Cazador is a carnivore’s dream. An Auckland institution since the ’80s, this family-run restaurant specialises in game and wild food, served with old-world charm. Taxidermy and antique rifles adorn the walls, but the hospitality is as warm as a roaring fireplace. Chef Dariush Lolaiy’s menu is bold and rustic: housemade charcuterie boards, silky game liver pâté, venison carpaccio, and whatever wild boar or hare the hunters brought in that week, slow-cooked to perfection. Don’t miss their legendary “Feast Menu,” a shared banquet of the day’s best. Cazador proves that nose-to-tail dining, done right, can be both elegant and thrillingly primal.