Chef Paul Froggatt received a standing ovation at an event honouring recipients in Auckland tonight.
"To be the only restaurant in New Zealand to have this blows my mind.
"It was the dream of a young boy many many years ago... to think I moved to New Zealand to achieve this goal is just amazing."
One Michelin star was awarded to Tala, making it the first Samoan restaurant in the world to receive the prestigious honour.
"Tala means story," chef Henry Onesemo said. "I'm just one of the few ones trying to tell the Samoan food story."
He joked that he needed time to "go out the back and throw up" before being able to answer any questions.
Michelin Guide international director Gwendal Poullennec said inspectors spent months dining anonymously in Auckland, Wellington, Christchurch and Queenstown. They considered quality of ingredients, harmony of flavours, mastery of culinary technique, how the chef's personality shines through and consistency over time.
ln total, there were 14 one-star restaurants including: Inati in Christchurch, led by chef Simon Levy, Ben Bayley's Ahi, seafood led Ortega in Wellington, The Estate on Auckland's Waiheke Island, Rātā in Queenstown, Logan Brown and Jano Bistro in Wellington, lunch-only spot Tussock Hill in Christchurch, Kika in Wānaka, Auckland's Paris Butter, Mudbrick on Waiheke Island and Sherwood and Amisfield in Queenstown.
In addition, Michelin's Bib Gourmand recognises restaurants that offer good quality and good value cooking.
There are more than 3000 around the world, and New Zealand entries were added tonight.
They include: 1154 Pastaria, Amano, Aosto, Apero food and wine, Atalier, Bianca, Bistro Saine, Boda, Bombay Palace Wānaka, Cazador, Cico Cacio, Fire and Slice, Francesca, Gatherings, Gemmayze Street, Goat, Hummingbird, Indian Alley, Londo, Mileta, Muttonbird, Odeon, Osteria Uno, Paloma Taqueria, Pasta & Curore, Roca, Soul Quarter, Sundays, Tempero, the Cow Queenstown, The Athens Yacht Club, The Monday Room and Treehouse.
Poullennec said while there were various "styles and interpretations" across menus, there was a common thread throughout New Zealand's dining scene.
"A deep respect of exceptional produce, a strong connection to land and sea, inclusion of Māori and Pacific culture and the genuine warmth of hospitality. Here - seafood, produce, wine and landscape are not simply part of the story, they define the story."
A small group of special awards were also given out.
Michelin Young Chef was awarded to Robert Fairs from Londo in Christchurch.
The Service Award, "someone who makes every single guest feel welcome", went to Stina Persen from Graze in Wellington.
Michelin's Sommelier Award went to Matthew Aitchison from The French Cafe in Auckland.
Tourism New Zealand is spending $6.3 million to bring the Michelin Guide to New Zealand.
The Guide (and its well known star system) was created in 1900 by the French tyre company Michelin and now covers almost 50 destinations but has never had a presence in Oceania, until now.
Tourism and Hospitality Minister Louise Upston said the guide will "showcase everything we know we do well, but by getting it in the guide makes it so much more special".
Before New Zealand additions, 161 restaurants worldwide held three-star status - the highest honour a restaurant can receive - signifying exceptional cuisine that is worth a special journey.
There are 544 restaurants with two stars for "excellent cooking that is worth a detour" and 3162 with one star awarded for a "very good restaurant" where dishes are prepared to a consistently high standard using top-quality ingredients.
