We love eating & drinking!
Step off Willis St & you're in the bar. With it's shiny brass bar top, polished wood floor & planetarium of lights, you'll find coffee & counter food by day & craft beer & cocktails by night.
Venture into our all weather courtyard where you’re welcome to drink or dine or both! During colder months there's a roaring fire, heaters & blankets for extra warmth. The warmer months see the roof roll back, sun cream out & rays pouring in all day long.
Head past the open kitchen where you can meet the chefs & see the action happening. Check yourself out in our big mirror wall before heading on upstairs to the lush, carpeted dining room with seating for up to 48 guests.
Just off the main dining room is a private dining room featuring textured wall paper, a chainmail chandelier & large dining table which can seat from 8 to 14 guests.
Both floors have bathrooms with the most efficient hand dryers ever, you’ll be blown away.
Disabled access is on the ground floor only.
Leonardo & Lorenzo (or Nardi & Enzo as known to their friends) were born into the Wellington hospitality industry. Their father, Venetian born Remiro Bresolin, opened the first pizzeria in New Zealand & then started Wellington's first recognised fine dining restaurant, the celebrated Il Casino.
Nardi, the oldest of the two brothers, is a graduate of the famous Swiss Hotel Management School. He lived & travelled extensively around Europe before returning to Wellington to work alongside his father at Il Casino. His hands on management technique & impeccable eye for detail both contribute to his success in the industry.
Enzo is an incredible host, known for his cheeky sense of humour & ever changing facial hair! He also travelled to Europe, doing stints in family restaurants in Venice and upon his return worked with many of Wellington's hospitality legends before becoming his own boss.
Together, Enzo and Nardi opened their first business interest, Scopa Caffe Cucina in 2006, followed by Duke Carvells in 2008, Crazy Horse the Steakhouse in 2009, Tommy Millions & Gentlemen's Beans in 2012 and The Bresolin in 2014.
After spending his teens in pubs of the UK, Lucas trained as a chef in Wellington working at Scopa, Maria Pia's and The Matterhorn.
He crossed the ditch to sharpen his skills at Bisto Moncur and Vini in Sydney and returned to successfully lead the team as Head Chef of Crazy Horse the Steakhouse
Lucas opened The Bresolin in partnership with Nardi & Enzo, where he designed his own kitchen & got his dream of having his very own wood fire grill.
He is a chef that loves big flavours. He also likes BK whoppers.
Manager and functions organiser extraordinaire, Juno will brighten up your life with her happy and loving ways.
She did a stint around bars of Auckland and came to settle back in her home town, Wellington, where she rocked the worlds of Mighty Mighty, Sweet Mothers Kitchen & Poquito.
Juno makes a great flat white, is passionate about good service & loves crosswords.
What we do at The Bresolin cannot be achieved without the help of the Wellington community.
We owe thanks to everyone, customers, suppliers & family, for their continued support that enables us to keep doing what we love.
In no particular order, here's some Friends of the Bresolin:
Faith Beyer - responsible for the interior design & just so happens to be Nardi & Enzo's Mum!
Harry & Dal - Inject Design
Matt, Matt & Matt - ParrotDog
Pete, Jos & Ian - Garage Proect
Dave Roche - Wizbang and One Tap Technologies
Richard Kline - Artigiano Imports
Neil - BCE Catering Equipment
Trevor - Biotech
Sanjay - Cuba Fruit Mart
Richard - Crest Clean
Alistar Bridge - Crombie Lockwood
Brandon Nash - Dhall & Nash
Adam Cotter - Eurovintage
Ryan & Steven - Beer Without Borders
Malcolm & Michael - Global Wines
Steph - Mineral Wines
John & crew - Hockley Plumbers
Mitch Wilson - The Electrical Company
Andy - Ductari Ventilation & Air Conditioning
Cam - Cam's Carpentry
Hanna - Negociants
Billy - Simply Squeezed
Scheckter - Ontrays Food Emporium