NEW ZEALAND: First ever Michelin-Stars awarded to Aotearoa restaurants

ESSENCE-Executive Chef Paul Froggatt, Queenstown, New Zealand – Image: Essence/Roki Group

• The MICHELIN Guide New Zealand 2026 Restaurant Selection debuts with 110 establishments: 1 Two MICHELIN Stars, 14 One MICHELIN Star, 35 Bib Gourmand, and 60 MICHELIN Selected
• Marking the Guide’s first expansion into Oceania, the inaugural selection spans Auckland, Wellington, Christchurch and Queenstown, showcasing a rich diversity of culinary traditions and modern interpretations
• The MICHELIN Guide Restaurant Ceremony also highlights 3 MICHELIN Guide Special Awards for Young Chef, Service, and Sommelier

Aotearoa 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.

The exciting announcement took place at the new New Zealand International Convention Center in Auckland, marking the first time the guide has staged awards in New Zealand.

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, 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.

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.”

Restaurant ESSENCE in Queenstown, New Zealand – Image: Essence/Roki Group

New Zealand: Essence awarded Two MICHELIN Stars for excellent cooking that’s worth a detour

The sole recipient of Two MICHELIN Stars is 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.

14 Restaurants in New Zealand receive One MICHELIN Star for their high-quality cooking, worth a stop

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 ambiance, 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.

Michelin Guide Award Ceremony in Auckland, New Zealand – Image: Michelin Guide

35 restaurants awarded Bib Gourmand for good quality cooking at a great value

The award highlight 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

60 Restaurants Included in the MICHELIN Guide Selected, Celebrating culinary excellence

The broader inclusion of restaurants whose cuisine impressed the Inspectors making up the main selection includes restaurants across all regions:

• 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

Three MICHELIN Guide Special Awards

In addition to the restaurant selection, the MICHELIN Guide presents Special Awards honouring the exceptional talent, passion and craft behind restaurant experiences that stay with guests long after the final course. Inspectors commended:

• MICHELIN Guide Young Chef Award

Awarded to a rising talent demonstrating exceptional skill, creativity, and leadership in the kitchen, the Young Chef Award is given to Chef Robert Fairs from Londo, a Bib Gourmand restaurant in Christchurch. After beginning his career in Christchurch, he worked in restaurants across Dubai and Copenhagen before returning to New Zealand to open Londo: a small, relaxed restaurant built around seasonal, carefully sourced produce. His cooking reflects British roots, international experience and a strong sense of place, combining technical precision with a clear, personal style. At the counter, Fairs is confident and understated, engaging warmly with guests throughout service.

• MICHELIN Guide Service Award

Recognizing excellence in hospitality, attentiveness, and the art of creating memorable guest experiences, the Service Award goes to Stina Persen from Graze, a MICHELIN Selected restaurant in Wellington. Born and raised in Wellington, Stina brings warmth, ease and genuine care to the dining room. Her hospitality is attentive without being intrusive, making guests feel welcomed as friends rather than customers. With a natural ability to read the room, she adds depth to the experience through thoughtful details and local stories that connect the restaurant to its city. In a compact capital built on community and connection, Stina’s Kiwi warmth – simple, sincere and generous, makes every table feel special.

• MICHELIN Guide Sommelier Award

Highlighting the skills, knowledge, and passion of talented sommeliers in the industry, this year’s Sommelier Award is bestowed to Matthew Aitchison, General Manager and Sommelier of The French Café, a MICHELIN Selected restaurant in Auckland. Matthew leads the service team with a calm, relaxed and approachable style, underpinned by strong organisation and deep wine knowledge. His passion for hospitality is reflected in carefully curated wine experiences and precise food pairings that elevate the meal. He has built one of the city’s most impressive wine lists: broad in scope, thoughtfully composed and especially strong by the glass.

NAN/Michelin Guide 1-07-26

You might also like: