Marcel Rood has cooked at celebrated restaurants in Europe and in New Zealand. Now he's settled in wine country—and loving it. His restaurant has rich burgundy walls and lots of wood. A fountain (in the shape of Bacchus) occupies the small courtyard, and inside an open fire keeps things cozy in winter. Marcel makes good use of New Zealand produce in dishes such as bacon-wrapped beef fillet on kumara (native sweet potato) mash.
Visit the Travel Talk forums for help on planning your trip