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Fresh, Local, Seasonal Ingredients
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Authentic Flavours from the Land
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Nutrient-rich and Macrobiotic Principles
Our Nourishing Cuisine
By Chef Lasse Holopainen
The seasons shape the Maruia experience, as the nature of the valley and estate wonderfully changes throughout the year. The lodgings, special events and especially our cuisine constantly change to suit the season. This ensures that each visit will be both unique and fulfilling.
At the heart of our culinary ethos is the idea of “eating well.” Inspired by macrobiotic principles, we focus on balancing natural, nutrient-rich ingredients to support overall health and well-being. Every dish is designed to nourish both body and soul, offering meals that are not only delicious but also promote harmony and vitality. By prioritizing fresh, whole foods and mindful preparation, we aim to create a dining experience that leaves you feeling truly revitalized.
We offer an international omnivore menu. Vegetarian, vegan, dairy-free and gluten-free options are also available.
Experience for Yourself
All stays include a nightly Premium Three-Course Dining Experience and buffet breakfast with the freshest seasonal produce from our own kitchen garden and the best of local nearby growers. The omnivore menus change daily and cater to all dietary requirements.
Specific cuisines are available upon request; please enquire for more information: reservations@maruia.co.nz
Locavore Philosophy
In Connection with the Land
We carefully curate our gourmet dishes with nutrient-rich ingredients and produce sourced from our own kitchen-garden, and from the best that the region has to offer. We place great emphasis on seasonal, local food with authentic flavours from the land to deliver fresh, simple, and beautiful meals. We serve delicious, nourishing, cuisine for every season — with a passion for delivering a memorable culinary experience.
Culinary Events
Throughout the year, in partnership with curated local cooks and chefs, the entire retreat transforms for a limited time into a gastronomical experience unlike any other.
Subscribe to our newsletter to hear about upcoming gastronomic weekends where we will host culinary retreats showcasing such produce.
“With daily-changing menus and much of the produce grown on-site or sourced locally, eating at Maruia River Retreat is a central part of the experience – unsurprising given co-owner Lasse Holopainen’s background as a chef. Breakfasts are generous: freshly baked sourdough and focaccia, honeycomb, eggs and perfectly ripe avocados. Lunch is nourishing and varied. We dined on broths, noodles and pulled banana flower tacos. Dinner, however, is the highlight. A rotating three-course menu draws on a mix of flavours and influences, from delicate venison carpaccio and warming sinigang consommé to slow-cooked meats, seafood and thoughtful vegetarian dishes. Desserts range from light and playful (ube cotton cheesecake) to rich and indulgent (chocolate fondant). You’ll leave feeling spoiled rotten.”
—Laura Hampson, Stuff Weekender
Vegan Meals
We are happy to accommodate a Vegan diet. While we try to be careful, we do serve omnivore meals and there may be cross contamination on surfaces and instruments.
Alcohol Policy
We do serve alcohol and we abide by the philosophy of "practice moderation.” We strictly follow our Host Responsibility Policy and the policies under the Sale and Supply of Alcohol Act 2021. We accept BYO at $40 per bottle for service at the Bar and Lodge and dining area.
