Italian for "good food," cibo is an apt name for this restaurant with Mediterranean- and Asian-influenced dishes. The smart crowd has made this a second home, coming for the adventurous and sound cuisine of chef Kate Fay served by slick but relaxed staff led by co-owner Jeremy Turner who is possibly Auckland's best maître d' and an avid triathlete. In an old chocolate factory, the restaurant opens onto a quiet courtyard where you can dine by a fishpond lined with rushes. Or take a table in the interior where palms grow toward the high skylights. They cook a steak with aplomb or try the spiced duck leg confit with rocket and mascarpone risotto, or duck parfait with grilled plum. In season, you can't pass up the whitebait fritter, served with lemon beurre blanc. The staff is excellent.
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