Travel

Big Island Restaurants

Restaurant neighborhood
Canoe House
68-1400 Mauna Lani Dr., Kohala Coast
The Canoe House is the excellent oceanfront restaurant of Mauna Lani Bay Hotel & Bungalows, complete with an open-air dining room and outdoor patio overlooking the Pacific. The menu draws heavily on local ingredients (nearly everything on the chef’s optional tasting menu is sourced from the Big Island), with dishes like twice-cooked pulehu pork ribs, locally grown beets served with Big Island goat cheese, and seared wahoo with pickled ginger and wasabi soy dressing.
Holuakoa Café
76-5900 Old Government Rd., Holualoa
Holuakoa is an artist enclave in Kona’s coffee region, but it’s good for more than a morning cup. Designed like an open-air house, and surrounded by gardens, this Holuakoa restaurant is known for their tasty brunch and dinner menus. Most of their produce is organic and comes from farms located within five miles of the restaurant. Fish is caught by local purveyors; meat is sourced from local, grass-fed, organic farms as much as possible; the bread, pasta, and desserts are all made in the restaurant’s kitchen; and the wines and spirits are biodynamic and organic. In front of the restaurant is a small coffee shop serving Kona’s own Buddha’s Cup Estate.
Merriman’s
65-1227 Opelo Rd, Waimea
Peter Merriman was one of the pioneers of the local food scene in Hawaii—he was at the forefront of efforts to grow vegetables in the local volcanic soils, so they could be eaten fresh (rather than after a lengthy journey on a boat). Today, he partners with local farmers to serve his three restaurants, and there’s one each on Maui, Kauai, and the Big Island. The dining room and menu are dressed up without being overly stuffy, so it’s ideal for a nicer family or group outing. Try the upcountry salad (made with kale and butter lettuce from local farms), the fresh-caught mahi mahi, and vegetarian taro cake.
Moon & Turtle
51 Kalakaua St., Hilo
Earning rave reviews for its daily changing, farm-to-table, ocean-to-table small plates, this sweet little spot justifies a trip if you're not staying in Hilo (also consider a stop here for dinner on your way back from Volcanos National Park). The plates are truly inventive, blending the best of Hawaiian ingredients with Asian flavors, and they always sell the best of what's available, which translates to only having enough for a few of some plates. (The chef-owner Mark Pomaski got his training from Roy Yamaguchi, so the mastery makes sense.) Make reservations, though you can usually grab seats at the bar.
Roy’s
69-250 Waikoloa Beach Dr., Waikoloa
Chef Roy Yamaguchi is a Hawaiian legend, with a corresponding empire of restaurants scattered across all the islands (Eating House 1849 in Kauai, etc.). This outpost is one of his classics, and is ideal if you're all-in for a tasting menu or have something to celebrate. It's exactly what one would expect from a fancier version of island food: Macadamia nut encrusted fish, baby back ribs done with Szechuan-style sauce, and a famous chocolate soufflé. It can get loud and noisy, so not always the best choice if you want to have an intimate conversation.
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