Food & Drink

New Zealand is a paradise for gourmets — not because of elaborate haute cuisine, but because of the unparalleled quality of the ingredients. In a land with 26 million sheep, clear rivers full of salmon and trout, an ocean full of crayfish, and a climate ranging from subtropical to alpine, New Zealand's pantry is simply world-class.

What You MUST Try

Hangi — The Traditional Māori Feast

The process of a genuine Hangi is an experience in itself: In the morning, an earth oven (Umu) is dug — a hole in the ground where volcanic stones are placed and heated with Manuka wood until they are glowing hot. Then meat (lamb, chicken, pork) and vegetables (kumara/sweet potato, pumpkin, potatoes, cabbage) are placed in baskets, wrapped in damp cloths and leaves, and laid on the hot stones. Everything is covered with earth and steamed for 3–4 hours. The result: tender, smoky meat with an earthy, unparalleled aroma that you won't find anywhere else in the world. Most authentic in Rotorua at Te Puia (Te Pō, 120 NZD) or Tamaki Māori Village (130 NZD). In Wellington and Auckland, some caterers offer "Urban Hangi."

Pavlova — The crisp and tender meringue cake with cream and fresh fruits (kiwi, passionfruit, strawberries, blueberries). The secret: The crust is crispy, the inside soft like marshmallow. Available as a dessert in every café and restaurant (8–15 NZD). The eternal dispute with Australia over who invented it is part of the charm.

Fish & Chips — NZ-Style — New Zealand's version differs from the British: The fish is Blue Cod (on the South Island) or Snapper (on the North Island), fried in a light beer batter, with Kumara Chips (sweet potato fries) and often a dollop of tartar sauce. The best Fish & Chips are eaten on the beach out of the paper roll — with seagulls watching greedily. Prices: 12–22 NZD depending on location and fish.

Whitebait — Tiny, translucent juvenile fish (Whitebait/Inanga) caught in spring (September–November) on the West Coast of the South Island. They are processed whole (with head and eyes) into a Whitebait Fritter — an omelet of egg and whitebait, fried golden brown. It tastes delicate, slightly nutty, and is a delicacy — from 25 NZD for a fritter, as the catch is strictly regulated and the season is short. The best: On the West Coast, in Greymouth or Hokitika.

Lamb — New Zealand's national dish. The grass-fed lamb is tender, aromatic, and prepared in every conceivable form: as Rack of Lamb with rosemary jus, as Slow-Roasted Shoulder (cooked for 12 hours), in hearty meat pies, in the Hangi, or as a lamb burger. Try it everywhere — from the pub to fine dining.

Flat White — New Zealand claims the invention of the Flat White (allegedly in 1989 at DKD Café in Wellington, when a barista rebranded a failed cappuccino as "Flat White" — Melbourne naturally disputes this). Whatever the truth is: New Zealand's coffee culture is among the absolute world leaders. A Flat White (5–7 NZD) consists of a double espresso with frothed milk that is velvety and micro-foamed — without the stiff foam of a cappuccino. Every village has at least one café serving excellent Flat White.

L&P (Lemon & Paeroa) — New Zealand's national drink — a lemon soda made from the mineral water of the town of Paeroa (Waikato). Tastes like sweet lemon soda with a slightly mineral aftertaste. Available in every supermarket, at every gas station (2.50–4 NZD). In Paeroa, there is a giant L&P bottle as a monument — a must-photo for every road trip.

Meat Pie — New Zealand's fast food — savory puff pastry pies with meat filling, available in every bakery, at every gas station, and in every convenience store. The most popular varieties: Steak & Cheese, Mince & Cheese, Bacon & Egg (breakfast pie!). The most famous bakery: Jimmy's Pies in Roxburgh (since 1960), but every region has its favorites. A Meat Pie costs 5–8 NZD and is the perfect road trip snack.

New Zealand's Sauvignon Blanc from Marlborough has revolutionized the wine world — no other country has built such a global reputation in such a short time (since the 1980s). But New Zealand is capable of much more than just Sauvi.

The Wine Regions

The Marlborough wine region is to Sauvignon Blanc what Bordeaux is to Cabernet Sauvignon — the global benchmark. The typical Marlborough Sauvignon Blanc bursts with aromas: passionfruit, gooseberry, cut grass, citrus. Over 35 wineries offer tastings (5–15 NZD, often deductible from purchase). The best way: bike tour (from 55 NZD/day with Explore Marlborough) between the flat vineyards — safe, eco-friendly, and you can enjoy every tasting.

Craft Beer — The Revolution

New Zealand's craft beer scene has grown explosively — over 200 independent breweries across the country, one of the highest densities worldwide for 5 million inhabitants. New Zealand's unique hop varieties (Nelson Sauvin, Motueka, Riwaka) give the beers tropical aromas that are in demand worldwide.

• Garage Project (Wellington): New Zealand's most creative brewery — over 200 different beers per year, from Imperial Stout with Mānuka honey to sour beers with feijoa and Pale Ales with Nelson Sauvin. Taproom: 68 Aro Street. Pint from 12 NZD.
• Epic Brewing (Auckland): Hoppy IPAs and Pale Ales respected in the international scene.
• Emerson's (Dunedin): Pioneer of the NZ craft beer scene since 1992. The "Pilsner" is a classic.
• Panhead (Upper Hutt): American-inspired ales with a New Zealand twist. The "Supercharger APA" is ubiquitous.
• Good George (Hamilton): Brewed in a converted Anglican church — the atmosphere alone is worth the visit.
• Behemoth (Auckland): Experimental, fun labels, excellent hop-forward beers.

New Zealand has an astonishingly good restaurant scene for a country with 5 million inhabitants. Here are the highlights, sorted by region:

Auckland

Pasture (Parnell) — 10-course menu over open fire (295 NZD). New Zealand's best restaurant.

Depot Eatery (Federal Street) — Al Brown's sharing plates icon. Raw bar, rotisserie, everything perfect. Main course 28–38 NZD.

Wellington

Ortega Fish Shack (Majoribanks Street) — New Zealand's best fish restaurant. Chowder 18 NZD, whole fish 45 NZD.

Logan Brown (Cuba Street) — Fine dining in a historic bank. Tasting menu 110 NZD.

Queenstown

Fergburger (Shotover Street) — New Zealand's most famous burger. Open 24 hours. Burger 16–21 NZD.

Rātā (Ballarat Street) — Josh Emery's New Zealand fine dining. Tasting menu 130 NZD.

Moeraki (between Christchurch & Dunedin)

Kaikōura

Nin's Bin (SH1 north) — The legendary crayfish stand on the highway. Half crayfish from 35 NZD, whole from 60 NZD. Cash only.

Moeraki

Fleurs Place (169 Haven Street, Moeraki) — A restaurant for which people drive 200 km. In a converted fishing hut at the harbor, Fleur Sullivan (a legend of New Zealand cuisine) serves the freshest fish on the South Island: Blue Cod with caper sauce (38 NZD), crayfish (if available, market price approx. 65 NZD), smoked salmon, and Pāua (abalone). The ingredients come directly from the boat at the door. The atmosphere is rustic, unpretentious, and magical — wind-swept windows, sea view, seagull cries. Reservation strongly recommended. Right next door: The famous Moeraki Boulders — perfectly round rocks on the beach.