Bessie is Christchurch’s temple to steak, a contemporary chophouse where carnivores find nirvana. Specialising in dry-aged cuts of prime Canterbury meat, Bessie showcases an array of beef that’s been carefully aged for a minimum of 45 days to intensify flavour and tenderness. The result is a depth of taste that has earned this restaurant a reputation for delivering some of the country’s best steaks — a claim Bessie confidently backs up on each plate. Set in a stylish, dimly lit space, the restaurant balances sophistication with a lively atmosphere. Non-beef lovers will find other local fare on offer, but make no mistake, this is a haven for meat enthusiasts. An extensive wine program — featuring complimentary pairing suggestions and global labels — keeps diners perfectly libated throughout the evening. With polished service and an upscale vibe, Bessie turns a simple steak dinner into a luxurious South Island experience.