MAPU Test kitchen

Down a Lyttelton alleyway—past a nondescript sheet metal door and a tiny iron sign—lies New Zealand’s most thrilling culinary frontier. Just six seats. One high counter. A masterclass in radical seasonality. Gastronomes fortunate enough to secure a stool consider Giulio Sturla’s intimate test kitchen an absolute revelation. It’s a one-man symphony of foraged terroir and boundless imagination. No static menus here—just an ever-evolving, hyper-local degustation where the chef narrates his deeply personal process while plating right in front of you. Epicureans are consistently floored by the sheer wizardry on display, witnessing avant-garde triumphs like crayfish interwoven with hand-steamed banana noodles, or native kawakawa tofu dusted with barbecue ash. The storytelling is as intoxicating as the pours—whether you opt for a Sicilian Tokaji, a North Canterbury Pinot, or the wildly complex handcrafted non-alcoholic pairings. A boundary-pushing chef d'oeuvre that completely redefines interactive dining.