Did you know that the Michelin Star system has its roots not in the restaurant industry, but in that of the automobile?
At the turn of the 20th century, French industrialist brothers André and Édouard Michelin created the first Michelin Guide to encourage people to drive more – and, in turn, wear out their tyres! The original guide was free and featured the likes of maps, listings for hotels, mechanics, petrol stations, roadside restaurants across France. Its popularity boomed, spreading across Europe and North Africa within a decade.
The first world war temporarily halted production and the guide relaunched in 1920 with a major strategy shift. Legend has it André Michelin discovered their guide propping up a workbench, prompting the decision to charge for it, believing people place more value on what they pay for. Advertising was removed, anonymous inspectors were introduced, and restaurant listings were refined – culminating in the introduction of the now iconic Michelin Stars in 1926.
Exactly one hundred years later, Michelin has announced its first foray into Oceania with its inaugural edition set to spotlight four key culinary destinations in Auckland, Wellington, Christchurch, and Queenstown. The selection will be unveiled in the middle of the year.
This recognition is more than a win for our chefs and winemakers – it’s a triumph for our entire hospitality and tourism sector.
“We are thrilled to bring the Michelin Guide to Aotearoa New Zealand for the very first time,” says Gwendal Poullennec, international director of the guide. “The country 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.”
“This recognition is more than a win for our chefs and winemakers – it’s a triumph for our entire hospitality and tourism sector,” adds Tourism and Hospitality Minister Louise Upston. “It celebrates the incredible dedication and talent of the people who bring our food and beverage experiences to life every day.”
Joining the guide truly places New Zealand firmly on the global culinary map, positioning the country as a destination where food is an experience worth travelling for. It recognises the excellence of local chefs, producers and hospitality, while inviting discerning travellers to explore the country through taste. Thanks to Michelin’s spotlight, our food story enters the global conversation – driving tourism, elevating homegrown talent, and deepening international appreciation for our distinctive flavours and manaakitanga.
How to Shine
The guide’s debut here follows swiftly on the heels of the 2025 Michelin Global Keys reveal, in which 19 Kiwi hotels received Michelin Key distinction for excellence in design, architecture, service and personality. As for restaurant selection, it follows historic methodology focusing only on the quality of the cuisine which anonymous inspectors evaluate by following five universal criteria:
· The quality of the ingredients.
· The mastery of cooking techniques.
· The harmony of flavours.
· The personality of the cuisine.
· The consistency both over time and across the menu.
One star is awarded to restaurants for “high-quality cooking that is worth a stop”; two stars for “excellent cooking that is worth a detour”; and three stars are given for “exceptional cuisine that is worth a special journey”. The guide also includes the Bib Gourmand category for restaurants that provide good quality food at a moderate price.
