Hawaiʻi Island offers a diverse landscape of local farms and producers, making it a haven for chefs eager to create incredible dishes with the freshest ingredients available.
Readers of HAWAIʻI Magazine have shared their favorite farm-to-table dining spots across the island, where restaurants not only support local farms, ranchers, and fishermen, but also craft exquisite dishes that emphasize the unique flavors of Hawaiʻi.
At the forefront of this movement is Merriman’s Waimea, established in 1988 by influential chef Peter Merriman.
Renowned for his commitment to local sourcing and sustainability, Merriman has played a critical role in promoting the Hawaiʻi Regional Cuisine movement since the 1990s.
Diners at Merriman’s Waimea can expect a menu rich in locally sourced ingredients, starting with delectable pūpū like kalo hummus or kālua pork quesadillas with homemade kimchi.
Entrees include fish encrusted with Hāmākua macadamia nuts and ravioli stuffed with Kona lobster and Hōnaunau spinach, finishing off with a delightful lilikoʻi mousse for dessert.
Interestingly, Merriman’s Waimea is recognized as the first net-zero restaurant in Hawaiʻi, highlighting its sustainability practices alongside its culinary ventures.
Hilo Bay Café is another standout, perched on the picturesque Hilo Bay, offering not only stunning views of the Pacific and Mauna Kea but also an unforgettable dining experience.
Known for focusing on contemporary dishes made from fresh, local ingredients, the café features comfort food like potato gratin with ʻulu and Hāmākua mushrooms, as well as fresh sushi and poke bowls.
Moon and Turtle, an unassuming restaurant also in Hilo, showcases remarkable culinary creativity with a seasonal menu.
Diners can delight in options such as bluefin sashimi, sizzling tetsuyaki poke, ʻulu fritters, and mushroom risotto made with locally sourced Hāmākua aliʻi mushrooms alongside campanelle pasta featuring fresh octopus.
In Kailua-Kona and Waikoloa, Foster’s Kitchen emphasizes its philosophy as a scratch kitchen, preparing most of its offerings from scratch using local ingredients.
The menu begins with fresh bruschetta made from caramelized Maui onion and seared crab cakes with lilikoʻi slaw, leading to hearty options like a burger topped with Hāmākua aliʻi mushrooms.
Last but not least, FORC, located in Waimea, is helmed by Chef Allen Hess, who has a reputation for redefining local favorites and championing the farm-to-table movement.
His innovative restaurant features a menu filled with local classics such as garlic fried rice, Portuguese bean soup, loco moco, and beef lau lau, alongside desserts crafted from local chocolate and macadamia nuts.
These restaurants represent only a fraction of Hawaiʻi Island’s vibrant farm-to-table culture, where sustainability, community, and the exceptional flavors of the region are celebrated daily.
For those eager to discover more about the island’s culinary offerings, HAWAIʻI Magazine recently showcased all the winners of its 2025 Readers’ Choice Awards, providing an excellent resource for anyone looking to explore the best dining experiences on Hawaiʻi Island.
image source from：hawaiimagazine
