Dining in Hana reached new ocean- and farm-to-table culinary heights today with the debut of our new signature restaurant, The Preserve Kitchen + Bar!
The Preserve will feature two menus crafted by executive chef Jason Johnson – one for the resort’s main dining room and a second for its adjacent lounge. Both incorporate high-quality ingredients sourced from the bounty of Hana first, the rest of the island of Maui second, and, finally, the remaining Hawaiian islands.
“To honor the agriculture and community of Hana, we’re excited to increase our support of local ranchers, farmers and fishermen. Part of the magic of travel is to experience a destination authentically. Enjoying local cuisine is one of the best ways to do that.” – David MacIlwraith, General Manager
The dining menu will reflect gourmet seasonal fare and Hawaii’s cultural diversity. Honoring the resort’s location in the heart of Hana town, every dinner menu item is crafted with one or more ingredients from the area, like fresh-caught ahi (tuna) from Hana’s offshore waters served with coconut jasmine rice and Hana-grown bok choy. The Travaasa sashimi sampler is another highlight: it features fresh Hana ahi, Kona kampachi, and Hana pohole fiddlehead fern. Healthy selections as well as vegetarian, vegan, and gluten-free dishes are always included among the menu’s offerings.
The Preserve’s lounge area is a casual spot to rest and refuel after a morning swimming in Hana Bay or an afternoon hiking Hana’s coastal trails. Adventurers can stop in to enjoy a cheeseburger with Maui Cattle Co. beef or a pork belly saimin with wood ear mushrooms. Lighter fare includes a grilled spinach wrap with Hana vegetables and a Hana-grown arugula salad with toasted macadamia nuts, figs and Maui goat cheese.
Fresh-picked produce and fresh-caught seafood from the Hana area have long been a staple of the resort’s menus, and we are proud to continue our tradition of nurturing partnerships with local farmers and producers to procure ingredients. We work regularly with Hana Ranch, Ono Farms and others. Much of the kitchen’s produce, including avocado, kalo (taro), ulu (breadfruit), uala (sweet potato), watercress, and pohole are sourced from family farms in Hana, while local fishermen procure the resort kitchen’s fresh catch.
The Preserve Kitchen + Bar is set amid rolling hills and palm trees overlooking tranquil Hana Bay and historic Kauiki Hill. The open-air restaurant has a relaxed atmosphere reflecting Hana’s low-key lifestyle and is open seven days a week for breakfast, lunch and dinner. Live Hawaiian music and hula are featured throughout the week.