Chef Mavro's Blog

Blogging about food & wine

Limited time fresh Perigord truffles flown in from France

Starting January 4, our Winter Mensu with black Perigord truffles flown in fresh from France. Don’t miss this special treat: perigord black truffle risotto, carnaroli rice risotto, extra virgin olive oil, parmigiano reggiano, black truffles shaved table side.
wine pairing: masi, 2011 costasera amarone, della valpolicella classico, veneto

Chef Mavro’s flexible Winter Menus with a choice of 4 or 6 courses.

Fresh truffles at Chef Mavro

New Year’s Eve Gala Dinner at Chef Mavro


New Year’s Eve at Chef Mavro puts the spotlight on the season’s most festive foods and premium wines. The dining room is transformed in black and gold and guests enjoy fun New Year’s favors. Premium wines include meursault-blagny 1er cru by the glass! Seating from 7-8:30 p.m.

Call (808) 944-4714 to reserve your table.

celebrating fine wines & festive dishes

Saturday, December 31, 2016

gala menu 245.00
premium wine pairings 85.00
(hawaii state tax 4.712% and tip not included)

“chef mavro’s signature ahi tartare & caviar”
sustainable siberian baerii osetra caviar
bigeye ahi sashimi grade, taro crisp
wakatake daiginjo “onikoroshi” sake, shizuoka

Chef Mavro oscetra caviar

keahole lobster salad, miso eggplant purée
celery root shavings, escarole, crustacean essence vinaigrette
comtesse de cherisey, 2013 meursault-blagny 1ercru, la genelotte monopole

foie gras
sauteed hudson valley foie gras, black mission figs, sumac accent
brioche & macnut snow
royal tokaji company, 2008 red label

confit big island abalone & new potato
on marseilles brandade with périgord black truffles
guigal, 2013 condrieu

dayboat snapper in provençale bourride
braised fennel, aïoli foam
domaine de terrebrune, 2014 bandol rose, terroir du trias

miyazaki wagyu
grade A5 japanese wagyu medallion
hobbs shore bacon kabocha, périgord black truffle jus
bergström, 2013 pinot noir, “silice,” chehalem mountains a.v.a.

le grand dessert 2017
waialua estate chocolate cremeux, white chocolate ganache, pistachio crumble & ice cream

7 course gala menu 245.00
6 wine pairings 85.00
(hawaii state tax 4.712% and tip not included)

(Subject to change according to available ingredients)

Fresh White Truffles flown in from Alba, Italy


Chef Mavro on the first white truffles of the short season: “The Italian Alba white truffles are back & better than ever. Even if white truffles are always delicious like wines, there are good vintages, great vintages & exceptional vintages… this year white truffles are exceptional.

My favorite way to enjoy white truffles is risotto…


Usually the more popular rice to make a risotto is to use Arborio rice…but Italians know better, they prefer Carnaroli rice & so do we! The Carnaroli rice from Pavia, Italy has shorter grains & more starch, especially when it’s aged it makes a perfect risotto. Just slice some Alba truffles on the top & you reach Heaven. You didn’t get there yet??? Just pair your white truffle risotto with a glass of Amarone, Della Valpolicella from Masi winery…Works 100% of the time.

Life is too short as is the white truffle season, don’t miss the experience. If you do, you cannot complain that I didn’t tell you!”

Limited Time Filipino-French 4-course Menu

Limited time special menu! Celebrating Haute Filipino Cuisine at
Chef Mavro Restaurant

For the background story, read Chef Mavro’s Letter

HONOLULU – Right now for a limited time, iconic local Filipino dishes are given a contemporary French twist at Chef Mavro restaurant. This exciting 4-course “Haute Filipino” menu is orchestrated by Pastry Chef Jose Calpito who is also an accomplished line cook.


Jose Calpito with his new hit dessert Halo Halo

“We start with the highest quality ingredients including Niman Ranch pork and the freshest onaga. Then we stay true to the traditional Filipino flavors and give every familiar local dish a Chef Mavro French twist!” explains Jose Calpito.

”Just as our menus have always been inspired by local Japanese, Chinese and Hawaiian flavors, this time it’s about the amazing flavors of Hawaii’s Filipino dishes,” comments Chef Mavro.

haute filipino
a French twist on Hawaii’s Filipino cuisine
4-course menu $105 wine pairngs $67
Note: 6-course Chef’s Menu & Grand Degustation also available



crispy pork belly, tomato, maui onion, fiddlehead ferns, pickled ogo
domaine pierre guillemot, 2014 savigny aux serpentieres premier cru, france



poached onaga in tamarind broth, kalamungay leaves, taro
long beans, cabbage, crunchy onaga skin rinds
tramin, 2013 pinot grigio, alto adige, italy



niman pork wrapped in bacon, bean vermicelli, onion, carrot, celery & bell pepper, calamansi, adobo jus
protos crianza, 2008 tempranillo, ribera del duero, spain


Halo Halo

halo halo
coconut shaved ice, tropical gelées, azuki beans, corn custard
domaine vouvray, 2015 vouvray moelleux

Chef Mavro top Honolulu restaurant TripExpert combines ratings

Chef Mavro restaurant earns overall score of 94/100 rating as top Hawaii restaurant.

Interior lores

TripExpert calculates expert reviews from 60+ publications including travel guides, magazines and newspapers. We take into account the number of publications that have reviewed a specific venue, as well as any score or rating that has been awarded. The TripExpert Score is the authoritative statement of overall quality. TripExpert scores range from 60-100. Here’s what  the top restaurant review sites are saying:

The only Hawaii restaurant that any serious foodie should experience isn’t located on the beach, or even in Waikiki—this intimate McCully resto is the finest on the island.

One of Oahu’s top restaurants.

Condé Nast Traveler Tick@2x  Editor’s Pick
What’s a Greek-born, French raised expat been doing in Hawaii for the last 30 years? Perfecting the mad science that goes into approaching island ingredients in a unique and (often) astonishing manner Full Review →


DK Eyewitness
This award-winning French-with-an-island-touch restaurant expresses the character of owner George Mavrothassitis – precise, passionate and absolutely individual.

Fodor’s Tick@2x Choice
George Mavrothalassitis, who took two hotel restaurants to the top of the ranks before opening this James Beard Award–winning restaurant in 1998, admits he’s crazy. Full Review →

Forbes Travel Guide 92
A cuisine that couples French technique with fresh Hawaiian ingredients. Full Review →

Frommer’s 34
Keahole lobster in an Asian broth; a Hawaiian/Marseilles bouillabaisse; and cut-it-with-a-fork-tender filet of beef tenderloin crusted with red-wine confit onion. Full Review →

Gayot 18
Chef Mavro not only features the finest ingredients Hawaii has to offer, but also supplements them with luxurious imported items like caviar and fresh truffles from France. Full Review →

Travel + Leisure
Owned by the French-born chef, and James Beard Award-winner, George Mavrothalassitis, the critically-acclaimed Chef Mavro is regarded as one of the finest restaurants in Hawaii. Full Review →

Zagat 27
“Expert culinarian” George (Mavro) Mavrothalassitis “delivers on all fronts”, offering a “spectacular taste of the islands” at his Hawaii Regional–French “true gourmet experience.” Full Review →

Chef Mavro restaurant invites you to dine and taste for yourself! or call (808) 944-4714.

Pork pho Spring 2015_1


Taste Provence in Honolulu

For all who love Provence or dream of going, you’ll want to savor Chef Mavro’s Summer in Provence 4-course dinner.

Chef was born in Marseilles where Bouillabaisse is the signature dish in all the restaurants along the beautiful port. Now you can enjoy Chef’s famous bouillabaisse in another sunny city – Honolulu!


summer in provence
“la grande cuisine provencale”

four courses ($105)

supions persillade
baby squid sautéed with parsley, shallots & garlic
sauce of salted cod brandade
pascal jolivet, 2014 sancerre

onaga in fisherman’s bouillabaisse marseilles-style, with rouille & croutons
clos sainte magdeleine, 2013 cote de provence, cassis

carré d’agneau provençale
herb crusted niman rack of lamb
tomato, zucchini, eggplant & bell pepper à la monégasque, thyme lamb jus
domaine les pallieres, 2013 gigondas

pêche flambée
peach, lemon chiboust brulée, crème fraiche with pernod accent, fennel pollen
chateau gravas, 2011 sauternes

Marseilles harbor view

Marseilles, home of the world famous Bouillabaisse. Now famous in Honolulu at Chef Mavro!


Chef Mavro only Hawaii restaurant on 2016 Gayot Top 40 Restaurants in U.S.

HONOLULU — The internationally renowned Gayot guide just published their highly-anticipated 2016 Top 40 Restaurants in the U.S. and Chef Mavro restaurant is again the only restaurant in Hawaii to earn a coveted spot on this prestigious list.

Plus the featured image for the restaurant in the Gayot guide is the famous Bouillabaisse which is currently on the Summer in Provence menu.


This Honolulu restaurant also holds Gayot’s highest food rating in Hawaii, 18/20, three toques.  Complete Hawaii restaurant ratings.

Among the other U.S. restaurants on the 2016 Top 40 list are The French Laundry, SAAM at the Bazaar by Jose Andres, and Urasawa in California in California, Daniel, Eleven Madison, Jean-Georges & Le Bernardin in New York; Alinea in Chicago; and Joel Robuchon in Las Vegas.

“Gayot is important to me because their rating is based on food. This 2016 honor reflects the talents of my Chef de Cuisine Jonathan Mizukami, our Pastry Chef Jose Calpito & our young cooks along with Hawaii’s farmers & fishermen,” comments George Mavro, chef/owner.

Gayot comments “Each year we honor fine-dining establishments in America that reach the top echelon of gastronomy, where meals transcend mere sustenance.”

Grilled Veggies and a new Peach dessert

Chef Mavro’s Summer Menu continues to surprise with pop up dishes! Starting Wednesday, June 22 the 4-course (flexible) menu will start off with:

Grilled Veggies, charred asparagus, heart of palm & fennel, avocado-lemon purée dressing
wine pairing: domaine zind humbrecht, 2013 riesling, alsace

Grilled Veggies summer 2016

Also new on the Summer Menu: Peach, grilled melba style, chartreuse ice cream, honey pistachio sablé crumbs, marinated raspberry & coulis
wine pairing: chateau gravas, 2011 sauternes

Peach Melba

Dine with us this week to celebrate your occasion! Or just because. (808) 944-4714


Father’s Day Barbecue Dinner and the Elixir of Long Life

Father’s Day Weekend Barbecue Dinner at Chef Mavro
The ‘Elixir of Long Life’ featured in Cocktail and Dessert

HONOLULU – It’s a Father’s Day barbecue dinner at Chef Mavro! Give Dad a surprising treat on Saturday, June 18 or Sunday, June 19 with a special 4-course Barbecue Menu! You’ll enjoy dinner in air-conditioned comfort out of the heat and away from the crowds, yet still with the flavors of a traditional barbecue! “Of course we’ll be barbecuing each dish one by one on a charcoal grill,” explains Chef Mavro.

Sure to be popular is the Niman Ranch pork skewers with poha berry sauce paired with a craft ale, Route 70 from Lanikai Brewing Company. For this special weekend guests can enjoy an exciting Chartreuse liqueur known as the “Elixir of Long Life!” It’s fun to say that father gets “The Last Word” a classic cocktail with Chartreuse, gin, and lime juice. Dessert will be Grilled Peaches with Chartreuse ice cream. This is a taste of the ancient ways! Chartreuse is a French liqueur still made from 130 herbs and plants according to a secret formula. The exact manuscript has been passed down for over 400 years and now known only to two Monks – Dom Benoît and Brother Jean-Jacques.  Reserve your table by calling us (808) 944-4714 or online on the Reservations page.

Father's Day barbecue

Father’s Day Barbecue Menu
4 courses $105

charred asparagus heart of palm & fennel
avocado-lemon purée dressing
domaine zind humbrecht, 2013 riesling, alsace

charcoaled, romano beans, tomatoe, ogo sauce vierge
pascal jolivet, 2014 sancerre

niman ranch pork & hobbs shore bacon skewer
hamakua mushrooms, confit shallots, poha berry barbecue sauce
lanikai brewing company, route 70, ale saison

bbq peach
grilled melba style, chartreuse ice cream, honey pistachio sable crumbs, marinated raspberry & coulis
chateau gravas 2011, sauternes

Chef Mavro restaurant holds the highest food rating in Hawaii, 18/20 Gayot, and is the State’s only independently owned AAA Five Diamond restaurant. Chef Mavro is a James Beard Award winner who has championed Hawaii farmers and fishermen for the last 28 years.

For immediate confirmation of your table reserve online, call (808) 944-4714 or email Reservations from 6 p.m.

2016 Foodie Top 100 Chef Mavro Only Hawaii Winner

Foodie Top 100 U.S. 2016:
Southwest & Hawaii

Foodie Editor
updated December 12, 2015

Foodie Top 100 Restaurants U.S. 2016
According to the nation’s top food critics, the not-to-be-missed restaurants of the Southwest and Hawaii can be found in Austin, Las Vegas, and Honolulu.

For 2016 the winners in the Southwest & Hawaii are: in Honolulu Chef Mavro; in Las Vegas Joel Robuchon, Restaurant Guy Savoy, and Twist by Pierre Gagnaire; in Austin, Texas Uchiko.

“Chef George “Mavro” Mavrothalassitis is behind the legendary James Beard Award-winning island cuisine served in an unassuming building in Honolulu’s Moiliili area. A synergic union of French technique, local ingredients, and Hawaiian flavor, his multi-course menus expertly blend the likes of Hudson Valley foie gras and local mango. The wine program is serious, with pairings to prove it.”

“The Foodie Top 100 is selected by an elite group of the world’s top food critics and Foodie editors, including Gael Greene, Jonathan Gold, Phil Vettel, Michael Bauer, Karen Brooks, and Mode Media’s Samir Arora, this list highlights America’s very best dining, based on a primary criterion of truly exceptional food.”  

Reservations: (808) 944-4714


Scallop, Caviar

Roasted Duck Citrus

Roasted duck, citrus


Mother’s Day with complimentary course inspired by Chef Mavro’s Mom

Chef Mavro Serves Mom’s Pistou Soup Complimentary for Mother’s Day Dinner Sunday May 8

HONOLULU – For one night-only-on on Mother’s Day dinner, Sunday, May 8, Chef Mavro will be in the dining room serving a complimentary course of his Mother’s Pistou Soup! Menus are flexible and this complimentary course means that four courses become five for the same price, and six courses becomes seven. The irresistible aroma of the tableside service will waft across the dining room!

Chef Mavro explains his inspiration for Pistou Soup, a comfort food from Provence:

Pistou Soup Chef Mavro

Complimentary Pistou Soup served tableside by Chef Mavro on Mother’s Day.

“My Mom was an angel.  She was very romantic, always reading and listening to music.  She loved art and was half-Italian and half Austrian and lived in Marseilles, She was cooking a legendary pistou soup. It was the best in the whole world. Her soup included a large variety of spring beans, ham hocks, tomato, salted pork belly, and of course one ton of basil and parmesan cheese. And…love, always the best ingredient. I’m still carrying on her recipe when I cook a pistou soup.”



On Mother’s Day guests will also enjoy many greatest hits from the Spring Menu including: Keahole lobster “à la française,” split english peas, manoa lettuce, bacon, tokyo turnips, essence of crustacean; and North Shore farm fresh free range chicken roasted on the bones, périgord truffle, green asparagus, fork crushed yukon potato, bearnaise jus. Complete menu.

Chicken Perigord Truffles

One of six courses on the Chef’s Menu

Coconut best

Island Coconut by Pastry Chef Jose Calpito

Chef Mavro restaurant holds the highest food rating in Hawaii, 18/20 Gayot, and is the State’s only independently owned AAA Five Diamond restaurant. Chef Mavro is a James Beard Award winner who has championed Hawaii farmers and fishermen for the last 28 years.

For immediate confirmation of your table reserve online, call (808) 944-4714 or email Reservations from 6 p.m.

Chef Mavro and Chef Jonathan Mizukami in Honolulu Magazine

Chef Mavro and Chef Jonathan Mizukami are the topic of Catherine Toth Fox’s fascinating story in the February issue of Honolulu Magazine. Great quote “Between his craziness and my craziness, we have a lot going on,” explains Chef Mavro about his collaboration with new Chef de Cuisine Jonathan Mizukami.

Jonathan Mizukami and Chef Mavro

Photo by Olivier Koning

“I’m excited to welcome Jonathan Mizukami to our kitchen. His 10 years of experience in The French Laundry, a Michelin 3-star restaurant, expands our pursuit of excellence. I look towards the future of our profession through the eyes of the next generation,” affirms George Mavrothalassitis, chef/owner.

Born on Maui and a graduate of the Maui Culinary Academy, Mizukami went on to work at the highest levels of gastronomy in the U.S. including 10 years with Thomas Keller at The French Laundry. He completed a seven-month internship at Spain’s famed 3-star Michelin restaurant elBulli and other internships at Alinea in Chicago, Per Se in New York, and Gordon Ramsay and The Fat Duck in the U.K.

“I’m enjoying the collaboration with Chef Mavro. We share a passion for showcasing unique Hawaii products and supporting local farmers and fisherman,” comments Mizukami.

Opah Belly cured

OPAH by Jonathan Mizukami Juniper berry cured opah belly, red beets, pickled japanese cucumber, dill pudding, coffee flour rye bread crumble



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