Michelin Guide New Zealand 2026

The uncluttered room sports wooden booths and tables, and a few counter seats overlooking the kitchen, where you can see their famous pasta, renowned for its texture, handmade from scratch. The owner-chef curates a concise menu of deftly crafted dishes that focus on premium New Zealand produce, delivering fresh, honest flavours. Soft, fragrant focaccia sets the tone for a lovely meal. Sit at the counter to see the alchemy unfold.

Bustling with well-heeled business people and families, this modern bistro has a casual, on-trend feel. The owner-chef, of Māori-Italian descent, opened Morell with his wife in 2017 to celebrate his blended culinary heritage. The menu follows the season but always showcases locally sourced ingredients crafted in traditional Māori and Italian ways. Try his Bologna meatballs with toasted focaccia or tagliatelle to soak up the thick, rich sauce.