alma

About alma

Located in the heart of Britomart on the corner of Gore and Tyler Street in downtown Auckland, alma takes culinary and aesthetic cues from Andalusia, blending southern Spanish warmth with New Zealand seasonal produce. Centred around open flame cooking, the kitchen prepares dishes that are charred, flamed, and smouldering, honouring the bold simplicity of Spanish coastal and countryside dining while showcasing locally harvested ingredients.

The space reflects its Mediterranean inspiration, pairing vibrant Andalusian tiled colours and warm textures with an outdoor dining terrace nestled between native grasses and shady pōhutukawa trees. Guests can sit indoors amidst the active open kitchen ambience, pull up a stool at the bar for vermouth and tapas, or unwind outside in the fresh maritime air of the waterfront precinct.

Alma’s drinks offering mirrors the same regional dedication, housing an extensive list of Spanish wines alongside New Zealand-grown Spanish varietals. The bar also pours classic Spanish sherries, aromatic vermouths, and a thoughtfully curated list of bespoke cocktails and gin creations, making it just as welcoming for casual afternoon dawdling as it is for lively evening shared dining.

Alma: Andalusian Flame and Coastal Soul in Auckland’s Britomart

Sitting on the lively corner of Gore and Tyler Street in downtown Auckland, alma brings the sun-drenched spirit of southern Spain straight to the harbour edge of Britomart. Drawing heartfelt inspiration from Andalusia, the restaurant’s guiding ethos combines a sense of wanderlust with the simple beauty of home. The result is an energetic neighbourhood dining room where fire, seasonal produce, and conviviality meet, welcoming guests to dine, drink, or simply dawdle from midday until late in the evening.

From the moment you step inside, alma announces its character through striking tiled colours, contrasts, and the inviting scent of wood smoke. Guests can choose between sitting indoors amid the vibrant bustle of the dining room and bar or finding a table outside among native grasses and the leafy shade of mature pōhutukawa trees. It is an environment that balances the exotic warmth of a Spanish tavern with the relaxed maritime ease of central Auckland.

Cooking Driven by Fire and Seasonality

The culinary identity of alma revolves around fire. Smouldering embers, lively flames, and gentle charring inform the kitchen's treatment of locally sourced New Zealand meats, seafood, and vegetables. Rather than adhering strictly to rigid historical recipes, the menu travels fluidly across seasons and regional harvests, weaving Andalusian flavours with native elements and coastal produce from around the country.

The savoury menu is designed around sharing, starting with small, punchy tapas and pintxos. Bites like Te Matuku oysters dressed with vermouth aderezo, classic anchovy and tomato tostadas, and savoury empanadas filled with queso fresco, honey, and rosemary set the pace. Larger plates continue the journey: scampi cooked into traditional bomba rice with tarragon picada, fresh market fish paired with fennel escabeche and green mojo, tender lamb paired with tahina and zhoug, and succulent sirloin accompanied by spiced zaalouk.

To finish, desserts like the delicate bay leaf-infused flan and the crisp combination of rhubarb, citrus, and meringue provide a comforting, grounded conclusion to the meal.

Spanish Sherries, Vermouths, and Curated Cellars

Alma’s drinks programme is an essential half of the dining experience, mirroring the kitchen’s love affair with the Iberian peninsula. The wine list gathers authentic Spanish labels alongside an intriguing cast of New Zealand-grown Spanish grape varietals such as Albariño, Tempranillo, and Godello. Guests can explore a wide range of chilled sherries—from bone-dry Manzanilla and Fino to deeply complex Palo Cortado and Pedro Ximénez—alongside handcrafted Spanish and Kiwi vermouths served on ice.

For cocktail enthusiasts, alma crafts original libations highlighting Mediterranean aromatics, featuring ingredients like pickled guindilla peppers, wild fennel, saffron, and fresh tomatoes. A dedicated selection of house-made herbal sodas, iced teas, and refreshing horchata ensures that non-alcoholic options are treated with identical culinary care.

Whether dropping in for an unhurried glass of vermouth at the bar or gathering around the table for a multi-course Spanish feast, alma offers a soulful blend of comfort, warmth, and culinary craftsmanship in the heart of the city.

Signature items

• Market fish, fennel escabeche, mojo verde
• Lamb, tahina, beetroot, zhoug
• Queso fresco, honey & rosemary empanada
• Scampi bomba rice, tarragon picada
• Anchovy & tomato tostada
• Bay flan

Menu

Desserts

• Bay flan — Traditional creamy baked Spanish custard infused with aromatic bay leaf.
• Rhubarb, citrus, meringue — Tart poached rhubarb paired with crisp meringue and bright citrus.
• Chocolate & espresso tarta — Rich chocolate tart balanced with bold espresso.

Set Menu

• Three-course set menu — Shared entrees and mains with individual desserts for groups of nine or more.

Savoury & Tapas

• Gilda — Classic Spanish skewered pintxo bite.
• Te Matuku oyster, vermut aderezo — Fresh local oyster seasoned with vermouth dressing.
• Anchovy & tomato tostada — Crisp tostada topped with savoury anchovy and ripe tomato.
• Tuna crudo, piquillo pepper, anchovy — Sliced raw tuna paired with sweet piquillo pepper and anchovy.
• Sebiche, chilli, avocado — Fresh cured fish sebiche served with spicy chilli and creamy avocado.
• Octopus, ensalada rusa, cucumber, jamon — Tender octopus accompanied by potato ensalada rusa, cucumber, and cured jamón.
• Scampi bomba rice, tarragon picada — Rich Spanish bomba rice cooked with sweet scampi and finished with tarragon picada.
• Market fish, fennel escabeche, mojo verde — Fresh catch served with tangy fennel escabeche and herbaceous mojo verde.
• Crayfish tail, al ajillo — Succulent crayfish tail prepared in garlic-infused oil.
• Leek, manchego & guindilla tostada — Toasted bread topped with charred leek, rich manchego cheese, and pickled guindilla chilli.
• Hummus — Smooth seasoned chickpea dip.
• Queso fresco, honey & rosemary empanada — Pastry filled with fresh cheese, sweet honey, and aromatic rosemary.
• Courgette, brown butter, egg yolk, picada — Tender courgette tossed with nutty brown butter, rich egg yolk, and savoury picada.
• Tomato, yoghurt, pimenton butter — Fresh tomatoes served over creamy yoghurt and drizzled with smoked paprika butter.
• Celery ensalada, queso, almond, date — Crisp celery salad tossed with cheese, toasted almonds, and sweet dates.
• Potato, chilli, aioli — Fried potato bites seasoned with chilli and served with garlicky aioli.
• Jamon Iberico, Badajoz (36 months) — Premium aged cured Spanish ham from Badajoz.
• Chicken liver, oloroso — Rich chicken liver prepared with fragrant dry oloroso sherry.
• Pork pinchitos, rockmelon, coca — Spiced pork skewers served with fresh rockmelon on flatbread.
• Beef tongue, olive, preserved lemon — Tender beef tongue paired with savoury olives and bright preserved lemon.
• Chicken, harissa, ajo blanco — Flame-cooked chicken served with spicy harissa and chilled almond ajo blanco.
• Lamb, tahina, beetroot, zhoug — Succulent lamb paired with creamy tahina, earthy beetroot, and herbaceous zhoug.
• Sirloin, zaalouk, aioli — Seared beef sirloin served with spiced eggplant zaalouk and garlic aioli.

Cocktails & Non-Alcoholic

• TOMATO + Manzanilla + Vodka + Chilli — Savoury spiced cocktail with sherry, vodka, and tomato.
• GUINDILLA + Gin + Wild Fennel — Botanical cocktail infused with spicy guindilla pepper and wild fennel.
• CUCUMBER + Gin + Fino + Mint + Tonic — Refreshing crisp drink with gin, dry fino sherry, cucumber, and mint.
• STRAWBERRY + Rum + Vermut + Egg White — Silky cocktail combining rum, sweet vermouth, and fresh strawberry.
• RHUBARB + Aperitivo + Gin + Lemon Myrtle — Bright tart aperitivo blend with gin and Australian lemon myrtle.
• ORANGE + Gin + Saffron + Oregano + Egg White — Earthy, herbaceous sour shaken with gin, saffron, and oregano.
• ESPRESSO + Vodka + PX + Quick Brown Fox — Rich after-dinner cocktail featuring coffee liqueur, vodka, and Pedro Ximénez sherry.
• LEMON + Thyme Soda — House-made non-alcoholic soda with lemon and herbal thyme.
• RHUBARB + Lemon Myrtle Soda — Sparkling house soda made with tart rhubarb and lemon myrtle.
• CUCUMBER + Mint Soda — Crisp and cooling zero-proof cucumber and fresh mint soda.
• Gazpacho — Chilled savoury Spanish vegetable drink.
• Horchata — Traditional chilled spiced sweet plant-milk beverage.

Frequently asked questions

Where is alma located?

Alma is located in Auckland's Britomart precinct on the corner of Gore and Tyler Street.

Do I need a reservation to dine at alma?

Reservations are taken for the main dining area, while several bar seats are held for walk-in guests.

What are the opening hours?

Alma is open from 12:00 pm until late, seven days a week. It is closed on all public holidays.

Can alma host large groups?

Because alma is an intimate venue, the maximum group booking size is 14 people. Groups of 9 or more dine from a three-course shared set menu.

Can alma accommodate dietary requirements?

Yes, alma can adapt its group set menu and dishes to cater to guest dietary requirements.

Does alma sell dining gift vouchers?

Yes, vouchers can be purchased online or acquired directly onsite at the venue.

Tips

• {"body":"If you do not have a reservation, drop by and check the bar counter, where dedicated seats are kept available for walk-in visitors.","title":"Perch at the Bar for Walk-Ins"}
• {"body":"On warm sunny days, request a seat on the outdoor terrace between the native grasses and shady pōhutukawa trees.","title":"Outdoor Seating Under the Trees"}
• {"body":"Take time to explore the diverse list of dry sherries, Spanish vermouths, and New Zealand-grown Spanish varietals.","title":"Sample the Spanish Wine & Sherry Cellar"}

Good to know

• {"dietary":"Dietary requirements can be accommodated across set and regular menus."}