(30 June 2026) – The Michelin Guide has published its first-ever restaurant ratings for New Zealand. This also marks its debut in Oceania. The selection includes restaurants in the cities of Auckland, Wellington, Christchurch and Queenstown. A total of 110 restaurants have been reviewed for this debut. One has been awarded two stars, and 14 have been awarded one star. Thirty-five restaurants have been awarded a Bib Gourmand, and 60 have received a recommendation.

Essence in Queenstown, led by Executive Chef Paul Froggatt, is the only restaurant to have been awarded two MICHELIN stars. Perched high above Lake Whakatipu, the restaurant offers breathtaking views, whilst the deliberately understated décor ensures the focus remains entirely on the cuisine. Two tasting menus showcase first-class seasonal ingredients from New Zealand, prepared with artisanal precision, creativity and a modern approach. Executive Chef Paul Froggatt of Essence in Queenstown says: “The fact that Essence has been awarded not just one, but two MICHELIN stars, is a dream come true. This accolade belongs to every single person who has been part of our journey – our talented kitchen and service teams, as well as our suppliers and producers. In our view, New Zealand’s culinary history is one of the most exciting in the world, and we are incredibly proud to be part of it.”

14 restaurants were awarded a MICHELIN star – including five in Auckland, three in Wellington, two in Christchurch and four in Queenstown.

• Auckland: Ahi., Mudbrick, Paris Butter, Tala, The Estate
• Wellington: Jano Bistro, Logan Brown, Ortega
• Christchurch: Inati, Tussock Hill
• Queenstown: Amisfield, Kika, Rata, Sherwood

35 restaurants have been awarded the Bib Gourmand, which recognises high-quality cuisine offering particularly good value for money. These include 13 restaurants in Auckland, four in Wellington, ten in Christchurch and eight in Queenstown. A further 60 restaurants have been included in the selection of recommendations, which recognises culinary excellence. These include 28 restaurants in Auckland, 15 in Wellington, four in Christchurch and 13 in Queenstown.

Gwendal Poullennec, International Director of the Michelin Guide, explains: “It is rare for so many stars to be awarded in a country’s first edition of the Michelin Guide – New Zealand’s achievement has truly impressed us. The country offers far more than just an exceptional selection of restaurants: Our inspectors discovered a modern culinary landscape, characterised by unique terroirs and a food culture that is in harmonious balance with nature. Each of the four regions showcases a distinct aspect of New Zealand’s food culture. One thing, however, unites them all: the exceptional purity of their cuisine. This is evident in high-quality, seasonal, locally sourced ingredients, in fresh produce from the natural world, and in a culinary philosophy that preserves the original character of these ingredients and showcases the distinctive features of each region. It is equally evident in the warm, down-to-earth hospitality that visitors experience everywhere – from the bustling cities to small, remote villages.”

Executive Chef Nick Honeyman of Paris Butter in Auckland, which has been awarded one star, adds: “New Zealand has had a vibrant and diverse gastronomic scene for years. The fact that so many of our colleagues have been recognised in the first edition of the MICHELIN Guide demonstrates just how exceptional our culinary landscape is. No matter where you travel in the country or what you enjoy, the freshness of our produce and the high culinary standards are evident everywhere. I have always been convinced that we are among the best in the world. The MICHELIN Guide has now confirmed this.” With its debut in New Zealand, the MICHELIN Guide shines a spotlight on the distinctive features of New Zealand cuisine – from the outstanding quality of regional ingredients to the close connection between nature, people and culture.

Tiakitanga – a Māori term for care, preservation and the protection of nature – is far more than a guiding philosophy in New Zealand: it is a fundamental principle. A deep respect for nature and a close connection to it shape the way food is grown, harvested and handled throughout the country. A striking example of this is the Ahi restaurant in Auckland. Its name means ‘fire’ in Māori and represents a cuisine that centres on cultural heritage, seasonal menus and the complete traceability of its ingredients.

Equally defining is manaakitanga – the Māori term for hospitality, generosity and care. The warm and personal way in which guests are welcomed makes a visit to a restaurant far more than just a meal. Rituals, stories and genuine encounters lend every culinary experience a special depth. In this way, visitors do not merely taste New Zealand – they experience it with all their senses. The Samoan-New Zealand restaurant Tala in Auckland offers its guests a culinary journey that is as personal as it is impressive, paying homage to Pacific culture. Furthermore, Stina Persen from the restaurant Graze in Wellington was awarded the Michelin Guide Service Award ‘ ’ for outstanding hospitality.

New Zealand is renowned worldwide for its lush pastures, fertile soils, unspoilt coastlines and clear waters. These natural conditions provide high-quality, unadulterated ingredients bursting with flavour – just as nature intended. This approach is also reflected at Ortega in Wellington, where the focus is on seafood and international influences enhance the natural flavours of fresh ingredients. Similarly, Sherwood in Queenstown prioritises regional produce and sustainability: many ingredients come from the restaurant’s own garden or are foraged locally.

But it is not just the cuisine that makes New Zealand special – the dining experiences are also unique. Whether it’s fine dining in the heart of renowned wine regions, group foraging tours through ancient forests, geothermally prepared dishes or extraordinary menus set against spectacular mountain backdrops: the diversity and beauty of the landscape shape every culinary experience. This close connection to the region is also reflected in the award-winning restaurants: Tussock Hill links its cuisine in a special way to the vineyard in which it is situated, whilst Mudbrick on Waiheke Island near Auckland delights guests not only with its cuisine but also with an impressive panoramic view over the Hauraki Gulf.

Although the first edition of the MICHELIN Guide initially covers four regions, travellers throughout Aotearoa can discover exceptional culinary experiences – from Hawke’s Bay, with its renowned wine and gourmet scene, to Marlborough, which is famous for its first-class seafood. Chef Ben Bayly of Ahi in Auckland, which has been awarded a MICHELIN star, sums it up: “They say the MICHELIN Guide is worth the journey – and our whole country is looking forward to welcoming guests from all over the world. So: see you at dinner.”

Three Michelin Guide Special Awards

In addition to the restaurant selection, the MICHELIN Guide presents three Special Awards to recognise the exceptional talent, passion and craftsmanship behind an outstanding dining experience:

• Michelin Guide Young Chef Award: This award recognises up-and-coming culinary talents who impress with their exceptional skill, creativity and leadership. This year, the award goes to Chef Robert Fairs of Londo, a Bib Gourmand-awarded restaurant in Christchurch. His cuisine combines British roots, international experience and a strong regional influence with technical precision and an unmistakable personal touch.
• Michelin Guide Service Award: With this award, the MICHELIN Guide recognises excellent hospitality, exceptional attention to detail and the ability to create unforgettable dining experiences. The award goes to Stina Persen of Graze in Wellington. A native of Wellington, she brings warmth, composure and genuine care to her service. In a capital city characterised by community and cohesion, her quintessentially New Zealand hospitality – unpretentious, warm and generous – ensures that every guest feels particularly welcome.
• Michelin Guide Sommelier Award: The Sommelier Award recognises expertise, passion and outstanding skill in the field of wine. This year’s recipient is Matthew Aitchison, General Manager and Sommelier at The French Café in Auckland. He has built up one of the city’s most impressive wine lists – wide-ranging, carefully curated and, in particular, featuring an exceptional selection of wines by the glass.

Mindful Voices

Mindful Voices is making its New Zealand debut: the platform brings together inspiring figures from the world of gastronomy for the first time, offering chefs, hoteliers and winemakers an editorial space to share their stories and forward-thinking approaches with one another and with an international audience.

As a Mindful Voice at the MICHELIN Guide Restaurant Ceremony New Zealand 2026, Benjamin Bayly from the one-starred restaurant Ahi. in Auckland was invited onto the stage. At Ahi., Bayly pursues a philosophy that centres on the close connection between cuisine, nature and community. The restaurant maintains its own kitchen garden in the south of Auckland, which supplies seasonal ingredients. Kitchen waste is composted and returned to the soil – a closed-loop system that embodies the sustainable use of resources.

This philosophy is also reflected in the selection of regional producers and in the restaurant’s design, which makes extensive use of reused local timber. Furthermore, on the restaurant’s website, Bayly shares the stories of New Zealand producers, thereby underlining his commitment to regionality, provenance and the people behind the products. With this holistic approach, Ahi. exemplifies forward-thinking gastronomy and provides impetus for the further development of the industry.