New Zealand has become the first country in Oceania to appear in the Michelin Guide, with the 2026 edition recognising 110 restaurants across four cities. The announcement marks a significant moment for the country’s dining scene, and a genuine expansion of Michelin’s global reach.
A Strong Opening Performance
The guide awarded a total of 15 Michelin Stars at launch, which Michelin’s inspectors describe as an unusually strong result for a debut edition. One restaurant received Two Stars, while 14 others earned One Star each. A further 35 restaurants received the Bib Gourmand distinction, which recognises quality cooking at more accessible prices.
The remaining 60 restaurants appear in the main selection, bringing the full tally to 110 across Auckland, Wellington, Christchurch and Queenstown. Inspectors noted a consistent theme across all four cities: a commitment to seasonal, locally sourced produce and a hospitality culture described as sincere and unpretentious.
Essence Leads the Field
The sole recipient of Two Michelin Stars is Essence in Queenstown, led by Executive Chef Paul Froggatt. The restaurant sits on a hillside above Lake Wakatipu and offers two tasting menus built around premium seasonal New Zealand produce. Inspectors highlighted the clarity and balance of the cooking, as well as a wine list with particular strength in Pinot Noir.
Among the 14 One Star recipients, Auckland accounts for seven: Ahi., Mudbrick, Paris Butter, Tala, The Estate, Jano Bistro, Logan Brown, Ortega, and Inati. Queenstown adds four more (Amisfield, Kika, Rātā, and Sherwood) while Wellington and Christchurch contribute Tussock Hill and one further entry respectively. The spread across regions reflects the guide’s aim to capture the full breadth of the country’s food culture rather than concentrating solely on its largest city.
Special Awards Highlight Individual Talent
Three special awards accompanied the restaurant selections. The Young Chef Award went to Robert Fairs of Londo, a Bib Gourmand restaurant in Christchurch. Fairs worked in Dubai and Copenhagen before returning to New Zealand to open Londo, and his cooking draws on British roots and international experience.
The Service Award was given to Stina Persen of Graze in Wellington, recognised for attentive, warm hospitality. The Sommelier Award went to Matthew Aitchison, General Manager and Sommelier of The French Café in Auckland, where he has built what Michelin describes as one of the city’s most impressive wine lists.
A New Platform for the Industry
Alongside the restaurant selection, Michelin introduced a new editorial initiative called Mindful Voices, designed to give chefs, hoteliers and winemakers a platform to share their practices and stories. The first chef invited to participate is Benjamin Bayly of Ahi. in Auckland, whose restaurant operates a kitchen garden, composts waste back into the soil, and uses reclaimed native timber throughout the dining space.
The guide also includes a hotel selection covering all four regions, with properties ranging from The Hotel Britomart in Auckland to Blanket Bay, an alpine lodge in Queenstown.
For New Zealand’s restaurant industry, the arrival of the Michelin Guide brings both recognition and scrutiny. The strength of the debut selection suggests the country’s food culture has matured well beyond its reputation for great produce alone, and that international diners now have a compelling reason to look beyond the scenery.
