Cucina

The story

Cucina Oamaru: Italian-South American Fusion with a Local Heart

Origins and the kitchen

Cucina in Oamaru brings together Italian cooking and South American roots through the hands of owners Yanina and Pablo Tacchini. What began as a weekend visit in 2008 turned permanent when Pablo took a local chef position and started a family. Their kitchen now draws on that cross-cultural background while prioritising fresh produce from nearby growers. That commitment to honest flavour earned them a one-hat rating from the Cuisine Good Food Guide.

Standout dishes and shared plates

The menu leans toward generous portions built for sharing across the table. Guests often start with house-made pasta platters or move straight to the slow-cooked Malbec lamb served over potato and parmesan gnocchi with béchamel and sourdough crumble. Chimichurri and salsa verde bridge the Spanish and Argentine influences found throughout the South American-Italian kitchen. A rich Argentinian-style flan finished with candied walnuts and dulce de leche closes the evening.

Room and gathering spaces

Dining happens primarily in a relaxed setting designed for long conversations and comfortable seating. Larger parties can reserve the adjacent Tees St Café space for buffet-style set menus featuring whole roasted meats and seasonal vegetable sides. Couples and small groups might prefer the private chef’s table, which offers a trust-the-kitchen tasting option paired with curated wines. The approach keeps Italian classics simple while letting regional ingredients lead.