Restaurant Background
Longhi’s was founded in 1976 by restaurateur Bob Longhi, whose connection to Maui began with a visit that quickly became something more enduring. Drawn to the island’s beauty and guided by a deep appreciation for food and hospitality, he chose to create a place that reflected both.
From the beginning, the idea was simple - serve food with integrity, welcome guests with sincerity, and build something meant to last. What started as a single restaurant has grown into a lasting presence in Hawai‘i, shaped by consistency, care, and a quiet dedication to doing things well.
Over the years, it has remained a place people return to - not only for the food, but for the feeling of being known, welcomed, and at ease.
Charlie and Peter Longhi
Bob Longhi, 1976 Longhi’s Lahaina
Grandpa Luigi Longhi
Restaurant Concept & Philosophy
Bob Longhi built the restaurant on a strong commitment to quality, freshness, and creating a dining experience meant to be remembered.
From the beginning, he chose not to compromise on ingredients, placing greater value on thoughtful sourcing than convenience. He worked closely with local farmers and fishermen, while also incorporating specialty ingredients from around the world to bring authenticity and depth to every dish.
Bob Longhi
Commitment to sourcing remains at the core of what we do today:
That same approach to sourcing continues today, with a thoughtful balance of local and imported ingredients. Fresh Hawaiian fish such as Opakapaka and Onaga are brought in alongside live lobsters, clams, and mussels, while prime beef and select products are sourced with equal care.
Italian olive oils, cheeses, and pastas add depth and authenticity, complemented by locally raised chicken and island-grown ingredients. Even the simplest details are treated with intention - from ingredients selected at their peak to orange juice squeezed fresh in-house each day.
Signature Dishes
A few of the dishes that define the table
Shrimp Longhi
One of the original signature dishes, featuring large succulent shrimp in a white wine, lemon, butter sauté with fresh Maui tomatoes and basil, served over a freshly baked garlic crostini.
Artichoke Longhi
A longtime house favorite - whole artichoke prepared simply with lemon, butter, and Parmigiano Reggiano.
Fresh Island Ahi Carpaccio
Sashimi-grade ahi served with local tomato, basil, and bright citrus notes, offering a light and balanced start.
Brunch Favorites
From classic and lobster Benedicts to Lemon Ricotta Blueberry Pancakes and Banana Mac Nut Pancakes, brunch reflects a mix of familiar dishes and house specialties.
Dining at Longhi’s
From the beginning, dining here was meant to feel personal, shaped by conversation, thoughtful recommendations, and a genuine connection between guests and those serving them.
While much has evolved over the years, that same spirit remains. The team continues to guide guests toward dishes best enjoyed together, encouraging a style of dining centered on sharing and discovery.
Here, the table is meant to be shared, where meals unfold naturally, plates are passed, and every bite becomes part of something larger.
Appetizers
Begin with a selection of thoughtfully prepared starters, from fresh oysters served simply with lemon and mignonette to dishes like crab cake and zucchini fritta. Classic Italian influences come through in plates like eggplant parmesan, where familiar ingredients are handled with care and balance.
Main Plates
The menu moves from the coast to the table with dishes that highlight both land and sea - fresh island ahi carpaccio, oysters, and Manila clams prepared with simple, balanced flavors.
Alongside, a selection of composed salads brings together local greens, tomatoes, olives, and cheeses, offering a lighter side of the menu rooted in both Italian influence and island ingredients.
Desserts
End the meal on a rich, indulgent note with house-made desserts that balance simplicity and flavor. From the warm macadamia nut pie to a classic chocolate lava cake, each is served with Maui-made vanilla ice cream and prepared with the same care as every course before it.
A sweet finish, meant to be savored.
Atmosphere & Dining Experience
Defined by its open-air design and a natural connection to its surroundings, the space invites a way of dining that feels both relaxed and elevated.
Ka‘anapali, stunning ocean views and west side sunsets shape the experience / creating an atmosphere that moves effortlessly between lively and laid-back. Just steps from the shoreline, each moment unfolds at an easy pace, guided as much by the setting as by the meal itself.
The Space
From the beginning, the belief has been simple: the environment is part of the whole.
Open layouts, soft architectural lines, and natural airflow create a sense of ease and movement throughout. The result is a setting that feels warm, inviting, and in tune with the rhythm of the island, designed as much for gathering as it is for lingering.
Head Chef
Chef Ricardo Thompson leads the kitchen with a steady, experienced hand, shaped by more than two decades within the restaurant. Based in our Ko Olina location, his approach reflects a deep respect for tradition, carried forward with consistency, care, and attention to detail - ensuring that every dish remains true to its roots while continuing to evolve.
