Solera.

Solera centers its identity on the primal heat of its open kitchen, where an oak and manuka-stoked wood fire dictates the menu. Located in Mount Maunganui, the restaurant leans into modern hearth cooking, producing shared plates that range from wood-roasted porchetta to whole gurnard. The interior is moody and intimate, designed to draw focus toward the kitchen’s activity; for the best view, the Chef's Pass offers bar seating directly overlooking the flames. The beverage program is equally intentional, bypassing mainstream labels in favor of an all-New Zealand wine list that spotlights independent growers and adventurous varietals like Montepulciano and orange wines. It’s a sophisticated but approachable spot that works as well for a glass of chilled red as it does for a full multi-course dinner.