Big Island Restaurants
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.
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.
75-5828 Kahakai Rd., Kailua-Kona
Although Huggo’s isn’t the healthiest option on the island—the barbecued beef ribs and teriyaki steak are favorite dinner dishes—you can get some of the tastiest local fish here. Founded in 1969 as a local fishermen joint, the dock-like restaurant is literally perched over the ocean; at high tide, the surf is just feet away.
Manta & Pavilion Wine Bar
62-100 Mauna Kea Beach Dr., Kohala Coast
Even if you’re not staying at hotel Mauna Kea, you should come to its flagship restaurant, Manta, for dinner. It’s an especially good date-night spot, with stunning views of Kaunaoa Beach and an admirable wine-by-the-glass list. And this is one of those restaurants where you have to order dessert: Make it pastry chef Ross Alaimo's famous chocolate soufflé.
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.
Rays on the Bay
78-128 Ehukai St., Kailua-Kona
Rays on the Bay: A totally cheesy name for the Sheraton’s quality restaurant that is built into the lava rock cliffs on Kona’s coast. (As guessed, you can see the local manta rays swimming at night just feet from your dinner table.) The head chef here, Francis “Junior” Ulep, is an Oahu native with a flair for island cuisine—from pupus (small appetizer plates) like ahi poke and raw crudo to Kona-coffee-rubbed beef.
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