Aosta

Handmade pastas and wood-fired meats define the offering at this Arrowtown spot inspired by the northern Italian alpine town of Aosta. The menu follows an alpine-to-alpine logic, pairing Central Otago produce with techniques and traditions from Italy’s mountainous north.

Dishes such as venison tartare and pappardelle with wild boar ragu show the kitchen’s confident touch, while vegetable-led plates round out the options. The wine list favours Central Otago pinot noirs, with a few Italian varietals in support.

The dining room is smart and minimal, finished in stone and timber. We’d start at lunch, but it’s just as strong after dark.