Matakana is Auckland’s beloved weekend escape: a vine-striped valley opening to surf beaches and marine reserves, with art, food, and nature woven into daily life. The village blossomed from a 19th‑century milling and farming hub into a boutique wine region known for syrah, pinot gris, and rosé, alongside olive groves and berry farms.

Come for the Saturday Matakana Village Farmers’ Market, stay for Tawharanui’s wild headlands, Sculptureum’s whimsical galleries, and Brick Bay’s fusion of architecture, vineyard, and sculpture trail. Nearby Omaha, Leigh, and Goat Island offer snorkel‑ready coves, fishing wharves, and a salty, barefoot vibe.

Practical notes: you’ll drive on the left (State Highway 1 + the toll expressway), so a rental car is ideal. Book winery lunches and popular restaurants for weekends. Pack reef‑safe sunscreen, a light rain shell, and sturdy walking sandals—the best of Matakana is outdoors.

Matakana

Matakana sits about 65–80 minutes north of central Auckland, embraced by rolling hills and a necklace of beaches. It’s compact enough to feel village‑cozy yet big on experiences: cellar doors, sculpture walks, farmers’ produce, and one of the North Island’s prettiest regional parks.

• Top sights: Sculptureum (galleries, gardens, and Rothko restaurant), Brick Bay Wines & Sculpture Trail, Tawharanui Regional Park (Anchor Bay), Omaha Beach, Goat Island Marine Reserve, Matakana Village Farmers’ Market (Saturdays), Sawmill Brewery & Smoko Room.
• Eat & drink: Rothko at Sculptureum (seasonal NZ fare), Brick Bay’s Glass House Kitchen, Matakana Market Kitchen (all‑day local plates), The Farmers Daughter (garden‑to‑plate brunch near Omaha), Plume Restaurant & Plume Café, The Vintry (NZ wines), Sawmill Brewery (craft beer & fire cooking), Rusty Pelican (wood‑fired pizza), Charlie’s Gelato (fruit gelati).
• Fun facts: Goat Island was NZ’s first marine reserve (1975). Tawharanui’s predator‑free sanctuary shelters rare native birds. The region’s modern wine story took off in the late 20th century, with boutique vineyards crafting elegant cool‑climate styles.

Where to stay: Search stays near Matakana Village for walkable dining, Omaha Beach for surf and sunrise, or Snells Beach/Algies Bay for sheltered water views. Browse vacation homes via VRBO Matakana or hotels, motels, and boutique villas on Hotels.com Matakana. Popular picks include Plume Villas (vineyard‑side), Takatu Lodge & Vineyard (romantic countryside), and Riverside Matakana (family‑friendly chalets).

Getting there: Fly into Auckland (AKL), then drive 70–90 minutes north (NZD ~20–30 in fuel each way; Northern Gateway toll is charged automatically to your plate). Compare flights on Trip.com flights or Kiwi.com. From downtown Auckland, the drive is typically 65–75 minutes off‑peak.

Day 1: Arrival, Village Stroll, and Sculptureum

Afternoon: Land in Auckland, collect your car, and cruise north to Matakana. Check in, then orient yourself along the riverboardwalk and village lanes. For a pick‑me‑up, try Plume Café’s cabinet salads and hazelnut praline eclairs, or a flat white from Matakana Coffee Roasters. If it’s Saturday, browse the Matakana Village Farmers’ Market (go early next morning if you arrive late)—taste Mahurangi oysters, local charcuterie, goat cheese, and berry ice creams.

Afternoon (continued): Settle into Sculptureum for 2–3 hours: stroll three sculpture gardens and galleries dotted with glass, bronze, and playful installations. It’s part art museum, part garden fantasy, with resident parrots and panoramic vineyard views. Reserve a late lunch or early dinner at Rothko: expect seasonal New Zealand produce—think market fish with beurre blanc, charred broccolini, and kumara crisps.

Evening: Golden hour at Omaha Beach. Walk the boardwalk dunes and collect your first Hauraki Gulf sunset. For a casual dinner back in the village, Matakana Market Kitchen plates local snapper, confit duck, and vegan pasta; or share wood‑fired pies at Rusty Pelican (the truffle mushroom is a sleeper hit). Nightcap at The Vintry, a snug wine bar pouring Matakana syrah and pinot gris.

Day 2: Coast, Vines, and Local Flavors

Morning: Drive 25 minutes to Tawharanui Regional Park for native birdsong, pohutukawa‑framed trails, and the flawless curve of Anchor Bay. Walk the Tokatu Point track for cliff‑top views; swim or bodyboard if the surf is gentle. Bring a light jacket—sea breezes can be brisk even in summer.

Afternoon: Lunch at Brick Bay Wines—the Glass House Kitchen pairs estate rosé with kawakawa‑cured fish, halloumi salads, and seasonal plates. Then wander the Brick Bay Sculpture Trail (60–90 minutes), where works rise from native bush and ponds. If you fancy saltwater afterward, continue 20 minutes to Goat Island Marine Reserve for snorkeling amid blue maomao and snapper; hire gear at the beachside shop or join a glass‑bottom boat (weather permitting).

Evening: Back in Matakana, sample paddles at the Sawmill Brewery & Smoko Room—farmhouse ales, IPAs, and smoky small plates (beef brisket, ember‑roasted kumara). Alternatively, book Plume Restaurant for a refined dinner (local lamb, seafood, and garden herbs). If it’s a music night, the Leigh Sawmill Café brings live Kiwi acts in a laid‑back timber hall.

Prefer a guided wine day from Auckland/Waiheke? Swap today for a full‑day island tasting adventure (allow 1 hour drive to downtown Auckland + 40 minute ferry).

Waiheke Island Wine Tour with Scenic Vineyards & Tastings — visit three top vineyards with hosted tastings and a lunch stop, plus postcard views across Hauraki Gulf. Ideal if you want a curated day without driving between cellar doors.

Logistics: Morning drive Matakana → downtown Auckland (~70–90 minutes), ferry to Waiheke (return adult ~NZD 45–50), return by early evening and drive back to Matakana. Book flights if you’re arriving/departing today via Trip.com or Kiwi.com if you’re timing the island day at the start or end of your trip.

Day 3: Market Morning, Last Tastes, and Depart

Morning: If it’s Saturday, graze the Matakana Village Farmers’ Market for hot mussel fritters, crêpes, artisan breads, raw honey, and small‑batch coffee beside the river. On other days, start with coastal air: beach walk at Omaha or a quick dip at Campbells Bay (near Leigh). Sweet finish? Charlie’s Gelato scoops feijoa, passionfruit, and dark chocolate before midday lines form.

Afternoon: Quick last stops—pick up olive oil, macadamias, and local preserves from village boutiques—then drive back to Auckland Airport (~75–95 minutes, longer in rush hour). If you prefer a city send‑off, slot in a half‑day guided circuit of Auckland before your flight (aim for a late‑afternoon departure).

2025 Award Winning: Auckland City Highlights Half Day Tour — a small‑group overview of the Harbour Bridge, volcanic cones, heritage villas, and waterfront precincts; a smart way to connect the dots before you go (typically 4 hours; prices often around ~NZD 99–129).

Evening: If you’re staying one more night, treat yourself to a quiet countryside dinner: pan‑roasted fish at Matakana Market Kitchen, a shared seafood platter at Rothko, or beer‑garden fare at Sawmill. Toast your last NZ sunset with a glass of Matakana syrah.

Booking pointers: For Matakana stays, compare options on VRBO and Hotels.com. For flights into/out of Auckland, use Trip.com or Kiwi.com. Weekends book out fast—reserve Sculptureum, Brick Bay, and restaurant tables 1–2 weeks in advance in peak summer.

In three days, you’ve tasted Matakana’s best—vineyards and art gardens, surf‑laced bays, and easygoing Kiwi hospitality. Whether you detour to Waiheke or linger longer in the countryside, this pocket of North Island wine country pairs beautifully with an Auckland city stop and leaves plenty to come back for.