“Baduzzi offers an Italian fix with a stop-off in New York for styling and menu tips. It’s a labour of love for owner Michael Dearth, who also owns Auckland restaurant The Grove. His innovation and dedication shine through in Baduzzi’s rustic and homey menu where innovation and technique meet Mamma D’s secret sauce recipe.

“Baduzzi means meatballs, and here we take them seriously. Well-seasoned wild red deer meatballs served with a gutsy portobello mushroom sauce are very good, as are the wood-fired pasture fed butcher’s cuts. Other stars included buttered maltagliati with duck and porcini ragu and the ‘carbonara’-inspired beetroot pappardelle with guanciale and honey bug meatballs with a soft-poached quail egg. Knowledgeable staff guide guests through a wine list rich with well-known Italian imports. In brief: An Italian job delivered with passion and integrity.”

Wild deer meatballs with parsnip cream, shaved cauliflower and rich, delicious portobello mushroom sauce; salt-baked beetroot pappardelle with honey bug meatballs, guanciale and a soft-poached quail egg – a modern take on a classic Italian carbonara; herb-crumbed pork loin with Brussels sprouts and pancetta, sage, capers and butter sauce.

One of the friendliest, most popular restaurants in the city’s downtown area alongside the waterfront. The staff are proud of their food, proud of their exceptional wine list, and most of all their service. The kitchen and the front of house team work seamlessly together like good friends at a party. The food truly matches this fun atmosphere – well-thought-out casual fare that is made from judiciously selected ingredients and cooked with respect and love.

“As you’d hope with a name that translates to ‘meatball’ in Sicilian, the always-busy Baduzzi is the best Italian-American restaurant in Auckland. More than anything, Baduzzi is a fun place for a meal – with a date, with your friends or with your family.” –Metro Magazine

Metro Peugot’s Restaurant of the Year 2019: Winner, Best Service; Runner-up, Best Smart Restaurant; Runner-up, Restaurateur of the Year: Michael Dearth.