South Australia has cemented its foodie reputation after earning Australia’s first-ever Michelin stars in one of international cuisine’s highest honours.

Eleven restaurants earned the distinction of one star, with the $300 per head Magill Estate Restaurant receiving two stars.

The Michelin Guide has been considered the fine-dining benchmark for more than a century; however, it had only expanded into the Americas.

From Thursday, South Australian venues will display globally recognised Michelin Guide plaques following the mysterious selection process.

The South Australian government paid for Michelin to cover its state, but inspectors decided which eateries to visit.

“The selection process is entirely independent, and restaurants cannot pay to be included or awarded distinctions,” the SA government said in a statement.

Anonymous inspectors covertly visited venues across South Australia, reportedly using fake names and arriving unannounced as they compiled the inaugural guide.

Chef Alanna Sapwell has led Esmay to become among 10 eateries to earn their first Michelin star. Photo: PR image

Magill Estate Restaurant was lauded for its 10-course meals and quality menu featuring sea urchin with snow peas, tarragon and spring lamb wellingtons.

The Signature Menu costs $295 per person or the Full Magill Estate Tasting Experience is $375 per person.

World-renowned chef Scott Higgins said it was a dream come true.

“There’s a bit of stress that goes into it. It’s a bit tiring and there’s a few sleepless nights.

“The amount of hard work and skill and everything they do just inspires me.”

South Australia’s famed wineries and seafood featured heavily on the night, with Adelaide’s Maxwell Restaurant and Esmay, a fine-dining kitchen headed by chef Alanna Sapwell, also earning their first stars.

Adelaide’s Restaurant Botanic also won its first star, as well as Skilogalee Barrel House in South Australia’s Clare Valley region.

Sixteen restaurants earned a Bib Gourmand while another 50 earned a special Michelin Selected mention.

If it’s anything like when New Zealand featured in what was Oceania’s first Michelin Guide after 16 stars across 15 restaurants, the guide will kick off a wave of bookings across South Australia.

Only 161 eateries worldwide boast three, while Magill Estate Restaurant became the 550th to feature two.

One star

Anvers Restaurant: Chef Connor Bishop’s creative Long Story menu tells a tale of modern Australian cooking, with Paroo kangaroo, Murray cod and flavorful damper bread taking centre stage.

Aptos: In a fully renovated former church, chef Justin James presents a creative, product-focused tasting menu spotlighting native Australian ingredients.

arkhé: Chef Jake Kellie and his team cook impressive dishes over an open fire, such as Peking duck wontons with smoked duck broth and Eyrewoolf abalone.

Aurora at ILA: Centred around open-flame cooking and modern Australian cuisine infused with global influences.

Skillogalee Barrel House: The kitchen focuses on honest, produce-driven cooking, drawing from local farmers and estate-grown ingredients to present contemporary Australian dishes.

Botanic: Set within a former teahouse from the 1800s chef Jamie Musgrave’s tasting menu is dedicated to showcasing Australia’s best ingredients.

Esmay: Chef Alanna Sapwell-Stone traces the seasons, imbuing each dish with clever playfulness and a distinct worldview, such as calamari with kohlrabi seasoned with fish sauce for a unique Asian flavor.

Hentley Farm: Set inside a former barn, chef Kyle Johns presents seasonally driven cuisine, with dishes like flash-fried abalone atop creamy tomato rice and tender pork with fermented blueberry jus.

LVN Restaurant at Bird in Hand: Open for lunch only, the restaurant offers a tasting menu of high-quality ingredients selected by Chef Jacob Davey.

Maxwell Restaurant: Chef Lehmann threads his personal experiences in Europe and the Nordics, delivering complex, distinctive dishes with a global bent, such as mussels with apple concassé, fennel and curry-flavored mayonnaise or marron with chili bisque.

-with AAP