Get FREE email communications from Fodor's Travel, covering must-see travel destinations, expert trip planning advice, and travel inspiration to fuel your passion.
In Wellington, restaurants, cafés, and sports bars spring up overnight like mushrooms. Although you'll never be without the classic meal of steak, fries, and ale, city eateries have also embraced more adventurous fare. Chinese, Thai, Japanese, Malaysian, Mexican, and Italian cuisines are increasingly common. Indigenous food, too, is appearing in restaurants around the city—native plants might be paired with traditional seafood or made into sauces to accompany meat or sweet-potato dishes.
In rural areas outside Wellington, the wine industry has revolutionized local tables, with excellent dining and wine-tasting spots. In the Wairarapa, restaurants are winning a reputation for creative cuisine.
Generally, lunch runs from noon until 2, and most restaurants close for a few hours before opening for dinner around 6. On Monday, many restaurants are shuttered. Dress codes are still really relaxed; jeans would be frowned on only in the top restaurants.
A gastronomic gem in Cuba Street's crown, Kisa fires up New Zealand's only Josper Mangal (charcoal barbecue) daily to create tasty Middle Eastern fare. The menu features dips (perfect with pita), a wide range of meze (sharing) plates with a kiwi influence on the ingredients, and a few larger dishes. Bookings are highly recommended, but don't be discouraged if you don't see an ideal date as they hold half their tables for walk-ins.
