Kō's menu is led by Chef Matt Dela Cruz. Its cooking draws on the communities brought together during Maui's sugarcane era, including Hawaiian, Filipino, Portuguese, Korean, Japanese and Chinese traditions. The restaurant takes its cue from shared plantation lunches, when workers brought food from home. It serves dinner, with vegetarian and vegan options available; discuss dietary requirements when reserving.
Pilina has an open-air position off the lobby with ocean views. The bar's cocktails draw on ingredients from across Hawaii, and zero-proof drinks are listed alongside them. Lunch and dinner are served here, so the setting is as relevant for a midday meal as an evening drink. A children's menu is also available.
Breakfast belongs to Kea Lani Restaurant, which serves both a buffet and an a-la-carte menu. AMA Bar & Grill handles poolside lunch and has a swim-up bar at the Upper Pool. For takeout, MAKANA Market + Café serves food throughout the day, including sandwiches and pizzas. In-suite and villa dining covers breakfast, lunch and dinner.
Nick's Fishmarket Maui takes a Mediterranean approach with Hawaiian flavors, focusing on seafood such as ahi and pink snapper. It is another dinner option within the resort, distinct from Kō's plantation-era influences and Pilina's bar-and-lounge setting.