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New Zealand's South Island restaurants

New Zealand cuisine relies heavily on local, seasonally fresh (and often organically grown) produce: seafood like salmon, oysters, and green-lipped mussels; lamb and venison, and native fruits and vegetables like kumara (a kind of sweet potato), and feijoa (like a smaller, sweeter guava). Asian cuisine has had a big influence here, and the country's Maori culture has its own culinary traditions, like hangi (an earthen, stone-heated pit for cooking fish and meat). At many of the more remote fishing and mountain lodges, guests take all their meals on the premises.

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Vie, Queenstown

In summertime, visitors have their choice of places to breakfast in Queenstown, but in winter, the pickings are slim. Vie, on the third floor of the Sofitel,...more

Editors' Pick
Saffron, Arrowtown

No less a tastemaker than Charlie Trotter has raved about the food at Saffron—so prepare to book your table weeks in advance. Occupying an unfussy...more

Editors' Pick
Herzog Winery & Restaurant, Blenheim

Widely considered the best restaurant in New Zealand, Herzog sits among the rolling vineyards of Blenheim, on the northeast coast just south of the Marlborough...more

Editors' Pick
The Bunker, Queenstown

The best place to eat in Queenstown is also one of the hardest to find: This tiny, six-table establishment is hidden, speakeasy-style, down a side lane off Camp...more

Editors' Pick
Amisfield Winery Bistro, Queenstown

The closest winery to Queenstown (it's about a 15-minute drive north), Amisfield is known for its pinot, riesling, and sauvignon blanc varietals. Tour the...more

Editors' Pick
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Information may have changed since date of publication. Please confirm details with individual establishments before planning your trip.

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