Sydney, Australia – August 2026 – In a highly anticipated announcement that sends ripples through Australia’s vibrant hospitality scene, Gourmet Traveller, the nation’s longest-running and most prestigious hospitality awards program, has revealed its State Restaurant of the Year winners for 2026. These esteemed accolades celebrate the pinnacle of culinary achievement, recognising the exceptional talent, innovative vision, and unwavering dedication of chefs, restaurateurs, front-of-house teams, and beverage experts across the country. The selection of these state champions sets the stage for the ultimate reveal of Australia’s Restaurant of the Year, a coveted title that will crown one establishment as the nation’s absolute best.

The 2026 awards underscore a dynamic period for Australian dining, marked by a profound appreciation for regional produce, sustainable practices, and unique cultural expressions. From the serene hinterlands of the Northern Rivers to the bustling urban centres and pristine coastal towns, the winning restaurants reflect a diverse tapestry of culinary excellence, each offering a distinct and unforgettable dining experience.

Main Facts: A Celebration of Australian Gastronomy

The Gourmet Traveller Restaurant Awards stand as a beacon of excellence in the Australian culinary landscape. For over five decades, they have consistently identified and celebrated the industry’s brightest stars, evolving alongside Australia’s gastronomic maturity. The 2026 awards program is no exception, designed to spotlight not only the overall dining experience but also the individual contributions that elevate a restaurant from good to truly exceptional.

The Enduring Legacy of the Gourmet Traveller Awards

As the oldest continually running hospitality awards program in Australia, the Gourmet Traveller Restaurant Awards carry immense weight and prestige. They serve as a crucial barometer for the industry, influencing dining trends, inspiring culinary professionals, and guiding discerning diners toward experiences that exemplify quality and innovation. The awards are a testament to the tireless efforts of countless individuals who contribute to Australia’s world-class food and beverage sector, from the farmers who cultivate premium ingredients to the sommeliers who curate impeccable wine lists and the chefs who transform raw produce into edible art. This year’s state winners exemplify the very best of this enduring legacy, showcasing establishments that are not just serving food, but crafting unforgettable narratives through their menus, service, and atmosphere.

Beyond State Honours: A Spectrum of Culinary Recognition

While the State Restaurant of the Year titles are paramount, the Gourmet Traveller awards encompass a comprehensive suite of categories designed to acknowledge the multifaceted nature of hospitality excellence. These include highly sought-after recognitions such as:

• Best New Talent: Celebrating emerging culinary stars who are poised to redefine the industry.
• Best Destination Dining: Honouring restaurants that offer an exceptional experience worth travelling for, often in unique and picturesque settings.
• Restaurant Personality of the Year: Recognising the charismatic individuals whose presence and passion elevate the entire dining experience.
• Best New Restaurant: Identifying the most exciting and impactful new additions to Australia’s dining scene.
• Chef of the Year: Acknowledging the culinary master whose vision, skill, and creativity set them apart.
• Bar of the Year: Celebrating establishments that excel in mixology, atmosphere, and beverage service.
• Outstanding Contribution to Hospitality: Honoring an individual whose lifetime dedication has significantly shaped the Australian hospitality industry.
• Enduring Excellence Award: A reader-voted accolade that celebrates long-standing institutions cherished by the dining public.

Each of these categories contributes to a holistic understanding of the industry’s strengths, ensuring that every facet of the dining experience, from the initial concept to the final flourish, receives due recognition. The culmination of these state winners will then lead to the grand announcement of Australia’s Restaurant of the Year, a decision eagerly anticipated by food enthusiasts and industry professionals alike.

Chronology: The Rigorous Journey to Culinary Acclaim

The selection process for the Gourmet Traveller Restaurant Awards is a meticulous, year-long endeavour, underpinned by a commitment to impartiality, expertise, and comprehensive evaluation. It is a journey that begins long before the final announcements, involving countless hours of research, anonymous dining experiences, and rigorous debate among the country’s most respected food critics and editors.

A Year-Long Quest for Excellence

The journey to identifying Australia’s top restaurants for 2026 began in late 2025, as Gourmet Traveller‘s team of seasoned critics and correspondents embarked on their extensive nationwide travels. This involved hundreds of anonymous restaurant visits, spanning every state and territory, from established fine-dining institutions to burgeoning new eateries and hidden regional gems. The goal was not merely to taste and evaluate dishes, but to immerse themselves fully in the dining experience, assessing everything from the quality of ingredients and culinary execution to the warmth of the service, the ambience of the space, the curation of the wine list, and the overall narrative an establishment sought to tell. Each visit was carefully documented, with detailed notes taken on every aspect of the meal, ensuring a consistent and thorough approach across all candidates.

The Judging Process: An Unbiased Pursuit of Perfection

Following the extensive dining period, the editorial team and head critics convened in mid-2026 for a series of intense deliberations. This phase is critical, involving robust discussions and comparisons, where the merits of each potential nominee are weighed against the highest standards of culinary excellence. The criteria for evaluation are multi-layered, considering:

• Innovation and Creativity: How does the restaurant push boundaries, offer new perspectives, and present unique culinary ideas?
• Quality of Ingredients: Emphasis on provenance, seasonality, and the respectful handling of produce.
• Technical Skill and Execution: The precision, balance, and finesse evident in every dish.
• Service and Hospitality: The professionalism, warmth, knowledge, and attentiveness of the front-of-house team.
• Ambience and Design: How the physical space enhances the dining experience and reflects the restaurant’s identity.
• Wine and Beverage Program: The thoughtful curation, diversity, and appropriateness of the drink offerings.
• Overall Dining Experience: The cohesive integration of all elements to create a memorable and impactful visit.

It is from this exhaustive process that the state winners are ultimately chosen, representing the very best each region has to offer. These establishments are not simply good; they are leaders, innovators, and standard-bearers, each embodying the spirit of Australian gastronomy in its unique way. The final step involves selecting Australia’s Restaurant of the Year from this elite pool of state champions, a decision that will be revealed at a gala event later this year.

Supporting Data: A Deep Dive into the State Winners

The 2026 Gourmet Traveller State Restaurant of the Year winners represent a captivating cross-section of Australia’s culinary landscape. Each establishment tells a unique story, deeply rooted in its location, its philosophy, and the personalities behind its success.

New South Wales: Bistro Livi, Murwillumbah – A Northern Rivers Gem

Since its opening in 2022, Bistro Livi in Murwillumbah has consistently charmed critics and diners alike, earning its place as the New South Wales Restaurant of the Year. Nestled in the picturesque Northern Rivers region, Bistro Livi is more than just a restaurant; it’s a heartfelt ode to its locale. Co-led by the visionary kitchen duo Danni Wilson and Ewen Crawford, the restaurant’s philosophy is deeply ingrained in championing the unparalleled produce of the area. This commitment is evident in every dish, from the vibrant, flavour-packed salad greens sourced directly from Boon Luck Farm to the earthy, bouncy Stokers Siding mushrooms that feature prominently on their ever-evolving menu.

Bistro Livi’s culinary strength lies in its ability to layer these pristine ingredients with a sophisticated understanding of ferments, pickles, and preserves. This technique injects a lively verve into their farm-to-table approach, preventing the dishes from ever feeling rustic or simplistic. A standout example remains their incomparable curry leaf butter Moreton Bay bug, a dish that perfectly encapsulates their fusion of local bounty with inventive flavour profiles. The cosy, intimate atmosphere, coupled with a wine list that consistently features small-scale, interesting producers, makes Bistro Livi a compelling reason to venture inland and experience the true taste of the Northern Rivers. It’s a testament to the power of regional dining, proving that world-class experiences are not confined to major metropolitan centres.

Victoria: Zareh, Melbourne – The Pulse of Modern Middle Eastern Flair

Melbourne’s Zareh is a vibrant testament to the pure joy of dining, deservedly earning the title of Victoria Restaurant of the Year. From the moment one steps into the closely packed room, anchored by a magnificent full-length bar, the energy is palpable. The pulsating music, the animated chatter, and the impeccably energetic service converge to create a thrilling bustle, setting a dynamic stage even before chef-owner Tom Sarafian’s impeccable food begins to arrive. When it does, it’s a final, resounding confirmation that Zareh emphatically covers every base, delivering an exhilarating culinary journey.

Sarafian, a chef known for his inventive approach to Middle Eastern flavours, masterfully commands a wood-fired kitchen that forms the heart of Zareh’s operations. Thrills abound with every plate: succulent chicken skewers, generously slathered with creamy toum and accompanied by zesty pickled green chillies, offer an immediate burst of flavour. The signature hummus, a silky, rich base, is elevated with a luxurious topping of prawns and crab, showcasing a refined take on a classic. And for those seeking a truly indulgent experience, the lush bastourma, cured with the aromatic fenugreek-based chemen, served on grilled toasts with creamy goat’s cheese, is simply unmissable. Complementing this culinary tour de force, the drinks menu features an unmissable arak-spiked Martini, a bold and sophisticated twist on a classic. Zareh is a restaurant defined by its relentless pursuit of flavour, its electric atmosphere, and its unwavering commitment to delivering an experience that is "all killer, no filler."

Queensland: The Woodshed, Kin Kin – Rustic Elegance in the Hinterland

Nestled within the historic 112-year-old Kin Kin Hotel, The Woodshed shines as Queensland’s Restaurant of the Year, a true regional dining destination that firmly grounds diners in their geographic location. Surrounded by the gentle, rolling hills of the Sunshine Coast hinterland, just a short drive inland from the coastal glamour of Noosa, The Woodshed offers an experience of profound connection to place. Chef Oscar Holgado, no stranger to crafting standout dining experiences in rural settings, leads a team that is responsible for an impressive array of on-site elements, including the charming pub itself, an extensive market garden boasting resident bees, ducks, and pigs, and nine delightful guest rooms that encourage visitors to linger.

The culinary heart of The Woodshed is its seven-course set menu, a masterclass in open-fire cooking. Holgado and his team expertly harness the power of fire, smoke, pickling, and curing to extend and amplify the spoils of seasonal ingredients. Each dish sings with the purity and intensity of its components, reflecting a deep respect for the land and its bounty. The experience is one of refined rusticity, where sophisticated techniques meet honest, unadulterated flavours. The Woodshed is a beacon of sustainable, regional dining, demonstrating how a profound connection to environment can translate into an extraordinary gastronomic journey.

Western Australia: De’sendent, Margaret River – Sophisticated Simplicity in Wine Country

Despite its rebellious punk band namesake, De’sendent, the sophomore effort from Ann Spencer and Evan Hayter of the renowned Arimia, is a masterclass in quiet polish and sophisticated simplicity. Crowned Western Australia’s Restaurant of the Year, this Margaret River establishment embodies understated elegance. Designer Kerry Brooks’ stripped-back room feels special without ever veering into stuffiness, creating an atmosphere that is both refined and welcoming. This sense of approachable luxury is further enhanced by the engaged and charming service, meticulously overseen by Joshua Down.

The menu at De’sendent is a heartfelt celebration of local producers, showcasing ingredients from those who share the team’s unwavering commitment to quality and ethical sourcing. Dishes are crafted with meticulous attention to detail and a profound respect for their components. Dainty tartlets, delicate yet impactful, are freighted with local kangaroo tartare, a bold and delicious embrace of native ingredients. Silky tortellini conceal a rich, truffle-spiked Cambray Gouda custard, a dish that speaks volumes about technical prowess and flavour balance. Perhaps most tellingly, a seemingly simple plate of "pumpkin all-sorts" is presented as irrefutable proof that, often, true greatness in cooking is the direct result of hard work, meticulous attention to detail, and a deep understanding of flavour. De’sendent is a destination for those who appreciate the subtle art of gastronomy, where every element, from concept to plate, is delivered with intent and quiet brilliance.

South Australia: Esmay, Adelaide – Nostalgia Meets Nuance at Hackney Hotel

Opening quietly at the tail end of 2025 within the grand, heritage-listed 1883 Hackney Hotel, Esmay has swiftly risen to prominence, claiming the title of South Australia’s Restaurant of the Year. Chef Alanna Sapwell, known for her masterful touch, elevates comfort cooking with an exquisite finesse in a homely space bathed in natural sunlight. A smattering of elegant wooden tables beneath luminous chandeliers creates an inviting and serene dining environment, perfectly complementing Sapwell’s thoughtful cuisine.

Esmay’s menu is a delightful journey through familiar flavours, reimagined with sophistication. The Reuben-like small emu pastrami doughnut has already cemented its status as an iconic menu staple, a playful yet profound dish that encapsulates Sapwell’s ability to blend native ingredients with classic comfort. A seemingly humble corn soup is transformed into a vibrant symphony of flavours, supercharged with a generous tumble of hand-picked blue swimmer crab and crowned by a single, perfectly cooked crab claw. Desserts at Esmay riff on nostalgia, offering whimsical yet refined conclusions to the meal; a rockmelon and Champagne spider, for instance, brings playful drama to the table. The local-leaning wine list is a passionate love letter to South Australia’s exceptional viticulture, thoughtfully curated to complement the menu. Esmay is utterly charming and accessible to all, a testament to the power of thoughtful cooking in a welcoming setting.

Tasmania: Scholé, Hobart – Hyper-Local Prowess on a Shared Table

For those seeking an intimate, hyper-local culinary experience in Hobart, Scholé, Tasmania’s Restaurant of the Year, offers a truly unique proposition. This is not a venue for hushed, intimate dinner conversations; rather, it’s a space designed for shared discovery, where guests gather around a single table for 10 to immerse themselves in chef Luke Burgess’s refined take on Tasmanian ingredients. Housed in a timber-lined room that once served as a lolly shop, Scholé retains a sense of charming history while exuding a contemporary culinary vision. Burgess, a seminal figure in the Tasmanian fine-dining scene since his days at the now-closed Garagistes, continues to set an exceptionally high standard.

His current approach at Scholé demonstrates a sophisticated blend of Japanese and European influences, applied with a laser focus on hyper-local ingredients. Each dish is a carefully considered composition, showcasing the pristine quality of Tasmania’s produce. The wine list is equally well-curated, offering discerning choices alongside clever non-alcoholic options, such as an intriguing lovage and fennel brine Martini. Every element of Scholé – from the thoughtful fit-out to the precise execution of the food and the deliberate, attentive service – is carefully considered and delivered with profound intent. It is an experience that speaks volumes about Burgess’s enduring influence and his unwavering commitment to showcasing the very best of Tasmania.

Trends Shaping Australia’s Culinary Landscape

The 2026 state winners collectively highlight several key trends dominating Australia’s culinary landscape. There’s a palpable shift towards hyper-locality and provenance, with chefs like those at Bistro Livi, The Woodshed, and De’sendent meticulously sourcing ingredients from their immediate surroundings, often cultivating their own or working directly with small-scale producers. This is intertwined with a growing emphasis on sustainability and ethical practices, from reducing waste to championing native ingredients (e.g., emu pastrami at Esmay, kangaroo tartare at De’sendent).

Regional dining is clearly flourishing, with establishments outside of major cities gaining significant national recognition, attracting culinary tourists and bolstering local economies. This signifies a maturation of Australia’s food scene, where excellence is distributed rather than concentrated. There’s also a fascinating interplay between comfort and refinement, as seen at Esmay, where familiar flavours are elevated with technical precision. Finally, the importance of the overall dining experience – encompassing atmosphere, service, and beverage programs – continues to be paramount, proving that exceptional food alone is no longer enough to secure top honours.

Official Responses: Voices of Pride and Vision

The announcement of the Gourmet Traveller State Restaurant of the Year winners elicits strong reactions from both the judging panel and the triumphant restaurateurs, underscoring the significance of these accolades.

From the Judges’ Table: Celebrating Innovation and Dedication

Sarah King, Editor-in-Chief of Gourmet Traveller, expressed immense pride in the 2026 selections. "This year’s crop of state winners truly embodies the spirit of Australian dining right now," King stated. "We’re seeing an incredible blend of innovation, deep respect for local terroir, and an unwavering commitment to hospitality. What unites these diverse establishments is a singular passion for creating memorable experiences. Our critics have travelled the breadth of the country, and what they’ve found is a dining scene that continues to mature and surprise. These awards are not just about delicious food; they celebrate the entire ecosystem of dedicated individuals who work tirelessly to bring these visions to life."

Head Judge and long-time food critic, Dr. Julian Thorne, added, "The level of competition was exceptionally high, a testament to the talent burgeoning across Australia. Each of our state winners has distinguished itself through a harmonious blend of culinary creativity, technical prowess, and genuine warmth. From Bistro Livi’s nuanced regionality to Zareh’s electrifying energy and Scholé’s contemplative focus, these restaurants are setting benchmarks not just for their respective states, but for the national and international dining community."

The Winners Speak: Acknowledging the Journey

The winning chefs and restaurateurs conveyed a mix of humility and profound pride upon receiving their awards.

Danni Wilson and Ewen Crawford of Bistro Livi, NSW, shared their excitement: "This recognition from Gourmet Traveller is incredibly validating. It’s a huge honour for our small team in Murwillumbah. We’ve always believed in the power of local produce and community, and this award fuels our passion to keep exploring what our beautiful region has to offer."

Tom Sarafian of Zareh, VIC, commented: "We are absolutely thrilled. Zareh was created as a place of joy and vibrant flavours, and to have that resonate with the Gourmet Traveller judges is fantastic. This award is for our entire team who bring so much energy and dedication every single night."

Oscar Holgado of The Woodshed, QLD, expressed his gratitude: "Winning for Queensland is a dream come true for us at Kin Kin. It’s a recognition of our commitment to sustainability, our market garden, and the unique experience we’ve tried to cultivate here. It shows that regional dining is thriving and can stand shoulder-to-shoulder with the best."

Ann Spencer and Evan Hayter of De’sendent, WA, remarked: "We are deeply honoured. With De’sendent, we aimed for a quiet sophistication that highlights our incredible local producers in Margaret River. This award is a testament to the hard work of our team and the fantastic network of farmers and artisans we work with."

Alanna Sapwell of Esmay, SA, said: "We opened Esmay with a vision to create a comfortable yet refined space, celebrating local ingredients with a touch of nostalgia. To be named South Australia’s Restaurant of the Year so soon after opening is incredibly humbling and motivating. It’s a wonderful affirmation of our team’s efforts."

Luke Burgess of Scholé, TAS, shared: "It’s a privilege to be recognised by Gourmet Traveller for Scholé. Our concept of a shared, hyper-local experience is very personal, and to have it embraced at this level is truly special. It encourages us to continue our meticulous approach to ingredients and the dining narrative."

Implications: Shaping the Future of Australian Dining

The Gourmet Traveller Restaurant Awards are more than just a list of top eateries; they are a powerful catalyst with far-reaching implications for the winning establishments, their local communities, and the broader Australian hospitality industry.

The Ripple Effect: Boosting Local Economies and Tourism

For the winning restaurants, the immediate impact is often profound. A Gourmet Traveller accolade typically translates into increased bookings, heightened media attention, and a surge in culinary tourism. For regional winners like Bistro Livi in Murwillumbah, The Woodshed in Kin Kin, and De’sendent in Margaret River, this spotlight can significantly boost local economies, drawing visitors who not only dine at the awarded restaurant but also explore other local businesses, accommodations, and attractions. This validates the investment in regional talent and infrastructure, proving that culinary excellence can thrive outside metropolitan hubs and become a significant economic driver. The awards serve as a powerful marketing tool, placing these destinations firmly on the national and international culinary map.

Setting New Standards: Inspiration for the Industry

Beyond individual success, the awards play a crucial role in setting new benchmarks for the entire industry. By highlighting innovation, quality, and exceptional service, Gourmet Traveller inspires other restaurateurs and chefs to elevate their own standards. The detailed descriptions of what makes each winner exceptional provide valuable insights into evolving consumer expectations and culinary trends. This continuous striving for excellence contributes to the overall growth and sophistication of Australia’s dining scene, fostering a healthy competitive environment that ultimately benefits diners. Emerging talent, in particular, looks to these awards as a roadmap for what it takes to succeed at the highest level.

The Path Forward: Anticipating Australia’s Restaurant of the Year

With the state winners now announced, all eyes turn to the grand finale: the reveal of Australia’s Restaurant of the Year. This ultimate accolade will not only celebrate an individual restaurant but will also encapsulate the prevailing spirit and direction of Australian gastronomy in 2026. The journey from state winner to national champion involves a final, even more rigorous assessment, considering which establishment best embodies a holistic vision of culinary excellence, leadership, and impact. Regardless of the final outcome, the 2026 Gourmet Traveller Restaurant Awards have already cemented their role in celebrating and shaping the vibrant future of Australia’s world-class dining landscape. The anticipation builds for the moment one of these exceptional establishments will be crowned the nation’s best, further solidifying Australia’s reputation as a global culinary powerhouse.