The inaugural Michelin Guide for New Zealand has revealed one two-star and 14 one-star restaurants across the country.
New Zealand has officially joined the global MICHELIN Guide map, marking the Guide’s first-ever expansion into Oceania. The MICHELIN Guide New Zealand 2026 recognises 110 restaurants across Auckland, Wellington, Christchurch and Queenstown, celebrating their quality, creativity and strong sense of place.
After months of anonymous inspections, the MICHELIN Guide has awarded one restaurant in Queenstown, Essence, Two MICHELIN Stars. Fourteen restaurants have received One MICHELIN Star, 35 have been recognised with a Bib Gourmand for offering good food at great value, and a further 60 are included in the official MICHELIN Guide selection.
Gwendal Poullennec, International Director of the MICHELIN Guide, said it is rare to award such a quantity of Stars in a country’s inaugural launch, and that New Zealand’s performance has been genuinely impressive.
“The destination presents more than a selection of outstanding restaurants; to our Inspectors, it revealed a contemporary culinary map shaped by unique terroir and a food culture in quiet harmony with nature,” said Poullennec.
“From the four regions, every city across New Zealand presents a different side of the country’s food culture. Yet they all share one central theme: purity. It is seen in high-quality, seasonal local produce, fresh ingredients gifted by nature and guided by a culinary philosophy that honours their essence, allowing regional character to shine through. It is felt, too, in the sincere, down-to-earth hospitality found everywhere, from bustling cities to remote small towns.”
The sole recipient of Two MICHELIN Stars was Essence in Queenstown, led by Executive Chef Paul Froggatt. Perched on a hillside above Lake Wakatipu, the understated dining room ensures the focus remains on the cuisine. Two tasting menus showcase premium seasonal New Zealand produce, combining refined technique with creativity and a modern sensibility. Each dish expresses clarity and balance, while the wine list offers a strong selection, particularly for Pinot Noir enthusiasts.
Queenstown restaurant Essence was the only New Zealand restaurant to be awarded two MICHELIN Stars.
Pictured: Executive Chef Paul Froggatt.
Fourteen restaurants received one Michelin Star
From Auckland, Inspectors awarded One MICHELIN Star to the following restaurants:
Ahi.: Ahi means ‘fire’ in Māori and the food revolves around the wood-fired hearth. Traditional New Zealand flavours are reinterpreted with modern techniques, emphasising cultural heritage and traceable ingredients. Seasonal menus highlight a strong farm-to-table ethos.
Mudbrick: Housed in a converted barn within a vineyard, Mudbrick offers sweeping views and a cuisine that blends European, Japanese and Indian influences. Dishes are layered and expressive, with wine pairings enhancing the overall experience.
Paris Butter: Set in an understated space with an elegant interior, Paris Butter presents a season-driven tasting menu featuring peak New Zealand produce. European techniques are combined with subtle Asian influences for a refined and modern dining experience.
Tala: Tala offers a multi-course experience inspired by Samoan cuisine and culture. Traditional flavours are reinterpreted in creative ways, delivering a deeply personal and immersive dining journey.
The Estate: Located within a vineyard estate, The Estate combines French techniques with New Zealand produce. Classic dishes sit alongside local specialties, offering a balanced and polished dining experience.
From Wellington:
Jano Bistro: Set in a historic cottage, Jano Bistro offers French cuisine crafted with local ingredients, including herbs and edible flowers from its garden. Menus evolve regularly with the seasons.
Logan Brown: Located in a grand former bank building, Logan Brown delivers contemporary dishes with layered flavours and precise execution in a striking architectural setting.
Ortega: With a nautical ambience, Ortega focuses on seafood prepared in diverse styles. The menu draws from global influences to highlight the natural qualities of fresh ingredients.
From Christchurch:
Inati: Designed as a shared dining experience, Inati reimagines European classics using high-quality New Zealand produce, creating bold and flavourful dishes.
Tussock Hill: Set within a boutique vineyard, Tussock Hill offers a lunch-only menu of seasonal sharing plates designed to complement its wines, reflecting a strong connection between food and terroir.
From Queenstown:
Amisfield: Set beside its own vineyard, Amisfield offers bold and creative dishes using seasonal ingredients from Central Otago, paired with wines from its estate.
Kika: A modern New Zealand restaurant with global influences, Kika focuses on bold flavours and premium local produce in a sharing-style format.
Rātā: Named after a native tree, Rātā showcases modern New Zealand cuisine using ingredients sourced locally from Central Otago, reflecting a strong connection to the land.
Sherwood: Overlooking Lake Wakatipu, Sherwood follows a “garden-to-table” philosophy, with most ingredients sourced from its own garden or foraged locally, resulting in a hyper-seasonal and expressive menu.
Auckland Chef Henry Onesemo was the first to be awarded One MICHELIN Star.
More than 30 restaurants across the country were also awarded Bib Gourmand for good quality cooking at a great value.
The award highlights places where diners can enjoy high-quality, thoughtful cooking at approachable prices, which include each region:
Auckland: Apéro Food & Wine, Atelier, Bianca, Bistro Saine, Boda, Cazador, Gemmayze Street, Goat, Milenta, Osteria Uno, Parro, Pasta & Cuore, and Tempero
Wellington: 1154 Pastaria, Cicio Cacio, Hummingbird, and Indian Alley
Christchurch: A'mano, Earl, Fire And Slice, Gatherings, Londo, Odeon, Roca, Soul Quarter, The Athens Yacht Club, and The Monday Room
Queenstown: Aosta, Bombay Palace (Wānaka), Francesca, Muttonbird, Paloma Taqueria, Sundays, The Cow (Queenstown), and Treehouse
Sixty restaurants were included in the Michelin Guide altogether. These included:
Auckland: 1947 Eatery, Ada, Advieh, Alma, Baduzzi, Bar Magda, Bossi, Cassia, East, Esther, Gilt, Hello Beasty, Jervois Steak House, Ki Māha, Kingi, Kol, Lillius, Metita, Morell, Mr Morris, One Tree Grill, Onslow, Origine, Otto, Ragtag, Rodd & Gunn The Lodge, Sails, and The French Café
Wellington: 50-50, Boulcott Street Bistro, Charley Noble, Damascus, Floriditas, Graze, Highwater, Kisa, Koji, Margot, Napoli, Ombra, Rita, Rosella, and Shed 5
Christchurch: Bessie, Cellar Door, Hugo, and Miro
Queenstown: Arc, Bianca by Giovi, Billy’s, Botswana Butchery, Jervois Steak House, Millhouse, Nest, Rodd & Gunn The Lodge, Soda, The Dining Room, The Woolshed, Toast & Oak, and True South Dining Room
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