Following the launch of our definitive resource to the finest eateries across New Zealand, we now introduce the people behind the places. Championing the owners, operators, and teams responsible for our exceptional hospitality industry, we’ve hand-picked seven industry insiders to divulge their dining favourites, from celebrated classics to under-the-radar gems.
Dining Diaries — Michael Meredith
Executive Head Chef and Owner of Metita at SkyCity and Mr Morris
A defining figure in Auckland’s dining scene, Michael Meredith has spent decades shaping the city’s culinary identity. Through acclaimed restaurants past and present — now Metita and Mr Morris — he continues to set the benchmark with food that’s both ambitious and deeply personal. We caught up with the chef to discover the eateries that inspire him most — from casual favourites to the enduring restaurants he believes set the benchmark.
When asked to name the best dish in Auckland, Meredith doesn’t hesitate — though the answer is telling. “I’m a snacky person,” he admits, before declaring Depot’s famous fish sliders his ultimate comfort food. “They’ve been there a long time. Grilled fish, soft white bread, it’s almost iconic, a Kiwi thing. You eat it and it just brings comfort.”
That philosophy — food as memory, threads through his choices across the city. For something casual and satisfying, he finds himself at First Mates, Last Laugh, where the tacos are a summer staple. “You can’t beat sitting outside with a fresh plate of tacos. They’re done so well — simple, fresh, and delicious.”
Special occasions call for something a little more polished. Paris Butter tops his list, alongside Tala in Parnell.The latter, he says, resonates on a personal level. “Henry’s storytelling is unique, and with my Polynesian background I love the way they’re elevating those flavours.” For guests from out of town, Ahi is a given — “a stable restaurant with a great location, telling the story of New Zealand.”
When it comes to drinks and atmosphere, he cites both Esther — “great Mediterranean flavours, a brilliant drinks list, a lively hotel vibe” — and Tempero on K’ Rd, where the energy matches the food. He’s quick, too, to highlight under-the-radar gems like Lillius on Symonds Street, praising the talent behind the pass.
His dine-around day in Auckland might start with breakfast at Honey Bones in Grey Lynn, before lunch at Alma and dinner at The French Café. For unwavering consistency, it’s Apéro that wins his admiration. “Lizzie’s been operating for more than 12 years. The team, the offering — it’s always on point.”
Beyond Auckland, Queenstown holds sway, with Amisfield and the sustainably minded Sherwood both earning a place on his list. “Amisfield really showcases New Zealand, it’s a food story place. And Sherwood — the whole package is inspiring.”
In the end, what connects all of his favourites isn’t just flavour, but dedication to the industry that he’s clearly so passionate about. “The ones who’ve invested long term, who’ve committed to hospitality. That’s what inspires me. Food that’s delicious will always stay with you, but it’s the passion behind it that makes a restaurant truly great.”
Michael’s Recommendations
