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Christchurch has an exciting foodie scene, and many new restaurants, cafés, and bars have opened in recent years. Restaurants are usually open every day; if they do close, it’s either Sunday or Monday. Outside Christchurch, restaurants are more likely to close on Monday and Tuesday and during the winter.
The Waipara Valley is seeing a surge in exotic food production. North Canterbury is now a key producer in the country's fledgling black truffle industry. Locally sourced saffron, hazelnuts, manuka (an indigenous kind of tea tree) honey, olive oil, and ostrich meat are making their way onto area menus.
Named after a notorious American pirate, this modern restaurant occupies a great site overlooking the yachts moored in the harbor. New Zealand cuisine is highlighted, and there are light and full-size main courses for breakfast, lunch, and dinner all year round. Enjoy tapas and a cocktail in the sun, and don't miss the plentiful seafood platter.
If you've left Christchurch a bit late for breakfast, about 30 minutes south in the Selwyn district, stop at the Dunsandel Store. It's a fascinating mix of local store, deli, and café with excellent food. The offers plenty of tasty sandwiches and baked goods. They also have a good range of breakfasts and all-day treats made from mostly local and organic produce. There are tables indoors and out, surrounded by a courtyard full of fruit trees and vegetables.
This predominantly seafood restaurant is renowned for its creative, conceptual New Zealand cuisine. From the moment you set foot into the white space-age foyer at the George Hotel, taste buds are tantalized with local, seasonally influenced and sustainably sourced ingredients. Choose from the à la carte or degustation menu and enjoy some unusual pairings (think celery sorbet with chocolate). There's an extensive wine list to accompany the interesting food.
