The MICHELIN Guide has officially arrived in New Zealand, marking its first-ever expansion into Oceania.
The inaugural MICHELIN Guide New Zealand edition will cover four vibrant culinary destinations: Auckland, Wellington, Christchurch, and Queenstown.
Set to be unveiled in the middle of 2026, the restaurant selection is already under way, as MICHELIN Guide Inspectors are currently on the ground, dining anonymously to identify the very best restaurants that showcase the unique character of Auckland, Wellington, Christchurch, and Queenstown culinary scenes.
“We are thrilled to bring the MICHELIN Guide to Aotearoa New Zealand for the very first time. The country offers a rich and diverse culinary landscape, shaped by its indigenous Māori heritage, Pacific influences, and a new generation of chefs who champion local produce with creativity and passion. By highlighting the exceptional restaurants of Auckland, Wellington, Christchurch, and Queenstown, we hope to share with the world the unique flavours and talent that make New Zealand such an exciting gastronomic destination,” said Gwendal Poullennec, International Director of the MICHELIN Guide.
The expansion of the MICHELIN Guide to Aotearoa New Zealand is made possible through the valued support of Tourism New Zealand.
In Auckland, while New Zealand cuisine remains at the heart of the dining experience, the city’s vibrant urban landscape, diverse international offerings and rich coastal resources cement its reputation as a culinary hotspot with global appeal. From inclusive fine dining that celebrates Aotearoa’s multicultural identity to wine lists showcasing the best of local vineyards, Auckland serves up a world-class gastronomic experience that is welcoming and refined.
Wellington, commonly referred to as New Zealand’s creative capital, thrives on bold ideas and big flavours. The cosmopolitan city has a multicultural culinary scene, and a deep-rooted commitment to organic and sustainable produce encourages farm-to-table practices. As one of the world’s top coffee cities, Wellington celebrates coffee culture, with roasteries and coffee nooks around every corner.
In the South Island, Christchurch restaurants capitalise on the region’s natural abundance, from Banks Peninsula seafood to fresh produce from Canterbury’s fertile plains. Local produce is celebrated through value-driven, farm-to-table dining. Blending New Zealand staples with Pacific Rim flavours, they contribute to the nation’s evolving culinary identity.
Queenstown is a world-renowned resort town nestled amongst the dramatic peaks of the Southern Alps, offering a culinary landscape that marries natural bounty with eco-conscious innovation. The Central Otago terroir shapes the world’s southernmost wine region and its organic seasonal produce, paired with wild-caught venison and premium lamb sourced from the surrounding high country.
Joining the MICHELIN Guide puts New Zealand on the global culinary map, a destination where food is an experience worth travelling for. It validates the excellence of New Zealand’s chefs, producers and hospitality and invites discerning travellers to explore through taste. With Michelin’s spotlight, New Zealand’s food story becomes part of a global conversation, driving tourism, elevating local talent and deepening international appreciation for its unique flavours and manaakitanga.
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