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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.
This tiny Tinakori icon offers award-winning farm-to-table fine dining, without the fancy fuss or animal products. Even with a meat-free menu, you won't feel like you're missing out on flavor or putting up with tiny portions. The chef creates a new menu every day, depending on what's growing in the garden or what the team has foraged locally. Local and traveling foodies love Hillside, so reservations are essential.
A wood-beam roof and oiled floorboards enhance the nautical vibe at this former warehouse on the wharf, and you can get close to the water on the large harborfront deck. Inside or out, it's a lively spot, particularly on Friday night, and as expected, the menu features a broad range of fresh seafood, though there are ample meat- and plant-based options.
The imposing exterior and classical interior of this former bank building showcase the fact that this Wellington stalwart delivers exceptional dining; still, it's unpretentious. New Zealand's produce and exemplary wines are highlighted on the sophisticated fixed-price menu, and the friendly staff talk you through each dish. There’s an early bistro menu or a longer degustation menu if you want to make a night of it.
The dark-tile floor and white tablecloths put this classy dining area way above the usual winery restaurant, and a wrought-iron door, black leather chairs, and polished-brass ceiling fan add to the aura. It's a prix-fixe dinner menu, and usually a lamb and a beef dish are among their offerings. It all comes with impeccable and friendly service.
