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Chef Mavro

1969 S. King St. (McCully St.) Send to Phone
808-944-4714 | Menu
A dinner at Chef Mavro is a tribute to the bounty of Hawaii's land and ocean.


Dinner Tues.-Sat. 6 p.m.-8:30 p.m.

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Chef Mavro, Honolulu, HI

Even as cities re-open businesses, some restaurants may remain temporarily closed due to COVID-19. Be sure to contact the restaurant to find out its operational status.

Chef Mavro Restaurant Review

About the restaurant: Rarely can one find a culinary experience that so elegantly and completely captures the essence of Hawaii as Chef Mavro. White tablecloths and subdued tones characterize the décor, with pops of color like the glass sculpture of orange, cobalt blue and coral glass flames from local artist Geoff Lee. Service is professional but never stuffy and is warmly hospitable as befits a restaurant that attracts serious gourmands of all ages and from all walks of life. You are as likely to see a young couple in casual attire who saved their pennies to dine here as a well-coiffed doyenne of Honolulu society. They all come for one reason: to celebrate culinary excellence from the hands of a master chef and his dedicated team.

About the food: Executive chef Jeremy Shigekane has taken over as owner of the restaurant, but founder George Mavrothalassitis continues to be closely involved. The cuisine features the finest ingredients Hawaii has to offer, and also supplements them with luxurious imported items like caviar and fresh truffles from France. The results of this sublime culinary marriage are always elegant and intriguing. Inspiration is drawn from the bounty of Hawaii's ocean and land. Guests can opt for the chef’s tasting menu ($215, plus $55 for wine pairings) or four-course prix-fixe menu ($135, plus $42 for wine pairings). Selections might include Keahole lobster with carrot, passion fruit and miso mustard; Miyazaki Japanese Wagyu with green apple, fresh wasabi and crème fraîche; and onaga baked in a salt crust with tomato-ogo sauce vierge. The menus evolve according to the time of year, but you might encounter chocolate cremeux with roselle cherry sorbet, cherry coulis, cocoa ulu crumbs and essence of basil as a sweet ending. We can assure you everything will be thoughtfully created and well executed. Shigekane’s influence has brought an increased focus on vegetables, including sourcing from micro farms. Patrons can enjoy the fruits of this labor with the new vegetarian and vegan tasting menus.

About the wine: Note that wine plays a major role at Chef Mavro, and an ideal pairing is suggested for every dish. A 25-member wine committee votes to determine the pairings after tasting each recipe and blind tasting five wines pre-selected by the sommelier.

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