Chef Mavro

An aloha casual address for French-Hawaiian fare
VERIFIED LUXURY
This restaurant is the creation of award-winning French chef George Mavrothalassitis, who moved to Honolulu in 1988 and ever since has focused his talents on perfecting a cuisine that couples French technique with fresh Hawaiian ingredients.

The restaurant has no wine list — instead, each dish is served with a glass of wine that complements its ingredients. For special occasions, the six-course meal, priced at $250 with wine pairings, is an indulgence you won’t forget.
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Our Inspector's Highlights
• Long since known as one of Honolulu’s finest dining experiences, Chef Mavro is helmed by James Beard Award-winning chef George Mavrothalassitis.

• Don’t be fooled by the lackluster exterior of Chef Mavro; the food is out of this world. A true master of French cooking, Mavro serves up dishes that sit at the very crossroads of French and Hawaiian cuisine.

• To help you get the most out of your evening at the Four-Star restaurant, each dish is perfectly paired with a glass of wine leaving you plenty of time to savor the food.

• With menu items like tako ceviche and kurobuta pork, you can’t help but fall in love with the chef’s inventive and modern take on Hawaiian food.
Things to Know
• If you want a chance to taste chef George Mavrothalassitis’ exquisite contemporary Hawaiian cuisine, you’ll have to venture to Chef Mavro Tuesday through Sunday from 6 to 9:30 p.m.

• While the official dress code is "aloha casual," we suggest ladies don a bright sundress that doesn't get much use back on the mainland. Men are wise to stick with long slacks and a collared shirt.

• Just a five-minute drive north of Waikiki Beach, the Four-Star restaurant is located at 1969 S. King St. on the beautiful island of Oahu.
The Food
• Two menu formats are available to you at Chef Mavro—order small plates a la carte to try a little of everything or opt for the chef’s nine-course Grand Tasting Menu for a more upscale experience.

• The chef’s signature dish a must-try: the onaga baked in a salt crust. This Hawaiian longtail snapper is rubbed in an herb and salt mixture before being baked in a tomato-ogo (seaweed) sauce.

• Desserts here are light and fragrant, like the big island citrus—a fruity dessert made of calamansi, pistachio, grapefruit and fennel.
Getting There
1969 S King Street, Honolulu, Hawaii 96826
TEL808-944-4714