ABROAD & BEYOND

I​n October, the state, for the first time ever, received an inaugural restaurant selection of the Michelin Guide South Australia 2027.

The arrival is well-timed for a destination already celebrated for its food and wine. Adelaide, the state capital, sits between the Adelaide Hills and metropolitan beaches, with the Barossa, McLaren Vale, and other renowned wine regions within easy reach. Beyond the city, South Australia extends from rugged coastlines and island landscapes to the Flinders Ranges and Outback. The new Guide explores this breadth, spotlighting a culinary culture shaped by multicultural influences, exceptional local produce, and a strong connection to the land. As Gwendal Poullennec, International Director of the Michelin Guide, puts it, “South Australia offers an impressive diversity of culinary expressions within a single destination.”

That diversity can be tasted in the proximity between producers and restaurants, in acclaimed wine-growing regions and in a dining scene driven by creativity. In Adelaide, an energetic restaurant culture sits within easy reach of the vineyards. In the Barossa and McLaren Vale, wine is inseparable from the food on the table. And on Kangaroo Island, paddock-to-plate producers bring the island’s produce into the culinary conversation.

The inaugural selection offers a new way to experience a destination where heritage and innovation meet on the plate. For travelers planning a culinary journey, this is yet another reason to look closely at South Australia—and to make those dinner reservations now.

For more on South Australia, see Ignacio Maza’s story about Where to Go in 2027.