It’s hats off to two mainstay North Otago eateries, who have once again been recognised by national food magazine, Cuisine.

Riverstone Kitchen, just north of Ōamaru, and Cucina, on Itchen St, have both been awarded a chef’s hat, in the Cuisine Good Food Guide 2023/24.

This is the second year Cucina, owned and run by Pablo and Yanina Tacchini, has won the accolade, while Riverstone Kitchen has been consistently recognised by the magazine, including regional awards, and winning Restaurant of the Year in 2010.

Riverstone owner and head chef Bevan Smith said it was still “huge” for the restaurant to be recognised.

“I mean the industry has been through a huge amount of challenges over the last, particularly the last three years, but it's always about just keeping those standards high, and delivering that simple seasonal fare that we're known for.”

Bevan Smith said it "huge" for Riverstone Kitchen to be recognised by Cuisine magazine. PHOTO: Supplied

Yanina said she and Pablo appreciated the hat, especially after struggling through a tough summer running two restaurants and a cafe with staff shortages. 

“The last couple of years have been a huge rollercoaster for the hospitality sector, and we are super lucky to have a magazine like Cuisine to remind us why we are here, and that our work is important too,” she said.

The criteria this year was slightly different from other years, with one hat meaning the awarded restaurants are deemed “excellent - up there with the best” and earning a score of 17/20, which in previous years would have earned both restaurants two hats.

Eighty-five restaurants across New Zealand were recognised with one, two or three hats. Just six restaurants gained three-hat status, with Amisfield Restaurant at Lake Hayes, near Queenstown, named as Restaurant of the Year.

Cuisine said of Cucina, that Pablo and Yanina “bring a love of their homeland to all the food that they so cleverly do”.

“Their declared intention is to create a restaurant filled with great food, beer and wine along with, most importantly, enjoyable times – and that is indeed what they do.” 

Of Riverstone, the magazine said Bevan “turns out a menu true to its surrounds”.

“Within this great, welcoming countryside enclave is a harmony and generosity that is reflected in the tastes that Bevan coaxes out of every carefully chosen ingredient.”

Pablo Tacchini adds the finishing touches to a dish at Cucina. PHOTO: Supplied