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Hawaii food & wine restaurant features Cristom 2011 Viognier, Willamette Valley with Lobster Lemongrass dish

Chef Mavro Sommelier Doug Johnson notes that guests are enjoying the pairing of Cristom Viognier with the Lobster Lemongrass dish indochine-style, long rice, kau yuk, kaffir lime, tamarind, green papaya, chervil, crustacean essence.  This Hawaii food & wine restaurant is celebrating 15 years of menus dedicated to offering a wine by the glass with each recipe, including desserts.  Chef Mavro restaurant gives guests an experience of  how the perfect wine pairing elevates the flavors of each dish and in term, the flavors of the  dish show the wine to best advantage.

Keahole Lobster - Lemongrass

Keahole Lobster – Lemongrass

Cristom Viognier

Summer Menu at Top Honolulu Restaurant Chef Mavro

Today! Honolulu Star-Advertiser, July 12, 2013, Quick Bites, Nina Wu,, page 23

Pastry Chef Elizabeth Dippong’s Big Island Goat Cheese Ice Cream, her Volcano Island Honey Candies, and Chef Mavro’s Strawberry-Rhubarb one-minute jam are taste sensations in the recipe shown here. Guests are raving about the new lamb and squab recipes too. Reservations 808-944-4714 or online


Chef Mavro New Summer Menu starts Tuesday, July 2

Chef Mavro Mushroom Black Garlic

mushroom – black garlic
maitake mushroom, hamakua alii & pioppini, sumida farm watercress salad & essence
artichoke & salsify shavings, korean black garlic, confit cherry tomatoes
sesame artichoke purée
wine pairing: jermann, 2011 pinot grigio, venezia giulia
“fresh pear, apple & white flowers, creamy nutty finish”

In Chef Mavro’s words:

abalone – tarama, for this recipe I went back to my roots, way before I was born…Greece!

I guess I was in a Mediterranean mood after my trip to Provence. In France we call abalones “Ormeaux.” In Hawaii abalones are produced in the most sustainable way in the Big Island Abalone Farm. They are raised from scratch in the pristine deep ocean waters from Kona.

My Greek father, even though he came to France when he was only 5 years old, was still very Greek…so Greek…and of course he loved to cook!  He used to make the best Taramosalata in the world.  He has a secret ingredient…almonds.  I always thought this secret was coming from his native Island, Symi…I went to Symi many times and I never met any cook there who was adding almond to tarama; nowhere in Greece.  If you know anything about this method, please let me know; if not I am starting to think that this was his own creation…

Anyway, I finish my Tarama with almond milk like him & this it is not a secret anymore!

The abalone is confite at a very low temperature, sliced & skewered on top of a tzatziki, cucumber salad with Greek yogurt & extra virgin olive oil. The Tarama is foamed into a cucumber ring & we serve with a house pita bread cooked a la minute just before we send the dish to your table.

Thanks Dad!

the wine: Since we couldn’t find any Greek wine on the Island matching this recipe, the pairing went to a Riesling Kabinett from Joh. Jos. Prüm.  This complex wine with fresh cut green apple, passion fruit flavors & a tangy mineral finish is the most beautiful pairing you can find.

(This is an excerpt from Chef Mavro’s letter to return guests. If you would like to receive his letter about the new menu and his trip to Provence, just send your email to

Chef Mavro prepares popular Spicy Bigeye Ahi dish

Don’t miss this appetizer on your next visit! Shoyu powder on the rim is a flavorful accent. Two choices of sake pairings with the Spicy Bigeye Ahi. Photo taken June 26, 2013

Chef spicy ahi1

ahi – aleppo pepper
spicy bigeye ahi, ogo,
sea urchin-aleppo pepper aioli
basmati rice sushi style, shoyu powder
pairing: shirakabe gura, sho chiku bai, mio sparkling sake, nada japan
“refreshing and fruity; soft and smooth texture”
or sommelier selection
kubota manju, junmai daiginjo sake, niigata
“exquisitely smooth & silky with hints of cedar, wet stone & orange blossom”  

Flight of Caviar at Chef Mavro – top Honolulu restaurants

Tonight guests are enjoying Chef Mavro’s Flight of Caviar.  This is a rare opportunity to taste and compare  three different sustainable caviars and try to choose a favorite! It’s a taste sensation that inspires  conversation about whether you prefer the Russian Golden Osetra from Bulgaria, the Siberian Osetra from Uruguay, or the White Sturgeon from California. Served tableside with fresh blinis and creme fraiche.  A glass of champagne is the perfect complement to this amazing dining experience. As featured in Honolulu magazine!

Chef Mavro Flight of Caviar

Mother’s Day weekend starts tonight at Honolulu restaurant Chef Mavro

Lemongrass Namelaka       Reserve a table and give your Mom the best!  All weekend our Pastry Chef Elizabeth     Dippong will prepare this special creamy delicious Mother’s Day dessert. Four-course flexible menu $85 with other options available. Comfortable seating, relaxed ambiance.  Top food rating in Hawaii 18/20 by Gayot.

namelaka – lemongrass
valrhona white chocolate lemongrass bavaroise, red wine blackberry gelée
rose water baby meringue, almond cardamom crumble, poached seasonal berries

wine pairing: malvira, 2011 birbet, italy
“red wine made from the brachetto grape with a slight sparkle & notes of fresh plums & berries”

Mother’s Day restaurants – Chef Mavro is top choice


Catch – Ratatouille

Families are already bringing their Moms in for a special dinner at Chef Mavro, the top choice for Mother’s Day in Honolulu!  The official Chef Mavro Mother’s Day Weekend is Friday, May 10, Saturday, May 11, and Sunday May 12. Here we are showing a 4-course Mother’s Day Dinner Menu although our 6-course and Grand Tasting menus will also be available. Menus are flexible. Another treat offered only at Chef Mavro is a Flight of Sustainable Caviars!  Give your Mom the very best in Hawaii-style fine dining at the Honolulu restaurant with the top Gayot food rating of 18/20. Savor a farm-t0-table dinner and share an experience that will long be remembered.

Reserve your table now by calling us at (808) 944-4714 or online at the Reservations page of this website.

Chef Mavro Mother’s Day Menu
4 courses $85
includes special Mother’s Day Dessert three days only May 10, 11 and 12, 2013

asparagus – declinaison
white asparagus kanten flavored with sarriette, green asparagus purée
sea asparagus tempura, ponzu sauce, asparagus étuvée, serrano ham on house bread stick

catch – ratatouille
steamed day boat catch, ratatouille, zucchini ribbons
essence of basil, and jus

pork – espelette
berkshire pork loin accented with espelette, pineapple glaze, braised & roasted shank
fricassée of hamakua hon shimeji mushroom, salsify, sumida watercress

Mother’s Day Dessert
namelaka- lemongrass

valrhona white chocolate lemongrass bavaroise, red wine blackberry gelée
rose water baby meringue, almond cardamom crumble, poached seasonal berries


Honolulu restaurants – Chef Mavro OpenTable Best Service Award

  OpenTable Diner’s Choice

Chef Mavro Restaurant

2013 Top 100 Best Service Restaurants in U.S.

                                                                                                                                                    …as voted by OpenTable Diners

Tabletop Protea LoRes_20090801_027_21

Based on more than 5 million restaurant reviews over the last year, OpenTable diners identified Chef Mavro restaurant in Honolulu, HI as among the Top 100 restaurants with the “Best Service” in the nation.

These awards reflect the combined opinions of more than 5 million reviews submitted by verified OpenTable diners for more than 15,000 restaurants in all 50 states and the District of Columbia.

OpenTable Quote: 

 “Superior service is the cornerstone of fine dining,” said Caroline Potter, OpenTable Chief Dining Officer.  “The honorees at these winning restaurants are taking hospitality to another level, and diners are taking note, rewarding their efforts with rave reviews and return visits.”


Chef Mavro Honolulu Fine Dining Food Photos

Would you like to see Honolulu fine dining food photos of the new Chef Mavro Spring Menu? Just click on Gallery and see what Chef Mavro and his culinary team are preparing for you right now!  Keahole Lobster – Lemongrass is just one of the exciting new dishes. Waghu beef anyone? The first five food shots in Gallery are from the current menu but there’s more. Watch this space where we’ll soon post an image of the new Spicy Ahi appetizer.

Keahole Lobster - Lemongrass

Keahole Lobster – Lemongrass

Chef Mavro talks about Spring Menu and Wagyu Beef recipe

Fine Dining in Honolulu means Wagyu Beef at Chef Mavro restaurant

Fine Dining in Honolulu means Wagyu Beef at Chef Mavro restaurant 

Chef Mavro describes the new Wagyu Beef dish now being served:

“The strip loin is lightly roasted (you don’t want to destroy this beautiful marbling by overcooking it). The chuck short rib is braised & topped with chimichurri (kind of an Argentinian pesto, no basil but oregano & cilantro). The dish is accompanied by parsnip purée and a salad of baby beet.”

Read Chef Mavro’s letter to guests for a delicious peek at the other dishes on the new Spring Menu!


Hawaii Five-O star Alex O’Loughlin chooses Chef Mavro for romantic Honolulu dinner

AlexO'LoughlinAs reported on February 3, 2013 by Wayne Harada, entertainment columnist, Honolulu Star-Advertiser, Hawaii Five-O star Alex O’Loughlin (who plays Steve McGarrett in the popular TV drama) and pro surfer Malia Jones chose Chef Mavro for a romantic 6-course dinner that begins with Peterson Upland Farm Egg with fresh Perigord Truffles.

O’Loughlin remarked to Chef Mavro’s wife:  “I’m a foodie so I’m loving this. Your husband is a great talent!”

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