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Rotorua has the area's most diverse dining scene. You can order anything from Indian to Japanese fare, or, for true local flavor, try a M?ori h?ngi (a traditional meal cooked in an earth oven or over a steam vent). Hawke's Bay is another hot spot; its winery restaurants emphasize sophisticated preparations and food-and-wine pairings. Around Eastland, which is so laid-back it's nearly horizontal, the choices are simpler, and you'll be treated with the area's characteristic friendliness. One thing you won't find on any menu is fresh trout. Laws prohibit selling this fish, but if you catch a trout, chefs at most lodging establishments will cook it for you.
Dressing up for dinner, or any other meal, is a rarity, expected at only the most high-end lodges and restaurants.
This restaurant, while simple, is also an impressive eatery. The modern interior has a contemporary bistro vibe; the food follows suit, focusing on what’s fresh and seasonal. Try the kūmara (sweet potato) and ginger soup with a vanilla and lemon grass foam, crackled pork belly with kūmara and pickled red cabbage, and finish with a Belgian chocolate and hazelnut parfait.
The menu is updated seasonally at this converted 1950s town house on a suburban street not far from the shores of Lake Taupō. Sisters Prue and Felicity Campbell know what they're doing and use the best local ingredients and cook to satisfy all palates. Wines include those from emerging and boutique vineyards. Upstairs is an art gallery.
Enter this weathered blue bungalow to experience the innovative cooking and fresh produce Pacifica brings to the New Zealand dining scene. The five-course degustation menus with matched wine change daily and reflect the chef's creativity and commitment to using the finest local products. You need to book ahead for this restaurant.
The massive cedar doors, high circular roof, and open wood fire give this well-regarded restaurant at Craggy Range Winery a rustic character. Although the menu is loosely country French, the "rustic" cuisine here is far from unsophisticated. Start with venison tartare or the twice-baked goat cheese soufflé; then move on to mouthwatering main courses like wood-fired whole fish with fried potatoes and aioli. For a sweet finish, the eclectic dessert menu features a classic vanilla crème brûlée. On warm evenings, you can dine on the terrace with views of Te Mata Peak.
On sunny days, you can sit outside on the patio here and enjoy the varied menu. In winter, a large fireplace warms the rustic interior, and candles on the tables enhance the scene. Either way, the service is efficient and friendly. One good choice from the menu is the slow cooked oxtail stew with seasonal vegetables and mash; you can cap your meal by ordering the cheesecake of the day. Gluten-free and vegan options are available. It is very popular with locals, so booking ahead is always recommended.
For a meal with a view of Lake Taupō, try Waterside with its huge picture windows and deck for sunny day dining. The team pride themselves in excellent food matched with a great drinks list and friendly service. The cooking is simple and hearty, fish-and-chips, steak, and as a bonus a menu for children. If you are in the sharing mood there are also platters covering seafood or traditional food from the land.
This eatery in the former Gisborne Freezing Works embraces its industrial roots (note the large driveshaft and pulleys on the brick walls). The menu builds on local products and seasonality, from cheeses to fruit, scallops to calamari. The sticky pork ribs served with a rich barbecue sauce, potato wedges, and coleslaw is one popular choice; the panfried fish of the day in white wine sauce is another.
