Venue Image
87 Albert St,
Auckland Central

(09) 309 0933

Sahaa Medina Information

Sahaa Medina in Auckland, has authentic African, Moroccan, Tunisian cuisine served in a traditional and romantic setting. While Makhlouf Benyettou's, Sahaa Medina wouldn't exactly be the flashiest restaurant in Auckland, you'd be hard-pressed to find more authentic Algerian and Moroccan food in the central Auckland city.

"One of the best ethnic restaurants" - Michael Guy

Opening Hours
Mon - Fri: 10:00am to 14:30pm Mon - Sat: 17:00pm till late
Avg Food Spend
$$$ per person
Food Info
Set Lunch Menu, A La Carte Menu
Children welcome - Children allowed before 19:00pm
Outdoor Area
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Sahaa Medina User reviews

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Reviewer Anonymous
This was the worst dining experience I have ever suffered. We endured rubbery squid, dry sausages, bland slop, mash and rice which looked 2 days old and a horrible restaurant manager. She was incredibly rude and we were made to feel that our presence was an inconvenience for her. We had a legitimate query when the bill came but soon realised that it was not point trying to argue. Spend your hard earned cash somewhere else.
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Reviewer Anonymous
Some of the lamb pieces on skewers (appetizer) were as chewy as eating a leather belt. It was full of fat and cartilage and slightly burned. They used some of the absolute worst meat cuts available.

When I complained to the owner she started walking away while I was talking to her about this, but we did get a "discount" for the appetiser.

The main was lamb in a clay pot. The meat was digestible this time, only for its tenderness but not the flavour. If you're prepared to pay $24 for some boiled lamb with a few pieces of potato and peas in a see-thru gravy and absolutely no flavour then fork out another ten bucks and go eat some place nice.

We left the restaurant after taking a few bites. The main meal was well and proper revolting, and an embarrassment at that price.
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Reviewer Anonymous
Marco's is totally worth going to for only one reason: the lamb and prune tagine. Slow cooked overnight, it's the type of dish you can't wait to eat again. Especially suited to a cold grey Auckland night and a very berry pinot noir.
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