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Chef Mark Limacher has a genuine and life-long love for food, which shows on the menu with fresh New Zealand seafood. Every dish is prepared with a creative touch. Here you can indulge in specialities like char-grilled big eye tuna and smoked white warehou.


With over 350 eateries, it’s no wonder Wellington lays claim to being New Zealand’s gastronomic capital. The city’s coastal location means fresh seafood is a highlight on many menus, with local delicacies including crayfish, salmon and paua – a New Zealand shellfish. Sushi restaurants are also common. Wellington restaurants source many of their ingredients from the nearby Wairarapa region – look out for the region’s award winning Pinot Noir wines, gourmet ice cream and Aorangi and Gouda cheeses.