The MICHELIN Guide is officially in New Zealand – here’s where to eat on a five-day food trip

A 30-minute car ride takes us to Velskov, a regenerative forest farm just outside of Auckland. We’re here for the guided Nourishing Nature experience to learn about native plants like horopito and kawakawa, and harvest some of our own. Then comes the creative part: a beautiful sun-drenched kitchen sets the stage for us to taste and experiment with our foraged ingredients, fire them up on a charcoal grill and share a meal in the great outdoors.

“Velskov was a great introduction to New Zealand because none of us knew much about its indigenous plants – kawakawa, kānuka, mānuka – and we noticed that throughout the trip, we were served some rendition of them wherever we went.” – Darren Chin, Founder-Owner of DC Restaurant, Kuala Lumpur

Then, we head back to the city to check out Cazador, a MICHELIN Bib Gourmand spot. This family-run institution has been around since the ‘80s. Their claim to fame? House-cured charcuterie made with local game, paired flawlessly with New Zealand wines and sherry. I recommend its signature grilled wild venison from Fiordland – leaner than beef but with an interesting, earthy depth. Dinner reservations are at the MICHELIN Selected Advieh, a buzzy Middle Eastern restaurant in the Intercontinental Auckland – you won’t go wrong ordering the Turkish pide, crispy scampi and whole dry-aged duck here.

If you are a self-professed oenophile, then Waiheke Island is not to be missed. It’s a short 30-minute ferry ride from Auckland and home to around 30 vineyards and olive groves. Start with lunch at Mudbrick, the one-MICHELIN-starred fine-dining restaurant overlooking the Hauraki Gulf, or its more casual sister venue, The Archive Bar & Bistro, and sample wines from its very own winery while you’re there.

For true-blue wine geeks, we recommend signing up for a blind tasting at Stonyridge Vineyard. Our host takes us through a list of fun – and challenging – questions to put our wine knowledge to the test. There’s also the option to spend the afternoon at Allpress Olive Groves learning about how the island’s extra virgin olive oil is made. 

Back in Auckland, save space for dinner at the MICHELIN-starred Paris Butter, a fine-dining establishment putting out creative, modern takes on New Zealand cuisine. We’ve absolutely no problem polishing off the fluffy Japanese milk scrolls, paired with olive oil from Northland, which has pleasant herbaceous notes with the slightest hint of peppery spice.

It’s time to head to the South Island to Christchurch, another key destination in the MICHELIN Guide. It’s one of the 20 locations in the country that Air New Zealand flies to, and getting here is about to become easier than ever, with direct flights from Singapore slated to launch in late 2026.

Our first order of business: a walking tour with Āmiki Cultural Food Tours. Riverside Market is a non-negotiable in your itinerary. We pop in to grab some piping hot pies, blue cod fish and chips served with an addictive shallot vinaigrette, and a cheeky pint of locally brewed craft beer, before walking to Sweet Soul for dainty desserts that incorporate local ingredients like kawakawa. In the evening, we head out to a coastal town nearby called Lyttelton, for a special dinner at Mapu Test Kitchen, showcasing ingredients grown in the chef’s very own garden.

“The experience that I’ll remember for a long time is Mapu. Chef Giulio is just so passionate, and every dish that he executed was on point. Everything that he put together, including the wine pairing, was so great. It makes you feel humble.” – Bongkoch “Bee” Satongun, Co-Founder of Paste, Bangkok and Australia

It’s time for us to work off all that food, and there’s no better way than by paddling down the Avon River on a traditional waka (canoe). Our guides from Waka on Avon take us through a 90-minute Mahika Kai journey, including a walk by the historic river and a pleasant surprise at the end: a Māori food tasting with dishes plated in paua (abalone shells) and woven flax baskets. It’s easily one of the best cultural experiences you can have in Christchurch.

But we also like to do things big, so we’re taking to the skies. We hop on a scenic ride with Christchurch Helicopters for a truly unforgettable view of the city, flying over Lyttelton Harbour, gorgeous coastal cliffs, and ending with a wine tasting by Greystone at a sunny seaside lodge. 

While you’re in Christchurch, make sure to also visit Inati, one of the only two restaurants in the city awarded One MICHELIN Star. The packed-out venue speaks for itself, and the dining format is pretty unique, with a mix of small tasting plates and large dishes to share with the table. You’ll be spoilt for choice, but just know that the duck trumpets with rhubarb jam are a must-order.

There’s still plenty more to eat back in Auckland. The city is home to 40 restaurants on the MICHELIN Guide after all. We slot in a quick lunch at Kingi, a MICHELIN Selected establishment in The Hotel Britomart – an eco-hotel on the Auckland waterfront, and also a recipient of the Guide’s new MICHELIN Key award for hotels. Kingi is its all-day dining venue, focusing mainly on sustainably sourced seafood, and the Mills Bay mussels with nduja, grilled flounder and wood-fired flatbread have our whole table singing praises.

Explore the rest of the city at your own pace, before raising a final toast at Bar Magda. This underground joint just off Karangahape Road is a MICHELIN Bib Gourmand spot that does modern renditions of Filipino dishes, with a solid natural wine list to boot. Think fluffy ube pan de sal and lumpia stuffed with waikawa crab and scampi, or go straight for the Magda Feast and let the kitchen team do the thinking instead.

Hungry? Start planning your own New Zealand food journey now.