"The Hawke's Bay region of New Zealand 's North Island features many excellent vineyard restaurants, but Elephant Hill certainly enjoys the area's most spectacular location. Facing the Pacific Ocean on the Te Awanga coast, it boasts stellar views of the nearby Cape Kidnappers to complement its superb bistro menu. Secure a table on the expansive deck of Elephant Hill's über-modern building, and try its wines made from sustainably grown fruit alongsideseasonal plates that regularly include local seafood, venison, duck, and lamb. Some outstanding Elephant Hill wines forging an international reputation include its Reserve blend of merlot, malbec, and cabernet sauvignon grapes, and a superb chardonnay that is an ideal match for fine-dining dishes in the Southern Hemisphere summertime."

"A short drive north of the South Island town of Oamaru, Riverstone Kitchen is often lauded as one of New Zealand's best regional restaurants. The stylish dining room is anchored by a robust fireplace crafted from local river stones, and much of the seasonal menu is crafted from the restaurant's own organic orchards and gardens. A more relaxed café ambience for daily breakfast and lunches segues to a more formal mood at dinner from Thursdays to Saturdays, and the savvy drink list includes wines from the nearby Waitaki Valley as well as small-batch beers from around New Zealand. Ask if any of the excellent Belgian-style farmhouse ales from Oamaru's Craftwork Brewery are available."

"Welcome to one of Queenstown's most versatile venues. Formerly a 1980s motel—check out the quirky Tudor-style exterior—Sherwood's now been reborn as a stylish destination in a hilltop location around twomilesfrom the center of town. There are still well-priced accommodations on offer, but the tastier focus here is the hip bistro and bar. The seasonal menu spotlights local meats including salmon, lamb, and venison, and a well-curated drink list includes just maybe New Zealand's most eclectic assembly of wines as well as craft beer from Queenstown's Altitude Brewing. Check out Sherwood's Facebook page for its occasional live-music and comedy nights, or sign up for daily yoga and well-being sessions to provide balance between virtue and vice."

"Combining fine-dining flair with the relaxed ambience of a mountain resort town, Rata in Queenstown is one of the New Zealand eateries operated by well-known Kiwi chef Josh Emett. With a CV that includes cooking stints in the United States and London, Emett has crafted a menu that deftly marriesa range of international influences to proudly local produce. Sharing plates include New Zealand octopus with saffron aioli or Marlborough salmon with horseradish and green apple, while local venison and merino lamb are standout main courses. The colors and feel of the forest inform the stylish decor—the eponymous rata is a tree native to New Zealand. Two- and three-course lunch menus are both a good value."

"Venture to the slightly rough harbor town of Lyttelton near Christchurch for some of the country's most innovative and inspirational degustation menus. The intensely seasonal options constantly evolve—often on a daily basis—and tasting adventures from five to 12 courses are available. Ingredients are harvested from small local farms and producers as well as from the restaurant's own extensive gardens; foraging in the hills and valleys of the nearby Banks Peninsula is also an integral part of the culture at Roots. Visit with an open mind and an appetite for culinary surprises to experience one of New Zealand's most memorable dining occasions. Well-curated wine matches are also available."

"Handily located a short drive from Blenheim in the midst of the Marlborough wine region, Rock Ferry boasts a pleasant garden setting that's a perfect place to stop for lunch between tasting excursions (likely involving the excellent local sauvignon and chardonnay). Formerly a heritage cottage home, Rock Ferry has a relaxed ambience and is bordered by well-established vineyards that supply organic grapes for its own wines. Much of the menu also features organic ingredients, and standout dishes include marinated salmon from New Zealand's Banks Peninsula and a spicy, Thai-influenced curry with free-range chicken. Leave room for something sweet from the seasonal blackboard menu—not to mention a glass of Rock Ferry's fragrant and honeyed riesling dessert wine."

"There's no shortage of great eateries in the New Zealand capital—reputedly Wellington has more cafés and restaurants per person than New York City—and Field & Green is a popular option for the city's discerning diners. With a versatile menu bylined European Soul Food, it promises ever-changing weekly dishes that could include house-made pasta with wild mushrooms and blue cheese, or baked eggs with spicy lentils and mint yogurt. These hearty but sophisticated flavors are the ideal sustenance for daytime explorations of the city's harbor attractions, and the good-value, Wednesdays-to-Saturdays three-course supper menu can be partnered with local Wellington craft beers or New Zealand wines."

"Given the Tasting Shed's close proximity to some of the best vineyards of the West Auckland wine region, it follows that the restaurant's menu incorporates flavors, from Asia and across the Mediterranean, that arethe perfect foil to its excellent regional varietals. Standout dishes served in the restaurant's rustic but stylish dining room—the tables were crafted from Indonesian fishing boats—include fiery Assam-style stingray infused with the tropical heat of Malaysia, and New Zealand lamb shoulder served with tahini and walnuts. Visit in summer to enjoy the relaxed ambience of the shared tables in the restaurant's garden, and you'll probably meet a few savvy food-loving locals from Auckland. Wines to try include Maté's Vineyard chardonnay, from nearby Kumeu River; craft beers from Riverhead's Hallertau Brewery are also on tap."

"An easy 40-minute ferry ride from downtown Auckland , Waiheke Island combines art galleries, coastal hiking, kayaking, and edge-of-the-vineyard opportunities for relaxed lunches. Reached by a winding, unpavedroad, Te Motu Vineyard is renowned internationally for its stellar Bordeaux-style reds, and its flinty and zingy sauvignon blanc and riesling are refreshing on a warm summer afternoon. Relax under the rustic grape arbors of the Shed restaurant and enjoy an easygoing combination of laid-back Kiwi hospitality and shared plates of local produce with global flavors. Try the smoked-venison tartare with truffle aioli, shallots, and pecorino cheese before moving on to the Indian-style biryani, crammed with New Zealand seafood including tarakihi fish and mussels."

"Waiheke Island's glowingreputationas an arty and bohemian refuge away from New Zealand 's biggest and most cosmopolitan city is being further bolsteredby excellent vineyard restaurants. Accessed by a sweeping, tree-lined entrance reminiscent of Tuscany or the south of France, Tantalus Estate is one of Waiheke's most impressive wineries. Make a reservation for lunch in its sunny pavilion dining room—booking ahead is especially recommended on summer weekends—and partner the vineyard's own wines with local oysters, and innovative dishes including pork belly with chili caramel, refreshing melon, and Vietnamese mint. Downstairs, the Brewing Lounge serves craft beer made on-site by the Alibi Brewing Company."

"Welcome to Auckland's most eclectically decorated restaurant, a quirky and stylish combination of retro-Euro-chic ski lodge and colonial Shanghai . Such disparate design elements shouldn't work together, but they do, and there's an equally cosmopolitan alliance on the menu. The bold flavors of southeast Asia—especially Thailand and Vietnam—are paired with American barbecue (courtesy of the kitchen's giant low-and-slow smoker), and dishes like coconut-braised beef short ribs with chile jam and mint are tasty evidence of culinary inspiration. Other standout plates are crispy batons of fried eggplant and a fragrant duck curry, and the well-considered list of wines, cocktails, and craft beers is one of Auckland's best."

"Behind a very discreet entrance on Auckland 's Ponsonby Road eating-and-drinking strip, the slim and stylish interior of Azabu is enlivened only by big-format photos of Tokyo , which rightly leavesthe emphasis on the Japanese-Peruvian-fusion dishes coming from the kitchen. It's known as Nikkei cuisine, and standout examples on Azabu's eclectic menu include a tuna-sashimi tostada with fiery wasabi and jalapeño, and tiger prawns with an ají amarillo mayonnaise. The Asian influence also extends to the cocktail list (try the Respirado del Fuego caipirinha with chile-infused cachaça, lime, and basil); Wednesdays to Fridays, Azabu offers good-value lunches of donburi rice bowls and Japanese-style tacos."

"Often lauded as Auckland 's best restaurant, Cassia boasts modern Indian plates that offer a stellar and spicy step up from a neighborhood curry house. The childhood culinary memories of chef Sid Sahrawat are channeled here into contemporary dishes by the team running Cassia's bustling open kitchen. Amid the intimate ambience of the brick-lined space, standout dishes include duck with kumara (sweet potato), lychee, and cardamom, and tandoori fish with smoked yogurt, macadamias, and sorrel. The drink list is equally eclectic, including a fine array of New Zealand craft beers (the zingy citrus hit of Liberty's Halo Pilsner goes nicely with the Indian flavors); one of Auckland's best gin selections provides the basis for suitably Subcontinental cocktails featuring cucumber, hibiscus syrup, and artisanal tonic water."

"Snaga shadyoutdoor table overlooking the slow-moving Waikato River and enjoy excellent tapas at one of regional New Zealand 's best restaurants. Expandingfrom a smaller, cozier location on nearby Hood Street, Gothenburg is popular for shared plates with a global flavor, and its menu encompasses lots of vegetarian selections. Try the potato gnocchi with Kikorangi blue cheese from New Zealand's Kapiti Dairy, or challenge your palate with the spicy kimchi-and-pork dumplings. Gothenburg is also a big supporter of the Hamilton craft-brewing fraternity, and the beverage list often includes seasonal small-batch beers from local microbreweries like Brewaucracy and Shunters Yard."

"Hardly a "shack," the stylish and cosmopolitan Ortega is a superb place to dine in New Zealand 's capital city. Of course, seafood is a major focus on the menu, with highlights including lobster-and-prawn ravioli, or sautéed paua (New Zealand abalone) with braised pork cheek in an unctuous Asian-style sauce. Befitting its location in the best craft-beer city in the land, Ortega sports a beer list that's diverse and well-considered, combining top drops from Wellington makers like Garage Project, Tuatara, and ParrotDog, and other excellent beers from around New Zealand and the world. Booking ahead for one of Wellington's best restaurants is recommended, especially on weekends."

"Here's where to fulfill your fantasy of a glass of fine Central Otago pinot noir amid semi-alpine views of New Zealand 's South Island. In cooler weather, seated near a cozy fire in Amisfield's dining room is the place to be; during summer, the action moves to include views of nearby Lake Hayes and a shaded location under the market umbrellas on the spacious patio. Either way, choose one of the Trust the Chef menu options, then sit back and enjoy tasting menus from three to seven courses. Much of what's on hand,including venison, salmon and lamb, is regionally sourced, and optional matched wine flights are also available."

"Rebuilt after a devastating earthquake in 1931, the relaxed port city of Napier is New Zealand's capital of art deco design and architecture.Nestled amidst the heritage shopfronts of its compact downtown area is one of the country's most interesting restaurants, proving there is plenty of culinary excellence outside of New Zealand's big cities. Bistronomy showcases seasonal ingredients in its compact and stylish dining room—produce is often grown or foraged locally, and creatively harnessed for plates including fish tartare with sorrel and apple, or confit lime with shortbread, orange curd and mint. The drinks list presents excellent varietals from the nearby Hawkes Bay wine region, and Bistronomy's NZ$75 chef's choice menu of six courses is great value."