More than 70 South Australian restaurants have become the first in the nation to be recognised by the world-renowned MICHELIN Guide including Magill Estate Restaurant which has received an incredible Two MICHELIN Stars.
South Australia’s debut in the MICHELIN Guide has been revealed, marking the first time any Australian destination has been featured in the global culinary bible.
After months of anonymous inspections, the MICHELIN Guide has awarded Magill Estate Restaurant Two MICHELIN Stars, while 10 restaurants have each received One MICHELIN Star.
A further 16 restaurants have been recognised with a Bib Gourmand for offering high-quality food at great value, and 50 have been included in the official MICHELIN Guide selection.
MICHELIN Guide South Australia
Two MICHELIN Stars
Magill Estate Restaurant
One MICHELIN Star
Anvers Restaurant
Maxwell Restaurant
Botanic
Arkhé
Esmay
Aurora At ILA
Hentley Farm
LVN Restaurant at Bird in Hand
Aptos
Skillogalee Barrel House
Bib Gourmand
Africola
Antidote Kitchen
Bar Torino
Bistro Francais
Vino Seppeltsfield
Golden Boy
Gondola Gondola
La Popular Taqueria
Noi Vietnamese Eatery
Pantry on Prospect
Part Time Lover
Parwana Afghan Kitchen
Stamps
Sunny’s Pizza
The Salopian Inn
Tirage on Kangaroo Island
MICHELIN Selected
Agapi
Allegra Dining Room
Anchovy Bandit
Chianti
Clover and Stone
Coriole Vineyards
D’Arry’s Verandah Restaurant
Elementary by Kirby Shearing
Fermentasian
Fino Vino
Fugazzi
Hardy’s Verandah
Herringbone
Huami
Kiin
Latteria
Leigh Street Wine Room
Little Wolf Osteria
Low and Slow American Bbq
Luma
Magill Estate Kitchen
Mayura Wagyu Steakhouse
Mt Lofty Ranges Vineyard
Ode Bistro Ong Vietnamese Kitchen
Orleana
Orso
Osteria Oggi
Pastel Wine Bar
Patch Kitchen & Garden
Pearl
Penobscot
Pike & Joyce
Press* Food and Wine
Shoboso
Slate Restaurant
SOI 38
St Hugo
Star of Greece
Station Road
Sunset Food and Wine
Tarantino’s
Thai Room
The Crafers Hotel Bistro
The Fresh Fish Place
Then Kitchen
The Lane Vineyard
Thelma
Woolshed Restaurant
Yakisan
Young Chef Award
Shakaan Abillion – Shobosho
Service Award
Melissa Pisanelli – Allegra Dining Room
Sommelier Award
Maxime Martin – Hardy’s Verandah
Mindful Voices
Penobscot Farm
Allegra Dining Room
Hentley Farm
The Salopian Inn
MICHELIN Guide inspectors evaluated restaurants across the state through five universal criteria, including the quality of the ingredients, the mastery of cooking techniques, the harmony of flavours, the personality of the cuisine and the overall consistency. The selection process is entirely independent, and restaurants cannot pay to be included or awarded distinctions.
The MICHELIN Guide has a proven track record as a powerful driver of gastronomic tourism, increasing demand and attracting patrons from new global markets to the restaurants it features.
The MICHELIN Guide website attracts more than 62 million visitors each year, in addition to the organisation’s 3.9 million Instagram followers and 3.8 million app users.
MICHELIN Stars are the most famous distinctions, awarded to restaurants offering the best culinary experiences – with only a very small fraction (approximately 4% or 161 restaurants) of all starred restaurants in the MICHELIN Guide rated three Stars. There are 549 restaurants worldwide rated two MICHELIN Stars.
While the MICHELIN Guide is often associated with fine dining, the style of a restaurant and its level of comfort or formality have no bearing on the award. MICHELIN Stars have been awarded to a wide range of eateries from street food stalls to gourmet restaurants.
Premier of South Australia, Peter Malinauskas said this is an historic moment – South Australia becoming the first destination in the nation to be recognised in the world-renowned MICHELIN Guide.
“Our state has long been the nation’s leader in good food and wine and now we have cemented our standing as an international culinary leader with the first MICHELIN Guide South Australia,” Premier Malinauskas said.
“The MICHELIN Guide puts South Australia on the world stage, showcasing our outstanding food, wine and hospitality to visitors from across the globe.
“It’s not just our chefs and restaurants – but the whole supply chain that makes our hospitality industry one of the best in the world, from our growers and producers to our winemakers and distillers and everyone in between.
“This global recognition will attract visitors to South Australia, creating jobs and supporting local businesses right across our visitor economy. We want people from all over the world to put South Australia on their travel itinerary, stay longer, spend more and discover everything our state has to offer.”
Minister for Tourism, Emily Bourke congratulated the restaurants and chefs recognised in the first MICHELIN Guide South Australia.
“This is a fantastic result that will help grow our hospitality and tourism sectors, which employ thousands of South Australians and give them an advantage over other states,” Minister Bourke said.
“We know that many people around the world base their travel itineraries on MICHELIN Guide restaurants. This international recognition gives visitors another reason to book a trip to our state, and once they’re here, they’ll go onto experience even more of what South Australia has to offer.”
International Director of the MICHELIN Guide, Gwendal Poullennec said South Australia’s debut has been very impressive. It speaks to a food culture of real depth, where exceptional produce, skilled chefs and an unmistakable sense of place come together.
“What struck our Inspectors was the sheer diversity on display – European, Southeast Asian and Japanese traditions sitting naturally alongside native ingredients such as quandong, lemon myrtle and native Australian meats, never as novelty, but as an honest expression of place,” Mr Poullennec said.
“From Adelaide’s easy-going dining rooms to the restaurants within wineries of the Barossa Valley, McLaren Vale, Clare Valley, and Adelaide Hills, fire is the thread that runs through it all – wood and charcoal used not as a trend, but as a technique that lets exceptional local produce speak for itself.
“It is a food culture unburdened by rigid tradition, and all the more distinctive for it – technically refined yet relaxed, generous and unmistakably South Australian in its warmth.”
Director and Chef of Magill Estate Restaurant, Scott Huggins said to receive two Michelin Stars is an extraordinary honour and a proud moment for our team.
“What makes Magill Estate Restaurant unique is the experience we create for our guests,” Mr Huggins said.
“Our goal is to deliver something truly memorable through exceptional food, genuine hospitality and a deep connection to the location that surrounds us. This recognition is a testament to the passion, talent and dedication of our entire team.”
