Loretta

The wood-fired oven is the star of the kitchen at Loretta. The team uses it as often as possible when preparing the Mediterranean-inspired menu. The oven’s distinctive, smoky flavour makes its way into vegetables, proteins, and sometimes even desserts. 

The sourdough wood-fired pizzas are a highlight. Made using fresh local ingredients you’ll find a curated but tasty selection.  Depending on the season the toppings could include chorizo and prawn, asparagus, or Brussels sprouts. Co-owner and general manager Hayden McMillan says the woodfire aroma and menu are part of the plan to lure customers in. “We want to be the go-to place for gatherings — good times, delicious food, and great ambience.”

Since Loretta opened in 2014, the whole or half chicken (to share) has been a mainstay of the menu. Other firm favourites include the chicken liver parfait with flatbreads and the wood-fired cauliflower. On weekends, the restaurant opens for brunch as well as dinner — the waffles are legendary among locals.

With its many share-plate options, casual atmosphere and special kids’ menu, Loretta is perfect for family celebrations. Large groups are welcome, too. With the main restaurant seating 85, it’s one of Wellington’s biggest dining spaces. For extra-special events, you can hire a semi-private dining area at the back with room for up to 45 guests.

Loretta’s site was once a shopping arcade, and the pillars that used to separate each shopfront have been retained in the dining space. This, along with the exposed concrete walls and polished concrete floors, creates a stylish, industrial feel. The pared-back aesthetic is warmed by glowing pendant lights, Scandinavian-style blond wood, and leather bench seats.

Hayden reckons the “best seat in the house” is up at the bar, where you can watch the chefs at work. With the bustling open kitchen in front of you and happy chatter of customers behind, you get one of Wellington’s warmest and welcoming dining spots.