White tablecloths or $10 street food? How to actually use the Michelin Guide on your next holiday
Saturday, 4 July 2026
Now that New Zealand has its first Michelin Guide, joining some of the world's best-known food destinations, how should travellers actually use it on holiday?
Many travellers assume Michelin means white tablecloths, silver cutlery and an eye-watering bill. But Michelin isn't only about expensive fine dining. Its Bib Gourmand category highlights restaurants serving exceptional food at a great value.
Chef Michael van de Elzen says the value is in the guaranteed experience before you even sit down to eat.
“It’s not just about the food because restaurants that have earned a Michelin star are judged on the whole experience from service and ambience to the room and attention to detail, along with what comes out on the plate; and that’s what makes the money worth it,” he says.
Tanya Aitken, owner of four House of Travels in the Bay of Plenty, says there is an experience for every price point, from a four-course lunchtime menu for €55 (NZ$109) at Zostera in Paris to Singapore’s only Michelin-star hawker stall, Tai Hwa Pork Noodle where you can get a meal for SG$8 (NZ$10).
In Hong Kong Kiwi food influencer Nic Chan queued for roast goose at one-starred Yat Lok and squeezed around shared tables at one-starred Tim Ho Wan for dim sum, both some of the world’s cheapest Michelin-starred venues.
Don't overlook Bib Gourmand
Chan said the Michelin Guide’s Bib Gourmand section gave her confidence that place was worth visiting, rather than an overhyped tourist spot.
In Hong Kong, she tracked down wagyu skewers at a Michelin Guide-recommended stall deep inside Osaka’s Kuromon Ichiba Market.
“One of the things I love most about using the Michelin Guide overseas is the confidence it gives you to walk into tiny local spots you might otherwise miss completely.”
Book early
Aitken says the key tip she gives to all her clients is to book early.
“Some restaurants open their reservations six months out and if you haven’t booked you’re not going to get a table,” she says.
Eat lunch instead of dinner
One way to get the Michelin experience without the price of the dinner degustation is to investigate lunch menus.
“Some restaurants will have an excellent set lunch that still offers all the grandeur of the restaurant, and the food comes from the same kitchen, but it’s usually at a slightly lower price point,” van de Elzen recommends.
Look beyond the obvious
Some of the best Michelin experiences aren't in famous dining districts. Check the app in smaller places you go too.
Whether it's a neighbourhood restaurant, a market stall or a regional destination, the guide can lead travellers to memorable meals they might otherwise miss.
One of Aitken’s favourite memories is dining at Turk Fatih Tutak, a two-Michelin-star restaurant in Istanbul, where she tucked into what she thought was mashed potato only to realise it was “very fancy candy floss.”
She also celebrated her 40th birthday at one-star La Table d’Uzès in the south of France.
“On a square in the heart of this stunning historic city, we ate the most delectable seasonal cuisine, hand-chosen from local markets with every ingredient elevated beyond what I thought possible. The service was impeccable, the views from the rooftop terrace over the cathedral were pinch-me perfect, and they made it all appear completely effortless.”
Staying at The Langham Hong Kong delivered an unexpected highlight when Chan discovered hotel guests could attend a complimentary wine tasting paired with dishes from the hotel’s three-Michelin-starred restaurant.
“It ended up being one of the highlights of my trip and such a clever way to experience Michelin-level food in a more accessible format.”
Dining at a Michelin restaurant is something that everyone should do at least once in their lifetime if they can, van de Elzen says.
“Even if you don’t consider yourself a foodie, because to experience it is something special!”