As the MICHELIN Guide prepares to launch in New Zealand later this year, the world’s most discerning inspectors are turning their attention to a country where culinary identity is deeply rooted in landscape, seasonality, and the enduring traditions of Māori cuisine. Aotearoa’s food culture is shaped by its wild coastlines, fertile farmlands, volcanic soils, and a profound respect for the natural world—elements that come together to create a dining scene unlike anywhere else.
Travellers from around the globe don’t need to wait for the official list to drop to experience the flavours that are capturing international attention. Across New Zealand, visitors can immerse themselves in culinary adventures that go far beyond the plate. Think traditional Māori hāngī feasts cooked in the earth, intimate tasting menus crafted by visionary chefs, and hands‑on encounters with growers, foragers, winemakers, and artisans who define the country’s food story.
Whether you’re wandering through bustling farmers’ markets, exploring vineyard restaurants in world‑class wine regions, or joining a guided food journey that weaves together culture, history, and flavour, New Zealand offers countless ways to connect with its rich gastronomic heritage. For travellers seeking authenticity, creativity, and a deeper sense of place, Aotearoa’s evolving culinary landscape is ready to be savoured—long before the MICHELIN stars arrive.
Below are a few highlights that bring these experiences to life. For itineraries, guides and more information, visit NewZealand.com
Māori Hāngī at Te Pā Tū, Rotorua
The Māori hāngī is a traditional earth-oven feast, where meats like chicken, pork, and mutton are slow-cooked alongside pumpkin, potato, and kūmara (sweet potato). It’s a celebration of seasonal, locally sourced ingredients and a cornerstone of Māori culinary tradition.
At Te Pā Tū, these flavours are brought to life alongside songs, stories, and rituals. The evening unfolds in a forest Pā with blazing bonfires, torch-lit walks, and a seasonal feast of hāngī and fusion dishes, offering a true taste of Aotearoa’s culturaland culinary heritage.
Amisfield Restaurant, Otago
Amisfield combines a world-class restaurant offering tasting menus crafted by Three Knife–awarded Executive Chef Vaughan Mabee.
Chef Mabee’s menus focus on seasonal, locally sourced ingredients, paired with the estate’s acclaimed wines, all set against the dramatic Queenstown landscape.
Riverside Market, Christchurch
Riverside Market is a vibrant hub where dozens of small producers, chefs and artisans showcase New Zealand’s local foods.
From fresh seafood and baked goods to regional specialties and fusion dishes, the market offers a glimpse into the culinary ecosystem that fuels the country’s fine dining, cafes and markets.
