Lodge + Dine announces a 5-star rating for Kona Village’s Kahuwai Cookhouse after a day’s visit evaluating the guest experience. The restaurant delivered remarkable impressions through its lively open kitchen, its paniolo-inspired dining that celebrates Hawai‘i’s cowboy heritage, and its warm, attentive service that made guests feel genuinely cared for throughout the evening.
Tucked along the Kona Coast of Hawai‘i Island, this Kahuwai Cookhouse offers more than a meal—it delivers a vibrant cultural and culinary encounter. Part of the reimagined Kona Village, A Rosewood Resort, the establishment draws on Hawai‘i’s storied paniolo heritage, blending wood-fired cooking with island traditions. Guests settle into an open-air dining space framed by palm trees and warmed by the glow of an open kitchen, where the rhythm of fire, smoke, and chef’s hands becomes a performance in itself.
The design evokes rustic refinement with a Hawaiian soul. Wooden tables and canvas-backed chairs face outward toward swaying palms, inviting the ocean breeze into every corner. A kiawe woodpile stacked nearby hints at the smoky depth about to infuse the evening meal, while tiki carvings and natural textures ground the space in place. It feels communal yet elevated—where travelers, locals, and families alike come to share flavors born of land and sea.
The culinary program takes its cue from the Pacific Rim, sourcing nearly 70 percent of its ingredients directly from Hawai‘i Island. Starters set the tone: grilled Kushi oysters arrive plump and briny, bathed in garlic butter with a squeeze of charred lemon. Ahi poke balances silky fish with ogo seaweed, tamari, and crisp taro chips, while crispy pork fritters, paired with avocado and pico de gallo, add a satisfying crunch.
For mains, the Kanpachi—harvested locally—arrives perfectly seared, accented with paniolo beans and fire-roasted tomato salsa, alongside greens from Kahiko Māla‘ai, the resort’s own garden. The kiawe-grilled cowboy ribeye offers a bold punch of smoke, enhanced by black garlic chimichurri and roasted mushrooms. Then there’s the Cookhouse Burger, a hearty patty stacked with aged cheddar, caramelized onions, and a secret sauce, all hugged by a toasted brioche bun and fries. For dessert, the coconut macaroon tart combines chocolate crust, tropical ganache, and milk chocolate chantilly, a playful yet indulgent finale.
The bar program complements the menu with flair. Cocktails balance tropical brightness with refined presentation. Among them, the Lychee Lani shines—crafted from Grey Goose, lychee, local honey, and smoked lemon—refreshing, aromatic, and tailor-made for watching the sun dip below the horizon.
Service is both friendly and prompt, adding warmth without pretense. Staff seem genuinely connected to the spirit of the place, enhancing the experience with attentiveness that feels natural rather than rehearsed.
This open-air Hawaiian dining spot is ideal for those seeking more than just sustenance. It’s a gathering space where culinary craft, cultural heritage, and coastal beauty meet. Whether for a romantic dinner, a family celebration, or a laid-back lunch by the sea, the establishment leaves guests with flavors and memories that linger well beyond the meal.
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