Get FREE email communications from Fodor's Travel, covering must-see travel destinations, expert trip planning advice, and travel inspiration to fuel your passion.
Seafood abounds in the north with scallops and oysters farmed throughout the region, though occasional sewerage scares and algae blooms put them off-limits. Snapper and kingfish are available year-round, and marlin and broad-bill swordfish are abundant between January and June.
The region prides itself on its local produce, and with more skillful chefs arriving in the region, the restaurant food has improved.
People eat earlier in Northland than in the cities, with restaurants filling around 7. Dress is casual—jeans are acceptable in all but the most upscale lodges. From May through September, many restaurants close or reduce their opening hours, some to four nights a week. October sees regular hours resume.
This light and airy addition to Whangarei's dining scene offers a mix of Greek and Italian fare. There's everything from pizza and fancy burgers to more finessed braised lamb shoulder or a pork souvlaki. On offer is a big range of drinks, including house sodas, craft beers, and cocktails.
