Metro is excited to announce the top 50 Auckland restaurants that have been chosen to be a part of Metro Restaurant of the Year 2024, in partnership with Stella Artois.
These restaurants represent the best of Auckland's dining scene, from the casual neighbourhood joints that you can pop into on a weekday and be greeted like locals, to the special occasion fine diners that deliver technically excellent food with equally excellent service.
Of course, there are more than 50 excellent restaurants in the city, but the line had to be drawn somewhere and when it came time to make the tough decisions, time and time again we asked ourselves three questions: How well does it do the thing it’s trying to do? Would we recommend it to a visiting friend? And, would we want to go there again?
To whittle down the many many great restaurants in Auckland to our top 50, we’ve assembled a panel of nine judges, made up of food writers, critics, chefs and hospitality experts, who visit restaurants anonymously and pay for their own meals. The panel is refreshed year-on-year, and includes a mix of diverse perspectives, expertise and experiences.
All 50 restaurants are now in the running for the Supreme Restaurant of the Year award, which is given to the best restaurant in Auckland as decided by our panel, as well as other categories such as Best Dish, Best Chef, Best Bartender, Best Sommelier, Best Restaurateur, and more.
This year’s awards are made possible by Stella Artois as well as Alsco, The Produce Company, SanPellegrino, Trinity Hill, Prodotti, OneMusic NZ, RedBull, NowBookIt and Ninety Nine Reasons.
As always, Metro has put together a panel of experienced food writers, critics, and hospitality experts to navigate our way around the city, dining at restaurants anonymously and paying for our own meals.
Category winners
Category Winners
- Stella Artois Supreme Restaurant of the Year
- Prodotti Best New Restaurant
- SanPellegrino Best Fine Dining
- Best Smart Dining
- Best Neighbourhood Restaurant
- OneMusic Best Destination Restaurant
- OneMusic Best Casual Restaurant
- Best Restaurateur
- The Produce Company Best Chef
- Prodotti Personality of the Year
- Trinity Hill Best Sommelier
- NowBookIt Best Maitre d
- RedBull Best Bartender
- Alsco Best Service
- Best Dessert
- Best Wine List
- Best Dish
Forest
The menu at Forest changes weekly, but whichever season you visit, the food promises to be playful, delicious and even a little oddball at times. We are utterly obsessed with their deep-fried halloumi: it arrives in a glossy pool of caramelised onion gravy and celery honey, piled with slices of green apple. Then there’s the kūmara with Marmite cream and caper peas — a fantastically plated, ultra-umami crowd-pleaser of a dish. Savoury courses are done to perfection at Forest, but the restaurant also boasts some of the most inventive desserts in the city: think giant kyoho grapes suspended in jelly; fresh black truffle grated on to olive-oil ice cream; jelly and yuzu custard dotted with a veritable posy of foraged wildflowers; or maybe an orange sticky rice dusted with rhubarb sherbet. This is interesting, charming, deeply thought-out food, that’s perfectly in tune with every other element of the restaurant – that’s what makes Forest so singular, and so genuinely special.
More about ForestMetita
Michael Meredith’s Metita, which opened last year, is exactly the kind of restaurant one would hope to find in the largest Polynesian city in the world. The cuisine here is Pasifika, with a strong Sāmoan bent, deeply rooted in the staples of the chef’s childhood. And though this influence was subtly apparent at Meredith’s eponymous first restaurant, and then his Britomart establishment Mr Morris (also on this list), at Metita it’s the heart of the entire operation.
More about MetitaThe Grove
A recent meal at The Grove was not only one of the best we’ve ever had here, but also among one of the most memorable we’ve had in this city. And boy, is the wine list good. It’s hard not to hear the echoes of international fine-dining establishments like Vue de Monde and Noma, where Campbell was previously posted — there’s something infinitely cool about the way in which exacting technicality can be wielded over local ingredients like wapiti, creamed pāua and smoked eel. Though it all sounds very serious, the food here is never without a sense of fun: one dish, for example, involved grinding frozen pogonia flowers with a pestle at the table to create a powder for a sorbet palate cleanser.
More about The Grove
Lillius
The menu at Forest changes weekly, but whichever season you visit, the food promises to be playful, delicious and even a little oddball at times. We are utterly obsessed with their deep-fried halloumi: it arrives in a glossy pool of caramelised onion gravy and celery honey, piled with slices of green apple. Then there’s the kūmara with Marmite cream and caper peas — a fantastically plated, ultra-umami crowd-pleaser of a dish. Savoury courses are done to perfection at Forest, but the restaurant also boasts some of the most inventive desserts in the city: think giant kyoho grapes suspended in jelly; fresh black truffle grated on to olive-oil ice cream; jelly and yuzu custard dotted with a veritable posy of foraged wildflowers; or maybe an orange sticky rice dusted with rhubarb sherbet. This is interesting, charming, deeply thought-out food, that’s perfectly in tune with every other element of the restaurant – that’s what makes Forest so singular, and so genuinely special.
More about Lillius
Sake Bar Icco
Before you’ve even been handed a menu at Sake Bar Icco, you’ll sense you’re somewhere special. If you book via email, giving your name, upon arrival you’ll be addressed with the Japanese honorific ‘san’ and greeted with the warmest of smiles by co-owner Junko Matsumoto, who runs the front of house (most often solo), and her partner Ikko Yamauchi, who helms the kitchen. At your table, a handwritten name card resting on an origami swan awaits you, which you can take home as a keepsake at the end of the meal. Charmed yet? Just wait until you start eating.
More about Sake Bar IccoThree Seven Two
The restaurant, with its three-digit name (372 is the phone code for Waiheke Island), won’t get a number wrong at any point in your visit. From a friendly greeting on arrival, to a helpful steer on the menu, to excellent drinks service from a dedicated wine waiter, it’s smooth sailing from start to end. Of course, the food isn’t shabby, either — the signature whole flounder is still firmly on the menu and as enjoyable as ever, given some life with curry butter and capers. Pleasingly, the dishes are of a generous size, making sharing easy; there was a memorable goat gnocchi we recently split between two. Between the deck that looks out on Onetangi Beach to the lovely courtyard in the back, there’s plenty of space to laze around in during long lunches here. The vibe, as one judge said, is “posh casual” — a perfect summation.
More about Three Seven TwoPici
Pici has been holding court in a compact spot at the entrance to St Kevins Arcade (as well as our hearts) going on four years now. As this tiny space fills up quickly, we recommend booking ahead. Its signature dishes — pillowy soft focaccia, thick worms of the eponymous pici in cacio e pepe sauce, and a slab of cheesecake drizzled with grassy olive oil and sprinkled with crunchy finishing salt — still satisfy the lustiest of appetites. It’s probably wise, and no real imposition, to eat a salad of bitter leaves with salted ricotta and orange vinaigrette on the side, just for appearances and to ward off scurvy. This well-balanced meal, eaten in a cosy window seat, is ideal for a second date or to line the stomach before a night in town.
More about PiciThe Grove
Cory Campbell
With chef Cory Campbell now leading the kitchen at The Grove, what began as an adventure in matching modern New Zealand food with fine-dining dégustation has not only lived up to its promise, but taken on a distinct identity — all at once disciplined, playful, creative and utterly delicious.
More about The GroveHugo's Bistro
Poi Eruera
Slipping into Hugo’s is like slowly submerging yourself in a hot bath. It’s warm, intimate and cosy, with a sense of comfort achieved by its charming service, lead by Poi Eruera.
More about Hugo's BistroThe Grove
Andrea Martinisi
At a certain point, realising we’d been lulled into a daydream induced by The Grove, incredible food and incredible wine, guided by an incredible sommelier. We glanced around the room to assess whether everyone else, including a solo diner with headphones on, looked like they were having as wonderful a time as we were. Yup.
More about The GroveCazador
Simon Benoit — Cazador
Simon is a familiar face in Auckland’s hospitality industry. With a breadth of knowledge, passion and experience, Benoit exudes warmth and has an effortless knack for connecting with diners, knowing exactly what and how much to give. It’s always a pleasure to be looked after by Benoit.
More about CazadorBar Magda
Matt Venables
At Bar Magda, drinks are given almost as much attention as the food, with a whole lot of atypical yet exceptionally well-crafted cocktail concoctions (we especially like those from the Something Sour part of the menu), you're always safe with the expertise of Matt Venables behind bar.
Cazador
On our review visit, I was seated next to a blind/low-vision couple who eat at the restaurant once a week, and couldn’t help but notice the way the Cazador staff attended to them. First, wait staff ran through the drink and food options without visual cues. Then the kitchen pre-sliced their dish of the usually-presented-whole braised wapiti venison, removing this obstruction to eating. The newest member of staff brought it to the couple and explained the contents and location of everything on the plate. All the while, staff made sure everything was where it was supposed to be on the table. Seeing this unobtrusive, thoughtful attention was a timely reminder for me of what a great restaurant is, what great service can do, and how much it means to the people who make these places a regular part of their lives.
More about CazadorForest
Olive oil ice cream, sherry vinegar caramel, vanilla sherbet and fresh black truffle
More about ForestThe French Café
Dry-aged duck with macadamia, prune, kombu and cacao
More about The French CaféThe Grove
A recent meal at The Grove was not only one of the best we’ve ever had here, but also among one of the most memorable we’ve had in this city. And boy, is the wine list good. It’s hard not to hear the echoes of international fine-dining establishments like Vue de Monde and Noma, where Campbell was previously posted — there’s something infinitely cool about the way in which exacting technicality can be wielded over local ingredients like wapiti, creamed pāua and smoked eel. Though it all sounds very serious, the food here is never without a sense of fun: one dish, for example, involved grinding frozen pogonia flowers with a pestle at the table to create a powder for a sorbet palate cleanser.
More about The Grove
Parro
Parro was opened in the middle of the year by chef Gleber Chaparro, who has previously worked at Amano, Lilian and Depot. The menu at Parro is Mediterranean inspired, and Chaparro has done an excellent job of melding the familiar marine brightness of those various culinary influences with an edgier, more mysterious vision of what Mediterranean food can look like.
More about ParroLillius
With its unassuming exterior at the bustling intersection of Khyber Pass Rd and Symonds St, this hidden gem maintains an inexplicably low profile. But behind those gauzy curtains, you’ll find an ultra-chic dining room housing plush velvet banquettes against distressed industrial walls, a light-filled open kitchen and, most importantly, some truly breathtaking food.
More about LilliusTokki
In the middle of quiet suburban Milford is a Korean restaurant that chef Jason Kim opened at the beginning of last year. Tokki — which means ‘rabbit’ in Korean — is housed in a minimal dining room, so sparsely decorated that the food is the only real object to focus on. It’s a good thing, then, that the food is so good: confident and refined, with recognisably Korean flavours, and ingredients that lean more smoky and earthy (sometimes a bit spiky) than what you find at other gochujang-forward Korean restaurants in Auckland. The raw fish (hwe), for example, is doused in a hot Korean mustard (gyeoja), and the palm-sized ssam — a cradle of coal-kissed pork, rice and pickle — is a perfectly balanced mouthful that leaves you contemplating whether you should have added a couple more to your order.
More about TokkiCazador
it seems a waste of ink and pixels to reiterate Cazador’s virtues here, but I would like to make special mention of something I noticed the last time I ate there. On this visit, I was seated next to a blind/low-vision couple who eat at the restaurant once a week, and couldn’t help but notice the way the Cazador staff attended to them. First, wait staff ran through the drink and food options without visual cues. Then the kitchen pre-sliced their dish of the usually-presented-whole braised wapiti venison, removing this obstruction to eating. The newest member of staff brought it to the couple and explained the contents and location of everything on the plate. All the while, staff made sure everything was where it was supposed to be on the table. Seeing this unobtrusive, thoughtful attention was a timely reminder for me of what a great restaurant is, what great service can do, and how much it means to the people who make these places a regular part of their lives.
More about CazadorTantalus Estate
If you’ve got only one meal slot to fill on a rare day trip out to Waiheke, or you’re a tourist looking for something special, we’d probably steer you towards Tantalus. Tantalus ticks all the boxes for what you want in destination dining: lush grounds, elegant dining room, a cellar door and a trust-the-chef menu that reflects the ambition of head chef Axel Curtet Latreille.
More about Tantalus EstateMr Lobster Private Kitchen
Mr Lobster is the epitome of a ‘take us as we are’ kind of place. Great food, comfy vibes, solid service, yum cha during the day — a casual neighbourhood gem. Service here is swift but never rushed. The dining room? Exactly what you’d expect from a big Cantonese joint — massive, with a sea of tables, lazy Susans spinning, and a wall lined with immense tanks of live kaimoana: crayfish, blue cod, pāua. As our judge quipped, “Mr Lobster really looks like a Mr Lobster.”
More about Mr Lobster Private KitchenForest
Plabita Florence
Florence's food is interesting, charming, deeply thought-out and perfectly in tune with every other element of the restaurant, like the wall of potion-like vessels of homemade ferments, brews and pickles. Her work makes Forest so singular, and so genuinely special.
More about ForestMr Lobster Private Kitchen
Nora Kou
Great food, comfy vibes, solid service, yum cha during the day — a casual neighbourhood gem. Service here is swift but never rushed.
More about Mr Lobster Private KitchenGilt
Leah Kirkland
A restaurant with a sense of fun and frivolity — matched by an excellent wine list and Kirkland's impeccable knowledge.
More about GiltSake Bar Icco
Junko Matsumoto
Before you’ve even been handed a menu at Sake Bar Icco, you’ll sense you’re somewhere special. If you book via email, giving your name, upon arrival you’ll be addressed with the Japanese honorific ‘san’ and greeted with the warmest of smiles by co-owner Junko Matsumoto. At your table, a handwritten name card resting on an origami swan awaits you, which you can take home as a keepsake at the end of the meal. Charmed yet? Just wait until you start eating.
More about Sake Bar IccoHugo's Bistro
Sometimes it’s hard to describe exactly what a restaurant is doing that leaves you singing its praises as you exit at the end of the night. Little things stick out to you, as they did to us, like crumbing down the table in between courses, and letting us know the price of their specials (please, restaurants, do this always!). All of it adds up to us saying that we thoroughly love Hugo’s — enthusiastically recommended.
More about Hugo's BistroAUCKLAND'S TOP 50 RESTAURANTS
- Restaurant
- Bar
- Cafe
- Eats under $25
- Albany5
- Avondale3
- Balmoral2
- Birkenhead2
- Blockhouse Bay1
- Britomart5
- Browns Bay1
- Burswood1
- Central city53
- Devonport2
- Eastern Beach1
- Eden Terrace9
- Ellerslie1
- Epsom1
- Freemans Bay1
- Glen Eden2
- Grafton1
- Greenlane1
- Grey Lynn10
- Henderson6
- Herne Bay2
- Highland Park1
- Hillcrest1
- Hobsonville1
- Howick1
- Karangahape Rd Precinct22
- Kingsland3
- Mangere1
- Manuwera1
- Morningside3
- Mt Albert6
- Mt Eden26
- Mt Roskill6
- Mt Wellington1
- New Lynn3
- New Windsor1
- Newmarket10
- Newton3
- North Shore8
- Northcote2
- Northcote Point1
- Onehunga5
- Ōrākei2
- Ōtara1
- Ōtāhuhu3
- Panmure3
- Parnell6
- Penrose1
- Ponsonby19
- Pt Chevalier1
- Remuera1
- Riverhead1
- Rosedale1
- Sandringham5
- St Heliers1
- Takapuna4
- Te Atatū Peninsula1
- Waiheke7
- Waterfront3
- Westhaven1
- Westmere2
- Wynyard Quarter1
- A la carte55
- Afghani1
- All-day eatery3
- Allpress coffee12
- Altezano Brothers coffee1
- Ark coffee1
- Asian Fusion2
- Atomic coffee4
- Bakery9
- Bar32
- Be Specialty coffee4
- Breakfast10
- Brew Bar4
- Burgers4
- Cabinet food56
- Cakes3
- Camper coffee1
- Casual45
- Charcuterie1
- Cheap Eats76
- Cheese2
- Chinese22
- Chongqing1
- Coffee Supreme10
- Cook Island1
- Courtyard1
- Degustation3
- Degustation dining4
- Deli3
- Desserts1
- Dim Sum1
- Dine-in menu39
- Dine-menu1
- Dinner5
- Eightthirty coffee5
- Espresso Workshop coffee1
- Ethiopian2
- Filipino5
- Fine dining7
- Fixed-price meals1
- Flight coffee6
- French4
- Game meat1
- Good for dogs5
- Good for kids31
- Good seating outside7
- Guilin2
- Gujarati1
- Handpicked coffee1
- Himalayan2
- Hong Kong1
- Indian9
- Indonesian2
- Italian8
- Jamaican1
- Japanese15
- Jiangsu1
- Kaimoana1
- Korean13
- Kōkako coffee6
- L'affare coffee2
- Lanzhou2
- Lebanese2
- Licensed5
- Malaysian12
- Malaysian-Indian2
- Mediterranean3
- Mexican3
- Middle Eastern2
- Nashville1
- Neighbourhood6
- Neo-bistro1
- Nikkei1
- Odettes blend1
- Open Late2
- Open Mondays17
- Opens Mondays1
- Outdoor dining28
- Ozone Coffee2
- Pacific2
- Pacific Island1
- Pastries only2
- Peoples coffee2
- Peruvian1
- Pies2
- Private dining area1
- Private room20
- Ramen6
- Raw1
- Red Rabbit coffee1
- Rich coffee1
- Rocket coffee3
- Rotating guest filter brews2
- Sandwiches5
- Sashimi1
- Set menu22
- Shaanxi1
- Shanghainese3
- Shared-plate options58
- Sichuan6
- Sicilian1
- Smart18
- Society coffee1
- South Indian1
- Southeast Asian1
- Spanish2
- Specialty coffee6
- Sri Lankan1
- Sunday lunch2
- Taiwanese1
- Takes large bookings13
- Takes large groups38
- Thai6
- Turkish1
- Udon1
- Under2567
- Uyghur1
- Vegan2
- Vegan friendly12
- Vegan menu available1
- Vegetarian7
- Vietnamese9
- Vineyard2
- Vivace coffee1
- Wheelchair accessible37
- Wi-Fi9
- Wifi4
- Wine bar7
- Yum cha2