Restaurateurs did not enter the competition, rather, their offerings were judged by an anonymous panel of judges around the country.
“We don’t know who they are – they’re chefs, food writers, critics … and they come to the restaurant. You get at least two visits a year from these judges.”
Potts said points were awarded for food, ambience, the drinks list and service.
Solera scored 18 out of a possible 20 points, he said.
The winners were announced on August 18 in Auckland. Restaurants could be awarded one, two or three hats based on their score.
Cuisine says hats are reserved for restaurants “whose commitment to excellence, innovation and consistency” placed them “firmly” among the best in the world.
‘From top 100 to top 40′
Potts said Solera had held one hat for the past two years, which placed them in the top 100 in the country.
At the awards night, the one-hat restaurants were read out first.
When Solera was not included, Potts thought the restaurant had lost its hat.
His vision was to create world-class, wine-friendly dining in a relaxed setting with an open fire, bringing warmth and innovation to Mount Maunganui’s food scene.
Head chef David Bryson had only been at the creative helm of Solera for a year, but had worked in the kitchen since 2021.
Potts said Solera had a sharing menu, with wood-fired cooking being its “flagship”.
“Most of the food has some … element that’s to do with the fire or smoking.”
The wine list champions small New Zealand producers.
Solera owner Nick Potts said wood-fired cooking was the restaurant's 'flagship'. Photo / Supplied
He said the business had faced challenges to balance rising costs with attracting customers.
This included bringing down the price of its $100 chef’s menu two years ago. It is priced at $85.
“That was the name of the game, I guess – get as many people in and let them experience this.”
They had made “tough decisions” about what produce to use to bring costs down, but labour costs were the hardest part.
“You can control your food costs but when you’re doing food like us, it does take a lot of labour to get it there.”
