Cuisine is once again proud to name the nation’s top restaurants and standout regional dining destinations, and on the night of nights for New Zealand hospitality – the Cuisine Good Food Awards presented by American Express – we launched the Cuisine New Zealand Good Food Guide 2026. The event also announced our award winners and highly anticipated hat allocations to recognise the restaurants and individuals setting the benchmark for dining excellence across Aotearoa. For almost four decades, the Cuisine Good Food Guide has helped New Zealanders discover exceptional places to dine, and in 2026 more than 400 venues have made our national guide, showcasing outstanding hospitality establishments right across the country from fine dining to metropolitan and neighbourhood favourites.

Curated by a national assessment team comprising food-and-beverage writers, critics, chefs and hospitality professionals, and led by food-and-drink writer and hospitality expert Kerry Tyack, the Cuisine Good Food Awards and Cuisine Good Food Guide profile the country’s hottest talent and restaurants to encourage patronage and showcase New Zealand cuisine to local and international audiences. Kerry says 2026 is a truly positive story. “We have discovered terrific dining experiences served with enthusiasm all around the country: small, unpretentious suburban dining rooms; sumptuous, brilliantly orchestrated menus delivered by highly trained professionals in designer restaurants; bespoke, chef-led dining in highly intimate settings. Aotearoa New Zealand is incredibly well-served on all levels and one of the most exciting observations we can share is that Kiwi chefs and restaurants are not standing still – they continue to build on their recognition, they are seeking new directions, they are constantly looking to improve and they are taking our dining options to the highest level. In the Cuisine Good Food Guide we are delighted to share what we have discovered in the last 12 months and to point diners in the direction of consistency, innovation and satisfaction all around the country.”

Cuisine editor Kelli Brett said, “At a time when international attention is turning towards New Zealand dining, our national perspective has never felt more important. The arrival of the Michelin Guide has shone a welcome spotlight on restaurants in four of our cities, but New Zealand’s food story stretches much further. Exceptional hospitality exists throughout all of our regions and small towns and has become part of the reason to travel there in the first place. For almost four decades, Cuisine has championed that wider story. Our Cuisine Good Food Guide recognises excellence wherever we find it and helps to discover the people and places making eating and drinking in this country so exciting right now.”

The curious among you will notice some changes or omissions with regard to the following restaurants. We want to assure you they have not been overlooked or forgotten, but to uphold the integrity of the assessment process certain changes at a restaurant within the judging period make that restaurant ineligible to be assessed. Canting, Harbourside Ocean Bar & Grill, Origine, Moiety, Rita and Sidart have signalled closure or re-formatting, while Cassia, Supra and The Monday Room are on the move and Rātā, Black Estate and Amisfield implemented chef changes during our assessment period. We look forward to seeing where they take us in 2027.

AMERICAN EXPRESS RESTAURANT OF THE YEAR 2026

ESSENCE / Roki Collection, Queenstown

Overlooking the magnificent Lake Wakatipu, Essence delivers one of New Zealand’s most remarkable fine-dining experiences under the guidance of Director of Culinary, Paul Froggatt. The breathtaking setting provides the perfect introduction to an evening where exceptional food, polished hospitality and meticulous attention to detail come together seamlessly. Honing years of experience in luxury lodges, Paul has created an intimate restaurant centred around beautifully executed tasting menus that celebrate seasonality, precision and storytelling. Guests can choose between the shorter menu, A Taste of Essence, or immerse themselves in The Journey, both carefully choreographed multi-course experiences where every course has purpose and every detail is considered. Each dish showcases exceptional technique, creativity and a deep respect for outstanding New Zealand produce. Flavours are layered with precision, textures are thoughtfully composed. The drinks’ programme is equally impressive, balancing inventive cocktails with impeccably executed classics, while the wine pairings elevate the experience from beginning to end. From the elegant dining room to the world-class service, every element is delivered with confidence and care. It is this complete experience that has earned Essence the American Express Restaurant of the Year award in 2026.

ADDRESS: 2 Brunswick St, Queenstown, Southern Lakes-Central Otago
PHONE: 03 442 4112
WEBSITE: roki-collection.com / Check website for opening hours
MAINS: $295pp or $450pp

TĀTAKI AUCKLAND UNLIMITED CHEF OF THE YEAR 2026

HENRY ONESEMO / Tala, Auckland

For Henry Onesemo, food is far more than nourishment; it is storytelling, heritage and a celebration of culture. As executive chef and co-owner of Tala, alongside his wife Debbie, Henry has redefined what Samoan cuisine can be, creating the world’s only fine-dining Samoan restaurant and firmly placing Pacific cuisine on the global culinary stage. Drawing inspiration from his upbringing in Samoa, he masterfully blends ancestral techniques with contemporary precision, transforming childhood memories, village traditions and local ingredients into dishes that are both deeply personal and remarkably refined. Since opening Tala in 2023, Henry has earned widespread acclaim for his bold vision, exceptional craftsmanship and unwavering commitment to authenticity. Yet beyond his extraordinary talent in the kitchen, it is his generosity, humility and dedication, as well as his intent in nurturing the next generation, that truly set him apart. Henry is a passionate advocate for the community, mentoring young chefs and championing Pacific culture through hospitality and his influence reaches far beyond the walls of his restaurant. He has reshaped perceptions of Samoan cuisine, inspiring diners and chefs alike while proudly representing Aotearoa on the international stage. For his exceptional leadership, innovation and commitment to the hospitality industry, we proudly recognise Henry Onesemo as the Tātaki Auckland Unlimited Chef of the Year 2026.

ADDRESS: 235 Parnell Rd, Parnell, Auckland
PHONE: 021 172 8349
WEBSITE: tala.co.nz

YELLOW BRICK ROAD REGIONAL RESTAURANT OF THE YEAR 2026

ARC / Wānaka

Wander down Wānaka’s vibrant main street and you’ll find Arc, a restaurant that utterly sets the benchmark for regional dining here in New Zealand. Chef-owners James Stapley and Sam Cooper champion seasonality, showcasing the finest ingredients sourced from local farmers, hunters, fishers and artisan producers from across Aotearoa. Their ever-evolving menu reflects a deep respect for provenance, combining refined technique with bold creativity to produce dishes that are beautifully balanced, innovative and full of flavour. From the welcoming dining room to the hidden native garden courtyard, every element of Arc has been carefully considered to create a space that feels warm and unmistakably Wānaka. The drinks on offer are equally impressive, featuring expertly crafted cocktails alongside a well-curated wine and beer selection that perfectly complements the menu. Here, service is genuine and attentive, creating an atmosphere where guests feel immediately at ease, whether settling in for a celebratory dinner or an impromptu evening with friends. Arc captures everything that truly makes regional hospitality so special: outstanding local produce, exceptional cooking and heartfelt service. It is a restaurant that reflects both the spirit of its community and the remarkable talent of its team.

ADDRESS: 74 Ardmore St, Wānaka, Southern Lakes-Central Otago
PHONE: 03 428 4938
WEBSITE: arcwanaka.co.nz / Check website for opening hours
MAINS: $85pp or $105pp

GREENSTONE CREEK METROPOLITAN RESTAURANT OF THE YEAR 2026

PARRO / Auckland

Parro embodies everything a great city-central restaurant should be: welcoming and consistently exceptional. Under the guidance of chef-owner Gleber Chaparro, this Dominion Road treat has quickly established itself as one of Auckland’s most exciting dining destinations. Inspired by his Brazilian heritage and influences from Spain and Italy, Gleber has created a menu that celebrates the finest seasonal New Zealand produce with confidence, precision and an unmistakable Mediterranean spirit. Centred around the warmth of the charcoal grill, every dish reflects careful technique, vibrant flavours and a genuine respect for quality ingredients. Beautifully balanced and effortlessly refined, the menu encourages sharing and conversation, while the open kitchen and intimate dining room create a connection between guests and the team behind every plate. Complemented by warm, genuine hospitality and a carefully curated drinks programme, every visit feels both familiar and memorable. Parro is a restaurant that captures the very best of Auckland city’s dining scene while delivering an experience worthy of national recognition. For its outstanding food, hospitality and unwavering consistency, we are proud to recognise Parro as the Greenstone Creek Metropolitan Restaurant of the Year 2026.

ADDRESS: 359 Dominion Rd, Mt Eden, Auckland
PHONE: 022 490 7935
WEBSITE: parro.co.nz / Check website for opening hours
MAINS: $15-$43

HAKU KINGFISH CHAMPION FOR  CHANGE 2026

TONY STEWART / Shared Table, Fair Food, Auckland

Tony Stewart has long been one of New Zealand hospitality’s most respected figures, and it is his commitment to giving back that makes him a deserving recipient of the Haku Kingfish Champion for Change Award in 2026. Former owner of the acclaimed fine-dining Auckland restaurant Clooney, Tony has always understood the power of food to bring people together. Today, that philosophy has taken on an even greater meaning, rooted in community and connection. Following his remarkable health and recovery journey, Tony found a renewed sense of purpose through Fair Food’s Conscious Kitchen, an Auckland food-rescue charity that turns surplus into support by tackling food insecurity and reducing food waste. Working closely with Fair Food, Tony has helped establish the Shared Table dining series, bringing together many of New Zealand’s leading chefs to create memorable dinners created from rescued ingredients. Not only raising funds that support the charity’s vital work, the dinner series brings increased attention to a charity that is fighting hunger in a different way. Tony’s ability to unite the hospitality industry behind a meaningful cause has inspired both chefs and diners alike. His resilience, generosity and unwavering belief in hospitality creates positive change and continues to leave a lasting impact.

WEBSITE: fairfood.org.nz

ARCFOX INNOVATION & DESIGN  AWARD 2026

CONOR MERTENS / Elephant Hill, Hawke’s Bay

Shaped by Conor Mertens’ vision, Elephant Hill’s culinary identity continues to evolve, bringing innovation, simplicity and a deep respect for the land to every dish. As head chef, Conor leads the restaurant’s growing dining experience, taking inspiration from the elemental foundations of sea, earth and stone. Conor’s innovative approach at Elephant Hill is redefining the way local ingredients are experienced, blending Japanese precision and New Nordic philosophy with a deep respect for seasonality, fermentation and precise technique. Since joining in June 2025, his evolving menu has showcased a fearless creativity. The seasonally changing menu celebrates the integrity of locally sourced ingredients and garden produce grown on-site, delivering a distinctive dining experience designed to complement Elephant Hill’s award-winning wines. Each element is thoughtfully explored through pristine seafood, fresh seasonal produce and local meat, creating dishes that showcase the natural character of Hawke’s Bay. His approach embraces the Japanese art of simplicity, allowing quality ingredients to shine while honouring the whenua from which they come. In a conversation between place, produce and creativity, Conor’s ability to balance precision with authenticity marks him as one of Aotearoa’s exciting culinary talents.

ADDRESS: 86 Clifton Rd, Te Awanga, Hawke’s Bay
PHONE: 06 872 ­6060
WEBSITE: elephanthill.co.nz

PEAD LEGEND AWARD 2026

REX MORGAN

If there is one New Zealand chef whose name brings an instant smile to everybody’s face it’s Rex Morgan. He clearly qualifies for our Legend Award, meeting all criteria that deserve this celebration of an outstanding hospitality career. He is an undisputed brilliant chef, a tireless supporter of New Zealand produce, a fantastic mentor and teacher to many, a leader in incorporating traditional Māori food into contemporary cuisine, and the recipient of numerous accolades and awards. Most importantly, he is always tremendous fun and a very humble individual completely without a trace of ego.

Rex (Te Arawa, Ngāi Tahu) grew up in Rotorua and has early memories of sitting in the back of the family car on trips to the local Awahou marae, surrounded by the pavlovas his mum baked for every important celebration and gathering. It was in this marae kitchen, with a tea towel in hand, that he first learned the discipline of cooking for large groups by carrying out the menial tasks – experiences that sowed the seed for a culinary career and the introduction to indigenous ingredients and customs of his whakapapa.

After training at Waikato Polytechnic he was mentored at the Grosvenor Motor Inn kitchen by chef Steve Morris. Heading to Europe for his OE, Rex worked in the Berne Hotel, Switzerland, learning the precision, skills and exactness required for cooking in a highly charged European kitchen. In the UK he joined New Zealand chef Peter Thornley at Blake’s Hotel in London, a highly fashionable contemporary kitchen.

Rex’s loyalty became evident on his return to New Zealand as his career path included working again with Steve Morris at Huka Lodge in Taupō, and another stint with Peter Thornley at Te Papa’s Icon restaurant. He headed to the kitchens of Christchurch’s Le Bon Bolli, where he met his wife Wendy, a superb cook in her own right. Then to Wellington to the eclectic Bouquet Garni, before the pair opened Citron, where Wendy ran front of house in the tiny wooden building while Rex created and served a dégustation menu of perfect fare to much acclaim.

In 2009 the Morgans sold Citron, Rex moving to Boulcott Street Bistro as a partner and head chef. There he cooked the classic dishes, adding his favourite ingredients such as horopito for seasoning and karengo to enhance salmon and fish, while maintaining the restaurant’s established standards. Almost 40% of Boulcott’s diners order the beef eye fillet with red wine jus, béarnaise sauce and hand-cut chips, and Rex adopted this dish as his own, insisting on procuring the finest ingredients, adding watercress, and cooking everything to order for the entire time of his tenure there. To this day, Boulcott’s chefs still make that béarnaise at least twice a night during service.

Rex is one of a mere handful of chefs who can create truly life-changing experiences. When asked by the late Hon Jim Anderton to plan and cook the gala dinner at the Primary Industries Summit in 2007 in Christchurch, Rex inspired the team at the conference centre to produce a dinner that was outstanding. He sourced seasonal, locally produced ingredients to tell the Canterbury story through food, presenting a menu of fresh asparagus, local salmon, delicate spring lamb, and strawberries picked that day for dessert, all matched to locally produced wine. Industry attendees were so excited about this dinner that they claimed it was the key factor for a change in their thinking – they began to see chefs as partners in building export value and creating a national identity. Several local chefs still refer to this dinner as a notable example of the shift toward regional New Zealand cuisine.

That idea of linking farmers, fishers, producers and Māori food knowledge with high-end hospitality has expanded, and it’s a thread that runs through all Rex’s work and his influence on our culinary scene. With his gentle and firm guidance, mentoring and teaching with concern and care, he has earned respect, admiration and loyalty from staff, many apprentices and all who have been fortunate enough to work with him.

Renowned New Zealand chef and seafood expert Martin Bosley looks upon Rex as a ‘brother from another mother’, and he explains what he calls “the magic of Rex”. The pair are firm mates and have worked together at many big events. Martin says, “Rex is a quiet genius who has never been anything else than a working chef. It’s a beautiful thing to see him work. One minute he’s giggling and joking, then he steps up to the task with laser-like focus and produces stunning food that’s controlled, precise and faultless. In charge of a large function he can pull the team together to get 500 perfect plates out in less than 18 minutes. And the ingredients on those plates will all be there for a reason and all will be memorably delicious.”

Rex’s accolades include Chef of the Year in 2001, an appointment as a senior consultant chef to Air New Zealand, and one of the first lifetime honorees as Beef + Lamb New Zealand Platinum Ambassador chefs in 2008. Beef + Lamb’s foodservice manager Lisa Moloney says he is an exceptional ambassador, always weaving together his style of using indigenous flavours, classic techniques and a deep respect for provenance. She explained it is a privilege to work alongside Rex and see the passion, generosity and authenticity he brings to everything he does.

Sarah Meikle, who has worked with Rex in her roles in tourism in Wellington and Wellington on a Plate, regards him as a true tāonga of our culinary scene. She’s constantly astounded at how he brings food to life, mucks in at any event and admires the way this “loveable rogue” champions his roots constantly. And who can forget his 2012 Burger Wellington winning entry, the T-Rex Burger?

Today, Rex and Wendy live and work in Christchurch, but they’re far from retired. They’re involved in catering gigs and Wendy says Rex’s passion for the industry never wanes. He encourages young Māori chefs, working hard to further their understanding of Kai Māori. He consults, travels to join other like-minded cooks at special events such as the annual Tohunga Tūmau, promoting indigenous foods and the manaakitanga that connects all New Zealanders. Rex is a very special chef with an unmistakable wairua that makes him such a special legend of Aotearoa.

Just like the legends we celebrate at the Cuisine Good Food Awards, Pead has deep roots in hospitality. We’ve helped launch iconic restaurants, teamed up with top chefs and food brands to tell their stories, and had a delicious time doing it. As one of New Zealand’s most influential communications and creative agencies, we’re the go-to for growing and guarding reputations, with sharp strategy, bold ideas and a whole lot of heart.

WEBSITE: pead.co.nz
INSTAGRAM: @wearepead

SAWMILL BREWERY CASUAL RESTAURANT OF THE YEAR 2026

MARGOT / Wellington

Margot is the kind of neighbourhood restaurant every suburb wishes it had. Tucked away in Wellington’s Newtown, this intimate bar and eatery has earned a devoted following thanks to its relaxed atmosphere, exceptional food and drinks, and an approach that feels effortlessly cool. Owners Tom Adam and Juno Miers have created a space where superlative hospitality, seasonal cooking and well-chosen beverages come together naturally. The menu is constantly evolving, shaped by the seasons and influenced by European cooking, with the occasional playful surprise. Dishes are designed to share, encouraging guests to settle in, order another drink and enjoy the experience at a leisurely pace. Alongside the food is a carefully curated drinks list featuring outstanding natural wines, excellent beers, and cocktails that have become locally loved favourites, such as the vibrant jalapeño margarita. Margot strikes a rare balance between casual and refined. There’s no unnecessary fuss, just confident cooking, warm service and an atmosphere that invites you in. It’s the sort of place where locals fill the room night after night, creating a lively and cosy energy. Honest, welcoming and full of personality, Margot captures everything that great casual neighbourhood dining should be.

ADDRESS: 163 Riddiford St, Newtown, Wellington
PHONE: 027 293 6642
WEBSITE: margotnewtown.co.nz / Check website for opening hours
MAINS: $20-$46

LONG-TERM PLAYER 2026

ORTEGA FISH SHACK / Wellington

For more than two decades, Ortega has been a Wellington institution built on the simple pleasures of exceptional seafood, attentive hospitality and time spent around the table. Led by hospitality stalwart Davey McDonald, this much-loved Wellington restaurant has earned its rightful place as a long-term player by staying true to what it does best: celebrating quality ingredients, genuine service and a relaxed dining experience that keeps guests returning. Ortega’s charming interior creates an atmosphere that feels both characterful and inviting, and sets the scene for an evening of great food and conversation. At the heart of the restaurant is head chef Teresa Pert’s deep respect for the ocean and the incredible seafood available around the country. The menu evolves daily, showcasing beautifully prepared kaimoana alongside thoughtful dishes that highlight seasonal produce and a creative use of ingredients. Sustainability is woven naturally into the experience, with the team finding value in every element through clever techniques, preservation and a commitment to reducing waste. Beyond the food, it is Ortega’s warmth that has cemented its reputation over the years. The knowledgeable team, welcoming atmosphere and unwavering consistency make every visit feel special. A true Wellington favourite, Ortega continues to prove that longevity in hospitality comes from passion and doing the simple things exceptionally well.

ADDRESS: 16 Majoribanks St, Mount Victoria, Wellington
PHONE: 04 382 9559
WEBSITE: ortega.co.nz / Check website for opening hours
MAINS: $43-$49

OUTSTANDING DESSERT EXPERIENCE 2026

PLABITA FLORENCE / Forest, Auckland

Plabita Florence has transformed the way diners think about dessert, proving that creativity, seasonality and sustainability can come together in truly unforgettable ways. As the self-taught chef and owner of Forest, she has built one of Auckland’s most original dining experiences, where every course is guided by imagination and a deep respect for ingredients. That philosophy extends beautifully to her desserts, which have become some of the restaurant’s most anticipated moments. In 2026, Forest hosted a popular dessert pop-up, Forest Scoops, a stage to bring Plabita’s wildly inventive sweet creations into sharp focus. Playful, technically accomplished and beautifully balanced, they layer vibrant flavours, contrasting textures and striking presentation into dishes that surprise and delight. Each dessert feels carefully considered, delivering a memorable finish while remaining true to Forest’s low-waste, plant-forward ethos of highlighting ingredients that might otherwise be overlooked. Since finding a wonderful sense of community in a new home on Dominion Road in 2023, Plabita continues to evolve her menu, introducing new ideas while maintaining the sense of wonder that defines the restaurant. Her desserts perfectly capture that spirit of innovation, inviting guests to experience familiar ingredients in entirely unexpected ways. With exceptional technique and boundless creativity, Forest is a compelling reminder that plant-based dessert cuisine deserves its place among the city’s finest dining experiences.

ADDRESS: 243 Dominion Rd, Mount Eden, Auckland
PHONE: 021 0901 3352
WEBSITE: forestrestaurant.co.nz

RISING TALENT 2026

PIER ITALIANO / Toast & Oak, Queenstown

Pier Italiano is one of New Zealand’s most exciting emerging culinary talents, bringing creativity, precision and an unmistakable artistic touch to every plate. As the former culinary director of Toast & Oak in Queenstown, he has helped shape a dining experience built around bold flavours, refined technique and genuine hospitality. Having previously worked across Europe and Australia, Pier combines international experience with an innovative mindset, further strengthened by his studies in Harvard University’s Science & Cooking programme. His approach balances technical excellence with imagination, ensuring every dish is beautifully executed while remaining approachable and deeply satisfying. Behind every service is Pier’s unwavering commitment to quality, leading the kitchen with confidence and inspiring his team to deliver consistency at the highest level. Every plate that leaves the pass reflects his passion for exceptional ingredients, well-honed expertise and creating memorable moments around the table. While working in Queenstown, Pier has pushed boundaries while celebrating the region’s outstanding produce and vibrant dining scene. His ability to combine artistry with precision, alongside his dedication to nurturing his craft, marks him as a chef with an incredibly bright future. It is his talent, vision and relentless pursuit of excellence that makes Pier Italiano a well-deserving recipient of the Rising Talent Award for 2026.

ADDRESS: 15 Shotover St, Queenstown, Southern Lakes-Central Otago
PHONE: 03 442 8627
WEBSITE: toastandoak.nz

NEW RESTAURANT OF THE YEAR 2026

RETURN / Auckland

Return has arrived with confidence, immediately establishing itself as one of New Zealand’s most exciting new dining destinations. Led by Matt and Barbara Lambert, the restaurant combines world-class experience with a distinctly New Zealand perspective, delivering considerate hospitality and exceptional cooking in an atmosphere that feels welcoming. After building an international reputation, including earning a Michelin star at New York’s The Musket Room, and returning home to direct the kitchens The Lodge, Matt has created a restaurant that celebrates the top-quality local produce of New Zealand. His food is refined yet deeply satisfying, balancing technical precision with bold, memorable flavours and an instinctive understanding of what makes a meal truly enjoyable. Each dish is layered with flavour, precision and restraint, leaving you eager for just one more bite. Equally impressive is the front-of-house experience, led by Barbara and supported by an outstanding team whose warmth, professionalism and deep knowledge create an experience where guests feel relaxed, cared for and completely immersed from the moment they arrive. With impeccable cooking, exceptional service and a clear vision from one of hospitality’s most accomplished teams, Return has set a new benchmark since day one, making it a fitting winner.

ADDRESS: 165 Ponsonby Rd, Ponsonby, Auckland
PHONE: 09 883 7165
WEBSITE: return.nz / Check website for opening hours
MAINS: $50-$58

ŌRA KING NEW ZEALAND GLOBAL CHAMPION 2026

TOBY ARCHIBALD / Quarter Acre, Dallas, Texas, USA

Toby Archibald’s journey from Aotearoa to the world’s leading kitchens has been shaped by a culinary career defined by curiosity, craftsmanship and a relentless drive to keep learning. Born and raised in Drury, Toby has spent the past two decades refining his skills across some of the globe’s most respected restaurants, bringing those experiences back into his own culinary expression at Quarter Acre in Dallas, Texas. His career has taken him from Michelin-starred kitchens in London to working alongside some of the industry’s most respected chefs, including Daniel Boulud in New York. Along the way, he held roles at The Greenhouse in London, Café Boulud in Toronto and New York, and North Bondi Fish in Sydney, as well as leading kitchens in Canada and Dallas before opening Quarter Acre in 2022. Inspired by his New Zealand roots and a love of hospitality, Toby has created a restaurant that reflects his journey, combining global influences with a deep connection to provenance and place. Beyond the accolades and international experience, Toby’s passion lies in creating memorable moments through food. His dedication to the craft and ability to share the spirit of Aotearoa with diners around the world make him a deserving recipient of the Ōra King New Zealand Global Champion award.

WEBSITE: quarteracrerestaurant.com

THE REID DRINKS LIST OF THE YEAR 2026

BAR MAGDA / Auckland

Hidden beneath the buzz of Karangahape Road, Bar Magda has quietly built one of the country’s most exciting beverage programmes. Founded by chef Carlo Buenaventura and bar expert Matt Venables, the intimate venue is built on the belief that exceptional drinks deserve equal billing with exceptional food, creating a seamless relationship between the two. Behind the bar, Matt has crafted a drinks list that is thoughtful, adventurous and impeccably balanced. Signature cocktails showcase bold flavour combinations and premium spirits, while beautifully executed classics sit alongside a carefully curated wine list and an impressive selection of liqueurs. Whether you’re ordering a peach and rose cup with gin, rosehip and lemon, a charred pineapple with white rum, PX sherry and grapefruit soda, or one of the ever-changing creations, every glass demonstrates remarkable attention to detail and balance. Carlo’s modern Filipino menu complements the beverage offering perfectly, celebrating seasonal New Zealand produce through vibrant, flavour-driven cooking that invites exploration and sharing. Warm hospitality, intimate surroundings and a drinks programme that constantly delivers make Bar Magda a destination you’ll return to time and time again, discovering something new with every visit while settling in for one more perfectly crafted sip.

ADDRESS: 25b Cross St, Newton, Auckland
PHONE: 021 127 9377
WEBSITE: barmagda.co.nz / Check website for opening hours
MAINS:$17-$24

SPECIALIST RESTAURANT OF THE YEAR 2026

ALMA / Auckland

Alma brings the vibrant spirit of Andalusia to the heart of Auckland with confidence, warmth and an unmistakable sense of fun. With chef Jo Pearson at the helm, the kitchen celebrates the bold flavours and traditions of southern Spain while embracing the exceptional produce of Aotearoa. Fire is at the heart of the cooking, with every dish shaped by the seasons and elevated through considered technique, creating a menu designed for sharing and lingering over with friends. The experience extends well beyond the plate as Alma’s colourful interiors, lively atmosphere and genuine hospitality create a restaurant that feels both energetic and welcoming from lunch through to late evening. The drinks are a destination in themselves, with an outstanding selection of Spanish wines, sherries and vermouths sitting alongside well-chosen New Zealand varietals and a playful gin collection that invites exploration. Every detail has been carefully considered to transport diners while remaining firmly connected to its Auckland home. Alma has created something truly distinctive but remains authentic to its culinary inspiration all while delivering an experience that feels fresh, contemporary and deeply memorable. From the vibrant flavours and expertly curated beverages to the warmth of its hospitality, Alma sets the standard for specialist dining.

ADDRESS: Cnr Gore & Tyler St, Britomart, Auckland
PHONE: 09 242 1570
WEBSITE: alma.nz / Check website for opening hours
MAINS: $26-$85

VILLA MARIA SOMMELIER & WINE EXPERIENCE OF THE YEAR 2026

MO KOSKI / Apéro, Auckland

Mo Koski’s approach to hospitality is built on knowledge, connection and a genuine passion for creating memorable experiences around the table. As co-owner of Apéro on Karangahape Road, Mo has helped shape one of Auckland’s most inviting wine bars and restaurants, where generous service and exceptional wine sit at the heart of every visit. Alongside co-owner Leslie Hottiaux, Mo has created a space that feels effortless and welcoming. From his years of experience at acclaimed restaurants including The Grove, Sidart and Meredith’s, Mo brings a wealth of knowledge to the floor, pairing expert wine guidance with a relaxed and personable style of hospitality. Wine is central to Apéro’s identity, with Mo’s carefully curated selections and intuitive pairing recommendations elevating Leslie’s seasonal, produce-driven cooking. His ability to make wine approachable, while sharing the stories and character behind each bottle, creates an experience that feels both educational and deeply enjoyable. Beyond his expertise, it is Mo’s warmth and attentiveness that truly define the Apéro experience. He understands that great hospitality is about more than service; it is about creating an environment where people feel comfortable, cared for and connected. Mo represents the very best of hospitality and the art of making every guest feel at home.

ADDRESS: 280 Karangahape Rd, Auckland
PHONE: 03 373 4778
WEBSITE: apero.co.nz

STURGEON VALLEY LUXURY LODGE CHEF OF THE YEAR 2026

TAYLOR CULLEN / Sugarloaf at Flockhill, Canterbury

Taylor Cullen’s cooking is deeply connected to the land, making him a standout leader in New Zealand’s luxury lodge dining scene. As executive chef at Sugarloaf at Flockhill, Taylor has created a dining experience that celebrates the remarkable landscape surrounding him, with every menu shaped by the seasons, the region and the people who produce its ingredients. Born and raised in New Zealand, Taylor has built an impressive career through some of Australia’s leading kitchens, including luxury lodges and Sydney’s acclaimed Chiswick. His passion for live-fire cooking, hyper-local produce and sustainability has found its perfect home in the Canterbury high country. At Sugarloaf, proteins are sourced with extraordinary care, from Flockhill’s own lamb to locally farmed beef, wild game and ethically caught seafood, while an extensive kitchen garden provides much of the restaurant’s produce. Through each dish, Taylor weaves together his culinary journey with the landscape, heritage and natural beauty of Flockhill. Taylor’s leadership, technical excellence and unwavering commitment to showcasing New Zealand’s exceptional ingredients have established Sugarloaf as one of the country’s most exciting dining destinations.

ADDRESS: Great Alpine Highway, 73 Craigieburn Valley, Canterbury
PHONE: 03 318 8196
WEBSITE: flockhillnz.com

RESTAURANT PERSONALITY OF THE YEAR 2026

LISA LEVY / Inati, Christchurch

ADDRESS: 48 Hereford St, Christchurch
PHONE: 03 390 1580
WEBSITE: inati.nz

HOTEL RESTAURANT OF THE YEAR 2026

BISTRO SAINE / Hotel Indigo, Auckland

Elephant Hill is where exceptional wine, architecture and cuisine come together to create one of New Zealand’s most distinctive winery dining experiences, earning our Winery Restaurant of the Year Award for 2026. Set on the stunning Te Awanga coast in Hawke’s Bay, the estate’s dramatic landscape of vineyards, ocean and mountain views provides the perfect backdrop for a restaurant deeply connected to its surroundings. Under the guidance of chef Conor Mertens, the kitchen celebrates a hyper-seasonal approach, drawing inspiration from the natural elements that define Elephant Hill’s philosophy – sea, earth and stone. With a deep respect for produce, Conor allows ingredients to lead the way, creating dishes that reflect the land they come from while showcasing careful technique and modern creativity. Beyond the dining experience, Elephant Hill invites guests to immerse themselves in the estate at its Cellar Door, where wine lovers can explore the Le Phant, Estate and Reserve ranges through self-guided or hosted tastings. The restaurant itself mirrors this connection to place, with its striking architecture, expansive views and seamless relationship between vineyard and dining room. Every element of the experience, from the carefully crafted menu to the exceptional wines, feels considered and intentional.

ADDRESS: 51 Albert St, Auckland
PHONE: 09 610 8404
WEBSITE:  bistrosaine.co.nz / Check website for opening hours
MAINS: $20-$40