Michelin stars align in the South: Seven Christchurch, Otago restaurants receive top culinary honour
Tuesday, 30 June 2026
The recipients of New Zealand’s first ever Michelin stars have been named – and the South Island’s culinary scene has punched well above its weight.
One restaurant, Queenstown’s Essence, managed to capture two stars, while 14 others were awarded one star at a glitzy ceremony at the New Zealand International Conference Centre in Auckland on Tuesday evening.
Christchurch fine-dining powerhouse Inati was among them, as was Cashmere’s Tussock Hill. Further south, Rātā, Sherwood and Amisfield from Queenstown – recently been embroiled in controversy which led to executive chef Vaughan Mabee stepping down – also received one star, as did Kika from Wānaka.
The world-renowned designations started when the Michelin tyre company launched its guide early last century. One Michelin star is considered “very good and worth a stop“; two “excellent cooking, worth a detour”, and three stars “exceptional cooking worth a special journey”.
Rātā founder Fleur Caulton told The Press the recognition for her restaurant’s success belonged to her team and the many people who helped shape it over the past 15 years.
“I just feel enormously emotional. It’s a lifetime of work… To be internationally recognised is just amazing.”
Rātā was “all about southern New Zealand”, she said, a celebration of where they lived and what was so special about it.
It was also nice to see Aotearoa’s hospitality leaders recognised on the world stage, just “like the All Blacks”, Caulton said.
“It’s a tough industry, the last six years have been tricky. [But] being in the industry for so many years, we’ve come a long way. And we are world-class.”
At the award ceremony, Essence’s head chef Paul Froggatt was left “speechless” after being awarded two of the coveted stars.
“To be the only restaurant in New Zealand to have this blows my mind. It was the dream of a young boy many, many years ago … it’s just amazing that we can do this here.”
Fellow Queenstown recipient Sherwood attributed its success to being a truly Kiwi restaurant, one where 60% of their customers were still locals, and 90% of their produce came from Central Otago.
Executive chef Chris Scott said it wasn’t just a result for Sherwood.
“Michelin’s never toured this country before. Now that they have, it confirms what we’ve always known – for a small country, our hospitality scene punches well above its weight.”
Other restaurants awarded a star include Ahi, Tala and Paris Butter in Auckland; The Estate and Mudbrick on Waiheke Island; and Logan Brown, Jano Bistro and Ortega Fish Shack in Wellington.
A total of 16 Christchurch restaurants received some kind of recognition. Chef Robert Fairs of Londo won the Michelin Guide Young Chef Award, while 10 received a Bib Gourmand, a special honour reserved for those with exceptional food at affordable prices.
They were: A’mano, Earl, Fire And Slice, Gatherings, Londo, Odeon, Roca, Soul Quarter, The Athens Yacht Club and The Monday Room. Another four restaurants were recognised as Michelin Guide Selected Restaurants: Bessie, Cellar Door, Hugo and Miro.
Christchurch mayor Phil Mauger said it was “well-deserved global recognition of what our city can do”.
“Locals have always known that our produce, growers, restaurants and chefs are world-class.
“They are an important part of what makes Christchurch such a vibrant and attractive place to live, work and visit and it all contributes to what’s making Christchurch absolutely boom.”
ChristchurchNZ destination head Kath Low said great food experiences drive visitation, and the awards shine a spotlight on Christchurch’s best-of-the-best.
“Our city sits at the heart of an incredible region of food provenance, from the mountains to the fertile plains to the wild Pacific Ocean, and visitors can taste and experience all that from Christchurch.”
Tuesday’s ceremony marked the first time the Michelin Guide had staged restaurant awards in New Zealand and the wider Oceania region.
It came after months of anticipation following Tourism Minister Louise Upston’s announcement in November that the guide was expanding to New Zealand. While there has been some criticism of the cost involved in getting the guide to the country, industry leaders believe it will be good for business.
Upston congratulated all those honoured, saying the recognition “places New Zealand firmly on the world stage as an amazing food destination”.
Tourism NZ estimated having New Zealand restaurants in the guide would bring in up to 36,000 more international visitors.
Research also showed that 84% of people actively considering a trip to New Zealand wanted to try local cuisine, and the guide would be a great vehicle to drive people to commit to, and book a trip, chief executive Rene De Monchy said.
“Hospitality operators, and chefs I’ve spoken to have been overwhelmingly supportive of it, and have said it's a great opportunity to be part of a global well recognised guide.
“Not only for their own business, but also for things like staff retention and recruitment, and getting staff and talent back to New Zealand or keeping them in New Zealand.”
A total of 110 restaurants across the country received a recognition in the Michelin Guide. International director Gwendal Poullennec said it was 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.”