Christchurch’s Michelin Guide
by Metropol | July 8, 2026 8:36 am
From Inati and Tussock Hill’s Michelin star distinction, to the 14 other restaurants recognised for their impeccable value for money, Christchurch’s hospitality scene has taken another step onto the global culinary stage. So who made the cut and why? Here’s what the Michelin inspectors had to say.
Awarded one Michelin star
Inati, 48 Hereford Street,
Inati means “to share” in Māori. British chef Simon and his wife Lisa reimagine European classic for sharing, made with the finest Canterbury and New Zealand produce. The guide name their signature dishes as the ‘Boeuf-nut’ (a doughnut filled with braised beef cheek), and roast 14-day-aged duck coated in dukkah spice mix – a hit with its crispy skin, tender meat and exotic kick. After opening in 2017, Inati quickly made its name as one of the best in the city, becoming a regular in the Cuisine Good Food Awards and the Canterbury Hospitality Awards.
Tussock Hill, 210 Huntsbury Avenue, Cashmere
A boutique vineyard specialising in organic wines, Tussock Hill incorporates an on-site restaurant that affords views of its verdant grounds and Christchurch in the distance. Open for lunch only, it offers a small menu of sharing plates crafted with seasonal local produce, specifically designed to complement their wines. From house-made sourdough to beef carpaccio or wild caught fish, the food deeply resonates with the art of winemaking. Since 2021, Tussock Hill’s restaurant has been showcasing its wines grown both at its Port Hills site and its Waipara vineyard alongside produce from its own garden and local suppliers. That local focus took a step forward in 2025 when Adam Harrison, a certified forager as well as a former chef at Queenstown restaurants Sherwood and Amisfield (both of which now have a Michelin star), took over the kitchen. The restaurant now offers a tasting menu it calls a “curated lunch” as well as its shared seasonal menu, both featuring foraged ingredients.
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Beginner’s guide to Michelin ratings
The highest honour (the Grammys of the food world), Michelin recognition means a restaurant’s cooking is simply “outstanding”. Michelin Guide inspectors travel the globe to find star-worthy spots; their presence and status completely under the radar. They judge what’s on the plate and nothing more (service and aesthetic have no bearing on the award, you can find Michelin stars everywhere from street food to grand palaces).
- One Michelin star recognises restaurants that use top-quality ingredients and prepare dishes with distinct flavours to a consistently high standard.
- Two Michelin stars are awarded to restaurants where the team’s personalities and talents shine through in expertly crafted dishes, with food that is both refined and inspired.
- Three Michelin stars represent the highest honour. Again, stars are awarded to restaurants, not chefs, but three-star establishments tend to have chefs at the peak of their profession, where the cooking elevates the craft to an art form, with some dishes destined to become classics.
- Bib Gourmand is awarded for great value, highlighting simple yet skillful cooking at an accessible price.
- Selected for the Michelin Guide means a restaurant offers a great dining experience and merits a listing in the guide, but isn’t at the Bib or Star level.
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Awarded Bib Gourmand
Earl, 128 Lichfield Street, Christchurch central
Earl has been the go-to spot since 2018 for locals seeking a slice of European bistro culture. The bright space comes with an open kitchen and the atmosphere is never less than warm and welcoming. Good use is made of local, seasonal produce in dishes designed for sharing. Focaccia is baked in-house every day and charred on the grill for that extra smoky flavour. Classics include venison, pappardelle and the ever-popular chocolate entremet for dessert. Don’t miss the great value Pasta Night Tuesdays – and ask for one of the prized booths.
Gatherings, 5/2 Papanui Road, Merivale
In this intimate 20-seat restaurant, the small menu changes weekly to make the best use of local, organic, in-season ingredients. Try the Fiordland venison when available for its tender, delicate meat that doesn’t taste gamey. The 3-course set meal, is a deal. The restaurant’s philosophy centres on respect for the growers, producers, hunters and fishers who shape the ingredients, and the shared act of dining itself.
Londo, 2 Papanui Road, Merivale
Good things come in small packages – and Londo is a very good example. This tiny wine bar has just three tables and a few counter seats; everyone is treated like a friend and you really feel the love from the passionate young chef, Robert, who was the winner of the Michelin Guide Young Chef award for New Zealand.
The Athens Yacht Club, 179 Victoria Street
Vintage photos with a yachting theme contrast well with the dark wood interior. Top notch local ingredients and sustainable seafood craft modern Greek dishes designed to be shared. Classic moussaka finds a new spin in a deconstructed form. The signature AYC flamed cheese appetiser graces every table – the flambé effect adds drama, while brandy and honey complement the savoury cheesy flavour.
The Monday Room, 161 High Street
With a new central city location for their main dining room coming soon, The Monday Room currently takes bookings by appointment for private dining, where classic European fare is reimagined through a dining concept celebrating family-style shared feasts. Gather your posse and order the chef’s banquet menu.
Odeon, 165 Gloucester Street
Odeon offers a taste of Andalusia, with sharing plates that look to the Mediterranean and Middle East for inspiration. Produce showcases Canterbury, with Akaroa salmon and Lumina lamb as the standouts. Consider the ‘Just Feed Me’ menu at dinner, a selection of chef-chosen dishes. The wine list is big on organic and biodynamic wines, while the layout of the room suits both large groups and couples.
Roca, The Terrace
With front-row views of the Avon River and lush greenery, Roca’s light-filled room fosters a welcoming, unhurried feel. The menu puts Mediterranean gastronomy centre stage, flaunting pronounced Spanish and Middle Eastern accents. In addition to wood-fired seafood and smoked meats and vegetables, try their house-made Nduja sausage which boasts a snappy crust and smoky, spicy flavours.
Soul Quarter, 219 High Street
Tucked inside Stranges Lane, this compact venue is intimate; the kitchen draws inspiration from Louisiana, France, New Zealand and Latin America for modern dishes that embody European sophistication and LatAm vibrancy. Jumbo prawns are marinated in chilli and garlic oil before perfectly grilled, while charred lemon balances the heat with mellow acidity. Charcoal-grilled Canterbury lamb rump is a must-try.
Fire and Slice, 7 Wakefield Avenue, Sumner
This simple shop in Sumner’s seaside suburb is serious about pizza. Much time and effort go into making the dough with the freshest ingredients, mostly from Canterbury. Their hand-stretched, thin-crusted pizzas are made to order and baked to perfection in a wood-fired oven, boasting crispy, nicely browned edges and a satisfying chew.
A’mano, 6/150 Lichfield Street
A’mano means ‘made by hand’ in Italian, a fitting name for a restaurant that prides itself on handcrafted food: the pasta, focaccia and desserts are all prepared in-house from scratch daily. Inspired by Italy’s rich culinary heritage, the kitchen uses local ingredients in dishes true to their regional roots. The bruschetta, lasagna with slow-cooked beef brisket ragu and light, smooth tiramisu with balanced flavour are all spot on.
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Selected for the Michelin Guide:
Cellar Door, 1 Hereford Street, Christchurch central
This award-winning wine bar has an all-day menu to match its extensive selection of local and international labels. With creative and innovative wine-friendly food, don’t miss the cheese fondue to start and merino lamb ragu.
Miro, 176 Oxford Terrace, Christchurch central
Whether it’s a braised lamb pie beside the fire in winter, a Caesar salad on a sunny day on the terrace, or the popular brunch menu, Miro has you covered. Housed in a 1930s heritage gem by the river, timeless elegance meets culinary excellence with hospitality as warm as the two open fireplaces.
Hugo, The Terrace, Christchurch central
Styled after a modern Parisian bistro, Hugo overlooks the bustling riverside. Enjoy authentic French cuisine underpinned by solid, modern techniques, crafted with cherry-picked New Zealand ingredients, and served with a predominantly French wine list.
Bessie, 178 St Asaph Street, Christchurch central
This darkly atmospheric, industrial-looking room is a steakhouse featuring dry-aged beef, largely Canterbury grass-fed meat, all cooked in the Spanish charcoal oven, where an ageing room takes pride of place by the kitchen.
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South Island Michelin summary
Your guide to the Michelin picks in Queenstown, Wānaka and surrounds.
Beyond Canterbury, the southern part of the South Island was also recognised for culinary excellence in the Michelin Guide New Zealand 2026 Restaurant Selection with Queenstown having the only restaurant in New Zealand that received the coveted two-star award – that honour went to Essence, led by executive chef Paul Froggatt. All of the Queenstown and surrounds restaurants to receive a Michelin nod were:
Two Michelin stars:
Essence
One Michelin star:
Amisfield, Kika, Rātā, Sherwood
Bib Gourmand:
Aosta, Bombay Palace (Wānaka), Francesca, Muttonbird, Paloma Taqueria, Sundays, The Cow (Queenstown), and Treehouse.
Selected for The Guide:
Arc, Jervois Steak House, Soda, Nest, Rodd & Gunn The Lodge, Toast & Oak, True South Dining Room, Botswana Butchery, The Dining Room, Billy’s, The Woolshed, Millhouse, Bianca by Giovi.
Source URL: https://metropol.co.nz/christchurchs-michelin-guide/