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Australia’s First MICHELIN Guide: Every Restaurant That Made the Cut
The stars are officially out. Here’s every restaurant earning a place in Australia’s first MICHELIN Guide.
The MICHELIN Guide has arrived in Australia, and South Australia is first at the table. Unveiled on October 14 at the Adelaide Convention Centre, the inaugural 2027 selection puts the state’s restaurants under the famous dining guide’s particular lens, with more than 70 venues making the cut. And, although South Australia is no stranger to culinary praise, this feels different. Months of anonymous inspections have led to this moment, putting chefs, restaurants and produce in a new kind of spotlight — one with a globally recognised audience.
In This Guide
Two MICHELIN Star Restaurants in South Australia
Excellent cooking sits at the heart of every two-star restaurant, with a level of skill and refinement that sets these dining rooms apart.
Magill Estate Restaurant
Just 15 minutes from the city in the foothills of the Mount Lofty Ranges, Magill Estate Restaurant is the first and only restaurant in Australia to earn Two MICHELIN Stars. Overlooking the original Penfolds vineyard, Executive Chef Scott Huggins serves a contemporary degustation with wine as an integral part of the experience, as floor-to-ceiling windows frame the city lights. Accepting the Stars, Huggins, whose career has taken him through kitchens in Europe and Tokyo, said his team inspires him.
One MICHELIN Star Restaurants in South Australia
High-quality cooking earns these restaurants a place among South Australia’s standout dining rooms.
Anvers Restaurant
At Anvers Wines in Kangarilla, where the Adelaide Hills meet the Fleurieu, executive chef Connor Bishop’s modern Australian cooking draws on producers on the winery’s doorstep. Seasonal dishes are paired with current and back-vintage Anvers wines. Accepting the Star, Bishop said it was incredible and something the team didn’t expect. He said they love working with what they have on the estate and bringing a great experience to guests, even out in the sticks.
arkhé
Chef Jake Kellie’s arkhé brings charcoal walls, brass fixtures and open-fire cooking to The Parade in Norwood. Its share plates run from caviar to grilled Murray cod, with standout steaks and even a burger. Accepting the Star, Kellie said he was flabbergasted and called it a privilege, adding that it doesn’t change arkhé and the team will stick to their roots. “Onwards and upwards,” he said.
Aurora at ILA
On Light Square, Aurora’s produce-driven, modern Australian cooking is centred around open flame and draws on global influences, served with clarity and confidence. Seasonal ingredients lead the menu, and Head Chef Robin Wagner builds the cooking on three pillars: simplicity, sustainability and memorability.
Esmay
Once a roaming pop-up, Alanna Sapwell-Stone’s produce-driven restaurant has found its South Australian home in a bright, sunlit space inside the 1883 Hackney Hotel. Built around native ingredients and smart technique, the menu traces the seasons. Accepting the Star, Sapwell-Stone thanked South Australia for welcoming Esmay and said she was grateful to be accepted into the community.
Hentley Farm
In Seppeltsfield in the Barossa, executive chef Kyle Johns serves a contemporary tasting experience at Hentley Farm, grounded in technique and place. Diners walk through the kitchen to reach their table, where the Discovery tasting menu shifts with whatever hyper-local produce is at its best, alongside views over Greenock Creek and the estate’s prized Shiraz block. Accepting the Star, Johns said none of it would be possible without his team. He joked that he’d come to South Australia for a quiet life and never expected Michelin to follow.
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LVN at Bird in Hand
Led by chef Jacob Davey, LVN sits within Bird in Hand’s Woodside estate in the Adelaide Hills. Open for lunch only, its tasting menu is cooked over live fire in an open kitchen and built around seasonal produce, much of it plucked from the onsite kitchen garden. It’s served in a dining room enhanced by world-class art, overlooking terraced gardens. Accepting the Star, Davey called it a dream come true and thanked Susie and Andrew Nugent for backing his vision for the restaurant.
Maxwell Restaurant
Set above a family-owned vineyard in McLaren Vale, Maxwell serves a creative tasting menu from Head Chef Fabian Lehmann, who draws on time in Michelin-starred European kitchens. Floor-to-ceiling windows frame the vineyard views. Accepting the Star, Lehmann said he was proud of his team and the passion of the people around them, noting it takes a lot of people to make it work.
Restaurant Aptos
Opening in 2026, American-born chef Justin James’s Restaurant Aptos transforms a historic church in Stirling into a dining experience for just 14 guests at a time. The meal unfolds across three rooms over three hours or more, with a 16-course tasting menu that showcases native Australian ingredients and pairs Scandinavian restraint with Japanese elegance. Accepting the Star, James thanked his head chef, who has been with him since day one.
Restaurant Botanic
Housed in a heritage rotunda within the Adelaide Botanic Gardens, Restaurant Botanic serves executive chef Jamie Musgrave’s ever-evolving tasting menu, which is steadfast in showcasing South Australian ingredients and promises a memorable meal. Many elements are harvested from the gardens around it. Accepting the Star, Musgrave said it was an awesome feeling after a nerve-wracking week and amazing to have the guide in South Australia. He added that it takes a village to make it happen, and that he feels very fortunate to have been given the opportunity to lead the restaurant in his own way.
Skillogalee Barrel House
At Skillogalee in the Clare Valley, the Barrel House is the estate’s home for food and wine while its historic cottage restaurant is restored. Executive chef Dan Moss’s weekly changing lunch is distinctly regional, reflecting the character of the Clare Valley and drawing on local farmers and estate-grown produce. It’s served family-style with views across the vineyards. Accepting the Star, the team said they were struggling to put it into words, calling it a very proud day for South Australia and its hardworking, proud hospitality industry.
Bib Gourmand Restaurants in South Australia
Good quality, good value cooking is the name of the game, highlighting restaurants where a memorable meal doesn’t need a fine-dining price tag.
Africola
Housed in a colourful heritage-listed building on East Terrace since 2014, chef Duncan Welgemoed’s Africola centres on an open kitchen and wood-fire oven. Expect African-inspired vegetables, grilled and smoked meats, flatbreads and ferments alongside cocktails and natural wine.
Antidote Kitchen
In the heart of the Clare Valley, owner Sunny Mehrok’s Antidote Kitchen serves breakfast, lunch and dinner with a fusion lean, paired with boutique local wines and a long list of gins.
Bar Torino
Next door to sister restaurant Chianti on Hutt Street, the Favaro family’s Bar Torino brings European bar culture to Adelaide. Small and larger plates made for sharing come alongside cocktails, wine, vermouth and sherry.
Bistro Français
On King William Road in Hyde Park, head chef Fabien Striet’s Bistro Français serves classic French dishes made to authentic recipes, alongside a few modern takes, seasonal specials and wines from France’s regions.
FINO Seppeltsfield
At Seppeltsfield in the Barossa, FINO’s seasonal menu showcases fresh regional produce under head chef David Swain. It’s made for a long lunch in the estate’s suntrap courtyard, with a wine list of the Barossa’s finest.
Golden Boy
On the corner of North Terrace and East Terrace, Golden Boy serves contemporary takes on authentic Thai dishes from a historic building. The drinks list pairs South Australian wine and beer with tropical twists on classic cocktails.
Gondola Gondola
At the Hindley Street end of Peel Street, Gondola Gondola pairs Southeast Asian food with a bar pouring Vietnamese beers, tropical cocktails and a wine list that keeps things interesting.
La Popular Taqueria
In Port Adelaide, Daniella Guevara Muñoz and Kor-jent van Dijk serve traditional Mexican dishes from across the country’s regions. Corn tortillas are made from Australian maize that’s nixtamalised in-house, stone-ground and pressed by hand to order.
Noi Vietnamese Eatery
At the top of Glen Osmond Road in Fullarton, the Nguyen family’s Noi serves a refined take on the Vietnamese-Australian food they grew up on, combining fresh Australian produce with Vietnamese flavours.
Pantry on Prospect
Callum Hann and Themis Chryssidis’s 70-seat restaurant-meets-providore on Prospect Road builds its menu around favourite South Australian producers. Most of what’s on the plate can be bought from the pantry to take home.
Part Time Lover
Tucked behind Adelaide Town Hall on Paul Kelly Lane, Part Time Lover is a breezy, Sans-Arc-designed bistro with a California feel. The menu is split into vegetables, fish and meat, leans on Asian flavours, and a third of it is plant-based.
Parwana Afghan Kitchen
On Henley Beach Road in Torrensville since 2009, the Ayubi family’s Parwana shares the flavours of Afghanistan through Farida Ayubi’s ancestral recipes. Everything on the menu is made to share.
Stamps
Set beneath the vines beside Mitcham’s original village post office, Stamps has been a fixture of old-town Mitcham for decades. It serves bistro fare built on South Australian produce, from Port Lincoln seafood to Onkaparinga venison.
Sunny’s Pizza
Tucked into a reworked laneway car park on Solomon Street in the West End, Sunny’s is a bar that serves pizza, complete with mirror ball, wood-panelled booths and a menu split simply into “Pizza” and “Not Pizza”.
The Salopian Inn
Set in a reinvented 1851 stone pub in McLaren Vale, chef Karena Armstrong’s Salopian Inn serves a seasonal menu laced with Fleurieu seafood and produce from her own kitchen garden. Diners can head down to the historic cellar to choose a bottle, or pick from a list of around 200 gins.
Tirage
In Kingscote, Tirage is the wine bar and restaurant of Kangaroo Island chef Jack Ingram. Its Mediterranean-inspired menu is built around fresh and foraged produce from the island.
MICHELIN Selected Restaurants in South Australia
Good cooking earns these restaurants a place in the MICHELIN Guide’s South Australian selection, without a Star or Bib Gourmand.
Agapi
Cosy and intimate, Agapi puts a modern spin on Greek dining, with authentic share plates and warm hospitality on Grenfell Street.
Allegra Dining Room
Upstairs on Gilles Street, this intimate 28-seat dining room serves a fully plant-based menu of 12 to 16 courses that changes with the seasons.
Anchovy Bandit
Tucked beneath a cinema on Prospect Road, Anchovy Bandit started in 2018 as a hole-in-the-wall pizza and cocktail bar. Under executive chef and co-owner Shane Wilson it has grown into a suburban eatery built around wood-oven pizzas inspired by tradition but not bound by it.
Chianti
A Hutt Street institution, Chianti has been serving a taste of Italy since 1985 from a State Heritage-listed former shop.
Clover + Stone
Set inside the rustic stone barn at Howard Vineyard in Nairne, Clover + Stone pairs Adelaide Hills produce with the Korean heritage of executive chef Chang Koog Lee, known as Cookie. Its signature HanSang long lunch is a generous spread of shared seasonal plates.
Coriole Vineyards
On McLaren Vale’s Seaview ridge, Coriole’s restaurant courtyard sits between the original 1860s homestead and the ironstone barn. Its shared menus are built on local producers and the estate’s own kitchen garden and farm.
d’Arry’s Verandah Restaurant
Set in a restored 19th-century homestead in McLaren Vale’s rolling hills, d’Arry’s Verandah pairs sweeping vistas with d’Arenberg’s wines. Diners choose between an eight-course degustation and a seasonal à la carte menu.
Elementary by Kirby Shearing
Hidden in a nondescript brick building on the industrial edge of Mount Gambier, Elementary seats diners around chef Kirby Shearing’s kitchen for an ever-changing tasting menu of Limestone Coast produce.
FermentAsian
On Tanunda’s main street, owner and head chef Tuoi Do’s restaurant draws on her Vietnamese heritage, using herbs and produce from her own garden alongside local Barossa ingredients. The wine list is built to suit the food.
Fino Vino
From the team behind Fino Willunga and Fino at Seppeltsfield, executive chef David Swain and Sharon Romeo’s 70-seat Flinders Street restaurant and bar brings a South Australian regional story into the city, built on long-standing relationships with local producers.
Fugazzi Bar & Dining Room
From MasterChef alumni Laura and Max Sharrad, Fugazzi brings New York-Italian energy to Leigh Street. Think marble bar, velvet booths and brass accents, with a menu that moves between nostalgia and refinement.
Hardy’s Verandah Restaurant
Set within the historic walls of Mount Lofty House, three-hatted Hardy’s Verandah serves a seasonal nine-course “Valley to Verandah” degustation with sweeping Piccadilly Valley views from its wrap-around balcony.
Herringbone
On Halifax Street, Herringbone takes an earth-to-table approach that follows South Australia’s seasons. Its dining room looks out over an enclosed patio with a tree growing at its centre.
Huami
On Level 1 of SkyCity Adelaide, head chef Johnny Zhong’s modern Chinese restaurant is built around Adelaide’s only openly displayed wood-fired duck oven. Its fruit-wood roasted Peking duck is the signature dish.
Kiin
On Angas Street, Kiin serves vibrant, modern Thai-inspired dishes from owner and chef Ben Bertei (ex-Same Same, Longrain and Spirit House). An open kitchen sits at the heart of the room.
Latteria
From the team behind Osteria Oggi, Latteria brings the spirit of 1950s Milanese latterie to Hutt Street. It’s a restaurant and aperitivo bar in equal measure, serving produce-driven Italian food from morning until late.
Leigh Street Wine Room
Housed in a former dry cleaner’s with its original signage still glowing outside, Leigh Street Wine Room pairs sweeping archways and terrazzo floors with a wall of around 400 minimal-intervention wines. The Adelaide Hills is especially well represented.
Little Wolf Osteria
At Mitolo Wines in McLaren Vale, Little Wolf is an Italian-style osteria built on the idea of simple, smart food for sharing. The menu draws on house-made, house-grown and locally sourced produce, much of it cooked over fire.
Low & Slow American BBQ
Opened in 2015 by high school friends Angus Henderson, Angus Kiley and Jim Morrison after a food truck run, Low & Slow serves meats smoked on site for up to 18 hours from its Port Adelaide home on Commercial Road.
Luma Restaurant and Bar
Inside The Playford Hotel on North Terrace, Luma pairs dramatic, elegant interiors and a striking award-winning bar with a menu of snacks, small and large dishes spanning a range of textures and flavours.
Magill Estate Kitchen
The casual sister to Magill Estate Restaurant, the Kitchen sits beside the cellar door with floor-to-ceiling windows over the original Penfolds vineyard. It serves brunch and lunch, with Grange available by the glass.
Mayura Wagyu Steakhouse
Just outside Millicent on the Limestone Coast, Mayura Wagyu Steakhouse puts the station’s own Fullblood Wagyu at the centre of a five-course set menu that moves through different cuts and textures. It was formerly known as Mayura Station’s The Tasting Room.
Mt Lofty Ranges Vineyard
Perched high in Lenswood, this family-owned vineyard’s two-hatted restaurant overlooks its own steep slope of vines. A monthly menu built on local produce is served by a 360-degree open fireplace in winter and out on tiered timber decks in summer.
ODÉ Bistro
On O’Connell Street in North Adelaide, head chef and co-owner Simon Ming’s family-run bistro blends French, Spanish and Asian influences. It sits somewhere between relaxed neighbourhood dining and fine dining.
Ông Vietnamese Kitchen
On Rundle Street, husband-and-wife team Quang and Thy Nguyen bring a contemporary take on Vietnamese food to a lively bar and eatery. The menu is built for sharing, from snacks to larger plates, and coloured by their childhood food memories.
Orleana
At Kingsford The Barossa, Orleana’s floor-to-ceiling windows look out over 225 acres of native landscape. Under Culinary Director Jake Kellie, expect slow-aged meats, vegetables from the estate garden and house-fermented touches.
Orso
Set in a former bluestone manor on Kensington Road, Rose Park, Andre Ursini’s Orso pairs a warm, earthy fit-out with a vast open kitchen. The menu runs to house-made pasta, wood-grilled meats and seasonal produce with a modern Mediterranean lean.
Osteria Oggi
A Pirie Street landmark since 2015, Nicola Pau’s modern Italian restaurant has built its name on fresh pasta made in-house every day. Over a decade it has helped turn the strip into one of the CBD’s premier dining streets.
Pastel Wine Bar
On O’Connell Street in North Adelaide, Pastel pairs a moody, warm dining room and pastel-painted courtyard with head chef Harry Bourne’s globe-trotting menu of bold flavours. The wine list spans South Australia and the world.
Patch Kitchen & Garden
Set in Stirling’s former 1880s post office and general store, Patch has been run by chef-owner Andy Davies (also a co-owner of Osteria Oggi) and Belle Kha since 2023. The menu changes often with the seasons, and freshly made pasta is a staple.
Pearl
Built into the dunes beside the Aldinga Beach boat ramp from reclaimed timbers, including some from Her Majesty’s Theatre, Pearl is co-owner and head chef Jules Rydon’s coastal restaurant. Sustainably sourced local seafood is cooked over a custom charcoal grill, with the menu shifting with the catch and the season.
Penobscot Restaurant
Inside the working kitchen of the Watervale Hotel in the Clare Valley, chef Nicola Palmer’s 10-seat chef’s table serves a degustation-only menu. Much of it comes from her nearby organic and biodynamic Penobscot Farm.
Pike & Joyce
High on a hill above Lenswood, Pike & Joyce’s rammed-earth cellar door and restaurant looks out over steep vineyards and apple orchards. Lunch is built on seasonal, local produce alongside the estate’s own cool-climate wines.
Press* Food & Wine
A Waymouth Street institution since 2011, Press helped revive Adelaide’s dining scene. Since a 2022 reboot, the former printing house has centred on a curved Italian-marble bar, with a menu built on local, ethically harvested and sustainable produce alongside a long-standing, tome-like wine list.
Shōbōsho
Fire-led and Japanese-inspired, Shōbōsho’s robata grill sits at the heart of this Leigh Street favourite. At the entrance, Shō Yakitori serves skewers over binchōtan alongside raw snacks and dumplings from the main kitchen.
Slate Restaurant
Named after the ancient slate beneath Pikes’ Clare Valley vineyards, Slate serves a refined modern Australian menu under head chef Louis Ritchie. Many dishes draw on the restaurant’s own kitchen garden, paired with Pikes’ estate-grown wines.
Soi 38
Now on Pirie Street, Soi 38 showcases dishes from Thailand’s regions, history and ethnic minority groups. Executive chef Terry Intarakhamhaeng gathers recipes from remote regions, hill tribes, historical records and his own family, cooked with ethically sourced local produce.
St Hugo
Set in a restored ironstone winery at Rowland Flat, St Hugo’s hatted restaurant looks out over the vineyard, Kitchen Garden and Barossa Ranges. Executive chef Simon Hicks pairs his dishes with St Hugo’s wines, using produce grown just metres from the kitchen.
Star of Greece
Perched on the sandstone cliffs above Port Willunga, Star of Greece takes its name from a ship wrecked offshore in 1888. Local seafood is at the core of the menu, with sweeping views over Gulf St Vincent.
Station Road
On the ground floor of Festival Tower at Festival Plaza, Station Road pairs a French-inspired modern Australian menu from head chef Baine Stubbs (ex-Vue de Monde) with a world-class wine list and a striking marble bar.
Sunset Food and Wine
Overlooking American Beach on Kangaroo Island, Sunset Food and Wine is a modern bistro that works closely with island and South Australian producers, cooking only what’s in season and at its best. It was the first restaurant on Kangaroo Island to be awarded a Chef Hat.
Tarantino’s
On Vardon Avenue in the East End, The Big Easy Group’s Tarantino’s brings classic New York-Italian energy, with moody interiors, white tablecloths and live music. Head chef Shane Wilson’s menu centres on handmade pasta, wood-grilled mains and house-aged salumi.
Thai Room
Overlooking Victoria Square, Thai Room brings a modern lens to authentic Thai cooking, with house-made curry pastes and fresh ingredients from Adelaide’s local markets. More than 99 wines on the list are chosen with food pairing in mind.
The Crafers Hotel Bistro
One of Adelaide’s first pubs, the restored 1839 Crafers Hotel sits at the gateway to the Adelaide Hills. Its bistro pairs French-inspired cooking and seasonal local produce with a cellar that won Australia’s Best Pub Restaurant Wine List in 2024.
The Fresh Fish Place
In Port Lincoln, this seafood centre pairs a factory outlet with an open-kitchen fish café, where the cooks have first access to freshly received and filleted fish. Owners Craig and Sandy McCathie have grown it from a humble fish and chip shop into a destination with factory tours and cooking classes.
The Kitchen
On North Terrace, The Kitchen pairs New York flair with South Australian produce, from fresh seafood and caviar to fire-pit steaks, alongside one of Adelaide’s most extensive wine lists.
The Lane Vineyard
Just outside Hahndorf, The Lane’s modern restaurant sits high in the heart of its own vineyard, a fixture of Adelaide Hills fine dining since 2008. Head chef Tom Robinson’s menus showcase South Australian produce alongside the estate’s single-vineyard wines.
Thelma
In Piccadilly in the Adelaide Hills, chef Tom Campbell, Olivia Moore and James Spreadbury run a cosy European-style bistro built on local, often biodynamic produce. The ever-changing menu is shaped by their longstanding ties to Hills growers and winemakers.
Woolshed Restaurant
Set in a rustic corrugated-iron woolshed on Rawnsley Park Station, 450 kilometres north of Adelaide in the Flinders Ranges, the Woolshed serves modern Australian cooking with a country lean. Its ever-changing menu showcases local produce, including the station’s own lamb.
Yakisan
At Eighty Eight O’Connell in North Adelaide, Yakisan brings fire-driven, Japanese-inspired cooking to a striking new space. Dishes come from three open kitchens: a sushi bar, a yaki grill and a wok kitchen.
MICHELIN Special Awards: South Australia 2027
The MICHELIN Special Awards put the people behind South Australia’s dining rooms in the spotlight, celebrating talent across the kitchen, cellar and front of house.
MICHELIN Young Chef Award, presented by King River
Shakaan Abillion
Shōbōsho
Shakaan Abillion has been cooking since the end of high school, and began his career at Shōbōsho as an apprentice before returning as head chef in 2025. Accepting the award, he said it felt surreal and that he hadn’t expected to win tonight. He credited time spent travelling in Japan with sharpening his eye for detail and his instinct for restraint.
MICHELIN Service Award
Melissa Pisanelli
Allegra Dining Room
Named after her daughter, Allegra Dining Room is the 28-seat restaurant Melissa Pisanelli runs with her husband above their pizzeria, Etica. Its plant-based approach reflects Melissa’s focus on ethical sourcing, with a menu that looks to the Mediterranean.
MICHELIN Sommelier Award
Maxime Martin
Hardy’s Verandah Restaurant
French-born and trained, Maxime Martin leads the wine program at Hardy’s Verandah with a simple philosophy: South Australia first. He has a flair for unexpected pairings and turns the complexities of producers and vintages into something accessible and memorable.
About the MICHELIN Guide South Australia 2027
The MICHELIN Guide South Australia 2027 is the first MICHELIN Guide in Australia, and is paving the way for what could become a wider Australian selection. The guide is backed by the South Australian Government and the South Australian Tourism Commission, and spans the entire state, from Adelaide’s dining rooms to the Barossa Valley, McLaren Vale, the Adelaide Hills and the coast.
MICHELIN Guide Distinctions Explained
Three Stars: The MICHELIN Guide’s highest distinction, recognising exceptional cuisine.
Two Stars: Recognising excellent cooking, with a level of quality that sets these restaurants apart.
One Star: A mark of high-quality cooking and a place in the MICHELIN Guide’s starred selection.
Bib Gourmand: Recognising good quality, good value cooking at a more accessible price point.
Selected: Recognising good cooking that has earned a place in the MICHELIN Guide.
How MICHELIN Inspectors Assess Restaurants
MICHELIN’s famously anonymous inspectors assess restaurants against five universal criteria, applied consistently around the world:
- Quality of ingredients
- Mastery of technique
- Harmony of flavours
- Personality of the cuisine
- Consistency across the menu and over time
What MICHELIN Inspectors Found in South Australia
South Australia’s dining scene made an impression with its individuality, understated confidence and sense of place. From the chefs shaping their own culinary identity to the warmth and generosity that define the state’s hospitality, there’s a character here that sets it apart.
MICHELIN Guide International Director Gwendal Poullennec said inspectors were particularly struck by the way restaurants beyond Adelaide draw on their surroundings, from celebrated wine regions to the growers and producers shaping what lands on the plate.
“This ingredient-led approach is shaped by multicultural influences and expressed with confidence and personality, while retaining a warmth and relaxed generosity that feels unmistakably South Australian,” he said.
Frequently Asked Questions About MICHELIN Guide South Australia 2027
A MICHELIN Star is the MICHELIN Guide’s recognition of outstanding cooking, awarded at three levels. One Star is a mark of high-quality cooking and a place in the guide’s starred selection. Two Stars recognise excellent cooking, with a level of quality that sets a restaurant apart. Three Stars are the guide’s highest distinction, reserved for exceptional cuisine. Stars are awarded to restaurants rather than chefs, and are based only on the food on the plate, assessed by anonymous inspectors against five universal criteria. Decor, comfort and formality play no part.
Yes. Australia’s first MICHELIN Star restaurants were named on Wednesday 14 October 2026, when the inaugural MICHELIN Guide South Australia 2027 was revealed at the Adelaide Convention Centre. Before this, the MICHELIN Guide had never published an Australian edition, so local dining was recognised through domestic awards instead. The South Australian selection spans the entire state, recognising restaurants with MICHELIN Stars, Bib Gourmand distinctions and places in the wider selection. Every selected restaurant received a MICHELIN plaque to display, and chefs from starred restaurants were presented with a MICHELIN chef jacket at the ceremony.
MICHELIN chose South Australia for the strong sense of place running through its dining scene, from close relationships between chefs and producers to a confident openness to global influences. International Director Gwendal Poullennec said inspectors were struck by the authenticity and personality of the region’s dining culture, and by the diversity of culinary expressions found within a single destination. The state also moved early as conversations about an Australian guide developed, with backing from the Government of South Australia and the South Australian Tourism Commission. The selection covers the whole state, from Adelaide to its wine regions and coast.
South Australia has 11 MICHELIN Star restaurants in the inaugural MICHELIN Guide South Australia 2027. Magill Estate Restaurant is the only one with Two MICHELIN Stars, and 10 restaurants hold One MICHELIN Star: Anvers Restaurant, Aptos, arkhé, Aurora at ILA, Botanic, Esmay, Hentley Farm, LVN Restaurant at Bird in Hand, Maxwell Restaurant and Skillogalee Barrel House. No restaurant was awarded Three Stars in this first edition. In total, the guide recognises 77 restaurants across the state, including 16 Bib Gourmand and 50 MICHELIN Selected restaurants.
Magill Estate Restaurant has the most MICHELIN Stars in South Australia, with Two MICHELIN Stars in the inaugural MICHELIN Guide South Australia 2027. It is the only Two Star restaurant in the state, and with South Australia home to Australia’s first MICHELIN Guide, it is also the first Two Star restaurant in the country. Led by Executive Chef Scott Huggins, the restaurant overlooks the Penfolds vineyards at the base of the Adelaide Hills and serves a 10-course tasting menu where wine is integral to the experience.
A Bib Gourmand is a MICHELIN Guide distinction recognising good quality, good value cooking at a more accessible price point. It is separate from a MICHELIN Star rather than a step below it, recognising venues where inspectors found excellent cooking and genuine value. Bib Gourmand restaurants in the MICHELIN Guide South Australia 2027 were assessed by the same anonymous inspectors who awarded the state’s Stars. The distinction is named after Bibendum, the Michelin Man, and it is a reliable shortlist for diners who want exceptional food without a fine dining bill.
Curious about the MICHELIN effect? This explainer has the lowdown, while our edit of the best restaurants in Adelaide offers a Sitchu take on the dining gems to add to your list.
