The MICHELIN Guide has officially arrived in Aotearoa New Zealand, marking its first-ever expansion into the Oceania region. The inaugural MICHELIN Guide New Zealand 2026 features 110 restaurants across Auckland, Wellington, Christchurch, and Queenstown, recognising the country's growing reputation for exceptional dining, local ingredients, and distinctive culinary experiences.

Following months of anonymous inspections, the Guide has awarded Essence in Queenstown Two MICHELIN Stars, making it the country's highest-recognised restaurant in the inaugural edition. Alongside this, 14 restaurants have received One MICHELIN Star, 35 restaurants have earned the Bib Gourmand for offering high-quality food at great value, and 60 establishments have been included in the MICHELIN Guide Selected list.

Led by Executive Chef Paul Froggatt, Essence offers refined tasting menus that celebrate seasonal New Zealand produce while overlooking the scenic Lake Whakatipu.

Commenting on the recognition, Executive Chef Paul Froggatt said, “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.”

The One MICHELIN Star restaurants include 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.

The inaugural Guide also recognised 35 Bib Gourmand restaurants for offering excellent food at affordable prices, with 13 in Auckland, four in Wellington, 10 in Christchurch, and eight in Queenstown. Another 60 restaurants were included in the MICHELIN Guide Selected, highlighting culinary excellence across the four regions.

Speaking about the launch, 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.”

He added, “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, which received One MICHELIN Star, said, “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 Guide also highlights the values that shape New Zealand's culinary identity, including Tiakitanga, the Māori principle of guardianship and conservation, and Manaakitanga, which reflects hospitality, kindness, and generosity. These values are reflected in restaurants such as Ahi in Auckland, which celebrates seasonal ingredients and Māori heritage, Tala, which honours Pacific culture through its dining experience, and Sherwood in Queenstown, known for using produce from its own gardens and locally foraged ingredients.

The Guide further showcases restaurants that make the most of New Zealand's diverse landscapes, including Ortega in Wellington, recognised for its seafood-focused menu, Tussock Hill in Christchurch, which connects vineyard dining with local cuisine, and Mudbrick on Waiheke Island, offering sweeping views alongside its culinary experience.

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. 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.”

Chef Ben Bayly of Ahi, which received 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?”

The debut of the MICHELIN Guide not only recognises New Zealand's finest restaurants but also places the country firmly on the global culinary map, celebrating its local produce, cultural heritage, sustainable practices, and world-class hospitality.