kabarsula Is the Michelin Guide South Australia the state’s golden ticket for tourism? bandar SLOT INDONESIA

South Australia has become the first Australian destination with a Michelin Guide, with a debut selection the state government hopes will draw new visitors from overseas and interstate.

The Michelin Guide South Australia 2027 names 77 restaurants: one two-star, 10 one-star, 16 Bib Gourmand and 50 Michelin Selected venues.

The selection spreads well beyond Adelaide. At least five of the 10 one-star restaurants are in the Adelaide Hills, Barossa, McLaren Vale and Clare Valley, and 22 of the 50 Michelin Selected venues are outside Adelaide, with listings reaching Kangaroo Island, Port Lincoln, Mount Gambier and Hawker. Six regional accommodation properties, topped by Kangaroo Island’s Southern Ocean Lodge with three keys, were also awarded Michelin Keys last month.

But will the guide be the boon for international and domestic tourism that the SA government’s is expecting from its multi-million-dollar investment?

Capacity tested

One of the tests will be capacity with many starred venues operating as small tasting-menu operations, and LVN at Bird in Hand in particular operating for lunch only. Regional bookings, accommodation and transport are also expected to be stretched.

Magill Estate Restaurant, led by chef Scott Huggins, took the state’s only two-star rating for its 10-course tasting menu overlooking the Penfolds vineyards at the base of the Adelaide Hills.

The one-star list is spread across Adelaide and the Adelaide Hills, Barossa, Clare and McLaren Vale wine regions and includes Anvers, Aptos, arkhé, Aurora at ILA, Skillogalee Barrel House, Botanic, Esmay, Hentley Farm, LVN Restaurant at Bird in Hand and Maxwell Restaurant.

Three special awards were also presented. Melissa Pisanelli of Allegra Dining Room won the service award, Shakaan Abillion of Shōbōsho took the young chef award and Maxime Martin of Hardy’s Verandah won the sommelier award.

International director of the Michelin Guide Gwendal Poullennec said the debut had been “very impressive”, pointing to “a food culture of real depth” in which European, Southeast Asian and Japanese traditions sit alongside native ingredients such as quandong and lemon myrtle. He said fire was the thread running through the state’s dining, from Adelaide’s dining rooms to the winery restaurants of the Barossa, McLaren Vale, Clare Valley and Adelaide Hills.

Tourism driver

The state government has positioned the guide as a tourism driver. It says the guide will attract patrons from new global markets, building on record international visitor spend of $1.8 billion. Tourism minister Emily Bourke has said up to two jobs are created each time the guide enters a community.

The partnership followed Tourism Australia’s decision to decline a national Michelin proposal reportedly worth $40 million over five years.

While Kiin was included in the inaugural MICHELIN Guide South Australia 2027 as a Michelin Selected restaurant that inspectors recommended it for the quality of its cooking, it did not receive a Michelin Star and was not awarded a Bib Gourmand, but it still has an impact, says its operators, owner and executive chef Ben Bertei and head chef Daniele Passaretta.

“We’ve both worked in some incredible places, but we have always believed in what can be created here in Adelaide,” Bertei said.

“Kiin brings together everything we love about food and restaurants: bold flavours, generosity and the energy of a dining room full of people having a great time.

“This recognition belongs to our whole team. They bring enormous skill, care and heart to Kiin every day, and David and I could not be prouder of them.”

The founders’ international and interstate careers have shaped their belief that Adelaide diners should have access to world-class experiences in their own city.

That ambition extends to Kiin’s Cooks’ Tours and special events, opening up new conversations around food and giving guests more reasons to return.

“Adelaide deserves dining experiences that stand alongside the best anywhere in the world, and that belief has driven us from the beginning,” said co-founder, maître d’ and sommelier David Wickwar.

“Through Kiin, our Cooks’ Tours and special events, we have tried to create experiences with ambition and a real sense of place, experiences that excite local diners and give visitors another reason to come to this city.

“To see Kiin recognised on this stage is incredibly meaningful. We hope it puts the restaurant, our team and Adelaide more firmly on the international dining map. We also congratulate every South Australian restaurant recognised; together, they show just how much talent and originality exists here.”