What To Eat And Drink In And Around Auckland, New Zealand
The Greater Auckland region encompasses an eclectic array of sights, sounds, and flavors. It contains the country's largest population center, with just about 1.8 million people. There's all the cultural vibrancy you'd expect from such a crowd. And yet it's easy to get lost in this landscape, to escape into verdant hills, or set sail for remote, idyllic islands, about which you could explore all day without encountering another living soul.
This expansive range of experience enables the area to be the ultimate choose-your-own-adventure playground. Especially when it comes to eating and drinking well. Suspended amongst the skyline in your downtown hotel, you could talk a short walk over to the pier and ferry over to the vineyards and olive groves of Waiheke Island. Or you could take a short drive north to explore the farmers markets and craft breweries of Matakana. Maybe just stay put and enjoy Michelin-caliber cuisine in the lobby of your own lodging. Auckland is your oyster and we're not just saying that on account of all the world-class seafood.
With so many options at your disposal, the only downside is decision paralysis. We've got the antidote in the form of a couple of carefully curated itineraries to guide you through your perfect day (or days) in Greater Auckland.
AUCKLAND, NEW ZEALAND - MAY 17: Amano Restaurant operations manager Jonathan Lefevre works as a ... More single server for a table of guests as the restaurant opens for the first time in level two on May 17, 2020 in Auckland, New Zealand.
Amano – a popular, seasonally-focused Italian eatery. You'll want to sample several of the house made pastas, including the beef shin agnolotti.
Kingi – a boisterous locale in the lobby of the boutiquey Britomart hotel, opposite Waitemata Harbor. The focus is on sustainably caught seafood, paired with an extensive selection of New Zealand wines.
Panacea – a modern mixology lounge in the CBD describing itself as a 'cocktail kitchen.' Although you'll want to explore some of the unique offerings, don't sleep on the Old Fashioned; it's the best in the city.
Caretaker – A speakeasy style subterranean lounge that specializes in bespoke creations.
Fishsmith – 'It's the best takeaway in town for freshly-fried fish and chips,' according to Auckland native, Gabbie Tutheridge. 'Pack it up and head down to neighboring Herne Bay for a sunset dinner to remember.'
Odettes Eatery – A verdant and inviting spot located at the City Works Depot. The playful-yet-sophisticated menu synthesizes flavors from the Mediterranean and Northern Africa into something wholly unique.
Duck Island Ice Cream – Purveyors of hand-crafted, small batch confections with four separate locations across the Greater Auckland region.
AUCKLAND, NEW ZEALAND - OCTOBER 11: Local Matakana resident John Hay sells fresh produce from his ... More stall at the Matakana Famers Market in Matakana October 11, 2008 near Auckland, New Zealand. Farmers markets in New Zealand are rapidly growing in popularity as people seek more healthy, fresh and nutritious alternatives to supermarket food. (Photo by)
Matakana is a quaint bedroom community just 45 minutes drive north of Auckland. Yet it feels like a world away. In recent years, the area has become a lightning rod for DIY sorts—artisan cheesemakers, kombucha brewers, ceramicists, knife sharpeners. You'll spot all of them selling their respective wears and tears weekly at the Saturday Farmer's Market. Or you can stroll your way through the heart of downtown and pick up fresh flowers and handcrafted gin and mixers to build your own picnic on Omaha Beach.
Below is an itinerary custom-built for those with an indefatigable indie spirit. If you're dedicated to supporting the craftspeople in your own hometown, you clearly carry with you the same objective as you set out across the globe. We feel your passion and feed it fully with an hour-by-hour rundown of a magical day in Matakana. And we've shaped with the help of trusted Kiwi insight.
10 a.m. - Load up on protein at the Matakana Smokehouse
11 a.m. - Peruse the popular Saturday Farmers Market
1:30 p.m. - Picnic at the Sculptureum
3 p.m. - Beeline to the beach
5 p.m. - Cocktail hour at the Vintry
7 p.m. - Dinner at the Saw Mill
AUCKLAND, NEW ZEALAND - OCTOBER 11: An old sign for the Matakana Famers Market is displayed in ... More Matakana October 11, 2008 near Auckland, New Zealand. Farmers markets in New Zealand are rapidly growing in popularity as people seek more healthy, fresh and nutritious alternatives to supermarket food. (Photo by)
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Milk is blended in afterward, in powder form, to avoid diluting the flavor. To compensate for the decreased aroma from the tea leaves during the brewing process, magnolia leaves and olive oil are added to enhance the flavor, giving it a dose of freshness. 'An ice cream only consists of four elements — fats, proteins, sugar and liquid. What I want to do is to rethink each of these elements and play them to the extreme for that ideal flavor, without adding anything extra,' explains Wan. Every batch of ice cream, even those with tested and confirmed recipes, requires a lot of tasting and adjusting. The complexity of each batch makes it difficult for Wan and his small team to produce large quantities. 'Instead of risking a dip in quality or sacrificing work-life balance, I want to focus on what I can handle for now,' he says. CNN Travel has reached out to Michelin for comment on its judging process. According to the official website, a Michelin star is awarded based on five criteria: the quality of the ingredients, the harmony of flavors, the mastery of techniques, the personality of the chef as expressed through their cuisine, and consistency across the menu and over time. It stresses that a Michelin star is awarded only for the food on the plate — not the decoration, style, formality or service of a restaurant. Restaurants don't need to offer a tasting menu to receive a star. However, Minimal's no-seating policy could seal Wan's fate. 'I guess about 70% of our star was awarded because of our tasting menu,' says Wan. 'But they did sing praises to our ice cream as well. If we don't get a star because of (our latest decision), then it's meant to be. If we still get a star as an ice cream store, then it'll mean much more to me.' Wan certainly isn't the first chef to make an unconventional decision after receiving a star from the industry's most sought-after gourmet bible. Acclaimed TV show 'The Bear' offers a fictional but somewhat realistic account of just how hard chefs need to work to get that star. Which makes it all the more surprising when one of them suddenly decides they're no longer willing to play the game. 'The culinary industry's obsession extends beyond Michelin stars to other accolades like the 'World's 50 Best',' says Agnes Chee, a Hong Kong-based international food critic. 'While it's understandable for chefs and restaurants to pursue recognition — both for personal achievement and business success — the problem arises when some chefs lack self-awareness. 'They become completely driven by these rankings, prioritizing constant media and social media exposure over actual cooking and culinary development… This represents the negative impact of such awards on the industry, as human nature tends to lose itself in the glare of accolades.' While a star from the Michelin Guide serves as an achievement and often brings lucrative business opportunities, some restaurateurs have spoken out about the stresses of keeping it. Chef Michel Roux Jr. surprised everyone by closing his two-star Michelin restaurant, Le Gavroche, in London in 2024 to 'make time for a better work/life balance.' 'I find it even more frightening to lose myself than to lose a star.' Arvin Wan, Minimal Meanwhile, the owners of the now-closed Michelin-starred fine-dining restaurant Deanes EIPIC in Belfast, Northern Ireland, said it was not financially sustainable for them to keep going. Others have even taken Michelin to court. After suing the prestigious guide over an unfavorable review of his soufflé, chef Marc Veyrat earlier this year decided to ban Michelin inspectors from visiting his new venture Le Restaurant. In Wan's case, he says he still holds immense respect for the guide but believes it shouldn't dictate his happiness. His goal has always been simple — make delicious ice cream. 'In this age of overwhelming information from anyone, I think awards like the Michelin Guide serve as an objective and authoritative voice to clear the fog,' he says. 'But at the same time, it might be tempting for chefs to guess what the guide wants or to follow a path they think might earn them a star. You may lose your own way as a result. I find it even more frightening to lose myself than to lose a star.' These days, Wan is content, telling CNN Travel he sells about 300 cups of ice cream per day. 'We can't do more than what we're selling really,' he says while scraping creamy gelato from a tub, gently nudging and spreading it to the side a few times before scooping out a smooth and cold serving into a cup. For this ice cream perfectionist, each scoop needs to be executed with just the right technique and a dose of patience, every cup leaving his hands with a uniform ridge. This ensures the ice cream's texture is extra smooth and melts more slowly. 'Fragrances and flavors are released more as temperature rises,' says Wan. 'I want my ice cream to melt two seconds after you put it in your mouth, rather than one second. It just tastes better.' Food critic Chee agrees with Wan's choice to refocus on his true passion — the ice cream. 'While Minimal's decision might appear 'unwise' at first glance, it actually reflects a very grounded mindset,' she says. 'The owner understands that regardless of any star ratings, their true professionalism lies in making excellent ice cream. Customer satisfaction ultimately matters more than award recognition.' And when it comes down to it, she says Minimal really is special. 'Having their ice cream is akin to having a whole dessert course — so flavorful and delicate.'
