When it comes to exceptional dining, the lower South Island isn’t shy on options. Not only is it the source of some of New Zealand’s finest seafood, meat and produce, but it’s also home to a collection of eateries you’d happily and confidently book for your most food-obsessed friends from London or New York, with the added bonus of breathtaking views as part of the experience. Here are some of our top picks.
Amisfield
There is simply nothing else quite like Queenstown’s Amisfield. If the very best of New Zealand cuisine is what you’re looking for, this is where to go. Amisfield featured on the extended list of the World’s 50 Best Restaurants in 2025.
Be sure to book ahead so you don’t miss out.
Carrick Winery Restaurant
Carrick in Central Otago is not only a great place to taste exceptional local wines, but also a top spot for lunch, with gorgeous sweeping views over the Bannockburn Inlet. Local produce is transformed by Chef Gwen Harvie’s creative touch into dishes like local lamb with courgette and za’atar or duck breast with plum coulis, rice tabbouleh, hazelnut and fennel. And if you’re in a more casual mood, there are banging pizzas from the Carrick Garden too.
Cardrona Distillery
A visit to Cardrona Distillery in Wānaka shows whisky is only part of its story. While you certainly can – and should – explore their fascinating distilling process on a tour, the experience goes well beyond the stills. Surrounded by the dramatic Crown Range, the location alone is reason enough to warrant a visit, and that’s before you even get to the award-winning food. Don’t make the mistake of scheduling it as a quick stop. Instead, give yourself half a day, book one of their beautiful glasshouses and settle in for the ‘Trust the Chef’ experience paired immaculately with the distillery’s whiskies, gins, vodka and liqueurs.
Kika
On the World’s 50 Best Discovery list for good reason, Kika in Wānaka turns out contemporary Kiwi cuisine with influences from around the world. Local produce and flavour are at the fore in dishes like scallop ceviche with ginger verde, avocado mousse, lime and candied chilli; or Lake Ohau Wagyu short rib with smoked shallot purée and chimichurri. Service is both professional and delightfully approachable; the kind of place where it’s impossible not to have
a good time.
Moiety
There are restaurants that talk about supporting local producers, and then there are those that truly live it. Moiety in Dunedin is firmly in the latter camp. Dinner unfolds as a series of creative, flavour-packed courses centred on the finest produce from the Otago region. But Chef Sam Gasson and co-owner and partner Kim Underwood take things further in considering the human impact on suppliers. “All these growers are supporting families and livelihoods, so we try to run their ingredients through to the end of the season so they can forecast better,” says Gasson. Award-winning cuisine, amazing service, great ambience and a genuine focus on people. Does it get any better?
Hayz at the Anchorage
In Southland, Hayz at the Anchorage in Bluff is an essential stop. Here, fresher-than-fresh local seafood from nearby waters takes centre stage, all served up with modern Māori flair and presentation. Pāua (abalone), crayfish, salmon, oysters and even tītī (muttonbird) are favourites with both locals and visitors, and every dish is delivered with genuine, deep manaakitanga – warmth, generosity and care.
For more information on lower South Island dining, visit southernway.nz/flavours
Photographs: Ross Mackay; Hayz at the Anchorage.
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