Oahu | Maui | Kauai | Hawaii Island
Oahu
Don’t let the skyscrapers of downtown Honolulu and Waikiki mislead you. Local farms and fishing boats provide fresh produce and seafood to a wide array of restaurants that take their cues from wide-ranging international cuisines as well as the edible heritage of Native Hawaiians and plantation-era immigrants.
Walking into this bakery-cafe next to the lobby of Halepuna Waikiki by Halekulani may induce a kind of visual overload — but you won’t want to just look at executive pastry chef Nassim Bounoua’s colorful, locally sourced creations. The French-trained chef, who also oversees the bakery and dessert menus in all of the dining rooms of the elegant Halekulani and those in its more moderately priced sister hotel, emphasizes fresh ingredients and crusty breads as well as dazzling presentations for quiches, croissants and other sweets and savories.
Don’t miss:
The 1-hour free validated parking at the Halekulani lot on Kalia Road offers plenty of time to pop in for coffee with a kouign amann with Kona chocolate and cinnamon sugar or the expertly laminated pain au chocolat and browsing seasonal retail.
2233 Helumoa Rd, Honolulu, 808.921.7272
The recently rebranded Ambassador Hotel of Waikiki, now part of Hilton’s Tapestry Collection, hides this casual, all-day restaurant, billed as “deli meets diner,” in a leafy courtyard perfect for escaping Waikiki’s hustle and bustle. Pizzas and hefty sandwiches in homemade focaccia will put to rest any appetites you’ve worked up, while the veggie breakfast crostata — a baked egg in a pastry crust with caramelized onion jam, tomatoes and goat cheese — or the super-sized avocado toast can help start your day with the right fueling.
Don’t miss:
Although there’s lots of family-friendly fare on the menu, look for the island-Mediterranean fusion dishes and this summer’s pinsa-style pizzas, a crispy Roman version with ultra-fluffy dough.
The Ambassador Hotel of Waikiki, 2040 Kuhio. Ave, Honolulu, 808.941.7777
Her Carmel and Haleiwa wine bars may have closed, but Mana+Pua Wines founder and Oahu native Ashleigh Corallo has fashioned an equally beachy, stylish bistro in Honolulu’s urban S.A.L.T. at Our Kakaako complex. Expect inventive island touches with European classics, such as the pork belly in the moules pomme frites (mussels and fries), ube macadamia nut cream sauce on gnocchi and house chili crunch on pappardelle bolognese.
Don’t miss:
The happy hour menu (3 to 6 p.m. weekdays) has lots of tempting choices, while your Sunday brunch order wouldn’t be complete without the fresh croissant platter with sea salt butter, blackberry jam and chocolate ganache.
S.A.L.T. at Our Kakaako, 324 Coral St, Honolulu, 808.462.1368
A hit for its fresh-made lei for sale as well as tasty tropical cocktails and bites when it debuted in Chinatown in 2022, the Lei Stand relocated to the adults-only Romer Waikiki Hotel for Lei Day (May 1) 2025. The neon-lit lounge with seated service now benefits from the larger menu of the adjacent izakaya 855-ALOHA but kept favorite elements like the high-quality lei, housemade taro chips and Soup Soup cocktail — tequila, clarified coconut wash and pineapple.
Don’t miss:
The edamame hummus, housemade Chex mix and chicken karaage from the original Lei Stand are the perfect pupu (appetizers) to pair with a cocktail or to make into a meal.
Romer Hotel Waikiki, 415 Nāhua St, Honolulu, 808.922.1616
The former Turtle Bay Resort has been upgraded into a Ritz-Carlton property, so those who can afford the splurge should upgrade themselves into a room with Club Lounge access. The Ocean Club not only has spectacular (and wind-sheltered) vistas but also five daily “activations” of gourmet, locally sourced food and elevated drinks, plus 24-hour snack attack access — good thing the North Shore resort’s beaches, trails and other amenities will tempt you away from nonstop noshing.
Don’t miss:
Complimentary Hawaiian coffee, fresh pineapple and tropical pastries with a view of rolling waves are a sweet start to any day.
Ritz-Carlton Oahu, Turtle Bay, 57-091 Kamehameha Hwy, Kahuku, 808.293.6000
The latest incarnation of fine dining in the Ritz-Carlton Residences, Waikiki Beach, boasts the same stunning ocean and Fort DeRussy park views the space in the eighth-floor lobby has always had, but the Hawaii Regional Cuisine is newly elevated (with prices to match). Caviar options, seafood platters and steaks are fairly straightforward; other mains offer intriguing touches of local flavors, such as the ulu (breadfruit) puree with the fresh catch and island-sourced koji marinated vegetables with beluga lentils, while breakfast is a lower-key but still locally sourced treat.
Don’t miss:
Save room for one of the elegant desserts from G. Lion Bakeshop, which will also provide whole cakes for celebrations when reserved in advance.
Ritz-Carlton Residences, Waikiki Beach, 383 Kalaimoku St, Honolulu, 808.729.9729
The casual-chic beachfront dining room of Kaimana Beach Hotel is a deservedly popular brunch spot, offering multiple takes on eggs benedict and a decadent “bougie blini” with lemon creme, as well as a go-to spot for craft cocktails and bar bites before dinner. Pastas shine with proteins such as Kauai prawns, free-range chicken and fennel sausage.
Don’t miss:
The hotel’s newly renovated, second-floor Kapua Lounge is also becoming an intimate oasis for artisan drinks, including a pop-up collaboration with James Beard Award-winning Bar Leather Apron. Reservations for the April 24-26, 2025, event are officially sold out, but walk-ins may be accommodated and the hotel promises more pop-ups in the future.
Kaimana Beach Hotel, 2863 Kalakaua Ave, Honolulu, 808.923.1555
Maui
Chefs have easy pickings here: Farms on the slopes of Haleakala produce beautiful strawberries, onions, persimmons and other produce benefiting from cooler weather; pineapple, mangoes and other tropical fruits thrive elsewhere on the Valley Isle; and local ranches and fishing boats supply excellent proteins. Maui’s golden beaches with luxury resorts may have lured a number of celebrity chefs across the Pacific, but the homegrown culinary talent — often with Filipino, Hawaiian and/or Chinese influences — is worth seeking out, too.
The first Lahaina restaurant to rebuild after the 2023 fires claimed its original structure, this beloved Italian spot opened a new home in the spring of 2025 in a different part of town but with the same deft touch with homemade pastas and pizzas.While the greens and proteins nearly all come from Maui, the Italian imports of olive oil, mozzarella, durum flour and San Marzano tomatoes ensure authentic Mediterranean flavors.
Don’t miss:
The pizzas’ base of perfectly fluffy crusts, tangy Italian tomato sauce and creamy imported base may make you lift your eyes up in gratitude, allowing you to see the inspiring words “Lahaina per sempre” (“Lahaina forever”) lighting up the ceiling.
Emerald Plaza Center, 157 Kupuohi St, Lahaina, 808.667.7767
Upcountry Makawao honors its paniolo (cowboy) heritage in grand style during Makawao Stampede festivities over the Fourth of July week, while this upscale pub pays tribute to the same legacy year-round. The beef dishes include several kinds of steak, a salad with pipikaula (dried beef), birria beef ramen, with other rib-sticking dishes reflecting the area’s diverse ethnic makeup.
Don’t miss:
Burger lovers have a choice of Wagyu beef, Maui Nui venison or kalo (taro) patties on brioche buns; wash it down with a Maui-made soda and, if you’re really hungry, add a bowl of the seasonal chowder.
3612 Baldwin Ave, Makawao, 808.298.0590
Formerly Gannon’s, this eclectic restaurant occupies an enviable perch at the Wailea Gold and Emerald Golf Courses, with sweeping ocean, sunset views and plenty of green lawns for weddings and other private events. You don’t need a formal invitation to enjoy island-flavored dishes such as sweet potato hummus, pork ribs in a Maui pineapple barbecue sauce or furikake-crusted ahi.
Don’t miss:
At dinner, you’ll have to choose your poisson — will it be the charred ponzu glazed fresh catch with coconut corn polenta and a pickled escabeche, or the pesto marinated fresh catch, with a sweet potato hash and smoked garlic cream?
Wailea Golf Club, 100 Wailea Golf Club Dr, Wailea, 808.698.0555
Opened in 2024 as part of the Royal Lahaina Resort’s propertywide renovations, this all-day beachfront restaurant blends French Riviera style with a casual-gourmet island menu. Char siu eggs benedict can fuel an active morning, while the artfully arrayed Royal Poke Bowl (including ahi poke in unagi sauce, furikake rice, avocado, wakame and chips) can be your lunchtime reward.
Don’t miss:
Just like the vivid Kaanapali sunsets over the ocean, the pull-apart Hawaiian sweet rolls with garlic butter, chives and parmesan complement any dinner.
Royal Lahaina Resort, 2780 Kekaa Dr, Lahaina, 808.661.3611
The funky spelling of “MarcKet” at this downtown Wailuku restaurant, farmstand and market is a nod to executive chef-owner Marc McDowell, whose long list of Valley Isle culinary credits include Hali‘imaile General Store, Kula Bistro and the Mill House. The farm-forward, seasonal breakfast and lunch menus include favorites like shrimp cake eggs benedict on a cheesy jalapeno cornbread, ube mochi mini pancakes with coconut syrup and Maui Cattle loco moco.
Don’t miss:
If the macadamia nut crusted fresh catch or Maui lamb gyros sound too hearty at lunch, opt for the seared fresh catch on a salad with heart of palm, edamame and avocado in a passionfruit vinaigrette.
62 N. Market St, Wailuku, 808.793.2277
If you’ve ever been to one of celebrity chef Nobu Matsuhisa’s eponymous restaurants, you need no introduction to the menu at his newest outpost, in the extensively renovated and still over-the-top Grand Wailea, a Waldorf Astoria Resort. The gorgeous views and the exquisitely fresh seafood are worth a visit for both Nobu novices and aficionados.
Don’t miss:
Hail, hail, the signature gang’s all here, from black cod miso and rock shrimp tempura on the hot menu to yellowfin tuna with jalapeño and tiradito on the cold.
Grand Wailea, 3850 Wailea Alanui, Wailea, 808.875.1234
If the surrounding oversized nude sculptures of Colombian artist Fernando Botero aren’t to your taste, the wide-ranging, island-sourced menu in this central and buzzy lounge at the recently renovated Grand Wailea resort will surely have something that is. Executive chef Ryan Urig’s new menu has a good variety of handheld options, including the Maui hot chicken sandwich with pickled starfruit and grilled pineapple slaw and a smash burger with a Surfing Goat Dairy animal-style sauce on a potato bun.
Don’t miss:
Carnivore couples should spring for the Grand Wailea honey marinated tomahawk ribeye, accompanied by housemade pickles, bao buns and dragonfruit hoisin sauce.
Grand Wailea, 3850 Wailea Alanui Dr, Wailea, 808.875.1234
Kauai
The Garden Isle’s nickname is one clue how abundant fresh produce is here, showcased in local juice bars and gelato shops as well as in luxurious resort restaurants. There’s also a wealth of humbler poke stands, burger joints, food trucks and local-style diners that draw on the island’s Hawaiian roots and multiethnic heritage of Kauai’s modern population.
Named for Kauai’s contribution to local festival cuisine — a round grilled turnover made with white bread and a sloppy joe-style ground beef filling — this Flying Saucer actually offers more elevated fare. Literally, because this intimate tiki bar is upstairs, above the Fish Bar Deli in Old Kapaa Town, and figuratively, because where else would you find spicy tamarind as seasoning for ahi carpaccio, chili crunch in truffle popcorn or chicken fried hamachi with a shiso ranch dressing?
Don’t miss:
The thoughtfully prepared cocktails and other tiki drinks are worth the occasional wait behind a velvet rope to get in, but reward your patience by also ordering beef hibachi skewers that feature Kauai-grown beef that you grill yourself and a mac nut satay sauce
4-1378 Kuhio Hwy, Kapaa
While this restaurant prides itself on its library-sized whiskey bar and craft cocktails, its small but excellent bistro menu needs no alcoholic accompaniment to shine (although there might be some booze used in cooking.) The pan-seared duck breast, for example, comes with a bourbon jalapeno citrus glaze and smoked polenta, while cheesecake is topped by candied bacon and a bourbon caramel sauce.
Don’t miss:
Build your own smorgasbord from exquisite small and shared plates such as the truffle fries, fig and prosciutto pizzetta and Asian tacos — Thai smoked fish cakes on scallion “tortillas” with kimchi and peanuts.
Ahuimanu Shopping Center, 2555 Ala Namahana Pkwy, Kilauea, 808.828.0275
Part of the restaurant chain best known for Duke’s, this exceptionally verdant oasis with babbling water features and soaring wooden ceilings has been drawing diners to Poipu Shopping Village since 1986, and it’s not just for the iconic towering slices of Hula Pie, Taco Tuesday deals or near-daily live music and hula. The locally sourced island cuisine at this conservation-minded restaurant includes several dishes incorporating the taro the staff has helped grow in Waimea, as well as Kauai-grown beef in a hearty cheeseburger and loco moco, line-caught ahi and other fresh fish in a variety of preparations.
Don’t miss:
At the bountiful weekend brunch, it can be hard to choose between the eggs benedict with taro sweet bread and kalua pork and the taro mac nut french bread with Koloa Rum coconut rum sauce. Just make a note to come back Mondays at 4pm for weekly hula performances by the award-winning Halau Ka Lei Mokihana O Leinaala.
Poipu Shopping Village, 2360 Kiahuna Plantation Dr, Koloa, 808.742.7534
An offshoot of the popular Kaua‘i Diner in Lihue, this site may have fancier surroundings in the Shops at Kukui‘ula but the island-style menu remains deliciously homespun. Among the worthy ribsticking choices are chicken katsu, oxtail soup and loco moco, but you can also get a classic American cheeseburger or (till 1 p.m. daily) French toast and other breakfast standards.
Don’t miss:
Look for the Filipino and Chinese specialties like sinangang (fried rice) or mapo tofu, and anything with fresh seafood.
The Shops at Kukui‘ula, 2829 Ala Kalanikaumaka St, Koloa
The family behind the original Leong’s Meat House in Kapaa and the roomier Leong’s Market & Grill in the Shops at Kukui‘ula in Koloa now boast another home-style restaurant, this time in the updated Coconut Marketplace. Specializing in island favorites such as mochi pancakes, loco moco, chicken long rice, grilled fish and kalbi ribs, this location is the only one open for breakfast, lunch and dinner.
Don’t miss:
Like a whole luau buffet on a plate, the laulau and kalua pig plates are a bargain (currently $22) with sides of rice, lomi salmon, poke, mac salad, sweet potato and kulolo (a kind of coconut-poi fudge).
Coconut Marketplace, 4-484 Kuhio Hwy, Kapaa, 808.378.4133
This handsome, open-air dining room on the second story of Ching Young Shopping Village serves up verdant mountain views along with Mediterranean and island-influenced cuisine. The miso ginger salmon bowl, seafood curry or furikake-crusted seared ahi sandwich are solid choices for lunch or dinner; pasta lovers may go for the mushroom ravioli with a mac nut and avocado pesto or grilled salmon penne.
Don’t miss:
Rainy day? Head here to gaze at the waterfalls streaming down the green mountains, and treat the kids to corn dogs and guava smoothies while you relax with a cocktail and Peruvian-style fresh catch ceviche.
Ching Young Shopping Village, 5-5190 Kuhio Hwy, Hanalei, 808.212.1121
Off the highway in the cooler uplands near Poipu, this busy restaurant has been packing ’em in since 1994 for fresh, filling and not-too-fancy breakfast, lunch and dinner. Dinner brings some pricier chef’s specials, a la strip steak or ribeye, but you can still opt for a gourmet hot sandwich like the Miami-style cubano roasted pork or housemade turkey burger.
Don’t miss:
Substantial breakfast entrees like the house-baked cinnamon bread French toast or roasted veggie can help fuel your Waimea Canyon hikes.
2-2560 Kaumualii Hwy, Kalaheo, 808.332.5858
Italian and Japanese dishes vie for supremacy at this upscale Coconut Coast dining room, but luckily you really can’t go wrong, especially if you enjoy one of the craft cocktails to start. The braised short ribs in a ginger soy reduction fuse the two cuisines nicely with both a creamy risotto and edamame on the plate.
Don’t miss:
The king salmon crispy rice with a Calabrian chili aioli and the miso carbonara linguine are also artful renditions of East meets West.
4–369 Kuhio Hwy, Kapaa, 808.855.0294
The menu may be smaller since its debut in 2023, yet there’s still plenty of sumptuous sushi and small plates to enjoy in this sleek lounge in Princeville’s luxurious, eco-friendly 1 Hotel Hanalei Bay. Be sure to book in advance for sunset seating, when guests gather to ogle the gorgeous view overlooking Mount Makana and the bay.
Don’t miss:
Start with the local ahi crudo, enlivened by pineapple, pickled chilies and lemon oil, then add crispy rice with spicy ahi or seared wagyu and veggie roll with shiso before finishing with the black sesame mochi cake with burnt cream gelato.
1 Hotel Hanalei Bay, 5520 Ka Haku Rd, Hanalei, 808.977.1156
Executive chef Noelani Planas grew up on Kauai before training with iconic chefs Jean-Marie Josselin, Wolfgang Puck and Joel Robuchon in Las Vegas. Since 2016, her exceptional skills in flavors and presentation have been on display in the somewhat austere dining room of Poipu’s luxury boutique hotel, Koa Kea . The chef’s tasting menu assembles top hits that you can also order a la carte: housemade ricotta with local honeycomb, vanilla bean seared mahi mahi on coconut-infused black rice, seared Hokkaido scallops with sweet local corn and flourless chocolate cake with Tahitian vanilla ice cream.
Don’t miss:
Start your dinner with one of the inventive specialty rolls in the adjacent sushi bar, and return for breakfast to order the lemon pineapple souffle pancakes, well worth the half-hour wait.
Hawaii Island
Known for its excellent Kona coffee and sprawling cattle ranches, this largest of the islands also provides fertile soil for growing vanilla, cacao, tea and numerous tropical fruits. Abalone, shrimp, oysters and other nonnative seafood is also home-grown, thanks to a stream of glacial cold water pumped up from the ocean depths into an aquaculture compound near the Kona airport. Access to fresh seafood and a large population with Japanese heritage and discriminating palates mean it’s easy to find top-quality sushi. Romantic sunset dinner options are also many, if somewhat expensive, on the Kohala Coast.
Kailua-Kona’s original brewpub continues to grow into its new-old identity under the independent Kona Brewing Hawaii, spun off in 2020 from Anheuser-Busch’s Kona Brewing Co. operations on the continent. The recently revamped menu still features fresh ahi and other fish caught daily by Ulaula Fish Company’s Jeff Silva, plus hand-tossed pizzas, sandwiches and salads, just with even more local ingredients, including kimchi cucumbers, avocado fries and the fruit syrups in shave ice.
Don’t miss:
Wash down the KB Smash Burger (made with local beef and pork, of course) or the classic grilled cheese on Arise Bakery Sourdough with one of the new, only-in-Hawaii seasonal brews, and sign up for a tour of the ultra-sustainable brewery nearby.
74-5612 Pawai Pl, Kailua-Kona, 808.334.2739
CanoeHouse isn’t the only restaurant at the Mauna Lani with a killer ocean sunset view, but it’s the most casual, with picnic tables, Adirondack chairs and a predominantly sandwich-and-salad lunch and dinner menu. But as part of the Auberge Resorts Collection, anything culinary gets special attention, so the bacon in the Smoked BLT benefits from a guava barbecue glaze, vegetarians can enjoy tofu poke or falafel tacos, and the poke and seared ahi wrap boast impeccably fresh fish.
Don’t miss:
From June 7 to Sept. 1, 2025, the dinner menu reflects a collaboration with Los Angeles’ cutting-edge sake bar OTOTO, featuring four premium sakes by the glass or bottle, and a dozen dishes such as okonomiyaki, roasted Okinawan sweet potato and Japanese-inspired takes on fried chicken wings, potato salad, a burger and a fish sandwich.
Mauna Lani, Auberge Resorts Collection, 68-1400 Mauna Lani Dr, Kamuela, 808.885.6622
When Steve and Jackie Jefferson first experienced rum agricole (rum made from fresh sugarcane juice) in the Caribbean, it led them back to their home state of Hawaii to produce their own rum from the sugarcane fields of North Kohala.Their airy restaurant and private tasting room a Queens’ MarketPlace on the Waikoloa Beach Resort is an appealing place to sample their wares, learn to make a mai tai, or enjoy a meal of local favorites such as mochiko chicken, fish tacos, short ribs and malasadas (Portuguese-style doughnut holes) with a decadent trio of rum-tinged dipping sauces.
Don’t miss:
Try to align your visit with the guest chef-led, themed tasting dinner the last Sunday of the month; the June 29 meal features Kuleana rums and mango and ahi dishes by Joseph Rose, Four Seasons Resort Oahu executive chef.
Queens’ MarketPlace, 69-201 Waikoloa Beach Dr, Kamuela, 808.238.0786
Before or after your Costco run, head to this nearby casual restaurant for its wide ocean view, cheery orange walls that match the sky at sunset and your choice of artisan sandwiches, rice bowls and salads, all made without seed oils. Several dishes feature smoked pulled pork and chopped beef, but vegetarians have hearty options too, including a lard-less pinto beans and rice and the vegan Blast Unicorn sandwich with locally made mac nut cheese and mushroom-cashew “unicorn meat.”
Don’t miss:
The Big O grilled cheese sandwich might get Meg Ryan going with its locally made thick-cut sourdough filled with gruyere, cheddar, parmesan, sliced green apples and tomato relish.
Hale Ku‘i Plaza, 73-569 Kauhola St, Kailua-Kona, 808.895.7221
Based in Normandy, British celebrity chef Edward Delling-Williams has won legions of viewers and diners with his French country cuisine, but few know he has also designed the seasonal menus of twice-weekly, seven-course tasting dinners that are available only to the guests of the Hamakua Hotel, of which he’s a part owner. Executive chef Joseph Martinez flawlessly executes the island-sourced dinners, which are included in room rates, and also creates the more casual, but still complimentary, Saturday night cookout for guests on the oceanfront lanai.
Don’t miss:
Dinners start with a complimentary sunset happy hour of intriguing craft cocktails, while dinner highlights always include Delling-Williams’ creative twist on the gougere (cheese puff) and trou normand (palate-cleansing sorbet), served in style on stone or lava rock.
28-3514 Hawaii Belt Rd, Honomu, 808.742.1359
Hidden on the rear lanai behind two quaint storefronts in Hawi, this New York-style pizzeria with counter service and occasional karaoke has added a food truck in a Kawaihae boat yard that’s more convenient for Kohala resort visitors as well as the local paddlers and fishermen. The daily trio of pizzas, available by the enormous slice or whole, always include cheese and pepperoni, with a tantalizing special such as bacon, jalapeño and honey drizzle.
Don’t miss:
The Hawi location offers Friday night trivia and Saturday night karaoke, as well as a slightly larger menu, but hit the Kawaihae food truck before sunset to enjoy a takeout dinner at the nearby harbor beach.
Pizzeria: 55-3406 Akoni Pule Hwy, Hawi, 808.313.0514
Food truck: 61-3628 Akoni Pule Hwy, Kamuela, 808.313.0514
Don’t let the semi-industrial, shopping-strip setting dissuade you from checking out this family-run operation with counter service for its bountiful breakfast and lunch menu. The interior is welcoming and airy, with an adults-only loft and a few neon scriptural passages, while the pastry counter brims with decadent temptations to offset the more sensible salads, smoothies and sandwiches.
Don’t miss:
Sweet tooths should go for the bubble waffle with apple bananas, whipped cream and either strawberries or Nutella, while savory seekers should chow down on the smoked salmon or loaded avocado toast.
74-5555 Kaiwi St, Kailua-Kona, 808.731.7388
The historic Main Street of Honokaa town is worth perusing all on its own, but this compact restaurant makes the perfect start or end to your stroll. Its specialties of gyoza dumplings chicken karaage and ramen with locally sourced noodles and bone broths (and a veggie version with red miso) have branched out to include similarly tasty rice and cold noodle bowls and steamed Hirata buns with a variety of fillings.
Don’t miss:
Fridays feature a special of oxtail soup with local beef, bok choy, macadamia nuts and cilantro, plus optional noodles (recommended).
45-3625 Mamane St, Honokaa, 808.657.4044
Executive chef Junior Ulep, formerly of Meridia, has now brought his deft touch with Mediterranean and Asian stylings of local ingredients to the oceanfront, open-air fine-dining restaurant of the Fairmont Orchid. Be sure to save room for inventive desserts such as honey pandan panna cotta with lemon ginger foam.
Don’t miss:
The three-course prix fixe dinner, with main options such as Kona kanpachi with coconut rice porridge or filet mignon with cheddar ulu (breadfruit) mash, is a steal by Kohala resort standards at $110.
Fairmont Orchid, 1 N. Kaniku Dr, Kohala Coast, 808.887.7320
Other than breakfast, not much has changed over the years at this unpretentious Honokohau Harbor hangout, a convenient stop between the airport and the town of Kailua-Kona. A variety of fried seafood and cold beer, served in frosty mugs, dominate the lunch and dinner menu, while the new morning menu shows more local flair: meat-heavy loco moco, eggs and Spam, pancakes with a rotation of tropical toppings and grilled fish.
Don’t miss:
The poke doesn’t get much fresher than what’s served here, with bobbing fishing boats and the occasional Hawaiian monk seal in view. For breakfast, the velvety-rich ube scone with coconut stands on its own or as a starter for a well-prepared egg dish.
Honokohau Harbor, 74-425 Kealakehe Pkwy #4, Kailua-Kona, 808.326.4166
The most innovative restaurant in Kailua-Kona may be this collaboration between Kona Village Executive Chef Chad Yamamato and Sardinian chef Alessandro Tarras, which often combines Hawaiian ingredients and Italian dishes in unexpected ways. Spaghetti comes with ahi belly and sea asparagus, Kona kanpachi with green garlic and charred tomatoes, and rich parmigiano reggiano and smoky cheeses adorn most of the salad and pasta lineup. Couples can request one of the upstairs tables for two with an ocean view.
Don’t miss:
The Kona kanpachi also shines in a crudo with lilikoi and jalapeno, while tiramisu provides a satisfying and slightly boozy end to dinner.
75-5864 Walua Rd, Kailua-Kona, 808.498.0777
Let’s face it: When there’s an eruption in Halemaumau Crater, most people are dining here for the volcanic show, not the steak or sashimi. But given its remote location in Hawaii Volcanoes National Park, this restaurant does an admirable job of highlighting island ingredients and satisfying hearty appetites of hikers and road trippers, with live music at dinner. Local ribeye and strip steaks come with filling portions of local spinach and mushrooms or Okinanawan sweet potatoes, while the seared blackened ahi sashimi gets an extra kick from pineapple salsa and a wasabi ginger aioli. The ample breakfast buffet has something for everybody, including eggs prepared to order and Hilo Coffee Mill brews.
Don’t miss:
Warm up on a cool evening with a bowl of tomato bisque with cheese toast points, or make a light meal of it by pairing it with the delectable lobster crab cake with citrus aioli and a charred macadamia nut romesco.
1 Crater Rim Dr, Hawaii Volcanoes National Park, 808.756.9625
Japanese
Sushi has always been elevated at ‘ULU at Four Seasons Resort Hualalai on the Kona Coast. Now it has a literally elevated restaurant of its own: Noio, a clubby, ocean-view lounge on the second floor above ‘ULU, serving artisan cocktails, a rotating menu of nigiri and sashimi sushi, fresh seafood and other locally sourced entrees, and date-night-worthy omakase dinners.
Don’t miss:
The kanpachi bozushi, a hearty cylinder of kampachi piled high with caviar, and the refreshing shore salad with sea grapes and ogo, limu and nori — three types of edible seaweed.
American, Hawaiian
On the ocean-view lanai of Thai Rin restaurant, this morning popup known as The Spot fuels surfers and other early risers with hearty fare such as crispy spam fries with rice, breakfast burritos and bacon and egg croissants. There are a few lighter options, too, like the half papaya with yogurt and granola.
Don’t miss:
The doughnut-like malasadas are “da bomb” and make a great to-go treat as well.
Alii Sunset Plaza, 75-5799 Alii Dr, Kailua-Kona, 626.277.7338
Seafood, Hawaiian, Fusion
The former ‘ULU Ocean Grill at Four Seasons Resort Hualalai has a shorter name, but has lost none of its deft touch with fresh seafood nor its dedication to sourcing 75% of its ingredients locally. The sleek but low-key new decor keeps eyes on the dazzling ocean and sunset views when they’re not ogling showstoppers like tableside poke and ahi Wellington for two.
Don’t miss:
The light yuzu butter-based sauces of misoyaki kanpachi, half Kona lobster and fresh catch enhance the flavor of the seafood without overwhelming it, and give you a plausible excuse to indulge in a decadent dessert like the smoked lilikoi chocolate fondant or caramel macnut bar.
