The 38 Must-Visit Restaurants in Tāmaki Makaurau (Auckland, New Zealand)

For a taste of the delightful hospitality offered by chef-owner Jason Kim at Tokki, make sure to grab a spot at the chef’s counter. Guests have the chance to watch him as he plates dishes, pours your beer, and toasts the marshmallow meringue on your melona s’more, a whimsical take on the beloved Korean popsicle. The cooking takes place in a compact kitchen, utilizing freezer tops as prep space, while a small charcoal grill adds a smoky flavor to the bo ssam. The house menu, a prix fixe that includes savory egg custard with anchovy broth, raw fish with Korean mustard, and chewy flat noodles topped with chile pork and gochujang, is the best way to enjoy a meal here. — Leisha Jones

While Josh Emett’s Onslow garners much of the media spotlight (rightly so), the chef's Waiheke Island venue is a fantastic classic in its own right. The Oyster Inn radiates picturesque beachy vibes perfect for Instagram. Settle into a chair on the charming white picket-fenced porch and enjoy fish-and-chips or a dozen fresh oysters, complemented by a glass of local wine from a nearby vineyard. — Hillary Eaton

The Shed, located at the Te Motu vineyard on Waiheke Island, offers a rustic setting for the culinary creations of Korean-born chef Yutak Son. Large open windows showcase views of the vines that yield Bordeaux-style reds. With an on-site garden, collaborations with local producers, and a nose-to-tail approach, the ingredients served here are incredibly fresh. The menu beautifully blends Asian flavors with local produce, featuring dishes like octopus carpaccio with gochujang, garlic, and orchard grapefruit, along with dry-aged kahawai accompanied by kaffir lime oil and soy cream. — LJ

Everything about Williams Dinogoy radiates positivity: the friendly family-run staff, the inviting corner location in Wynyard Quarter, and the innovative brunch dishes emerging from the kitchen. Head chef Arjay Soneja, originally from Manila, infuses the brunch menu with flavors from his homeland. Savor longanisa sausage paired with your eggs; bone marrow, clam, and papaya salad served with toast; or mushroom congee topped with chile and fried tofu. The drink menu features a select range of local natural wines, breakfast cocktails, and exceptionally good coffee. — LJ

Homeland is a unique blend of cooking school, restaurant, and a food embassy for Aotearoa and the Pacific, marking chef Peter Gordon’s (Ngāti Kahungunu, Ngāti Kuri) return after years in London. This cooking school connects consumers with small producers, teaching the public how to utilize lesser-known cuts and promote sustainable practices around kai (food). Whether you attend a class on transforming fish heads into aromatic curry or stop by for one of Gordon’s beloved cheese scones, there are countless ways to engage with this versatile space. Enjoy lunch outdoors among the greenery with a bowl of Gordon’s renowned Turkish eggs. — HE

Located in Commercial Bay, Ahi (meaning “fire” in te reo Māori) showcases the ingredients and flavors of Aotearoa through the artistry of renowned chef Ben Bayly. The kitchen draws from an expansive off-site garden to craft dishes like miso-barbecued octopus served with papaya gazpacho, and hot-smoked Japanese quail accompanied by garden seeds and a creative twist on cheesy Marmite toast known as mousetrap cauliflower. As the seasons shift, local foraged and fished components come to life, including kina (urchin) kilpatrick paired with pikopiko (mother spleenwort) ferns. The menu’s snacks are particularly outstanding; don't miss out on the scampi (langoustine) corn dogs or wallaby tartare. — HE

Chef Jo Pearson transformed the bustling Britomart area into a reliable dining hotspot during her time at Amano. Following the restaurant's sale to the Savor group, Pearson has established herself at Alma, a Spanish-inspired venue infused with Moorish influences. From gildas with cucamelons to crispy pork skewers wrapped in homemade flatbreads, Alma offers sophisticated Spanish cuisine that strikes a delightful balance between approachable and intriguing. With an extensive selection of vermuts and expertly crafted cocktails, it’s perfect for both casual bites and full dining experiences. — HE

If Amano had a nickname, it would be 'Old Faithful.' Frequently hailed as one of the city's most dependable Mytouries, its reputation is underscored by the volume of customers it serves daily. With an Italian flair, the menu features pastas like capitelli with leek and wild mushroom or chitarra with scampi (langoustine) and fermented chile. The pasta varieties and sauces are seasonal, ensuring there's always a new reason to revisit this Britomart classic. — HE

Grand Harbour shines as a gem in the realm of Cantonese cuisine, well-known in Auckland for its lively yum cha experience. Each weekend, the expansive dining area fills with guests selecting har gow and barbecue pork buns from rolling trolleys. Whether you're celebrating a milestone with a lavish feast of giant live abalone in black bean sauce or enjoying a casual catch-up over pork and chive dumplings on a Saturday afternoon, this place is a go-to. — HE

After the closure of Meredith’s in 2017, Mr. Morris marks the much-anticipated comeback of chef Michael Meredith to Aotearoa's culinary landscape. Infusing the menu with elements of Meredith’s Samoan roots and a bounty of local produce, Mr. Morris offers a distinctive perspective on contemporary Aotearoa cuisine in Britomart. For an immersive experience, take a seat at the central U-shaped bar to observe the kitchen at work. Most evenings, you'll catch Meredith in action, signaling the arrival of dishes like chicken liver parfait adorned with crispy chicken skin or fried quail paired with mandarin and curry leaf. — HE

At Paris Butter in Herne Bay, chefs Nick Honeyman and Zennon Wijlens craft a tasting menu that highlights New Zealand ingredients through French culinary techniques. Recently, Wijlens has taken a more prominent role, balancing his time between foraging edible flowers at a local urban farm and hosting his Tuesday night 'next generation' collaboration dinners, showcasing emerging chefs. While the service and ambiance reflect classic French fine dining, Wijlens injects a playful twist into the dishes with unexpected flavors and ferments, such as roasted chicken garum and sourdough-miso butter. For a complete experience, indulge in the menu du chef, a seven-course offering that evolves with the seasons. — HE

Sid and Chand Sahrawat are key figures in shaping Auckland’s unique modern Indian dining scene. Their bistro, Cassia, offers a refined twist on traditional flavors within a stylish setting just off Queen Street. Dishes like Te Matuku oyster pakoras and Malabar-style fish with curry leaf pack a punch of flavor, perfectly complemented by bubbling, blistered naan. After eight years, their culinary prowess remains sharp and impressive. — HE

Since opening its doors in 2003, Xi’An has seamlessly integrated its hand-pulled noodles into the culinary landscape of the city, expanding to multiple locations. Known as biangbiang—named for the sound made when the noodles hit the counter during preparation—these chewy strands are among the finest available. A fan favorite is the number 23, featuring noodles with rich, deep red braised pork, but don’t overlook other delights like the rou jia mo (often referred to as a Chinese burger, filled with spiced pork) or the paomo (a captivating lamb soup seasoned with star anise and cinnamon, punctuated by pieces of flatbread). — HE

A staple in the city, Hugo’s Bistro is often regarded by locals as one of the most underrated dining spots, especially considering the meticulous cooking coming from the kitchen. Open throughout the day in the CBD, it's an ideal spot for a simple breakfast of smoked salmon on seeded bread or enjoying a bottle of wine with the popular, impossibly crispy confit potatoes, paired with Fiordland wapiti elk adorned with bone marrow, chestnuts, and elderberry. To conclude your meal, the olive oil semifreddo is a beloved choice for a very good reason. — HE

Following Sid Sahrawat’s departure, chef-owner Lesley Chandra has infused Sidart’s fine dining with a unique Fijian Indian flair. The carefully crafted tasting menus, consisting of four to seven courses, reflect Chandra’s keen ability to blend the nuances of Fijian Indian cuisine with surprising elements like lemon verbena, bonito, and wakame. This transformation has made Sidart an exciting and distinctly different culinary experience. — HE

Milenta exudes a cheerful holiday vibe that’s hard to define. Perhaps it’s the outdoor dining area nestled beneath a canopy of vibrant trees, or the South American-inspired dishes crafted by chef Elie Assaf, who emphasizes sourcing exceptional local ingredients and preparing them over an open flame. But it’s likely the influence of the city’s top party planners behind Milenta, who know exactly how to create an inviting atmosphere for a memorable night. Stay long enough and you might find yourself at the exclusive members-only club next door — the Shy Guy — where you can dance the night away after your meal. — LJ

Standing tall at a thousand feet, the iconic Sky Tower serves as a landmark for visitors in the heart of the city. While it attracts guests to the Sky City casino, the real draw lies in its culinary offerings. The complex features bluefin tuna nigiri paired with crisp sake at Masu by Nick Watt, delectable snapper sliders from Al Brown’s renowned Depot, elevated drinks at the Sugar Club, indulgent Reuben sandwiches at the Fed Delicatessen, and succulent crispy-skinned Peking duck at Huami. — HE

Timeless Italian establishments like Prego can be found in many major cities; it’s the kind of spot that effortlessly consumes a day, with one bottle of rosé leading to two on the sun-kissed patio. A blend of trendy and family-friendly, Prego attracts Auckland locals with generous servings of shrimp and mussel pasta marinara, along with crispy pizzas. The highlight is the iconic Prego Pie, a flaky pastry stuffed with seasonal fish or lamb, best enjoyed outside under a large umbrella. — HE

Minkyu (Paul) Lee and his wife, Lisa, bring a taste of Korea to Ockhee, a cozy spot on Ponsonby Road filled with character. Here, you can savor exceptional Korean fried chicken and crispy potato jeon, paired perfectly with natural wines on tap and refreshing soju cocktails. The menu is rich with traditional Korean dishes, many of which Lisa learned from her mother, including chun sa chae (steamed seaweed noodle salad with garlic mustard sauce), sticky barbecue dak gui chicken that complements black rice and seaweed balls, and comforting jeon gol, made with broth simmered all day. Don’t miss out on picking up some of the restaurant's popular merchandise before you leave. — LJ

Alpha is more than just a bakery—it’s a culinary hub. You can walk out with a warm loaf of sourdough, hearty Danish rye, or Japanese shokupan crafted by head baker Ben Conway (Ngāti Te Ata). Additionally, this space serves as a test kitchen for chef Ed Verner’s team from the adjacent Pasture and Boxer, and hosts pop-ups and collaborations with emerging chefs. On weekends, the brunch offerings are fresh and surprising: think oysters with elderflower, mimosas infused with passionfruit and shiso leaf, and a must-try hot fish sandwich. As evening falls, the atmosphere transforms with candlelight, featuring creative takes on classics like fire-grilled cheese topped with caviar or hand-rolled trofie in a delicate white almond and parmesan sauce, all complemented by refined and unexpected beverages from the Boxer team. — LJ

Revealing too much would spoil the enchantment of an evening at Pasture and Boxer, two unique venues that provide some of the most extraordinary dining and drinking experiences in the country. At Pasture, a six-seat restaurant led by chef Ed Verner, diners can observe the creation of unforgettable tasting menus over an open flame from their barstools. Next door, Boxer presents a variety of intricate, seasonal cocktails crafted by the Pasture chefs, utilizing spirits distilled on-site with a rotary evaporator. These drinks are paired with an extravagant selection of snacks that are often fresh, raw, and influenced by Japanese cuisine. Don’t miss the signature dish featuring tuna (eel) and tītī, a local seabird with an anchovy-like taste, typically preserved in salt but served here fresh. Every aspect of Pasture and Boxer—from the music to the custom interiors—is meticulously curated by the creative team. — LJ

Note: Hillary Eaton has a personal connection to Pasture and did not write any elements related to Pasture, Boxer, or Alpha.

From the crisp white tablecloths to the meticulous attention given to each dish, Cocoro offers an extraordinary dining experience. Chef Makoto Tokuyama transforms local seafood into stunning sushi and sashimi presentations. The set menus frequently highlight regional ingredients such as manuka honey, Cloudy Bay clams, kina (sea urchin), and paua (abalone), with an array of beautifully crafted dishes arriving at your table. There’s truly no better way to celebrate in the city. — LJ

Inspired by the pasta shape, Pici has quickly garnered a devoted following since its debut in 2021 within the charming St. Kevins Arcade on K’road. Under the guidance of chef Jono Thevenard, this restaurant embraces the beauty of Italian cuisine with a focused selection of natural wines and seasonal handmade pastas. Naturally, the namesake pici pasta is a must-try, especially when paired with the zesty cacio e pepe. Don’t forget to order the focaccia for soaking up any remaining sauce. Recently, the team has expanded their offerings with Ooh-Fa, a new venture where they apply the same culinary expertise to delicious pizzas. — HE

Apéro, the cozy haven owned by Lesley (Les) Hottiaux and Ismo (Mo) Koski, is the perfect spot to let time slip away. Whether you're unwinding with an aperitif after a long day or enjoying an intimate date night, this French bistro on K’road has been a beloved choice for seven years, thanks to Koski's excellent selection of wines by the glass and Hottiaux's renowned terrines and sausages. — HE

Bar Céleste, nestled on Auckland’s Karangahape Road, perfectly blends grunge with chic elegance. You can enjoy ice-cold oysters right on the street, or indulge in elegantly simple dishes that frequently change, featuring prime cuts of meat, asparagus drizzled with hollandaise, or sole bathed in brown butter. Owners Nick Landsman and Emma Ogilvie have a love for straightforward French cuisine and natural wines, and they certainly know how to create a lively atmosphere. Occasionally, a DJ sets up in the window, late-night smash burgers are served, and crowds spill onto the sidewalk to savor schnitzel sandwiches alongside German wines. — LJ

The sheltered courtyard at the back of Alta serves as a greenhouse for the restaurant’s herbs, creating a charming atmosphere to enjoy a smoked grapefruit spritz alongside freshly shucked oysters, all amidst vibrant nasturtiums that may later adorn your plate. Chef-owner Georgia van Prehn draws inspiration from a no-waste philosophy, crafting elegant and intriguing dishes that are as pleasing to the eye as they are to the palate. Don't miss the beetroot ravioli stuffed with pumpkin seed ricotta, draped in a luscious sauce made from beetroot juice, ricotta whey, and brown butter. And be sure to try the ever-changing seafood platter — complemented by a clam martini — which showcases local seafood in delightful new ways. — LJ

Coco’s Cantina is a pivotal part of K’road's narrative. Founded in 2009 by sisters Damaris and Renee Coulter (Ngāti Kahu), this charming, Mediterranean-inspired Mytoury was one of the first lively spots on this vibrant street, helping to transform it into the thriving hub of young, diverse entrepreneurs it is today. Now solely run by Renee, Coco’s remains a central feature of the bustling strip after more than 13 years. Stop by for drinks or a hearty plate of spaghetti and meatballs before exploring the nearby thrift shops and bars. — HE

Carlo Buenaventura is a prominent figure in Auckland's hospitality landscape, having honed his skills across various kitchens, bars, and dining spaces before launching his own venue last year. Bar Magda is a bistro and bar where he serves innovative dishes inspired by his Filipino roots. Some creations are raw and sharp, while others offer warmth from being grilled over charcoal. His focus is on utilizing local flavors and ingredients to craft 'seasonal dishes through a Filipino lens,' such as green-lipped mussel escabeche with green garlic and fennel. The cocktails are thoughtfully crafted, matching the quality of the food, and the bar's subterranean setting — accessible via a long staircase, with soft red lighting and flowing curtains — creates a romantic ambiance perfect for dates. — LJ

Lilian is a vibrant neighborhood osteria that exudes timeless charm, featuring warm dark wood, maroon banquettes, and textured walls. Start your evening with a blood orange margarita as the sun sets, and indulge in wood-fired puff bread to accompany delectable small plates like pickled mussels with chili and aioli. The menu showcases local shellfish as well, including Cloudy Bay clams with ’nduja, preserved lemon, and leeks, along with some of the finest pizza in the city, topped with briny tua tua clams, fennel cream, fried garlic, and pecorino. Be prepared for a wait, ideally while enjoying a drink at Freida Margolis, the fantastic neighborhood bar on the corner. — LJ

In 2018, Auckland restaurateurs Sid Sahrawat and his wife, Chand, took over the beloved French Café, celebrating its 20th anniversary. It remains one of the city’s premier fine dining spots, known for its dedicated staff, elegant interiors, and a beautifully landscaped courtyard and garden, featuring a unique private dining area with an open kitchen. With the recent appointment of new head chef Tommy Hope, formerly of Melbourne's Attica and the Town Mouse, the restaurant aims to introduce a more relaxed approach to its menu. — LJ

Florets Bakery is an essential gem for any neighborhood, offering small-batch wholemeal sourdough loaves, focaccia, and buns dusted with poppy seeds. In addition to its nutrient-rich breads, founder Maya Handley crafts delightful sweet treats perfect for pairing with coffee, such as spiced ginger and tangelo cake with chai-soaked raisins, and salted dark chocolate rye cookies. A small selection of sandwiches and toasts is available in the serene upstairs dining area, often featuring ingredients from Pomona Deli. Keep an eye out for wild trevally pastrami, smoked kahawai rillettes, and marinated littleneck clams with paprika. — LJ

If you ask anyone for recommendations at Eden Noodle, they'll likely point you to the dumplings drenched in spicy sauce, the refreshing cucumber salad, and the dan dan noodles crowned with crispy pork mince and vibrant pickled cabbage. While these are all excellent choices, the menu offers even more delights: don't miss the crunchy wood ear fungus salad with its numbing pickled pepper sauce or the hearty hand-cut noodles with tripe swimming in a rich red broth. This beloved Sichuan Mytoury has recently expanded with two new locations to accommodate the growing crowds: one in the city center and another in Albany on the north shore. Be prepared to eat quickly; hungry diners may be waiting impatiently for your last slurp. — LJ

At Omni, the open stainless-steel kitchen flows effortlessly into the minimalist dining area, creating an atmosphere akin to dining at a friend's house—if that friend had an amazing kitchen and a talent for binchotan grilling. Owners John Yip and Jamie Yeon are present at every service, enhancing the welcoming ambiance, while the food arrives at a relaxed pace, perfect for enjoying the curated low-intervention wine list. The menu is influenced by Japanese cuisine, featuring yakitori, whisky highballs, and sake, but where Omni truly excels is in its inventive takes on beloved global favorites: think upscale prawn toast, cumin-spiced lamb skewers served on flaky roti, and udon noodles coated in a “miso e pepe” sauce. — LJ

Over the years, Paradise has established a small empire, encompassing a dine-in restaurant, a takeaway spot, and a private ‘party house’ accommodating up to 90 guests. You’ll easily spot it by the crowds outside, illuminated by a neon chile pepper, eagerly waiting for a table or lining up for takeaway, which can be pre-ordered or selected from bains-marie brimming with fragrant Mughlai curries. Everything from the tandoor is delightful, especially the whole fish, and don’t miss the Hyderabadi dum biryani featuring tender goat, saffron-infused rice, boiled eggs, and raita. — LJ

It's hard to find anyone in Auckland who doesn't cherish Cazador. This family-owned gem on Dominion Road, managed by Dariush Lolaiy and Rebecca Smidt, exudes a cozy ambiance enhanced by taxidermy decor. Renowned for his expertise in meat preparation and for crafting some of the finest charcuterie in the area, Lolaiy offers rich flavors through dishes like pan-fried quail hearts and exquisitely braised boar. Adding to the experience is Simon Benoit, a familiar face in the front-of-house, who draws in patrons with a carefully curated selection of sherry and exceptional service. Pro tip: Don't miss Cazador Deli next door, famous for having some of the best pies in town. — HE

One of the highlights of Bunga Raya is undoubtedly 'Aunty' Rita Lim, who co-owns this beloved Malaysian restaurant with her husband, John. She's always bustling around, offering recommendations and whipping out her notepad like a seasoned pro. Load up the lazy Susan at your table with dishes like XO chicken, king prawns with a crispy butter coating, silky egg tofu in a tropical sauce, and wok hei-infused wat tan hor, which features fried flat rice noodles. For a special treat, consider ordering the Nyonya fish head curry ahead of time: a sizable snapper head enveloped in a fragrant curry with okra, beans, eggplant, and fresh curry leaves. — LJ

Try It Out features minimal decor, showcasing tourism posters of Vietnam's sunsets and palm trees etched on frosted glass, creating an ambiance that feels like a distant getaway. Large round tables accommodate families, making it a popular spot on weekends. The extensive menu offers dishes from across Vietnam, including banh mi, bún bò huê, and crispy bánh xèo filled with sizable prawns and bean sprouts. It opens at 10 a.m., perfect for those craving pho for breakfast. — LJ

Serving up comfort food from the Cook Islands, Tanz Ktchn fulfills all your combo plate desires. The menu varies daily, featuring favorites like chop suey, steak on rice, minus (a creamy potato salad), and poke. And be sure to grab a few keke, traditional Cook Islands doughnuts, on your way out—they're just 50 cents each, making them a must-try! — HE