4 Best Restaurants in South Kona and Kealakekua Bay, Big Island

It figures that the best laulau (pork or chicken wrapped in taro leaves and steamed) in West Hawaii can be found at a roadside hole-in-the-wall rather than at an expensive resort luau; in fact, this humble family-run eatery was featured on the Food Network's The Best Thing I Ever Ate. Plate lunches to go include tender chicken or pork laulau, steamed for up to 10 hours. The kalua (earth oven–baked) pig and cabbage is delicious, and the lomilomi salmon features vine-ripened tomatoes. Owners John and Janice Kaaloa grind their own poi sourced from taro in Hilo and Waipio.

Just 20 minutes south of Kailua-Kona, this nicely appointed restaurant with a warm, woodsy vibe serves delicious dinners with Brazilian, Asian, and European flavors, highlighting fresh ingredients from local farmers. Favorites are the Brazilian seafood chowder or peanut-miso salad, followed by pasta primavera smothered with a basil-pesto sauce. There's an extensive wine list, or you can sip a refreshing mojito or a good champagne before dinner. If your party is smaller, you may opt to eat on the lanai. 

The historic Manago Hotel is like a time warp, complete with a vintage neon sign, TV room, and old photos. T-shirts brag (and it's not false advertising) that the restaurant has the best grilled pork chops in the world; the fresh fish and New York steak are excellent as well. Meals come with rice for the table and an assortment of changing side dishes, which usually include macaroni or tuna salad, long rice, and a sautéed veggie dish. 

It doesn't look like much, either inside or out, but Teshima's has been a kamaaina (local) favorite since 1929 for a reason. Locals gather at this small landmark restaurant whenever they're in the mood for fresh sashimi, puffy shrimp tempura, or hekka (beef and vegetables cooked in an iron pot). Try teishoku (tray) No. 3, featuring sashimi, tempura, sukiyaki beef, rice, miso soup, and sunomono (cucumber salad). The restaurant has been family owned and operated by five generations of Teshimas.