The Michelin Guide is going way down under, all the way to Aotearoa New Zealand, marking its first-ever expansion into Oceania. The inaugural edition will cover Auckland, Wellington, Christchurch and Queenstown.
Set to be unveiled in mid-2026, the restaurant selection is already under way, as Michelin Guide inspectors are on the ground, dining anonymously to identify the very best restaurants that showcase the unique culinary scenes of Auckland, Wellington, Christchurch and Queenstown.
The guide’s expansion is made possible through Tourism New Zealand. “This recognition is more than a win for our chefs and winemakers — it’s a triumph for our entire hospitality and tourism sector. It celebrates the incredible ded…
The Michelin Guide is going way down under, all the way to Aotearoa New Zealand, marking its first-ever expansion into Oceania. The inaugural edition will cover Auckland, Wellington, Christchurch and Queenstown.
Set to be unveiled in mid-2026, the restaurant selection is already under way, as Michelin Guide inspectors are on the ground, dining anonymously to identify the very best restaurants that showcase the unique culinary scenes of Auckland, Wellington, Christchurch and Queenstown.
The guide’s expansion is made possible through Tourism New Zealand. “This recognition is more than a win for our chefs and winemakers — it’s a triumph for our entire hospitality and tourism sector. It celebrates the incredible dedication and talent of the people who bring our food and beverage experiences to life every day,“ said New Zealand’s Minister for Tourism and Hospitality Louise Upston.
Aotearoa New Zealand is a land shaped by a fusion of cultures and contemporary cosmopolitan influences. Its cuisine reflects a melting pot of traditions, combined with an abundance of world-class local produce. From fresh seasonal vegetables to iconic grass-fed lamb and beef, New Zealand ingredients are elevated into modern cuisine, which includes international flair and are paired with some of the world’s most acclaimed wines.
In Auckland, while New Zealand cuisine remains at the heart of the dining experience, the city offers inclusive fine dining that celebrates Aotearoa’s multicultural identity to wine lists showcasing the best of local vineyards.
Wellington, New Zealand’s creative capital, thrives on bold ideas and big flavours. The city has a multicultural culinary scene and a deep-rooted commitment to organic and sustainable produce encourages farm-to-table practices.
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.
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.
I already have a few good guesses for which restaurants will receive stars, do you?