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Party Size
For 2
Date
Today
Time
7:00 PM
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Booked 8 times today

Chef Mavro

4.5
1172 reviews
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$50 and over
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Hawaii Regional Cuisine
Top Tags:
  • Romantic (12)
  • Special Occasion (11)
  • Good for Anniversaries (10)
Chef Mavro restaurant. One restaurant. Two options. Chef Mavro's Tasting Menu or Small Plates a la carte. Located 5 minutes from Waikiki.
Chef Mavro's Tasting Menu features an award-winning 9-course tasting menu with unsurpassed wine pairings. Seating in the upper tier area. OR In the Main Dining Room choose Small Plates a la carte and build your own menu.
Chef Mavro is the top-rated Honolulu restaurant for romantic occasions, celebrations & business entertaining. Chef/Owner & James Beard award-winner George Mavro has a passion for trend-setting Hawaii regional cuisine & exciting wine pairings. Consistent winner of the highest food rating in Hawaii (18/20 Gayot) and the AAA Five Diamond award.
You'll taste the bounty of Hawaii with Keahole lobster, onaga, local produce and the highest quality wagyu beef, free range chicken & local pork plus Jose Calpito's famous desserts.
Dining Style
Casual Elegant
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Cuisines
Hawaii Regional Cuisine, Provencal, Contemporary American
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Hours of operation
Reservations Tuesday-Saturday from 6:00-9:00 p.m. Walk ins welcome also.
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Phone number
(808) 944-4714
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Neighborhood
What 1172 People Are Saying
Overall ratings and reviews
Reviews can only be made by diners who have eaten at this restaurant
4.5
  based on recent ratings
4.5
food
4.5
service
4.2
ambience
3.8
value
Noise · Quiet
91% of people would recommend it to a friend
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808mic (Hawaii)
5.0
Dined 3 days ago

Absolutely the best food and wine pairing in Hawaii. I'm always impressed with everything om the menu.

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Mishakoff 
4.0
Dined on January 11, 2018

We tried 9 dish course menue. all dishes were very delicate and tasty.I especially enjoyed their signature dish with ann egg. They were flexible with changing to pescatarian dishes as I don't eat meat. I recommend with very special occasion to dine there.

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viplivetoeat (Hawaii)
5.0
Dined on January 4, 2018

Truly amazing. They small plate menu is a great idea and we thoroughly enjoyed the Onaga, truffle risotto, and the special malasada dessert made special for us. Worth the money!

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OpenTable Diner (Orange County)
5.0
Dined on December 28, 2017

Amazing experience with flawless food taste and presentations. We picked the tasting menu and everything we taste are so spectacular. We definitely are surprised and delighted. The only thing is it lasted for 3.5 hours long. Though I understand why we need space to refresh for every meal, but for us with kids it ended really late.

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vipOpenTable Diner (Philadelphia)
2.0
Dined on December 25, 2017

Well intentioned but not prepared for Christmas Eve. The tasting menu sent ahead of time was altered from the one provided at the table. The 6 courses took 3.5 hours to serve even though we arrived promptly for our table, as instructed by restaurant so as not to disrupt their flow. The first course took 45 Minutes after we were seated. Remaining courses came out irregularly. Servers seemed confused. A couple items were stellar, fish course and dessert, but goat cheese was frozen in the middle and chicken dish was blah.

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vipJuneauite (Seattle)
3.0
Dined on December 25, 2017

Not happy. Menu was fixed and wouldn’t allow substitutes. We were rushed through dinner so the next seating could get our table. Different courses were at different quality and interest. Presentation was good; but for the price ($800 for 4) the dinner should have been spectacular. It wasn’t.

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vipOpenTable Diner (Phoenix)
4.0
Dined on December 17, 2017

We did the tasting menu offered by this restaurant. While each of the dishes was unique and really perfectly crafted in every other way, temperature of several of the nine courses was not quite right. While this would be a significant challenge for the small portions offered on the menu, the fact that several courses were just warm (one hot dish even included elements that were cold to the touch) took away from the experience. At this price level expectations are appropriately high - and our experience with the restaurant fell a bit short.

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vipSteveK (New Orleans)
3.0
Dined on December 16, 2017

We came back to Chef Mavro because of a really good experience many years ago. I was so impressed then they had a full vegetarian menu and the food was really good. But that was then, and this is now - I did not enjoy the experience this time. The place or concept has changed; you either have the choice of small plates in one dining room or a nine course tasting menu ($ 185 each plus about another $ 85 for wine pairings) in another room. You must review the menu in advance and decide.
We opted for the small plates and the operative word is SMALL. I get the concept of small plates and tastings, but this is silly. The goat cheese was literally the size of a large marble with some strawberry jam - two very dainty bites. The overly salty house-made tofu was a thin slice with a little bit of fruit. My partner, who is not a vegetarian, also experienced the tininess of the portions, but did really enjoy the three or so bites of Wagyu beef ($50!!). The other annoying thing was the pushiness of the server wanting us to order a special truffle risotto or to add shaved truffles to other dishes ($35 extra).
Truly the best part of the evening was returning hungry to our room at the Halekulani and having an outstanding and elegantly served room service dinner on our lanai. Without Chef Mavro we probably would never have had that great experience.
P.S. One odd thing; received an email that the restaurant cancelled our Open Table reservation just a few minutes before we arrived

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gman808 (Hawaii)
5.0
Dined on December 9, 2017

Haven't been to mavro in awhile(trying new places), but surprised at new menu. Food profile great and each dish layered with combinations that are new and exciting. tasting menu great and will be going back soon. The chicken dish was a great surprise so moist and flavorful and additions of the vegetable tartlet was great.

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OpenTable Diner (Minneapolis)
5.0
Dined on November 29, 2017

My wife and I have been to Chef Mavro now six times over the years on our visits to Honolulu.
The tasting menu remains among the finest dining experiences the two of us have ever had. The food is delicious, creative and unique; the wine pairings are always perfect.
This year Chef Mavro himself visited our table and spoke with us for an extended period of time during which we were able to express our appreciation for the meals he has prepared for us.
Dinner is expensive at Chef Mavro, but is a good value based on the dining experience the restaurant provides. When in Honolulu, do all you can to include Chef Mavro among your stops.

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Hours, Transportation, and Details

Dining Style
Casual Elegant
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Cuisines
Hawaii Regional Cuisine, Provencal, Contemporary American
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Hours of operation
Reservations Tuesday-Saturday from 6:00-9:00 p.m. Walk ins welcome also.
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Cross street
McCully
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Dress code
Smart Casual
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Price range
$50 and over
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Payment options
AMEX, Carte Blanche, Diners Club, Discover, JCB, MasterCard, Visa
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Phone number
(808) 944-4714
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Catering
Chef Mavro produces his award-winning cuisine at private residences and unique locations in Hawaii, on the Mainland U.S. and internationally. Groups have ranged from 6-1,000 guests.
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Parking details
Private restaurant lot with complimentary self-parking.
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Public transit
From Waikiki get on TheBus #2 (School St./Middle St.) at Kuhio & Seaside. Get off at S. King St. and walk 10 minutes to Chef Mavro 1969 S. King St.
Taxi is recommended. If driving, pull into parking lot entrance from S. King.
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Executive chef
Jeremy Shigekane
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Private party facilities
Semi-private room available for up to 30 guests. Total restaurant capacity 68.
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Private party contact
JoAnn Uchimura: (808) 944-4714
Additional
Banquet, Beer, BYO Wine, Cocktails, Corkage Fee, Full Bar, Gluten-free Menu, Non-Smoking, Private Room, Wheelchair Access, Wine
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Special events & promotions
Fresh Perigord truffles flown in from France in Fall and Winter and from Australia in Summer. All year long: Sustainable caviar.