Prego Restaurant

24/08/2026

Thank you so much to cuisinegoodfood Cuisine Magazine for awarding PREGO RESTAURANT two hats in the 2026 Cuisine Good Food Awards. We're absolutely delighted and honoured to be amongst our peers in the industry.

To the PREGO Team, thank you for all your hard work and support. So proud of what we've achieved together. X #
👨🏻‍🍳👨🏻‍🍳

22/08/2026

11/08/2026

Good morning,

We're undergoing some repairs and maintenance in the kitchen this week which will affect food service today, Wednesday August 12th. For the most part, everything is still on but Unfortunately we will have limited pasta options and no Saltimbocca. We hope to be up and running in full capacity asap, but thank you for your understanding. Bx

30/07/2026

"When everyone works with their heart in it, you can taste it."

40 years. The same kitchen. The same care on a quiet Tuesday as on a full Friday night. That is the difference you cannot fake and cannot rush, and it is the reason a meal at Prego feels like more than dinner.

Since 1986, the people in this kitchen have cooked like it matters, because to them it always has. You taste it in the Fettuccine Alfredo. You taste it in the Duck Risotto. You taste it in a room that has felt like Ponsonby's living room for 4 decades.

Save this for the next time you want dinner that actually feels like something.

Walk in. Since 1986.

prego.co.nz

https://www.prego.co.nz/about-us/?utm_source=meta&utm_medium=social&utm_campaign=prego40th&utm_content=reel-chefs

26/07/2026

The waiter who knows your order. The feeling that you are not a table number, you are a regular in the making.

Tag the person you always end up at Prego with.

Walk in. Since 1986.

prego.co.nz

23/07/2026

Some dishes have not left the menu and have become Prego classics.

That is what happens over forty years.
A dish stops being a menu item and becomes a memory.
The Calamari Fritti from a first date.
The Chicken Saltimbocca your dad orders every birthday.
The classics you and your friends and family have grown to love.

Since 1986, Prego has been where Auckland comes to celebrate. First dates and 40th's. Engagements and easy Friday nights that needed no reason at all.

Big tables, long hugs at the door, and a handful of dishes we are simply not allowed to take off the menu. They stopped being ours a long time ago. They are yours.

So settle it for us. Which Prego classic is yours?

Tell us below, and tag the person you always end up here with.

Walk in. Since 1986.

prego.co.nz

https://www.prego.co.nz/about-us/?utm_source=meta&utm_medium=social&utm_campaign=prego40th&utm_content=reel-the-classics

19/07/2026

Quality never goes out of fashion.

Forty years of pasta rolled in the same kitchen. The corner table made for people watching. The Duck Risotto nobody will ever let us take off the menu. A kitchen that still finds reasons to celebrate.

Swipe through what forty years of tradition really looks like, and tell us — what's yours?

Walk in. Since 1986.

prego.co.nz

16/07/2026

Watch a kitchen with forty years of experience.

This is what four decades of muscle memory looks like. No fuss, no second-guessing, just the easy confidence of a team that has done this thousands of times and still makes it look like art. The flame, the sizzle, the prawns catching colour. Honestly, we could watch it all day.

This is the stuff that has kept Auckland coming back since 1986. Not trends. Just great food, cooked properly, by people who love doing it.

So tell us: pizza, or the steak. What are you ordering first? Drop it below.

Walk in. Since 1986.

prego.co.nz

https://www.prego.co.nz/menu/?utm_source=meta&utm_medium=social&utm_campaign=prego40th&utm_content=reel-food-general

12/07/2026

Some of our regulars have ordered the exact same dish for more than twenty years.

Same table. Same order. Same hello at the door. There is something quietly lovely about that kind of loyalty, and after forty years on Ponsonby Road, Prego is full of it. The couple who came on their first date and now bring their kids. The Friday crew who have not looked at the menu since the nineties. The regular whose usual the kitchen starts the moment they walk in.

40 years does not happen by chance. It happens one loyal table at a time.

So, honest question: are you a "let me try something new" person, or a "the usual, thanks" person? Tell us below. We promise not to judge either way.

Walk in. Since 1986.

prego.co.nz

https://www.prego.co.nz/about-us/?utm_source=meta&utm_medium=social&utm_campaign=prego40th&utm_content=reel-the-regulars

09/07/2026

Forty years. Seven days a week. The same kitchen with the same high volume.
That is roughly fourteen thousand services. Fourteen thousand nights of plating the Fettuccine Alfredo exactly the way you remember it, sending out the Duck Risotto you've driven across town for, and giving a quiet Tuesday the same care as a full Friday.

Consistency may not sound exciting until you realise how rare it is. Anyone can have one great night. Forty years of great nights, open every single day, is something else entirely. It is how a first visit becomes a regular table, and a regular table becomes family.

So tell us honestly. Which Prego signature would you walk in and order right now, no menu needed? Drop it below, and save this for the next time the group chat asks where to eat.

Open 7 days, from midday. Since 1986.

prego.co.nz

https://www.prego.co.nz/menu/?utm_source=meta&utm_medium=social&utm_campaign=prego40th&utm_content=reel-7-days