Amisfield Queenstown, New Zealand

Not many restaurants from New Zealand, let alone Queenstown, make it to the global culinary spotlight. Nestled amid the dramatic alpine peaks and shimmering lakes of Central Otago, Amisfield has done just that - earning acclaim as the world's third-best restaurant by a US culinary magazine and recently crowned restaurant of the year at New Zealand's Good Food Awards.

Amisfield's philosophy is simple yet profound: celebrate the craftsmanship of local fishermen, hunters, gatherers and farmers. Every ingredient is chosen not just for quality but for sustainability and ethical practices. The result is a tasting journey that captures the essence of Central Otago - from alpine heights to ocean depths.

The setting is a rustic stone- and-wood building within a 200-acre vineyard, half an hour from Queenstown. Yet, the cuisine far surpasses rustic. Head chef Vaughan Mabee, who honed his craft under Basque maestro Martin Berasategui and at Copenhagen's Noma, delivers dishes that are as visually striking as they are flavoursome - wild fallow deer on an antler, mallard feet adorned with black truffle claws - all perfectly paired with wines from the estate and beyond.


Amisfield proves Central Otago isn't just pretty - it's deliciously unstoppable.