SLICE OF ROME
Tauranga’s Stassano Deli proves you don’t need a plane ticket to savor an authentic European deli escape.
Tauranga’s Stassano Deli proves you don’t need a plane ticket to savor an authentic European deli escape.
WORDS HAYLEY BARNETT / PHOTOS BEN PARKINSON @ PABLO CREATIVE
If, like me, you haven’t set foot in Europe in over a decade and you’re craving a dose of that effortlessly cool European culture, Stassano Deli is the place to go.
Taking over the stunning art deco building next to Barrio Brothers on Grey Street, this eatery couldn’t have picked a better spot. The light streams in through those huge heritage windows, and suddenly, you could be in Milan instead of Tauranga.
Noel and Kim Cimadon, the couple behind Tauranga favourites Picnicka, Clarence Bistro and Alpino, have once again struck gold. Stassano perfectly blends classic Italian style with a fresh, modern twist. And to top it off, they’ve found a charming young Italian named Edwardo to serve your espresso and deli sandwich, transporting you straight to the streets of Rome.
Admittedly, it feels almost surreal stepping into such an authentic Italian deli right in the heart of Tauranga’s CBD. What did we do to deserve this little slice of heaven?
When I asked Noel where the inspiration came from, his answer was simple: “We’ve just gone back to basics with Stassano. We really enjoy the simplicity of Italian hospitality rather than the over-complicated general hospitality at the moment.”
Noel describes it as “a little place that anyone who works in the city can go to,” whether that’s one of their loyal Clarence regulars or, as he puts it, “the office worker on a small salary.”
The goal was to create something approachable yet still affordable, even for the drinkers. “We’ve got very thoughtful wines and beers on tap with a very simple concept. Like in Italy, it’s just a carafe and a glass and that’s it.”
The menu is a mouth-watering mix of Mediterranean and Italian-inspired dishes, with a clear focus on classic deli sandwiches. The UNO team ordered a generous spread — the Ciabatta Mortadella, Chorizo Mozzarella, Sourdough Pastrami, Tramezzino Smoked Snapper, and a Brioche Ham and Cheese Toastie — and all promptly slipped into a glorious carb coma.
Take my advice and maybe just stick to one (though good luck choosing).
Noel told me his personal favourite is the same as mine: “I love mortadella. I love ciabatta. It just reminds me a lot of my childhood.”
His Italian roots give the place its heart, but he’s still keeping things evolving. “We just added the afternoons so we do after-work drinks and snacks… and the next thing is our gelato offering. My cousin is coming over from Italy to help get it started. He has been a gelato master over there for over 30 years.”
Another must-try is the naturally f lavoured Berry and Basil Soda, and of course, the decadent Tiramisu and Cannolo with Choc Nut Filling, which is the perfect sweet finish to an Italian escape.
As Noel says, “The vibe’s good, and it’s great to see people sitting on the street. It was just a dead corner, and now it kind of feels like a movement.”
107 Grey Street
Italian soul, Kiwi style
Discover a modern taste of Italy with a family legacy at Coco’s Trattoria.
Discover a modern taste of Italy with a family legacy at Coco’s Trattoria.
words HAYLEY BARNETT
A love for Italian cuisine runs in the family for owners of the new and beautifully modern Coco’s Trattoria. Chloe Meredith and Nik Zoraja met while working at one of his family's restaurants in Matamata, one of three Italian restaurants owned by Nik’s parents. He was in the kitchen, she worked front of house. Fittingly, Nik’s parents met the same way: chef and waitress, side by side.
Hospitality has long been the family business. While the family's Mount Maunganui eatery recently changed hands, the family still owns the Matamata and Ohakune spots. Now, Chloe and Nik have stepped out on their own with Coco’s.
“We’re really lucky everything has run so smoothly since opening in November last year,” says Chloe. “Our team came with us from previous roles, so they know how we work. It made things seamless, especially with a baby on the way!”
That baby, little Enzo, was just nine weeks old when UNO sat down to chat. “We decided to do it all at once — open a restaurant and have a baby,” Chloe laughs. Coco’s marks new territory for the pair. “We weren’t sure about opening inside a mall. We’ve always been in niche areas and hadn’t worked with a large corporation like Bayfair before. But the support they gave us made it all possible.”
The move has paid off. Steady foot traffic has kept them busy, and they’re looking forward to winter, when cravings for comforting pasta and slow-cooked meats kick in.
When the UNO team visited on a sunny autumn afternoon, two things stood out immediately: the authenticity of the food, and the speed it arrived. Within minutes, the table was brimming with fresh pasta, Napoli-style pizza, Italian snacks, and rich, slow-cooked dishes.
“It’s been a learning curve,” says Chloe. “We’ve never done a sharing-style menu like this. In past restaurants it was entrée, then main. But sharing works well in a faster-paced setting like this.”
Despite its mall location, Coco’s doesn’t feel like it’s in one. With a refined fit-out and a thoughtful menu, it delivers a full restaurant experience.
“While we’re quite traditional, we always say we’re Italian-style, inspired by Italian cuisine, but with a Kiwi twist. For example, traditional Italian pasta isn’t very meaty, but Kiwis love meat, so we adapt.”
Adding to the authenticity, two of their chefs and two front-of-house staff are from Italy. “They often say it reminds them of home. That’s the best feedback we could get.”
Though Coco’s is their first solo venture, Chloe and Nik have brought years of experience, and genuine passion, to the table. Balancing business and new parenthood, they’ve created a space that blends tradition, warmth and a modern take on what great Italian dining should feel like.
Cool, calm and collected
With its artfully designed space, locally-sourced treasures for sale and delectable food on offer, every detail of this café has been thoughtfully curated
With its artfully designed space, locally-sourced
treasures for sale and delectable food on offer, every detail of this café has been thoughtfully curated.
Words Hayley Barnett
As far as locals go, Gather is up there with the best. The vibe, the crowd, the food. It’s slightly bigger than a hole in the wall, but everything just works. And not one bit of it is an accident. Chatting with owner Steph Meaden, it’s obvious there was a very clear focus when she and husband Sam took over the Pāpāmoa spot three years ago.
“We knew we wanted to run a neighbourhood café but we both agreed it had to be three things – good for the community, good for the body and good for the environment,” explains Steph.
Having spent most of the first year behind the counter with their first baby in a front pack, this wasn’t easy to execute, especially during Covid 19 when supplies were limited and there were very few customers. But this is a couple who knows an opportunity when they see one.
They first opened the Tay Street Store two years prior to opening Gather, selling local products (mainly created by innovative and entrepreneurial friends), with the aim of branching out into food. When Gather came up for sale in 2020 the couple jumped at it. They had a bit of experience with a coffee caravan business , Lulu Coffee, which was a great first taste of the hospitality scene. It was just lucky they weren’t put off by dire times.
Today Gather is run by an all-women team, bar Sam who runs the finance and payroll back of house. Their head chef, Dominique Rojo Vivot, is Argentinian and the menu is largely influenced by her home country’s cuisine, with a colourful, vegan twist. The cheese puffs, vegan carrot cake and chimmi chilli eggs have all become loyal customer favourites. Thank goodness they’re staying on the upcoming, otherwise-new winter menu.
Steph and Sam aren’t chefs themselves but they were inspired by the very “farm to plate vibe” that they picked up on their travels overseas. “When we came home, we realised there’s an abundance of good food out there – you just need to know where to get it from,” says Steph.
Keeping in line with their noble ethos, they worked with their friends
– Mt Atkinson Coffee – who has a direct trade relationship with Ugandan coffee farmers and gives back through village projects. It does, however, come all the way from Auckland, which is quite a way away for Steph and Sam these days. A lot of product in the café is close to fully local, even the wide array of wares, skincare and clothing they sell in store. The clothing is actually designed by Dominique herself. Steph and the multi-talented chef even have plans to start their own pantry range.
With another baby in the front pack, Steph and Sam certainly have their
work cut out for them, but that’s all part of the fun.
“One day we’ll get back on the road – that’s kind of the idea of setting up a business!” she laughs. But right now, they’re both enjoying being part of a community which has embraced them and their passion for all things local and delicious.
