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Christchurch has an exciting foodie scene, and many new restaurants, cafés, and bars have opened in recent years. Restaurants are usually open every day; if they do close, it’s either Sunday or Monday. Outside Christchurch, restaurants are more likely to close on Monday and Tuesday and during the winter.The Waipara Valley is see
Christchurch has an exciting foodie scene, and many new restaurants, cafés, and bars have opened in recent years. Restaurants are usually open every day; if they do close, it’s either Sunday or Monday. Outside Christchurch, restaurants are more likely to close on Monday
Christchurch has an exciting foodie scene, and many new restaurants, cafés, and bars have opened in recent years. Restau
Christchurch has an exciting foodie scene, and many new restaurants, cafés, and bars have opened in recent years. Restaurants are usually open every day; if they do close, it’s either Sunday or Monday. Outside Christchurch, restaurants are more likely to close on Monday and Tuesday and during the winter.
The Waipara Valley is seeing a surge in exotic food production. North Canterbury is now a key producer in the country's fledgling black truffle industry. Locally sourced saffron, hazelnuts, manuka (an indigenous kind of tea tree) honey, olive oil, and ostrich meat are making their way onto area menus.
Here you can dine in a 1920s Tudor-style house, looking out on the Botanic Gardens and the Peacock Fountain, or take a garden table and be part of it. The menu has tapas selections and a good variety of seafood, with owner–chef Javier Garcia producing authentic Spanish cuisine evoking an old-world atmosphere. Try the Cordero Asado (slow roasted alpine lamb shoulder) or something a bit lighter like the Spanish Paella served in its pan. The kitchen garden supplies herbs, berries, and vegetables to the restaurant, and they have a strong environmental policy to keep things green.
7 Rolleston Ave., Christchurch, Canterbury, 8013, New Zealand
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