Alma
Why go
Alma means "feeds the soul, lifts the spirit" — and it delivers on both. Tucked on the corner of Gore and Tyler Streets in Britomart, this Andalusian restaurant from the Hip Group is one of the most consistently outstanding dining experiences in Auckland. The buzz around it has never really settled since it opened, and for good reason: Andalusia — the southernmost region of Spain where Spanish and Moorish culinary traditions meet — produces a cuisine that's smoky, generous and deeply flavoured. At Alma that spirit is anchored by a large open wood fire burning behind the counter, which touches almost everything that comes out of the kitchen.
What to expect
The room is its own argument for the food — copper tones, hand-painted tiles, exposed brick, timber and earthy pottery that transport you somewhere warm and unhurried the moment you walk in. Outside seating nestled between native grasses and pōhutukawa is available when the weather plays along.The menu is sharing plates — snacks, vegetables, meat — designed to be grazed through over a long, leisurely meal rather than rushed. Standouts include the anchovy and tomato tostada, pork pinchitos, beef tongue, and crayfish tail with tarragon and samphire. The kitchen is led by executive chef Jo Pearson, and the quality and attention to detail is exceptional. This isn't somewhere you pop into for a quick bite — Alma is a slow, wine-soaked evening that you plan around.The drinks list is one of the best in the city for this style of dining — Spanish wines alongside New Zealand-grown Spanish varietals, an excellent range of sherries and vermouths, and a serious gin list. The cocktails lean Spanish too — tomato with Manzanilla, orange with gin and saffron. Staff are attentive, knowledgeable and genuinely warm, the kind of team you rely on for recommendations and who make the whole experience feel effortless.
