Podere Crisci

The story

Crafted with passion, served with love

A Neapolitan Vision on a Pacific Island

At the end of a country lane on Waiheke Island, Poderi Crisci occupies 7.7 hectares of north-facing vines set within what the estate describes as a sheltered amphitheatre — a narrow rocky strip believed to be 30 million years older than the rest of the island. The setting alone is remarkable, but the story behind it is what gives the place its character.

Antonio Crisci, born and raised in Naples, arrived in New Zealand by yacht in 1991. Within two years he had opened his first Auckland restaurant, Toto, introducing Italian flavours to a city he found surprisingly short of European produce. His instinct for hospitality proved right: Toto drew Auckland's early movers and shakers, and it was there he met Vivienne Farnell, who became his life and business partner. Together they went on to establish Non Solo Pizza in Parnell in 1996, an institution that ran for close to three decades.

The Waiheke chapter began in 2000 with the planting of the first merlot vines. Poderi Crisci was formally founded in 2008 and the restaurant opened in 2010. Antonio has spoken of wanting to "entirely express my vision of food being an integral part of life" — a phrase that captures the place precisely.

The Kitchen and the Garden

The chefs work with traditional Italian cuisine as their foundation, adding modern techniques to draw out the flavours and textures of seasonal ingredients. What sets the kitchen apart is its proximity to the source: one of the estate's most visible features is its kitchen garden, where chefs are regularly seen harvesting herbs, salad leaves, tomatoes, artichokes, figs, pumpkin and zucchini. The garden also supplies the raw material for house-made products including olive oil, Sapa, Agrumetto citrus liqueur, and Aquavite.

The menus reflect this directness. The signature Italian Long Lunch is a multi-course affair served through the afternoon. On Saturdays, an eight-course Degustation Dinner takes over the evening. A daily à la carte menu offers more flexibility for smaller parties. Gambero Rosso awarded Poderi Crisci 2 Forks in 2023 — a recognition that places it firmly among the most credible Italian dining experiences in the Southern Hemisphere.

The Cellar

The wines are estate-grown, selectively hand-harvested, and aged in French oak barriques over 18 months in an underground cellar the estate calls possibly the most beautiful cellar room on Waiheke. Old-world varieties and minimal intervention define the winemaking philosophy, with all vineyard work carried out predominantly by hand. The range spans sparkling styles through to Pinot Grigio, Arneis, Rosé, Syrah, Montepulciano, and Merlot Riserva — each matched to the seasonal Italian food served above ground.

The integration of estate wine and Italian cuisine is not incidental here. It is the whole point.