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Christchurch is a gourmand's delight. Christchurch proudly flaunts its rich English
legacy in almost all its cultural proliferation and its cuisine is no exception
to it either. However, the distinct English culinary effect is not as pronounced
it its cuisine as the food style here is more cosmopolitan and far ranging and
there is something to enliven even the most jaded palate. AsiaRooms.com will guide
you through the essential question of what/ where to eat in Christchurch, New
Zealand.
Whether you have a weakness for Mediterranean, Italian, Indian, French Continental,
Vegetarian or South American cuisine, you will get it all here in Christchurch
restaurants and cafes. The Asian émigrés have also contributed
significantly to diversify the palate of Christchurch, as along with their customs
and beliefs they also brought along an explosion of flavors and styles from
the East -Thai, Chinese, Japanese, Indonesian and Korean. With the help of innovative
thinking of many creative chefs, these mixed flavors and influences are culminating
in a unique cuisine often referred to as "Pacific Rim."
Moreover, as every food lover in Christchurch will confirm, no visitor should
leave town without tasting some the region's specialty of lean, tender Canterbury
lamb.
For those who like celebrating everyday of life as a memorable occasion, will
find many of Christchurch's silver-service restaurants run by restaurateurs
internationally resonating their philosophy, as each morsel served is like a
celebration of sorts, which makes for a memorable culinary experience. For the
couples hopelessly in love with each other, there cannot be a better place for
a romantic candlelit dinner than Michael's Restaurant, run by New Zealand's
culinary great, Michael Lee Richards. There is also Le Bon Bolli, where Phillip
Kraal creates award-winning French cuisine.
Those with more modest budget, do not need to worry as to what and where to
eat in Christchurch as there are several reasonably priced restaurants, which
serve great and innovative cuisine.
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