What are the opening hours?

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

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 2026 Two Hats
Cuisine 2025 Specialist Restaurant
Cuisine 2025 One Hat
Metro 2025 Best Casual Restaurant
Viva Top 50 2023, 2024, 2025
Open Tues - Sat, from 5PM

04/10/2026

The silly season is around the corner and we’re looking for a full time bartender to join our team! Immediate start. LCQ a plus. Must have NZ work eligibility. Email your CV to [email protected] to apply.

25/09/2026

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 hiring:
💡Full time sous-chef
💡Full time chef de partie
🍸Full time bartender

Must have at least 2 years of experience in a similar establishment. Knowledge of Latin cuisine is a big plus. An LCQ for the bartender is necessary. Must have work entitlement in NZ as we are not providing visa sponsorship at this time.

To apply, please EMAIL your CV to [email protected].
Come join the growing team!

24/09/2026

First night back after 10 days off… 🤣

12/09/2026

🌴🌴🌴 OOO on. See you on the 24th of September, open 5:00PM BAU. x

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 W**es, 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 ch*****ne foam
Mussel with sambal
Paired with Ch*****ne Taittinger Cuvée Prestige Vintners NZ | W**e 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 W**es 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 W**es 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 W**es 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

Address

352 Karangahape Road
Auckland
1010

Opening Hours

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

Website

http://www.temperoakl.com/

Alerts

Be the first to know and let us send you an email when Tempero posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Business

Send a message to Tempero:

Want your business to be the top-listed restaurant in Auckland?