on the world map.

When we talk about Golden Caps and Greek Cuisine Awards we mean a very extensive safari from one end to the other of Greece; countless kilometers and nautical miles of a huge trek which starts from Alexandroupolis, Amyntaio and Pomakochoria and ends in Patmos, Rhodes, Schinoussa and South Crete. The members of the judging panel of "a" systematically plow the country trying thousands of dishes in restaurants, taverns and gastro-taverns, making sure to visit everything new that opens. They try many different foods and sweets and form one global image about the restaurants they visit. This means that the tasters of the "athinorama" have to try a complex culinary panorama that must, however, be evaluated with specific criteria, so as to highlight the restaurants awarded with the Golden Cap (the best restaurants in Greece regardless of cuisine) and those awarded with the Greek Cuisine Award.

Each taster scores the dishes they taste individually and then calculates their average. After the individual grading of each judge is completed, the average score obtained from the average of the individual scores of all the tasters is calculated. This is also the final grade by which each restaurant is evaluated.

The criteria taken into account for the rating are:
a) the quality of the raw materials
b) the cooking technique-skill of the chefs
c) the harmony and balance of flavors
d) the original materials
e) the experimentally imaginative combinations
f) the aesthetic appearance of the dishes
g) the general feeling that finally emits the totality of all the individual elements