Best Bites: Mara Honolulu Brings the All the Bold Flavors of the Mediterranean

A new gem has arrived on bustling Kapi‘olani Boulevard. Meet Mara Honolulu, a lively dinner spot with a New York vibe that highlights Mediterranean cuisine with a modern twist. There’s plenty on the menu to love, but keep reading for the dishes that have us coming back.

Photo: Madison Chow

Kefalograviera Cheese Saganaki

The combination of local produce and Kefalograviera cheese is a fusion that’s impossibly good. But perhaps most impressive is this appetizer’s presentation: It comes out on a hot plate and slowly drizzled with a white wine that steams the entire the platter. The cheese is melted and charred, the outside layer, crisp, while the rest melts all over the breadfruit.

Photo: Madison Chow

Tasting Trio

This tasting trio offers dips of Mediterranean flavors, accompanied by two huge pieces of pita, fresh from the hearth and covered in a dusting of salt and aromatic seasonings. Yes, it’s technically an appetizer. Yes, it’s probably meant for sharing. But it’s more than enough to fill up on for lunch, and we won’t blink twice if you do. The hummus is creamy and rich, providing a smooth and slightly tangy base with the perfect balance of garlic, lemon and olive oil topped with golden raisins and roasted eggplant. The tzatziki, cool and refreshing, just as you would imagine it to taste. Flavors are not overpoweringly tangy with the combination of mint, dill, and fresh cherry tomatoes.

The outstanding favorite, though, is the burrata, a sweet, savory and creamy dip made from roasted red beets. Its sweetness comes from the pomegranate molasses, which adds bursts of flavor and compliments the earthy, umami beet. The walnuts and burrata add that extra level of creaminess that will have you double-dipping your pita for more.

Photo: Madison Chow

Lamb Loin Wellington

A chat with the chef reveals that this recipe took months to perfect, making a true labor of love. Many meticulous steps are involved in this recipe—wellington is typically more complex to begin with—and the final result does not disappoint. The meat is extremely tender and covered in spanakopita, a Mediterranean flakey pastry crust. Every bite melts in your mouth, literally. It’s served with seared local Small Kine Farm mushrooms.

Photo: Madison Chow

Hand-cut Linguine Frutti Di Mar(a)

Mara’s house-made, hand-cut pasta is to die for, and a rare find since most restaurants don’t take the time to make all of their own pasta noodles by hand. Having a deep appreciation for foods made with love, these uniquely shaped linguine are just what you need with the sauce of uni, prawn, lemon and herbs.

From appetizers to dessert, there is bound to be a new favorite for you at Mara. With dishes that don’t shy from flavor, a perfect centralized location and validated parking right above the restaurant, it’s no surprise that Honolulu is catching on to this gem. Reservations are recommended.

Mara Honolulu, 1390 Kapi‘olani Blvd., (808) 450-3036, marahonolulu.com, @mara_honolulu

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