Bar Magda

Tucked just off Karangahape Road, down beneath the street-level buzz of Auckland’s inner city, Bar Magda is a hidden spot that rewards those who find it. Led by chef Carlo Buenaventura, it brings a fresh, contemporary lens to Filipino cuisine, blending bold, traditional flavours with the best seasonal New Zealand produce. The kitchen is playful but precise, with dishes that feel both familiar and unexpected. The empanada of tuna siyagul with coconut aioli is a standout opening bite, while the Waikawa king crab rice with Ōra King salmon, rouille and nori delivers richness and depth in equal measure. Behind the bar, a thoughtful drinks program keeps pace with the food, offering a curated wine list alongside inventive cocktails designed to match the kitchen’s energy. The Gold Eagle with Meili vodka, pasquet pineau des charentes, coconut and cactus liqueur, and pineapple tepache is a reason in itself to linger a little longer. With its intimate setting, confident team and quietly buzzing atmosphere, Bar Magda feels like one of those places you plan to stop into for one bite, but end up staying much later than expected.