Best Restaurants in New Zealand 2026: Good Food Guide, Cuisine Good Food and Local Legends on One Map

Parnell · Modern Samoan

Chef Henry Onesemo and his wife Debby run this Parnell restaurant, where tasting menus reinterpret Samoan village and roadside cooking. Henry Onesemo was named Cuisine Chef of the Year 2026 and Tala holds three hats.

Auckland CBD · Modern New Zealand

Chef Ben Bayly's Commercial Bay restaurant builds its menu around New Zealand produce, much of it from local growers and the Ahi Kitchen Garden. Cuisine gave it three hats in its 2026 guide.

Britomart · Andalusian-inspired, fire cooking

Chef Jo Pearson's Britomart restaurant serves Andalusian-inspired sharing plates with a charred, flame-led style, open from late morning to late evening. It won Cuisine's Specialist Restaurant of the Year 2026.

Karangahape Road · French bistro, wine bar

A Karangahape Road wine bar and restaurant run by Leslie Hottiaux and Mo Koski, with seasonal cooking drawn from Leslie's Toulouse upbringing. Mo Koski won Cuisine's Sommelier and Wine Experience of the Year 2026.

Auckland CBD · French and Mediterranean bistro

A European-style bistro at Hotel Indigo where executive chef Yutak Son blends French and Mediterranean influences with local produce. Cuisine named it Hotel Restaurant of the Year 2026.

Ponsonby · Contemporary Japanese

Chef Makoto Tokuyama's Japanese restaurant sits in an old brick building just off Ponsonby Road and offers dégustation menus alongside à la carte. Cuisine describes it as the benchmark for contemporary Japanese dining in New Zealand.

Ponsonby · Neapolitan pizza

A Neapolitan pizzeria group led by Enis Baçova with sites in Ponsonby, Takapuna and Mission Bay, using Italian flour, fior di latte and tomatoes. 50 Top Pizza ranked it 13th in Asia-Pacific and 77th in the world for 2026, and named it Top Pizzeria in New Zealand.

Mount Eden · Plant-forward, low waste

Chef-owner Plabita Florence runs a plant-forward Dominion Road restaurant focused on seasonality and reducing food waste. She won Cuisine's Outstanding Dessert Experience 2026 and Forest holds two hats.

Herne Bay · Fine dining dégustation

A Herne Bay fine-dining room where chef Zennon Wijlens serves six- and eight-course dégustation menus combining international technique with New Zealand produce. It holds three hats in the 2026 Cuisine guide.

Mount Eden · Brazilian-influenced, charcoal

Chef-owner Gleber Chaparro cooks from an open kitchen on Dominion Road, drawing on Brazilian roots and Spanish and Italian influences. Cuisine named Parro Metropolitan Restaurant of the Year 2026.

Ponsonby · Elevated New Zealand

Chef Matt Lambert's Ponsonby restaurant offers à la carte dining or six- and ten-course tasting menus built on New Zealand produce. It was named Cuisine's New Restaurant of the Year 2026 with two hats.

Eden Terrace · Contemporary French fine dining

Chand and Sid Sahrawat's Symonds Street restaurant has a history spanning four decades and offers à la carte, tasting and vegetarian menus. It holds two hats in the 2026 Cuisine guide.

Balmoral · Game, Persian-influenced

Rebecca Smidt and chef Dariush Lolaiy run this long-standing Dominion Road restaurant, which cooks wild and ethically sourced meat nose to tail with Persian influences. It holds two hats in the 2026 Cuisine guide.

Auckland CBD · Playful modern Kiwi

Chef-owner Kyle Street serves a bi-monthly chef's choice menu that reworks familiar New Zealand flavours with global influences. Cuisine awarded it two hats in 2026.

Auckland CBD · Kiwi sharing plates, oysters

Chef Al Brown's Federal Street eatery serves shared plates of seasonal New Zealand produce, from a raw bar of oysters to charcoal-cooked dishes. Cuisine calls it an Auckland institution and gave it one hat in 2026.

Viaduct Harbour · Modern Asian sharing

Stuart and Emma Rogan's Viaduct restaurant serves sharing plates drawing on Japanese, Korean and Chinese cooking. It holds two hats in the 2026 Cuisine guide.

Eden Terrace · French-Japanese tasting

Chef-owner Kazuya Yamauchi combines classical French technique with Japanese sensibility across five- and seven-course menus on Symonds Street. Cuisine gave it two hats in 2026.

Eden Terrace · Modern fine dining

Chef Fraser McCarthy's Khyber Pass dining room offers à la carte or a trust-the-chef menu built on seasonal New Zealand produce. It holds two hats in the 2026 Cuisine guide.

Auckland CBD · Modern Pacific

Michael Meredith's modern Pacific restaurant inside The Grand by SkyCity is built around tasting menus that reinterpret familiar Pacific flavours. It holds two hats in the 2026 Cuisine guide.

Britomart · Modern NZ, Pacific and Asian

Michael Meredith's Britomart restaurant blends New Zealand, Pacific and Asian influences on a seasonal menu built on ethical local produce. Cuisine awarded it two hats in 2026.

Parnell · Neapolitan pizza

A small Parnell pizzeria run by Naples-born pizzaiolo and owner Recco Pozzulo, serving contemporary-style pizza alongside pasta and mains. It placed 37th in 50 Top Pizza Asia-Pacific 2026.

Britomart · Refined modern classic

Chef Josh Emett's inner-city dining room pairs classic structure with modern execution and a strong focus on service. It holds two hats in the 2026 Cuisine guide.

Ponsonby · Italian

A Ponsonby Road Italian restaurant serving since 1986, known for dishes such as its risotto with roast duck. Cuisine calls it one of Auckland's most enduring restaurants and gave it two hats in 2026.

Karangahape Road · Latin American sharing

Tiffany Low and chef Fabio Bernardini serve South and Central American dishes made with New Zealand produce, designed for sharing. Cuisine awarded it two hats in 2026.

Northcote Point · European bistro

Natalia Schamroth and Carl Koppenhagen have run this bistro in a restored former post office since 2006; its twice-baked goat's cheese soufflé is a long-standing signature. Cuisine gave it two hats in 2026.

Lake Hayes · Wild food tasting menu

The winery restaurant at Amisfield near Lake Hayes ranked No. 99 on The World's 50 Best Restaurants 51-100 list for 2025. Cuisine noted a chef change during its 2026 assessment period.

Wānaka · Seasonal set menu

Chef-owners James Stapley and Sam Cooper serve a changing set menu from local farmers, hunters, fishers and producers on Wānaka's main street. Cuisine named it Regional Restaurant of the Year 2026.

Queenstown · Fine dining tasting menus

Director of Culinary Paul Froggatt's intimate restaurant pairs New Zealand produce with European technique through two tasting menus. Cuisine named it Restaurant of the Year 2026 with three hats.

Arrowtown · Northern Italian

Ben Bayly's Arrowtown restaurant, run in the kitchen by head chef Josh Phillips, serves a small Northern Italian menu built on local ingredients. It holds two hats in the 2026 Cuisine guide.

Queenstown · Steak and seafood

Set in the historic Archer's Cottage with lake views and fireplaces, Botswana Butchery serves premium New Zealand meat and local seafood. It holds one hat in the 2026 Cuisine guide.

Cardrona Valley · Seasonal NZ, spirits pairing

The distillery's restaurant in a stone building in the Cardrona Valley serves a changing seasonal menu by chef Jack Foster designed around its spirits. Cuisine gave it one hat in 2026.

Frankton · Wine bar, sharing plates

The tasting room for Quartz Reef wines on Frankton Marina doubles as a restaurant, with executive chef Stacia Andani's seasonal sharing menu. It holds one hat in the 2026 Cuisine guide.

Queenstown · Steakhouse

Opened in 2006, this steakhouse lets diners choose cuts of New Zealand, Australian, Japanese and US beef from a meat board before they are grilled. Cuisine gave it one hat in 2026.

Wānaka · Global sharing plates

Chef-owner James Stapley's Wānaka restaurant serves sharing plates built on local produce with influences from around the world. Cuisine gave it two hats in 2026.

Frankton · Steak, oysters, social dining

A Frankton bar and food hall concept that includes Steak & Oyster Co. by chef Sean Connolly. It holds one hat in the 2026 Cuisine guide.

Queenstown · Modern regional NZ

Restaurateur Fleur Caulton's Queenstown restaurant cooks with regional produce, using preserving, fermenting and dehydrating, and pairs it with a wine list strong on Otago. Cuisine gave it one hat in 2025.

Queenstown · Garden-to-table

The restaurant at the Sherwood hotel draws on more than 700 square metres of organic garden, with chef Chris Scott's menu shaped by preserves and ferments. It holds two hats in the 2026 Cuisine guide.

Queenstown · Wine bar, seasonal NZ

A Shotover Street wine bar and restaurant where chef Giulio Barducci cooks a seasonal menu best eaten from a seat at the pass. Cuisine gave it two hats in 2026.

Te Aro · Contemporary European

A Wellington fine-dining institution in a historic vaulted space, cooking contemporary European dishes from carefully sourced proteins and seasonal produce. Cuisine awarded it two hats in 2026.

Newtown · European small plates

A 26-seat Newtown neighbourhood restaurant serving modern European-inspired small plates. Cuisine named it Casual Restaurant of the Year 2026.

Mount Victoria · Seafood

A relaxed, seafood-led restaurant in Mount Victoria serving seasonal dishes such as steamed moki. Cuisine gave it two hats and its Long-Term Player award in 2026.

Wellington Central · Classic bistro

Open since 1991 in a villa on Boulcott Street, this bistro serves classics such as beef fillet with béarnaise and hand-cut fries. It holds one hat in the 2026 Cuisine guide.

Mount Victoria · Ingredient-led European

Run by chef Tom Hutchison and Kate Hutchison on Kent Terrace since 2002, Capitol serves simple, ingredient-led dishes such as linguine alle vongole. Cuisine gave it two hats in 2026.

Wellington Central · Wood-fired grill

Set in the historic Huddart Parker Building near the waterfront, Charley Noble cooks over wood fire in an open kitchen. Cuisine notes it won Drinks List of the Year 2025 and gave it one hat in 2026.

Te Aro · Classic bistro

A long-running Cuba Street bistro whose fish pie has stayed on the menu for years. It holds one hat in the 2026 Cuisine guide.

Kelburn · Wine bar, sharing plates

Max Gordy and Stina Persen's suburban wine bar serves a changing seasonal sharing menu with US influences such as grits, pretzels and cornbread. It holds two hats in the 2026 Cuisine guide.

Te Aro · Modern comfort food

Chef and co-owner Alric Hansen's Cuba Street eatery offers a seasonal chef's menu and a long-standing lamb shoulder dish. Cuisine gave it one hat in 2026.

Thorndon · Vegetarian set menu

Owner and head chef Asher Boote runs a vegetarian restaurant with a multi-course set menu that changes daily and focuses on reducing waste. Cuisine gave it two hats in 2026.

Te Aro · French fine dining

Chef-owner Pierre-Alain Fenoux, who trained in Michelin-starred kitchens in Europe, runs this bistro in a cottage on Willis Street with Diana Goh. It holds two hats in the 2026 Cuisine guide.

Mount Victoria · Modern pan-Asian

Chef Jonon MacDonald and co-owner Kat Strand serve modern pan-Asian sharing plates, smoking, fermenting and pickling in house. It holds one hat in the 2026 Cuisine guide.

Christchurch Central · Creative modern NZ

Chef Simon Levy and co-owner Lisa Levy run this open-kitchen restaurant serving playful, modern New Zealand dishes. Lisa Levy was named Cuisine Restaurant Personality of the Year 2026 and Inati holds two hats.

Craigieburn Valley · Garden-led tasting menu

About 90 minutes from Christchurch at Flockhill Station, chef Taylor Cullen's tasting menus use produce grown and foraged on the property. Cullen was named Cuisine Luxury Lodge Chef of the Year 2026 and Sugarloaf holds two hats.

Waipara · Winery, local produce

A North Canterbury winery restaurant in a black building overlooking the vines, cooking local and foraged produce to pair with estate wines. It held two hats in Cuisine's 2025 guide; Cuisine noted a chef change during the 2026 assessment period.

Christchurch Central · Wine bar, shared plates

A wine bar and restaurant in Christchurch's restored Arts Centre overlooking the South Quad, with an extensive by-the-glass list and wine flights. It holds one hat in the 2026 Cuisine guide.

Merivale · Seasonal sharing plates

Chef Alex Davies' small restaurant changes its sharing menu weekly around organic vegetables, sustainable seafood and wild meats. Cuisine gave it one hat in 2026.

Merivale · Seasonal small menu

Robert Fairs' Merivale bar and restaurant serves a small, seasonal menu of Canterbury produce, with bar seating facing the kitchen. Cuisine gave it two hats in 2026.

Lyttelton · Chef's counter tasting

Chef Giulio Sturla cooks for six guests at a chef's counter down a Lyttelton alleyway, with no menu and a set price including wine. It holds two hats in the 2026 Cuisine guide.

Christchurch Central · Modern New Zealand

A smart-casual restaurant in a 1934 heritage building serving modern New Zealand food from brunch to dinner. It holds one hat in the 2026 Cuisine guide.

Cashmere · Vineyard sharing menu

An organic vineyard restaurant in the Cashmere hills with views over Christchurch, serving a seasonal sharing menu paired with estate wines. Cuisine gave it one hat in 2026.

Havelock North, Hawke's Bay · Winery fine dining

Set beneath Te Mata Peak, Craggy Range's restaurant serves a seasonal menu by executive chef Casey McDonald using local producers and its kitchen gardens. It holds three hats in the 2026 Cuisine guide.

Renwick, Marlborough · Set menu, Marlborough produce

Co-owner and chef Bradley Hornby cooks a set menu as a sole-chef operation in Marlborough wine country. Cuisine gave it two hats in 2026.

Nelson · Modern bistro

Open since 2005 in the restored Dalgety & Company building, Hopgood's & Co. serves seasonal bistro food with Nelson wines. It holds one hat in the 2026 Cuisine guide.

Hamilton · Modern New Zealand

Chef Mat McLean's restaurant at the entrance to SkyCity Hamilton focuses on local, sustainable ingredients and offers a seven-course Kitchen Table menu. It holds two hats in the 2026 Cuisine guide.

Mount Maunganui · Wine bar, share plates

A narrow wine bar in central Mount Maunganui run by co-owner Nick Potts, with head chef David Bryson cooking share plates. Cuisine gave it two hats in 2026.

Waiheke Island · French-influenced vineyard

A Waiheke Island vineyard restaurant where head chef Axel Curtet-Latreille applies French technique to organic and sustainably sourced produce. Cuisine gave it one hat in 2026.

Taupō · Seasonal bistro

Chef Jude Messenger and Tiffany Messenger have run this produce-led Taupō bistro for more than 14 years. It holds two hats in the 2026 Cuisine guide.

Whakahoro, Ruapehu · Farm and foraged tasting menu

Chef Jack Cashmore cooks a daily-changing 10-course menu for up to 10 guests from ingredients farmed, foraged or grown on the remote station. Cuisine gave it two hats in 2026.

Hamilton · Chef's table dégustation

Chef-owner Karl Martin-Boulton and sommelier Drew Cohen run an eight-seat chef's table in Hamilton East with a set menu that changes daily. It holds two hats in the 2026 Cuisine guide.