Bareno

Bareno Bareno is Dead. Long live Bareno. The Germans probably have a word for it. They have a word for everything. Bareno is where dreams are delayed.

Let's cut to the chase - Bareno a pop-culture revolution of such importance that it is poised to tip hospitality on its head for generations to come. Originally conceptualised by Rene Bennett (AKA: Big Reno) in Grange Road, Singapore - Bareno gained a reputation both as “that peculiar pink house on the fourth floor” - as well as a hub for culture, artistry and debauchery for rogues, gentlemen and,

well... anyone that somehow roamed in off the street. Trying to articulate the Bareno experience using the restrictive lexicon modern English offers is akin to accurately describing the glorious image of a lion making love to a unicorn as they both slide down a rainbow jockeyed by leprechauns. Bareno is an enigma – a bar concept that ignores the trends of the modern bar culture, by not trying to be the best… Simply, not the worst. We are the child that gets the participation trophy and displays it proudly over the mantle. Most importantly, we are a place that you can forget the woes of the world and postpone your responsibilities. I assume this answered nothing important - but at least it was wordy!

Gonna be honest… this was an open secret and every time I heard him praised I said “this is the next Noma… Please”.Hospi...
05/05/2026

Gonna be honest… this was an open secret and every time I heard him praised I said “this is the next Noma… Please”.

Hospitality is hard. The work is, genuinely, gruelling. But no quality of food should ever come at the expense of the people that made it happen. If your “quality” requires you to be a right fu**er - you are not an artist. You are a bully.

Thank you, Cuisine. I hope Michelin follows.

Gonna be honest… this was an open secret and every time I heard him praised I said “this is the next Noma… Please”.Hospi...
05/05/2026

Gonna be honest… this was an open secret and every time I heard him praised I said “this is the next Noma… Please”.

Hospitality is hard. The work is, genuinely, gruelling. But no quality of food should ever come at the expense of the people that made it happen. If your “quality” requires you to be a right fu**er - you are not an artist. You are a bully.

Thank you, Cuisine. I hope Michelin follows.

Cuisine Magazine has removed the restaurant from its 2025 Good Food Guide list after allegations emerged over the conduct of chef Vaughan Mabee.

Address

20 Welles Street
Christchurch
8011

Opening Hours

Tuesday 2pm - 1am
Wednesday 2pm - 1am
Thursday 2pm - 1am
Friday 12pm - 1am
Saturday 12pm - 1am

Telephone

+6434214624

Website

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