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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.
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.
