The Michelin Guide has expanded into Oceania for the first time, recognising 110 restaurants across New Zealand in its inaugural selection covering Auckland, Wellington, Christchurch and Queenstown.
The 2026 guide includes one restaurant awarded two Michelin Stars, 14 receiving one Michelin Star, 35 Bib Gourmand establishments and 60 restaurants included in the Michelin Guide Selected category.
Essence in Queenstown, led by executive chef Paul Froggatt, is the country’s only two Michelin Star restaurant. The guide also awarded one Michelin Star to 14 restaurants across the four regions, including Ahi., Mudbrick, Paris Butter, Tala and The Estate in Auckland; Jano Bistro, Logan Brown and Ortega in Wellington; Inati and Tussock Hill in Christchurch; and Amisfield, Kika, Rātā and Sherwood in Queenstown.
Thirty-five restaurants received Bib Gourmand recognition for offering good-quality food at moderate prices, while a further 60 were included in the Michelin Guide Selected category.
The guide also presented three special awards. Robert Fairs of Christchurch restaurant Londo received the Young Chef Award, Stina Persen of Wellington restaurant Graze received the Service Award, and Matthew Aitchison of Auckland’s The French Café received the Sommelier Award.
The guide highlighted New Zealand’s seasonal produce, regional ingredients and hospitality, noting the country’s emphasis on locally sourced food and the close links between cuisine, culture and the natural environment.
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.”
René de Monchy, chief executive of Tourism New Zealand, said: “This recognition is an acknowledgement of the people, the land, and the culture that make dining in New Zealand a truly unique experience.”
