OUR STORY

Nestled in Aucklands Uptown, Delissimo…

Delissimo is proud to use local ingredients. We use Fresh NZ vegetables, NZ lamb, prime beef and chicken. Our eggs are only free-range meaning your get the best quality in flavour with each dish.

Our espresso coffee is from our local partners, Atomic. Freshly roasted in Auckland, Atomic espresso are found just down the road from us in near by Kingsland.

Zan

Owner

I have been in the hospitality industry since 1988 starting in a little pizza place in Macedonia the opening my own restaurant the following year. I moved to NZ in 1997 and worked my first job in a restaurant in Mission Bay. Some years later, I opened my first delicatessen with a partner in Parnell named Vela Deli. In 2004 we started Delissimo Delicatessen in Queens Arcade Downtown Auckland but with trade booming, we needed a bigger premise. Discovering 48 New North Road Eden Terrace, Delissimo has had it’s doors opened 2014 and still going strong.

My biggest enjoyment is working with our customers and staff every day. I love hearing the stories from the people of Eden Terrace who have a special and deep connection with this community.

Sibel

Barista

As a Turkish national, I was raised in a culture where hospitality is very important, almost sacred. Hospitality is a cornerstone of Turkish culture where people believe that visitors should be treated as guests sent by God and having raised in such culture, I thoroughly enjoy working in hospitality where I can reflect that custom towards our customers. That’s why I’ve always enjoyed being a part of a local cafe where it is a part of the local community and customers feel more than welcomed as guests, treated more than just customers.

I look forward to our daily conversations with our regulars and can’t wait to meet the new ones while enjoy serving them in our warm, welcoming, Delissimo environment.

Arinela

Chef

Originally from Croatia, I have always loved to cook and actually wanted to become a chef from a early age. As I started working young in hospitality, I managed to learn from my foundations from the people I worked with. My passion is about making people happy and when you see their happy faces after they try my food, it makes my passion that little bit more special. A while ago I was inspired by a quote said by a chef “you can literally make a difference to your life by eating good food”; and now, that is my goal everyday in the kitchen.

I love to put my heart into every meal as I know it creates that dining experience just that much better for the customer.