All Images: Staġuni
The village of Marananga in the Barossa Valley has welcomed a new culinary destination, as renowned chef Clare Falzon has recently opened her latest venture, Staġuni. Named after the Maltese word for ‘seasons,’ the restaurant reflects both Falzon’s heritage and her culinary and dining philosophy.
Situated along the iconic Seppeltsfield Road amidst the towering palms, the old Marananga School has been repurposed to house Staġuni’s kitchen and outdoor verandah dining area. The original schoolhouse, now remodelled to create this promising eatery, marks an exciting chapter for the region, renowned for its lush vineyards and rich gastronomic heritage.
In fact, after being open for only two weeks now, the restaurant has been visited by a score of ex-students from the Marananga School, who’ve dropped in to dine and share stories about the school. The alumni count already spans from 1946 – 1990, and one graduate brought in a photo of the school from 1951 – over 70 years ago!
As of December 6th, Staġuni Restaurant is licensed in the supply and sale of alcohol, allowing them to transition into their intended dining format and offerings.
This will be a gradual transition over the next several weeks, which will include a set menu Thursday dinner service on the 12th and 19th of December, and their Barrio (meaning “neighbourhood”) small plates menu until the first week of January. This will include additional dinner services on the Friday and Saturday before Christmas. Detailed service times will be posted to their socials in the coming days.
This menu design, beverage offering and format is designed to facilitate the sense of place of the restaurant, as well as it’s foundational ethos; authenticity, creativity, and community. Showcasing hyper local and South Australian produce, the menu is relevant, seasonal and considered.
The beverage program, headed by Christopher Stagg, encompasses a concise, yet dynamic wine list, with the intention of its changing nature to accomodate showcasing and supporting wine makers as close as up the road, further a far within South Australia, interstate and internationally – offering a variety of styles.
Christopher’s extensive experience and knowledge within bars both on the east coast, as well as oversees, will ensure strong and creative nonalcoholic options, confident classic cocktails, and innovative signature cocktails.
Falzon, whose career includes stints at prestigious establishments such as Gordon Ramsay’s Maze in London and Sydney’s Nomad, brings a wealth of experience and passion to Staġuni. During her spell at Hentley Farm in 2022, Falzon was named Delicious Magazine’s National Produce Awards Next Generation Chef of the Year.
Her vision for Staġuni is deeply rooted in authenticity, creativity, and a vibrant connection to the locale. Central to this vision is a commitment to showcasing local produce and a menu that resonates with the rhythms of the seasons.
Influenced by the eateries of Europe, as well as drawing on her travel experiences in the ways in which people eat further afar, Falzon explains, the essence of staġuni is about creating more than just meals—it’s about crafting experiences that celebrate the connections people form through food. This philosophy mirrors the values ingrained in her during her upbringing in a Maltese family where food was central to communication and community.
“Authenticity, creativity, comfort, connection, and a sense of place is my focus, really creating a dining space which celebrates the things I admire about food and hospitality experiences. I’ve happily found myself a part of a community in the Barossa, and I’m excited to be able to build something new in the place I adore.”
The opening of Staġuni culminates a year’s worth of learning for Falzon, who spent that time travelling around Australia, separated from the traditionalism of a restaurant kitchen. When working, Falzon sought out opportunities in regional communities, the most influential being their time working under Annie Smithers at Du Fermier in Trentham, VIC, as well as running a small ‘restaurant’ out of Bellwether cellar door in South Australia’s Coonawarra.
Marananga School, the site for staġuni, is also witnessing a broader revitalisation. The once neglected site has been transformed by the same families responsible for successful local attractions such as Wonderground Gallery and Mirus Cellar Door. Now officially open, it aims to breathe new life into the village with a fresh precinct of food, wine, and retail.
For locals and visitors to Barossa Valley, the opening of Staġuni represents not just a new place to eat, but a destination where the community can come together in appreciation of great food, fine wine, and genuine hospitality, all cultivated by one of Australia’s most promising chefs.
Follow their socials to stay up to date and be the first to know when they announce their full opening.
WHAT: Staġuni Restaurant, now open for small plates and non-alcoholic drinks
WHEN: Now open for lunch and dinner Fridays – Mondays and Thursdays for dinner
WHERE: Marananga School, Unit A, 457 Seppeltfield Road Marananga, 5355
For more information, click here.
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