Mapu

With just six seats tucked around a chef's counter down a hidden alleyway, Mapu offers one of the country's most intimate dining experiences. Chef Giulio Sturla cooks every dish directly in front of his guests, turning each service into an engaging conversation about ingredients, technique and the people who produce the food. There are no menus to choose from here, instead diners simply put their trust in Giulio and enjoy wherever his creativity leads. Working almost exclusively with seasonal, locally sourced ingredients, the menu changes constantly as new ideas and produce become available. Along the way, Giulio shares the stories behind each dish, creating a personal connection between the food, the growers and the people gathered around the bar. Highlights might include hāpuku with pea-pod butter sauce, pickled onions and seaweed, or a playful dessert of peach gnocchi with apricot curd, apple and blackcurrant sauce and rhubarb ice. Equal parts dinner and performance, Mapu is an experience built on curiosity, craftsmanship and the joy of discovering something completely unexpected.