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A working farm in Kula's upcountry where the bees, the goats, and the kitchen are all part of the same operation. Friday evenings turn into long, unhurried tasting dinners, seven vegetable-forward courses built around whatever the farm is growing that week, mulberries, honeycomb, asparagus cut that morning. A tour of the bee museum comes with the meal, which tells you something about the pace of the whole thing.
The awards strongest first
One number, weighted & current 62
How we scoreThe dishes from the writeups
Tasting menu only. The dishes change too often to pin down.
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