South Australia has made culinary history. The inaugural MICHELIN Guide South Australia has unveiled its first-ever selection of restaurants, making this the first Australian state to feature in the world’s most prestigious dining guide.
More than 70 restaurants across the state were recognised at a ceremony at the Adelaide Convention Centre, with distinctions ranging from the coveted MICHELIN Stars to Bib Gourmand awards and MICHELIN Selected listings.
Australia’s first two-star restaurant
Leading the honours was Magill Estate Restaurant, which became Australia’s first two MICHELIN Star restaurant. The fine dining destination overlooking Penfolds’ historic vineyards at the foothills of Adelaide is led by executive chef Scott Huggins, whose contemporary Australian tasting menus showcase premium local produce.
One MICHELIN Star recipients
Ten restaurants received one MICHELIN Star, spanning Adelaide and the wine regions:
- Anvers Restaurant
- Arkhé, Norwood (chef Jake Kellie, open-fire cooking)
- Aurora at ILA
- Esmay
- Hentley Farm, Barossa Valley (executive chef Kyle Johns)
- LVN Restaurant at Bird in Hand
- Maxwell Restaurant, McLaren Vale (chef Fabian Lehmann)
- Restaurant Aptos
- Restaurant Botanic, Adelaide Botanic Garden
- Skillogalee Barrel House
Restaurant Botanic earned recognition for its inventive use of native Australian ingredients, while Maxwell Restaurant was celebrated for combining European techniques with seasonal South Australian produce. Hentley Farm’s vineyard dining experience and Arkhé’s distinctive open-fire approach also drew the inspectors’ attention.
Bib Gourmand
The Bib Gourmand distinction recognises restaurants offering quality food at good value. Sixteen South Australian venues earned this award, including some of Adelaide’s most beloved neighbourhood restaurants:
- Africola (Duncan Welgemoed’s South African-inspired cooking)
- Antidote Kitchen
- Bar Torino
- Bistro Francais
- Fino Seppeltsfield
- Golden Boy (contemporary Thai)
- Gondola Gondola
- La Popular Taqueria, Port Adelaide
- Noi Vietnamese Eatery
- Pantry on Prospect
- Part Time Lover
- Parwana Afghan Kitchen, Mile End
- Stamps
- Sunny’s Pizza
- The Salopian Inn
- Tirage on Kangaroo Island
Parwana Afghan Kitchen, serving traditional Afghan cuisine in Mile End since 2009, and La Popular Taqueria, known for its freshly made corn tortillas and authentic tacos, were among the standouts.
Special awards
The guide also recognised individual talent across the industry:
- Mindful Voices: Nicola Palmer and Warrick Duthy, Penobscot (sustainable, farm-to-plate approach using produce from their own organic and biodynamic farm)
- Young Chef Award: Shakaan Abillion, Shobosho
- Service Award: Melissa Pisanelli, Allegra Dining Room
- Sommelier Award: Maxine Martin, Hardy’s Verandah
What this means for South Australia
Restaurants are assessed by anonymous MICHELIN Guide inspectors against five criteria: ingredient quality, mastery of cooking techniques, harmony of flavours, the personality of the cuisine, and consistency. The selection process is independent, with restaurants unable to pay for inclusion.
For South Australia, the guide represents a chance to introduce the state’s restaurants, local produce and wine regions to a global audience. Industry leaders have pointed to potential benefits for regional tourism, accommodation providers, farmers, winemakers and other local businesses.
The announcement follows the MICHELIN Guide’s inaugural New Zealand selection earlier this year. Restaurant booking platform First Table reported a sharp increase in interest in recognised restaurants following that announcement, suggesting the spotlight could extend well beyond the venues directly included.
South Australia’s restaurants are now firmly on the international stage.
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