Restaurants in New Zealand
When you travel to New Zealand, your dining experience will be as diverse and unusual as New Zealand’s landscape. Since New Zealand is an island nation whose major industry is agriculture, much of what is served in local and fresh. Menus show influence of Maori, British and Asian influences.
Be sure to sample dishes in New Zealand restaurants made from: lamb, venison, salmon, crayfish, lobster, locally caught fish and shellfish like Bluff oysters, paua, abalone, mussels, scallops, pipis and tuatua. They are served with locally grown sweet potatoes, kiwifruit, tamarillo, feijoa, and hangi, a traditional Maori dish. Kiwi cuisine is sweetened with local Manuka honey.
Wine is also a major industry in New Zealand so pair your lunch or dinner with an award-winning Sauvignon blanc, pinot noir or Syrah. Restaurants in New Zealand serve some of the best local wines. Auckland, “the city of sails”, is famous for its Polynesian restaurants. In Wellington, diners can experience fresh, locally grown and locally caught dishes expertly prepared by world-renowned chefs in landmark restaurants like: include Matterhorn, Logan Brown and Martin Bosley's Yacht Club Restaurant. These are the best restaurants in New Zealand.
Vineyard restaurants have become very popular. Notable ones include Montana’s Brancott Estate in Marlborough, Gibbston Valley in Queenstown, Black Barn and Elephant Hill in Hawke's Bay, and Marsden Estate near Kerikeri, Northland.
Martin has a goatee and a winking, genial gruffness. His restaurant occupies the glass-walled dining room of a 126-year-old yacht club. The room is tidy but unpretentious, dominated by views of swaying sailboats and old sheds once used by the American navy.
Vegetables grown on-site, and a great view of the Hauraki Gulf.
Craggy Range Winery’s restaurant has a wood-fired oven turning out great roasted meats.
Pinot Noir wine and locally sourced food in a garden setting.
One of Queenstown’s hottest tables, is an easy walk for dinner. Dishes include a range of superior steaks, venison, and lamb, as well as seafood dishes—such as Antarctic sea bass with bouillabaisse sauce.