NEWS: South Australia Makes Australian Culinary History with Inaugural Michelin Guide Selection
Magill Estate Restaurant earns the state’s only two Michelin stars as 77 restaurants receive recognition in the Guide’s landmark 2027 debut.
South Australia has made culinary history, becoming the first state in Australia to join the prestigious Michelin Guide, with its inaugural 2027 selection recognizing 77 restaurants across Adelaide and regional areas. The landmark announcement puts the state’s diverse food culture, world-class produce and talented chefs firmly in the international spotlight.
Unveiled following months of anonymous inspections, the inaugural selection features one two-star restaurant, 10 one-star recipients, 16 Bib Gourmand establishments and 50 Michelin Selected venues. The recognition celebrates South Australia’s growing reputation as a destination where exceptional dining, regional produce and cultural diversity come together.
Leading the honors is Magill Estate Restaurant, helmed by chef Scott Huggins, which has earned the state’s only two Michelin stars. Ten restaurants have been awarded one star, including Adelaide venues Aptos, Arkhé, Aurora at ILA, Botanic and Esmay, alongside Anvers Restaurant in the Adelaide Hills, Skillogalee Barrel House in the Clare Valley, Hentley Farm in the Barossa Valley, LVN Restaurant at Bird in Hand, and Maxwell Restaurant in McLaren Vale.
Gwendal Poullennec, international director of the Michelin Guide, praised the depth and diversity of South Australia’s culinary scene, highlighting the combination of exceptional ingredients, skilled chefs and a strong sense of place.
“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,” Poullennec said.
He also noted the distinctive way local restaurants bring together European, Southeast Asian and Japanese culinary traditions with native Australian ingredients, including quandong, lemon myrtle and native meats, not as novelties, but as authentic expressions of the region’s identity.
Bib Gourmand honors accessible excellence
Beyond the coveted Michelin stars, 16 restaurants have received the Bib Gourmand distinction, which recognizes establishments offering good-quality cooking at accessible prices.
Adelaide accounts for most of the recipients, with notable names including Africola, Golden Boy, Parwana Afghan Kitchen, Sunny’s Pizza, Bistro Français and Noi Vietnamese Eatery. Regional establishments also feature prominently, including Antidote Kitchen in Clare, Tirage on Kangaroo Island, The Salopian Inn in McLaren Vale and Fino Seppeltsfield in the Barossa Valley.
For Africola chef Duncan Welgemoed, the Guide’s arrival represents a long-awaited milestone for the state’s hospitality industry.
“It’s something a lot of us in South Australia have been working towards, and for years the answer from the national level was ‘not yet’. South Australia had the guts to back itself and do it, and I love that,” Welgemoed said.
He added that the recognition would give international audiences a chance to discover what locals have long appreciated about South Australian food.
“This state has always been a bit underestimated, and now the rest of the world gets to see what we’ve been eating all along. SA food is about the producer down the road, the winemaker next door and different cultures cooking side by side.”
Regional restaurants take center stage
The Michelin Selected category adds another 50 restaurants to the inaugural line-up, recognizing venues whose cooking impressed the Guide’s inspectors.
The selection extends well beyond metropolitan Adelaide, showcasing the breadth of South Australia’s dining experiences. From Mayura Wagyu Steakhouse in Canunda and The Fresh Fish Place in Port Lincoln to Star of Greece in Port Willunga, fermentAsian in Tanunda and Hardy’s Verandah in the Adelaide Hills, the list highlights the important role regional communities, producers and local ingredients play in the state’s food identity.
The inclusion of metropolitan and regional venues underscores the strength of a dining scene shaped by premium produce, established wine regions, international influences and a growing emphasis on local provenance.
Celebrating the people behind the plates
The inaugural announcement also recognized three outstanding hospitality professionals whose contributions extend beyond the kitchen.
Melissa Pisanelli of Allegra Dining Room in Adelaide received the Michelin Guide Service Award for her approach to hospitality. Shakaan Abillion of Shōbōsho was named the recipient of the Young Chef Award, while Maxime Martin of Hardy’s Verandah took home the Sommelier Award for championing South Australian wines and connecting diners with local producers.
Together, the awards highlight the people, skills and service that help shape memorable dining experiences and strengthen the state’s culinary reputation.
A milestone with national implications
The arrival of the Michelin Guide marks a significant moment for South Australia’s hospitality and tourism industries, placing its restaurants on an internationally recognized stage and drawing attention to the people and producers behind the state’s food culture.
While the long-term effects on tourism, restaurant demand and the wider hospitality sector will take time to emerge, the inaugural selection has already delivered a powerful endorsement of South Australia’s culinary credentials.
For local chefs, restaurateurs, winemakers and producers, the announcement is both a celebration of years of hard work and an opportunity to reach new audiences. It also raises an intriguing question for the future: will other Australian states follow South Australia’s lead, and could this landmark debut pave the way for broader Michelin Guide coverage across the country?
For now, South Australia has secured its place in Australian culinary history, and the world is being invited to take a seat at the table.
