Tempero

Tempero Contact information, map and directions, contact form, opening hours, services, ratings, photos, videos and announcements from Tempero, Restaurant, 352 Karangahape Road, Auckland.

Owner-operated Latin bistro & bar
MICHELIN Bib Gourmand 2026
Cuisine 2025 Specialist Restaurant
Cuisine 2025 One Hat
Metro 2025 Best Casual Restaurant
Viva Top 50 2023, 2024, 2025
Open Tues - Sat, from 5PM

WE ARE HIRING: Full-time Chef de Partie.Must be eligible to work in New Zealand and must speak English. Hospitality expe...
22/07/2026

WE ARE HIRING: Full-time Chef de Partie.
Must be eligible to work in New Zealand and must speak English. Hospitality experience in a similar establishment is also required. Send your CV to [email protected] if interested or share this with someone who you think would be great!

The art of hands and some snaps from our 3 year birthday event in collaboration with Paris Butter and Amoise Wines last ...
12/07/2026

The art of hands and some snaps from our 3 year birthday event in collaboration with Paris Butter and Amoise Wines last weekend, captured by Juliana Franchi.

On the in-flight menu:

SNACKS
Dadinho de tapioca, guava sauce
Palm heart with veal, leche de tigre
Mussel with sambal
Oyster with champagne foam
Beverage pairing — Taittinger Cuvée Prestige

ENTRÉE
Tamal with smoked provola, celeriac beurre monté, truffle, corn consommé
Beverage pairing — Amoise Amber Albariño 2024

MAIN
BBQ Pork, fermented mushroom, mole negro, crispy pigs ears, macadamia cream
Beverage pairing — Amoise Amphora Gamay Noir 2024

PRE-DESSERT
Pão de queijo with chef zennon’s onion dip, tête de moine
Beverage pairing — Amoise Chenin Blanc 2025

DESSERT
Almond cake, burnt banana icecream, roasted cashews, dulce de leche
Beverage pairing — Carajillo

Thank you for flying with us. Cheers to three years.

June was absolutely out of this world. I think we are still digesting the past few weeks and haven’t yet caught up on an...
07/07/2026

June was absolutely out of this world. I think we are still digesting the past few weeks and haven’t yet caught up on any sleep…

2. Fabio created a delicious oyster mushroom and mole negro dish, which ended up being incorporated into the menu for our 3 year birthday event in July.
3. Testing out the chilli mezcal concoction that Fabio has been infusing and resting for almost a year. Hot damn, it’s good. We can’t wait to share this with you.
4. A delicious sunny Sunday lunch at Hello Beasty
5. Tiffany had the privilege to teach a Pilates class for Audi New Zealand at the dreamy Glasshouse, organised by her team at Fashion Quarterly, to launch the new AUDI Q3 SUV
6. Fabio went to the new neighbourhood local Den Ramen Bar three times in one week (Tiffany went twice). Congrats Kaz Suzuki and team!
7. We spoke about some of our K road recs on The Spinoff. Thank you for asking us to be featured, Charlotte Muru-Lanning! 🫶🏼
8. Loved this version of deviled eggs with truffles at Onslow glen
9. It’s raining men at Auckland Live Cabaret Festival with the girls from K road’s Caluzzi Cabaret Miss Geena
10. Last week, Tiffany and Fabio exchanged wedding rings in front of Tiffany’s family and their closest lifelong friends. Photo c/o
11. This was followed by a family dinner at LILLIUS where they had their first date, 5 years ago
12 - 15. On 30th June (Tiffany and Fabio’s 5 year anniversary), Tempero was awarded a Bib Gourmand at the inaugural MICHELIN Guide (official) ceremony in Aotearoa!!! We are honoured and proud of this accomplishment and it is our motivation to keep up the standard and consistency
16. These caviar bites by Providence at the event were just too good…
17. A dream come true to see Tempero in the MICHELIN guide 🙏🏼
18. In awe to be one of 35 in Aotearoa and one of 13 in Auckland to receive a Bib Gourmand. Congratulations to all who were recognised in the guide this year.
19. Putting the red plaque up on the wall.
20. And it’s because of you - our diners - who made this all possible. The Bib Gourmand achievement belongs to you as much as it does to Tempero. Forever thankful for you all and we won’t ever judge if you do lick the plate. 💙💙💙

Beyond honoured and incredibly proud to share that Tempero has been awarded a Bib Gourmand in the inaugural Michelin Gui...
01/07/2026

Beyond honoured and incredibly proud to share that Tempero has been awarded a Bib Gourmand in the inaugural Michelin Guide New Zealand.

A heartfelt thank you to our team, both past and present, whose dedication and passion have made this possible. To our guests, loved ones, suppliers, producers, and our wider community - this couldn’t have been achieved without your support.

Congratulations to all the restaurants across Auckland, Wellington, Christchurch, and Queenstown recognised in the 2026 guide. A special shoutout to our Karangahape Road neighbours who also received Bib Gourmands Apero Food & Wine Gemmayze Street Atelier, and those recognised as Michelin Selected Bar Magda Otto. This community has always been special, and seeing so many on the strip receive this recognition is a true reflection of how vibrant and iconic K’ Road is.

To those who weren’t included this year - keep going. Your work matters, and it is already valued within our industry.

While the arrival of Michelin in New Zealand marks an exciting step forward for our hospitality and tourism industry, there is still so much more to create, and this is just the beginning. Let’s keep pushing!

MICHELINStar26

Rain or shine, we are here. Open Tuesday - Saturday from 5:00pm. See you soon. 💙
24/06/2026

Rain or shine, we are here. Open Tuesday - Saturday from 5:00pm. See you soon. 💙

New dessert alert: Mezcal Baba. A modern take on the classic rum baba, the soft brioche-like cake is generously soaked i...
18/06/2026

New dessert alert: Mezcal Baba. A modern take on the classic rum baba, the soft brioche-like cake is generously soaked in a bath of mezcal syrup (see last slide), bringing warm smoke and agave notes to the delicate morsel. Layered with (hidden) pineapple and filled in and to the top with fresh whipped lime cream, this baba is a beauty. 🥃🛁🧁

Our Pork Mole Blanco has been one of the most popular dishes with our diners. The pork is gently smoked over the fire, g...
10/06/2026

Our Pork Mole Blanco has been one of the most popular dishes with our diners. The pork is gently smoked over the fire, giving it a beautifully tender and juicy finish. Served atop a Mole Blanco - a traditional Mexican sauce made with nuts, seeds, spices, and white chocolate. Rich, savoury, and full of flavour, the fragrant white sauce is lifted by the delicate nuttiness of toasted pine nuts. Jerusalem artichokes round out the dish with their subtle sweetness and earthy character. Top it up with some black Périgord truffle shavings, and match with a Chilean Pais red wine. Absolute perfection.

Sold out! 💚Tempero is turning 3 next month and what better way to celebrate by collaborating with our friends at and !?...
03/06/2026

Sold out! 💚

Tempero is turning 3 next month and what better way to celebrate by collaborating with our friends at and !?

Join us for Sunday lunch on 5th July for an exclusive 5-course Franco-Latin menu, created by of Tempero and of Paris Butter, and wine pairing by local winemaker Amy at Amoise.

Tickets now on sale on our website or via the link in bio. See you soon!

Introducing the new iteration of our Chile Relleno! 🌶️A flavour bomb mild in spice and sweetness, the Poblano pepper is ...
03/06/2026

Introducing the new iteration of our Chile Relleno! 🌶️
A flavour bomb mild in spice and sweetness, the Poblano pepper is stuffed with smoked Scamorza cheese and fried in a light egg-batter. With a base layer of vibrant Ají Amarillo sauce with sweetcorn and drenched with salsa verde and salsa criolla, this dish is served with warm corn tortillas. It’s a meeting of Mexican and Peruvian techniques and flavours so moreish, you’ll want to scarpetta the sauce with some extra tortillas or Pão de Queijo.

Fun fact: The pairing of the Poblano and Ají Amarillo Peppers combine two iconic Latin American peppers on a plate, both of which are rich in Vitamin C, Vitamin A, and high in antioxidants, which help boost the immune system and support circulation and metabolism. IYKYK!

April was definitely a month full of highlights for us. Continuing on from March where Fabio and Tiffany were in New Yor...
03/06/2026

April was definitely a month full of highlights for us. Continuing on from March where Fabio and Tiffany were in New York for only 6 days.

2. For those that don’t know, I (Tiffany) lived in NYC for 8 years before returning to NZ. It was my first time back since leaving in 2020; Fabio’s first time to the city. So, touristy things had to be ticked off
3 - 5. We eloped at Manhattan City Hall! True to our typical fashion, everything was last minute. My dress arrived in the mail the Friday before we flew out (on a Sunday) and Fabio bought his pants at 5:30pm the day before. It was a 7 degree day but the best day ever
6. Wedding day lunch at which was everything you could imagine and more
7. We even got a little tour of the kitchen
8. For our wedding dinner celebration, we went to and by chance, the legend was in that night! This was probably more exciting to Fabio than getting married and they say “never meet your heroes” but Chef Daniel was so genuine, he even brought up Moqueca in conversation! It was an amazing evening
9. Fabio and his old colleague from days, Mitch who is now managing operations at another Boulud establishment
10. We had to visit our friends at after they came to Tempero, brought in by our friends at . The caviar roll was epic!
11. Of course, Fabio had to do some shopping 🔪
12. While we were away, our team held down the fort and reading this review was bittersweet. It made us proud to see how they made this guest feel so welcome during a tough time
13. Once we were back in town - the cold days here felt somewhat dull after such an energizing trip, we had to bring some colour back so we brought a new iteration of our Chile Relleno onto the menu. It’s a bit of Mexico meets Peru
14. We added a new cocktail “Gringo Peligroso” to the menu, which translates to Dangerous Foreigner
15. A sneaky BTS of something we shot for
16. Trialing our new Mezcal Baba dessert
17. Our new Smoked Pork Mole Blanco is on fire
18. ANZAC long weekend on Waiheke with friends
19. New friends who came two nights in a row before flying home to Mexico
20. Grateful, always 💙

Crispy on the outside and fluffy on the inside, our Bolinhos de Bacalhau (Codfish Croquettes) are the latest snack on ou...
03/06/2026

Crispy on the outside and fluffy on the inside, our Bolinhos de Bacalhau (Codfish Croquettes) are the latest snack on our menu. With a deep-fried golden shell, the croquettes are filled with a velvety mixture of codfish, mashed potatoes, and parsley, sitting on top of an aioli base. A sell-out snack most nights, this will be something you can’t get enough of.

WE ARE HIRING: Full-time Server and Full-time Chef de Partie. Must be eligible to work in New Zealand and must speak Eng...
27/04/2026

WE ARE HIRING: Full-time Server and Full-time Chef de Partie. Must be eligible to work in New Zealand and must speak English. Hospitality experience in a similar establishment is also required. Send your CV to [email protected] if interested or share this with someone who you think would be great!

Address

352 Karangahape Road
Auckland
1010

Opening Hours

Tuesday 5pm - 10pm
Wednesday 5pm - 10pm
Thursday 5pm - 10pm
Friday 5pm - 11pm
Saturday 5pm - 11pm

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