Located on Hawai’i’s Kohala Coast, Mauna Kea Beach Hotel recently unveiled its new, 28,000-square-foot Ulu Garden. Part of phase one of the property’s $200 million renovation, the sustainable garden features more than 45 varieties of local produce. Ulu Garden serves as the foundation of the farm-to-table menu at the resort’s signature restaurant, Manta.
© Mauna Kea Resort
The hotel’s executive chef, Peter Abarcar, led the project in collaboration with Ronen Maman of local ‘Io Farms. The garden utilizes organic farming techniques, water conservation and waste-reduction practices. Abarcar works closely with Manta’s chef de cuisine, Bryan Nago, to ensure the garden’s offerings feature prominently on the menu.
“Our restaurant is offering a true hyper-local food experience, made with ingredients freshly harvested directly from our resort’s garden,” said Nago. “It reflects our deep commitment to sustainability and providing the most flavorful produce directly to each guest’s plate.”
Uni pasta © Mauna Kea Resort
In addition to ingredients harvested from Ulu Garden, Manta showcases seafood from Hawaiian waters and steak from local ranches. The new menu offers bold interpretations of classic Hawaiian dishes.
Mauna Kea Beach Hotel’s renovations will also include a new spa with infinity pool, expanded fitness center, redesign of all 252 guestrooms and suites, and updated golf course.
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