The diverse culinary program at Kona Village deftly blends Pacific Rim flavors with the natural bounty of Hawaiʻi Island, paying homage to the storied and abundant ahupuaʻa of Kaʻūpūlehu. Comfortably gracious dining experiences are elevated through our tenured culinary team’s expertise and intuition, sourcing ingredients from locations as close as the resort’s garden, Kahiko Māla`ai.
Hawai`i residents (kama`aina) recieve a 15% discount on all dining experiences.
Moana Kahuwai Cookhouse & Market Shipwreck Bar & Sushi Talk Story Bar Moana Cocktail Bar
Spotlighting the talents of our esteemed local chefs and fresh produce sourced entirely from Hawai`i Island, this dinner honors tradition, celebrates community and pays homage to the vibrant flavors thriving in our backyard.
Every Thursday, join us at Kahuwai Cookhouse as we celebrate the vibrant cultural heritage of Paniolo (cowboys) and Hawaiian ranching with an evening of live music and a menu centered around our kiawe wood-fired grills, the preferred culinary method of a paniolo ranch.
The resort itself is home to an on-site farm, Kahiko Māla`ai, growing everything from fresh coconuts and limes to our iconic canoe plants, so named due to having been introduced to the island by voyaging Polynesians when they first discovered Hawaiʻi centuries ago.
Approximately 70 percent of all ingredients used in the resort’s restaurants come directly from Hawai`i Island, thanks to integral relationships with local farmers and fishermen.
Beyond its menus and recyclable materials, Kona Village relies on sustainable practices to reduce its impact, including a waste management process where all organic material is transported and fed to pua`a (pigs) on a neighboring pig farm.
Upholding Rosewood’s Partners in Provenance program, Kona Village has connected with the island’s most skillful culinary talents to elevate its offerings, including Kona Sea Salt, Blue Ocean Mariculture, Hawaiian Vanilla Co., Wai Meli Honey, Pacific Coffee Research, and more.
From the time when voyagers navigated the sea using only the stars, Kahuwai Bay thrived as a meaningful destination along ancient trade routes. Produce so beloved in Hawaiian cooking today, including niu (coconut), maiʻa (banana), and kalo (taro), was once entirely new to these shores, brought by far-flung seekers who shared in the bounty of moana — the ocean. Kona Village invites guests to embark on a journey of their own through Pacific Rim flavors, elevated with the freshest Polynesian ingredients.
Chef Victor Palma highlights the culinary approach at Kona Village, from sourcing to flavors and the impact of using on-site ingredients, including honey from the Kona Village apiary.
Rosewood’s Partners in Provenance philosophy guides Kona Village in building relationships with key local purveyors to provide guests with the unique, fresh, and seasonal ingredients that make every meal a memorable experience.
