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In Marlborough visit a winery restaurant—there's no better way to ensure that your meal suits what you're drinking. Cloudy Bay clams are harvested here, salmon and Greenshell mussels are farmed in the Marlborough Sounds, and local crops—besides grapes—include cherries and garlic. In Kaikoura try crayfish. The region is named after this delicacy (In M?ori, kai means "food" and koura means "lobster"). Nelson is also famous for seafood, in particular scallops, and for fresh produce and, yes, for wine. On the West Coast, try the local delicacy whitebait fritters—a sort of omelet filled with the whitebait—tiny, young eel-like fish netted at river mouths as they migrate upstream in late spring.
Some restaurants in more remote tourist regions close in winter (June through August); others may curtail their hours. In summer, all doors are open and it's best to make reservations. If a restaurant is open on a major holiday, it may add a surcharge to your bill.
Year-round, the restaurants and cafés around the glaciers and other remote spots can be quick to close their doors at night. Arrive by 8:30 (it's sometimes even earlier in winter) or you might go hungry. Some of the smallest towns, including Punakaiki, settlements in the Marlborough Sounds, and parts of Golden Bay, have few cafés and no general stores, so bring your own supplies.
Chef–owner Kevin Hopgood focuses on using regional produce and regularly wins national restaurant awards for this small, eponymously named bistro-restaurant. Along with the à la carte menu, Hopgoods offers a five-course degustation tasting spectacle, plus an ever-changing two- or three-course bistro-style menu on Monday and Tuesday. This dinner spot is likely to be busy, though the service is always attentive and discreet.
The food at this all-day café is great (a huge breakfast menu, burgers at lunch, beef rib eye, and lamb cutlets for dinner) but the scenery steals the show. If the weather plays ball you'll be able to enjoy a memorably stunning view: an amphitheater of mountains (Aoraki/Mount Cook and Mount Tasman) and, in the foreground, tall kahikatea forest. Lunches include salads, curries, risottos, burgers, and bagels while evening has the classics: pork belly, rib-eye steak, salmon, Merino (lamb) leg, and pastas are served.
Head here for quality New Zealand dishes and a bar that can carry you to the wee small hours of the morning. This place can become a late-night party spot during the tourist season. Franz Josef is small enough to walk from most accommodations to dinner, but if you do want a courtesy car, these people bring out their very own stretch hummer (for dinner only).
Experience quality, classic New Zealand fare in a setting with grand views of the Southern Alps and Tasman Sea. Whether it's meat, fish, shellfish, or vegetables, this place delivers, and also matches its food with the local West Coast brew, Monteith's. The restaurant sits on a river terrace a couple of miles out of Hokitika, alongside a small number of accommodation suites. On summer evenings you can sit outside; inside you can peruse photos of the Blue Spur Goldfields, located here in the 1860s.
In a two-story Victorian waterfront hotel overlooking Ingles Bay, one of Kaikoura's most dependable eateries serves traditional (albeit updated) New Zealand pub fare. The bar serves cheaper lunches and pub snacks if you're just looking to graze. Courtesy coach to and from Town Centre by arrangement.
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