Reflecting the lodge's country-manor elegance, this peaceful and romantic octagonal restaurant is one of the best in the state. Terra-cotta walls and soft peach lighting flatter everyone and intimate tables are well spaced to allow for private conversations. Expanding on Hawaiian regional cuisine, the changing menu includes lava rock seared venison prepared table-side, succulent crispy onaga (red snapper) with Kona crab and leek fondue, and oven roasted Colorado lamb crusted with Provencale herbs and served with roasted baby artichokes. Start with a Big Island lobster savory crepe or a salad of organic island greens with Meyer lemon vinaigrette, and finish with a warm raspberry soufflé (ordered in advance). A master sommelier provides exclusive wine pairings and the service is flawless.
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