Tempero

Tempero is a Latin Bistro located on Karangahape Road in the heart of Tāmaki Makaurau. With a focus on embodying Latin culture through their food, Tempero offers a blend of Fabio's heritage and diverse culinary experiences from seven different countries. Guests can immerse themselves in the ambiance of the restaurant while enjoying Latin cuisine and sipping on their preferred Latin cocktails. Open six nights a week, Tempero invites customers to make bookings or walk-in for an authentic Latin dining experience.

Recent social media posts

08/09/2026

Get in this week for your Tempero fix (and Chile en Nogada which is only available during the month of September)! We’re all taking a much-needed break to rejuvenate ourselves and come back fresh. We’ll be closed Tuesday 15th September through Wednesday 23rd September. Re-opening Thursday 24th at 5:00pm business as usual. 🌴

04/09/2026

The Tempero team was recently awarded a MICHELIN Bib Gourmand and two Cuisine Hats and is now gearing up for the upcoming holiday season. We are currently on the lookout for:
💡Full time sous-chef
💡Full time bartender

Must have at least 2 years of experience in a similar establishment. Knowledge of Latin cuisine is a big plus. For the bartender role, an LCQ is needed. Must have work entitlement in NZ.

To apply, please email your CV to [email protected] only. Come join the fun chaos!

31/08/2026

We’re losing another bartender to enticing international adventures and while we are so excited for him, we are now looking for a full-time bartender Tuesday - Saturday nights.

Must have bartending experience, ideally 2 years at a similar establishment making cocktails (we can train up the right candidate) and LCQ. Must speak fluent English as this is a customer-facing position.

Are you who we are looking for? Get in touch now! Email your CV to [email protected] to apply.

28/08/2026

She’s baccckkkk: our Chile en Nogada, a special Mexican dish served only during the month of September. A roasted poblano chile stuffed with picadillo (a filling of ground pork with spices), on top of a creamy walnut-based nogada, and sprinkled with pomegranate seeds. This delicious dish also brings together the iconic colours of the Mexican flag. 🇲🇽

25/08/2026

We are extremely proud to announce that Tempero was awarded TWO HATS at the Cuisine Magazine 2026 Good Food Awards, last night!

For a moment, when we weren’t called on the one hat list, we quietly thought we may have lost the hat we achieved last year - you know, “hope for the best, but expect the worst” lol. So when Tempero was called out on the list for two hats, we went ballistic - as captured in slide 2.

Cuisine describes a restaurant with one hat as “excellent”, while two hats is considered “consistently outstanding”. To have been recognised with one hat last year and now awarded with two hats this year feels incredibly significant to us. We really do pour our entire hearts and souls into this tiny Latin bistro and three years in, it feels major to see our dedication acknowledged in this way. As Fabio says, “the proof is in the (caramel) pudding”. We’re so grateful that this year, we were able to have most of our team with us to celebrate and share this moment together, in real time. This recognition belongs to every member of our small team, who have dedicated so much to our little Frankenstein.

A massive thank you to K E L L I B R E T T, Kerry Tyack, Mia and the rest of the Cuisine team, alongside the panel of judges who continue to recognise and champion what we do, and for putting on such a special event every year. Not only is the cuisinegoodfood awards one of the very rare nights where most of New Zealand’s hospitality community comes together under one roof, it’s a celebration of the entire hospitality ecosystem across Aotearoa. We feel incredibly lucky to be part of it and this achievement is another huge motivation for us to keep striving to offer the best food, beverage, service, and share our South American culture.

To our community who continue to support us by showing up and spreading the word, we are so thankful for you. You allow us to keep doing what we do. 💙

Finally, congratulations to all who received hats and special awards, last night. It’s so amazing to be able to genuinely cheer on one another and celebrate each other’s wins. Let’s keep pushing each other forward! Another one for the books but now, back to work! 🙏🏼

15/08/2026

July was jam packed! We haven’t had a chance to catch a breath - but as we always say, it’s a good problem to have. Swipe along… (loving the new multi caption feature)

Tempero turned three in July! A quick snap before our special lunch service on 5th July of our Tempero team with the Paris Butter team and Amy from Amoise Wines, who we partnered with on our birthday lunch. Even though this was only a month ago, it feels like a lifetime ago since this event!

Tiffany slaved away many nights designing these “in-flight” menus so they deserve to be immortalised in a grid post.

TEMPERO TURNS THREE, in collaboration with Paris Butter and Moïse Adjanou.

The first course — snacks:
Dadinho de tapioca with spicy guava sauce
Palm heart with veal tartare, leche de tigre
Oyster with champagne foam
Mussel with sambal
Paired with Champagne Taittinger Cuvée Prestige Vintners NZ | Wine Importer & Distributor

TEMPERO TURNS THREE, in collaboration with Paris Butter and Moïse Adjanou.

The second course — entrée:
Tamal with smoked provola, celeriac beurre monté, truffle, and corn consommé.
Paired with Amoise Wines Amber Albariño 2024

TEMPERO TURNS THREE, in collaboration with Paris Butter and Moïse Adjanou.

The third course — main:
BBQ Scotch fillet, fermented oyster mushrooms with mole negro and pine nuts, crispy pig’s ears and macadamia cream.
Paired with Amoise Wines Amphora Gamay Noir 2024

TEMPERO TURNS THREE, in collaboration with Paris Butter and Moïse Adjanou.

The fourth course — pre-dessert:
Pão de queijo with Zennon Christain Wijlens’s famous onion dip and tête de moine.
Paired with Amoise Wines Chenin Blanc 2025

TEMPERO TURNS THREE, in collaboration with Paris Butter and Moïse Adjanou.

The fifth course — dessert:
Almond cake, burnt banana icecream, roasted cashews, dulce de leche
Paired with a Carajillo cocktail (a “Latin espresso martini”!)

Fabio made an emotional speech (he had been prepping since 2am that morning after finishing service at midnight the night before, so hadn’t slept in over 30 hours). Thankful for everyone who has continuously supported us over these three years!!! Including KevinK at the bar behind us. 🫰

An overdue introduction - Parmida joined our team towards the end of June. She had first

12/08/2026

As part of the inaugural Auckland Mushroom Festival from 12 - 15 August on Karangahape Road, we are serving our Tamal made with New Zealand maize, filled with smoky scamorza from Il Casaro in Wairau Valley, George’s Truffles, smothered in aji sauce and served with corn consommé. This has been selling out so get in early! 🍄‍🟫✨

05/08/2026

WE ARE HIRING: Full-time Chef de Partie for an immediate start. 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!

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!

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.

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. 💙💙💙

Address

352 Karangahape Road
Auckland
1010

To get to the location on Karangahape Road in Auckland, you have a few options for public transport and driving/parking:

Public Transport:
1. Bus: Take any bus that goes to Karangahape Road. Get off at the nearest bus stop on Karangahape Road and walk towards your destination.

2. Train: Take a train to the nearest train station (e.g., Britomart or Newmarket). From there, you can either walk or take a bus to Karangahape Road.

Driving/Parking:
1. From the city center: Head west on Queen Street until you reach Karangahape Road. Look for available parking spaces along the road or in nearby parking lots/garages.

2. From the motorway: Take the appropriate exit for Auckland City Center and follow the signs towards Karangahape Road. Look for available parking spaces along the road or in nearby parking lots/garages.

Please note that specific directions may vary depending on your starting point, traffic conditions, and availability of parking spaces. It is always recommended to check for any road closures or alternative routes before traveling.

Opening Hours

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

Website

http://www.temperoakl.com/

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What people say

Tempero, located on Karangahape Road in Auckland, is a Latin Bistro that promises to take you on a culinary journey through Latin culture. With its vibrant ambiance, up-cycled furniture, and Latin beats playing from a vintage vinyl player, Tempero offers an immersive dining experience that transports you right to the heart of Latin America.

Led by Fabio, whose diverse experiences and heritage have influenced the menu, Tempero showcases a fusion of flavors from seven different countries. The result is a tantalizing array of Latin cuisine that truly captures the essence of the culture. From traditional dishes to innovative creations, every bite at Tempero is a celebration of Latin flavors.

The team at Tempero appreciates their loyal customers who have not only dined at their restaurant but also recommended it to their friends, families, and colleagues. This level of support speaks volumes about the quality of food and service offered at Tempero.

Whether you're looking for a romantic date night or a fun evening out with friends, Tempero welcomes you with open arms. They are open six nights a week from Monday to Saturday starting at 4:00 PM. While bookings are suggested, walk-ins are also welcome.

So why not treat yourself to an unforgettable dining experience at Tempero? Indulge in their delectable Latin cuisine while sipping on your favorite Latin cocktail. Let the flavors transport you to another world as you immerse yourself in the vibrant atmosphere and enjoy the warm hospitality provided by the passionate team at Tempero. Vamos!