Michelin Guide to make Oceania debut in New Zealand come 2026

Fine-dining restaurants in Australia and New Zealand have long had a subdued presence in the international dining awards circuit. That’s about to partially change as the Michelin Guide will make its debut in New Zealand, unveiling its closely-watched restaurant selection in mid-2026. 

The France-based guide’s inaugural restaurant selection in Oceania will spotlight four key destinations in New Zealand — Auckland, Wellington, Christchurch, and Queenstown. The guide’s famously anonymous inspectors are already on the ground evaluating restaurants that best capture the diversity and creativity of New Zealand’s dining scene.

Gwendal Poullennec, International Director of the Michelin Guide calls the launch a celebration of the country’s distinctive culinary identity. “New Zealand offers a rich and diverse culinary landscape, shaped by its indigenous Māori heritage, Pacific influences, and a new generation of chefs who champion local produce with creativity and passion,” he says.

The introduction of the starred restaurant and Bib Gourmand list will complement Michelin Guide’s key-rated hotel and accommodation list, which was rolled out globally in October. A total of 19 hotels and lodges from New Zealand have been awarded Michelin Keys, including the Rosewood Kauri Cliffs in Matauri Bay and Otahuna Lodge in Christchurch.

Like in Australia, restaurants in New Zealand are rated by the number of chef hats by the Good Food Guide. The awards are organised by Auckland-based Cuisine Magazine in New Zealand. In August, over 100 restaurants were recognised with hatted ratings. The most prestigious three-hatted restaurants are Amisfield in Southern Lakes-Queenstown, Ahi., Cocoro, Paris Butter and Tala in Auckland and Craggy Range in Hawke’s Bay.   

The Guide’s debut in New Zealand is made possible with the support of Tourism New Zealand. Louise Upston, the country’s tourism minister, says: “This recognition is more than a win for our chefs and winemakers — it’s a triumph for our entire hospitality and tourism sector. It celebrates the incredible dedication and talent of the people who bring our food and beverage experiences to life every day.”

From Auckland’s multicultural dining scene and Wellington’s sustainability-driven coffee and farm-to-table culture to Christchurch’s Pacific Rim influences and Queenstown’s alpine-inspired menus, New Zealand hopes that more tourists can explore its cuisine, alongside its acclaimed wines, like Sauvignon Blanc. 

The Michelin Guide has been expanding to more markets around the world this year, partnering with the tourism boards to promote the cities as gastronomy destinations. In October, it launched in the Philippines, with nine restaurants receiving the much-coveted stars, including green stars, which recognise sustainable and responsible gastronomy.

The Green Star still exists 

The green stars have come into the spotlight in recent months, following an article by food writer Nicolas Gill that states that the green star rating has quietly disappeared from the guide’s website.

 A Michelin Guide spokesperson has refuted the claim. She says: “The Green Star remains as a complementary recognition to the culinary distinctions (Red Stars), highlighting chefs and restaurants that demonstrate exceptional commitment to sustainable gastronomy. The Michelin Guide is more committed than ever to promoting a community of dedicated chefs, aligned with the challenges of tomorrow’s gastronomy.”

On why the green star has been removed from the guide’s website listings, the spokesperson says: “The Green Star listing has not been removed. The presentation on our digital platforms is simply evolving. Sustainability initiatives remain prominently featured on the pages of selected establishments. In parallel, several features are being redesigned to enhance the overall user experience.”