Amisfield Bistro & Cellar Door.

Occupying a striking schist and timber building on the shores of Lake Hayes, Amisfield is a cornerstone of the Central Otago wine scene. The estate specializes in organic Pinot Noir and aromatic whites, but the draw here is the seamless integration of the cellar door with a highly progressive kitchen. Under Executive Chef Vaughan Mabee, the bistro has moved away from standard winery fare in favor of a "Trust the Chef" degustation. These multi-course menus are dictated by the daily haul of local hunters and foragers, offering a literal taste of the surrounding wilderness. Whether you’re stopping for a flight of estate-grown wines or a long lunch overlooking the Remarkables, the experience feels deeply rooted in the rugged landscape that defines the region’s viticulture.