April 7th, 2008

So many restaurants, so little time. What’s a traveler to do? Hawaii vacation homes present the delicious dilemma of the Big Island’s daunting size and abundant offerings. Its gastronomic environment — the fruitful marriage of creative chefs, good soil, and rich cultural traditions — has made this island as much a culinary destination as a recreational one. And from the Kona Coffee Festival to the Aloha Festival’s Poke Recipe Contest, the Big Island is host to extraordinary world-renowned culinary events. The Big Island’s volcanic soil produces fine tomatoes, lettuces, beets, beans, fruit, and basic herbs and vegetables that were once difficult to find locally. Southeast Asian fruit, such as mangosteen and rambutan, are beginning to appear in markets, along with the sweet white pineapple that is by now a well-established Big Island crop. Along with the lamb and beef from Big Island ranches and seafood from local fishermen, this fresh produce forms the backbone of ethnic cookery and Hawaii Regional Cuisine.

Hawaii vacation homes in Kailua-Kona offer a myriad with restaurants for all pocketbooks, while the haute cuisine of the island is concentrated in the Kohala Coast resorts. Waimea, also known as Kamuela, is a thriving upcountry community, a haven for yuppies, techies, and retirees who know a good place when they see one. In Hawi, North Kohala, expect bakeries, neighborhood diners, and one tropical-chic restaurant that’s worth a special trip. In Hilo in eastern Hawaii, you’ll find pockets of trendiness among the precious old Japanese and ethnic restaurants that provide honest, tasty, and affordable meals in unpretentious surroundings. Warning: Big Island restaurants, especially along the Kona coast, seem to have a chronic shortage of waitstaff. Come prepared for a leisurely meal; sit and enjoy the warm moonlit night, sip a liquid libation, and realize time is relative here.