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.
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 across all four regions, 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.
The sole recipient of Two MICHELIN Stars is Essence in Queenstown led by Executive Chef Paul Froggatt. Perched on a hillside with sweeping views over Lake Whakatipu, 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. 

Executive Chef Paul Froggatt of Essence in Queenstown commented: “For Essence to receive not just one, but two MICHELIN stars is something you dream about. This recognition belongs to every single person who has walked through our kitchen doors, from our talented kitchen and front of house staff, to our suppliers and our growers. New Zealand’s food story, in our opinion, is one of the most compelling in the world, and we’re incredibly proud to be part of it.”
14 restaurants receive One 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, Rātā, Sherwood
35 restaurants were awarded Bib Gourmand for good quality cooking at a great value – including 13 in Auckland, four in Wellington, 10 in Christchurch and eight in Queenstown.
And finally, 60 restaurants were included in The MICHELIN Guide Selected which celebrates culinary excellence – including 28 in Auckland, 15 in Wellington, four in Christchurch and 13 in Queenstown. (For a full breakdown of restaurants – please refer to notes to editors at the end of this release).

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.”

Executive Chef Nick Honeyman of Paris Butter in Auckland, which was awarded One MICHELIN Star, agrees: “New Zealand has had a thriving culinary scene for years - to see so many of our peers recognised in the inaugural ceremony is testament to how unique our food scene is. No matter where you go in the country or what you eat, the freshness of our produce and our culinary excellence shine through. I’ve always thought we were amongst the best in the world, and now The MICHELIN Guide has confirmed that.”

The arrival of The MICHELIN Guide shines a spotlight on the factors that make New Zealand cuisine unique - from the quality of homegrown ingredients to the deep connection between land, people and culture.
Tiakitanga (Māori for guardianship, conservation and preservation) is more than a goal in New Zealand - it’s a guiding principle. The deep respect and connection to nature shapes how New Zealand grows and harvests its food. This approach is championed by Ahi in Auckland, its name means ‘fire’ in Māori and emphasises cultural heritage, seasonal menus and traceable ingredients.

Likewise, restaurants warmly welcome guests through Manaakitanga (Māori for hospitality,  kindness, and generosity). Visitors experience hospitality with rituals, stories and soul
underpinning every experience - ensuring you don’t just taste New Zealand, you feel it.  Samoan-New Zealand restaurant Tala in Auckland offers a deeply personal and immersive dining journey in tribute to Pacific culture, and the service of Graze in Wellington has been recognised with the MICHELIN Guide Service Award to Stina Persen.

New Zealand is known worldwide for its lush green pastures, nutrient-rich soil, unspoiled coastlines and cool, clear waters - this produces fresh, untainted produce, bursting with flavour exactly as nature intended. This is reflected in Ortega in Wellington which focuses on seafood, drawing on global influences to highlight the natural qualities of fresh ingredients; or Sherwood in Queenstown which sources ingredients from its own garden or foraged locally.

But it’s not just the food - it’s the experiences, which make New Zealand cuisine so unique. From fine dining in vineyards to foraging in ancient native forests, to geothermal cooking and tastings framed by soaring mountains - the drama, variety and purity of the New Zealand environment shape the emotion of the experience. This is strongly reflected in The Guide with Tussock Hill which forges a connection between the vineyard it is set within and its food; or Mudbrick on Waiheke Island in Auckland which offers sweeping views of the Hauraki Gulf.

René de Monchy, Chief Executive of Tourism New Zealand, says: “This recognition is an acknowledgement of the people, the land, and the culture that make dining in New Zealand a truly unique experience. From the sustainable practices of our businesses harvesting fresh produce, to the deeply rooted Māori culture and manaakitanga that defines how we welcome guests, New Zealand’s food and hospitality scene has something to offer every visitor, no matter the region. We warmly invite the world to dinner.”

While the inaugural edition of the Aotearoa New Zealand MICHELIN Guide covers four key regions, visitors can already expect world-class cuisine wherever they travel in Aotearoa - from Hawke’s Bay, which is celebrated for its wine and artisan food, to Marlborough, which is noted for its exceptional seafood.
Chef Ben Bayly from Ahi in Auckland, which was awarded One MICHELIN Star,  concluded: “They say The MICHELIN Guide is worthy of a special journey, and our entire nation is ready and waiting for the world to visit. So, see you at dinner?”