The name ‘Jano’ was inspired by Head Chef and owner Pierre Fenoux’s grandfather, Jeannot Fenoux, who was the community gardener of his township of Aix Les Bains, France. Jeannot and his wife, Manette, had a large garden where they grew their own fruits and vegetables, and Pierre spent a large part of his childhood harvesting and cooking with his grandparents.

Jeannot would often take Pierre fishing for freshwater cray at the nearby river; go exploring at the local markets; or go venture into the forest at dawn after a rainy evening to look for fresh snails and mushrooms. These memories and experiences are why we love working with fresh produce and appreciate the beauty of cooking with simple, quality ingredients. It has also inspired us to grow our own little garden at the restaurant which we often use in our dishes.

Pierre in his grandparent’s garden

Pierre in his grandparent’s garden

jano logo


We are a small owner-operated bistro and work mainly with small local farms and suppliers around New Zealand. We try to use free-range or organic ingredients and produce where possible, and our menus can change spontaneously as it is dictated by what we receive into the kitchen each morning. Having a small kitchen with little space, we always keep minimal stock, which enforces the restaurant's concept of promoting freshness and innovation. 

Some of our smaller suppliers only produce a very limited amount of stock, which makes Jano a little more exclusive than other restaurants. We’re always searching for quality local ingredients and products to use in our menu, and welcome suppliers to get in touch with us!