The MICHELIN Guide has announced its arrival in Aotearoa New Zealand, marking the prestigious dining guide’s first-ever expansion into Oceania. The inaugural edition, set to be unveiled in mid-2026, will spotlight four destinations that define the country’s culinary landscape: Auckland, Wellington, Christchurch and Queenstown.

Restaurant selection is already under way, with MICHELIN Guide Inspectors currently travelling anonymously across the country. Their focus is on identifying restaurants that best represent New Zealand’s food culture — from ingredient quality and technical skill to consistency and personality — using the Guide’s globally recognised evaluation criteria.

Guide To Good Eating

Gwendal Poullennec, International Director of the MICHELIN Guide, described New Zealand as a compelling addition to the global portfolio. He noted that the country’s culinary identity is shaped by indigenous Māori heritage, Pacific and multicultural influences, and a new generation of chefs who champion local produce with creativity and confidence.

The expansion is supported by Tourism New Zealand and has been welcomed as a major milestone for the country’s hospitality and tourism sectors. Minister for Tourism and Hospitality Louise Upston said the recognition extends beyond restaurants alone, celebrating the people, producers and communities that bring New Zealand’s food and beverage experiences to life.

Tourism New Zealand Chief Executive René de Monchy added that inclusion in the MICHELIN Guide reinforces New Zealand’s position as a world-class travel destination, inviting international visitors to experience its food culture firsthand — from vineyard to coastline, café to fine-dining room.

A Culinary Landscape Shaped By Place

New Zealand’s cuisine is defined by its connection to land and sea. World-class produce — including grass-fed lamb and beef, fresh seafood, seasonal vegetables and acclaimed wines — forms the foundation of a modern dining culture that balances refinement with a strong sense of place.

Auckland stands out as a cosmopolitan food capital, where local flavours meet global influences, supported by coastal ingredients and strong representation of New Zealand wines. Wellington, often considered the country’s creative heart, is known for bold cooking, sustainable practices and a celebrated coffee culture woven into everyday life.

In the South Island, Christchurch highlights value-driven, farm-to-table dining rooted in Canterbury’s fertile plains and nearby seafood sources. Queenstown, framed by the Southern Alps, offers a resort-driven food scene shaped by Central Otago wines, organic produce and premium game meats.

Beyond technique and ingredients, dining in Aotearoa New Zealand is grounded in manaakitanga — a spirit of warm hospitality and generosity. With the MICHELIN Guide’s arrival, New Zealand officially steps onto the global culinary stage, inviting travellers to explore the country through taste, culture and connection.

Main Image: Piha Beach, Auckland New Zealand. Credit Al Guthrie