Queenstown and Wānaka just trumped Australia (not that it’s a competition…though it is) with ROKI Collection’s Essence Restaurant securing two Michelin stars in the country’s first Michelin Dining Guide.
Not just any stars either, the only dining establishment in New Zealand to take two stars, the highest awarded in a potential three stars in the current guide for the region.
This is wonderful news for a town that has come a long way from Fergburger being the best on the block. Don’t knock the Ferg, I hear you cry, trust us we were first in line back when it was a hole-in-a-wall establishment down a back cobbled lane, we’re fans.
But there was a time when every ski town cafe had focaccia on the menu long after it had been a thing and long before it became a thing again. It’s like mission brown, keep it in your interior long enough and Pantone will call it colour of the year.
Wander the supermarkets back then and you’d know that the best produce was clearly from the farm to the table or exported to other lands or reserved for select restauranteurs with deep pockets. Not any more. Michelin is here and Otago in particular is rejoicing.
Queenstown and Wānaka secured a well-deserved six stars all up across five restaurants and a further eight Bib Gourmands (Michelin’s value choices) and a gazillion dollars worth of global publicity for the nation’s 110 restaurants featured. Food culture is a huge tourism driver for any nation, it’s an integral part of travel from street fare to fine dining. A nation’s cuisine can make or break a travel experience.
But those stars don’t come cheap as Tourism Australia well knows. The tourism body knocked back the chance to have the first Oceania Michelin Guide, that went instead to New Zealand.
“…in June 2024, Michelin asked for $17.33 million over five years from Tourism Australia. What was once funded by guidebook sales is now underwritten by tourism boards. Paris and Europe’s heritage markets still earn their stars the traditional way, but in the new world – Singapore, Thailand, Dubai – it’s strictly pay-to-play.” AUSTRALIAN FINANCIAL REVIEW 6/11/25
René de Monchy, the CEO of Tourism New Zealand, has been quoted as saying the full Michelin Guide investment for Aotorea has been around NZD$8million over three years to cover Auckland, Wellington, Christchurch and Queenstown. This includes the mega launch party in Auckland last week and an “invitation to dinner” global campaign to promote the new dining destinations with twelve videos rolled out across social media.
South Korea, Thailand and more recently Colorado have paid for Michelin Guide to review their offerings, investing heavily in the guide as a tourism lure. Meanwhile in Australia, it’s the South Australian tourism board that has made friends with Michelin and will bring the nation’s first stars in the southern state in October 2026.
Up till then we have to make do with the Michelin Keys program for our top hotels across the country (35 hotels have been awarded a coveted key with 46 keys between them).
Australia’s east coast restaurants have oft made best-in-the-world lists. The Good Food Guide hat system established by Fairfax is not dissimilar to that of Michelin (without the hefty price tag). Reviewers are anonymous, they visit more than once and consistency is imperative. Three hats is what put the likes of Peter Gilmore and Shannon Bennett on the map.
But while Aussies understand hats, the rest of the world understands stars and now skiers and snowboarders heading to New Zealand can flood their feeds with Michelin approved cuisine.
Not surprising, Queenstown restaurants Rātā, Sherwood and Amisfield each received one Michelin star, while Wānaka’s favourite Kika also earned a one-star distinction. Put them on your list, if you haven’t already.
The biggest news of all, though, is Essence by ROKI, which has only been open since September 2025, received the two star accolade. The fine dining restaurant is part of the high-end ROKI Collection Queenstown and is led by chef Paul Froggatt, former Luxury Lodges Chef or the Year in 2024 and once head chef of Huka Lodge in Taupō.
“Receiving two Michelin stars is the realisation of a lifelong dream and one of the proudest moments of my career,” said Froggatt at the Michelin ceremony.
“Together, we have created something that celebrates New Zealand’s incredible produce, its people and its unique sense of place. My hope is that every guest leaves not only having enjoyed an exceptional meal, but with a genuine connection to this remarkable country.”
A further eight local restaurants were recognised with Bib Gourmand awards for offering exceptional quality at good value. Wānaka’s Paloma Taqueria, Bombay Palace, Francesca and Muttonbird were recognised, along with Queenstown’s Aosta, Sundays, and The Cow.
Mat Woods, chief executive of Destination Queenstown and Lake Wānaka Tourism, says the results highlight the region’s growing reputation as a world-class food and wine destination.
“To see five restaurants receive Michelin Stars, including New Zealand’s only two-star restaurant, is an extraordinary achievement and one the entire region can celebrate.
“Food and drink have become defining reasons people choose to visit our region. Alongside our spectacular scenery and experiences, our restaurants are helping shape Queenstown and Wānaka’s international reputation as a world-class destination.”
A further thirteen restaurants in Queenstown and Wānaka were also included in the official Michelin Guide.
*feature image – Essence by ROKI. Photos supplied.
