A 50-year-old Mount Eden game restaurant run by second-generation Schwass siblings. The menu is built around wild venison, hare, and seasonal birds; the wine list runs deep on small NZ producers.
3 local tips
- Book the early sitting if you want a quieter room; late sittings get noisy.
- The pate and the venison are the two dishes regulars order every visit.
- Closed Sundays and Mondays — plan accordingly.
A 30-seat K Road wine bar pouring natural and low-intervention bottles alongside a tight French-leaning menu. Mathias Ortiz Sandoval's cooking is the reason Aperitivo took on the name's meaning here.
3 local tips
- Walk-ins fill the bar; book a table after 7pm.
- The chicken liver parfait is the menu fixture worth ordering every time.
- Half the wine list is by the glass — ask the floor for the chalkboard pour.
A Parnell Road North Indian dining room that has fed Auckland for three decades, with cooking rooted in Gujarat and Kolkata. The slow-cooked Billy Goat curry is the dish regulars build a meal around.
3 local tips
- Order the Billy Goat curry — on the bone, slow-cooked, and the reason most tables are here.
- Ask the floor to pitch the heat up or down; the kitchen adjusts spice per table.
- Book ahead on weekends; the room fills with Parnell locals rather than tour groups.
A dark-room modern NZ restaurant in a converted Freemans Bay warehouse running an a-la-carte plus tasting format. Has cycled chefs but the room and service have stayed consistent for 15 years.
3 local tips
- Ask for one of the curved leather booths against the back wall.
- Wine pairings can be swapped for the same-priced cocktail flight.
- Walking from the Viaduct is faster than getting a cab in here.
Mark Wallbank and Mark Wylie's Princes Street brasserie above the law school. Big format, deep banquettes, kitchen-table mains; built for long lunches and CBD client dinners.
3 local tips
- The mid-week three-course set lunch is the best value formal meal in the CBD.
- Sit upstairs near the kitchen counter rather than the front room.
- Closed Sundays.
A small-plates Vinegar Lane restaurant from the team behind Pasture, focused on hyper-seasonal vegetables and fermentation. Quietly one of the best vegetable-forward menus in the country.
3 local tips
- The chef's selection at the counter is the move; don't try to order off-menu.
- Pair with a Riesling — half the menu is acid-forward.
- Limited covers; book ahead.
A Hip Group-built Britomart Italian inside a restored brick warehouse, with an open kitchen, a bakery wing, and breakfast through dinner service. The bread is the giveaway it takes its craft seriously.
3 local tips
- Walk-in early at the bar counter rather than the restaurant if you have not booked.
- The breakfast service is the locals' time; tourists fill it at dinner.
- Buy a sourdough loaf to go from the bakery on your way out.
Ben Bayly's Commercial Bay restaurant focused on indigenous NZ ingredients and open-fire cooking. The name means fire in te reo and the kitchen takes the brief literally.
3 local tips
- Ask to sit at the kitchen counter for the open-flame view.
- Lunch is a third of the price of dinner and uses much of the same kitchen.
- The Aotearoa whisky list is the city's deepest.
A Britomart Peruvian-Japanese nikkei restaurant with a 12-seat raw bar plus a wood grill. The ceviches and tiraditos are the menu spine; pisco sours run by the jug.
3 local tips
- Sit at the raw bar to watch the ceviche service.
- The Sunday family-style menu is the value play.
- The cocktail list is shorter than the food menu but more carefully built.
A Ponsonby Italian trattoria in the Three Lamps Plaza that has been the neighbourhood family Sunday lunch for two decades. Strong wood-fired pizzas, solid pasta, and a sun-trap terrace.
3 local tips
- The terrace tables are first-come on weekends; arrive at noon for Sunday lunch.
- Order the squid ink linguini if it is on — the regulars' pick.
- The wine list is short but the by-the-glass is well-chosen.
A St Marys Bay bistro in the former Ponsonby Post Office with a Mediterranean-leaning menu and one of the city's most considered wine lists. Brunch through dinner; the room transitions through the day.
3 local tips
- Brunch is the locals' time and rarely busy after 11.
- The bar list runs deep on amaro and aperitivo by the glass.
- Walk down to Ponsonby Road after for the Three Lamps browsing.
A 14-year-old K Road Italian-leaning bistro from the Fitzgerald sisters that became a city institution. Big pasta plates, an aggressive wine list, and a loud room that hits its stride after 9pm.
3 local tips
- Walk-ins are accepted at the bar; book a table if you are a group.
- The meatballs are the one dish that has never come off the menu.
- Closed Sundays and Mondays.
A Ponsonby pasta restaurant from Sergio Maglione (Toto), focused on regional pasta from across Italy. Compact menu, all-day-fresh pasta extrusion in the open kitchen.
3 local tips
- Lunch is the better deal than dinner; same menu, smaller crowd.
- Ask which pasta is freshest that day — the team will tell you.
- BYO wine on Sundays is the move.
Sergio Maglione's CBD Italian fine-diner inside a former church on Nelson Street. The room is the most theatrical of any Italian in the city; the wood-fired oven is the kitchen's centrepiece.
3 local tips
- Book the mezzanine for the room view.
- The set menu lunches are sharply priced for a fine-diner.
- Big groups are well-handled — book the back private room.
A Ponsonby kaiseki-leaning Japanese restaurant from chef Makoto Tokuyama. Tight tasting menus, immaculate sashimi, and a sake list curated with Tokyo precision.
3 local tips
- The tasting menu is the only real way to eat here; the a-la-carte is shorter.
- Sit at the counter to watch the knife work.
- Sake pairings are worth the upgrade over the wine pairing.
A modern Korean restaurant in Parnell that runs an a-la-carte alongside a chef's tasting. The fermentation pantry behind the bar is the kitchen's library and most of the menu draws from it.
3 local tips
- Ask for the kimchi flight if it is on the menu — varies seasonally.
- The lunch ban chan set is one of the city's best lunches under 30 dollars.
- Counter seats only on solo walk-ins.
A 25-year-old teppanyaki and ramen Japanese restaurant near Quay Street. The teppanyaki room is the showy one; the ramen room next door is where regulars go alone at lunch.
3 local tips
- Ramen room walk-ins for lunch; book the teppanyaki for dinner.
- The set teppanyaki menus are far better value than ordering a-la-carte.
- Closed for lunch on Sundays.
A subterranean izakaya on Queen Street tucked under a stairwell, accessible only through an unmarked door. Yakitori sticks, sake by the carafe, and a no-reservations no-fuss room.
3 local tips
- Walk-in only; expect a short wait early evening.
- Order the negima and tsukune yakitori sticks first.
- Sake comes in 90ml and 180ml carafes — order the small ones to try more.
Ima Cuisine
middle_eastern
A Britomart Israeli-Palestinian restaurant from chef Yael Shochat focused on Middle Eastern home cooking. Hummus made daily, slow-braised meats, and a Friday Shabbat lunch service that is the city's warmest meal.
3 local tips
- Friday Shabbat lunch needs to be booked a week ahead.
- Ask for the menu Yael is cooking that night — the off-menu specials are the move.
- Closed Saturdays.
Gemmayze St
middle_eastern
A K Road Lebanese restaurant in St Kevin's Arcade from chef Samir Allen Farah, named for the Beirut neighbourhood. Mezze, charcoal grills, and arak slings; the room runs Lebanese house music after 9.
3 local tips
- The mezze share-menu is built for four — going as a pair limits the menu badly.
- Sit on the arcade-facing side for the people-watching.
- The arak punch is strong; one is enough.
A Britomart all-day kitchen with a garden-driven menu, half-supplied from the Hip Group's own farm in north Auckland. Brunch is the locals' time; the room turns over for lunch by 1.
3 local tips
- Walk-ins only — no bookings, no exceptions.
- Sit in the courtyard if the weather holds.
- The garden-plate breakfast is the dish that defines what the kitchen is about.
Federal Delicatessen
brunch
Al Brown's New York-Jewish-style delicatessen on Federal Street, opposite the Sky Tower. Pastrami sandwiches, matzo ball soup, and an unbroken brunch service that has run for over a decade.
3 local tips
- Walk-ins only; expect a wait on weekend brunch.
- The reuben and matzo ball soup combo is the order.
- Late-night service runs till midnight on weekends.
A Britomart all-day bistro on Shortland Street with a French-leaning lunch menu and a wine list of small natural pours. Quietly one of the city's most consistent rooms.
3 local tips
- The lunch set menu is one of the better-priced sit-downs in the CBD.
- The bar at the front takes walk-ins; the dining room behind needs booking.
- Wine pairings are well-chosen for the price.
A Ponsonby Road all-day kitchen with a wild-food and foraging-leaning menu. Daytime cafe service flips to a tighter dinner offering; the menu changes weekly to match what's foraged.
3 local tips
- Brunch is the service; dinner is bookings-only and smaller.
- The sourdough toast with kawakawa butter is the daytime fixture.
- Sit at the front window for the Ponsonby Road view.