The family team who owns this excellent restaurant say they have one common goal: "To take the freshest food, prepare it like nothing you've ever had before and serve it in a style that is traditional and elegant." Their award-winning seafood and service is proof of their multi-faceted success.
AWARDS "Best Seafood and Continential Cuisine in Hawaii”,
(Zagat Survey, Hawaii Restaurants)
"Best Service on Maui”,
(The Maui News, 7 years)
"Best Seafood on Maui”,
(The Maui News, 3 years)
"Top Maui Restaurant”,
(2006 Hale 'Aina Award, Honolulu Magazine)
"Award of Excellence”,
(Wine Spectator Magazine, 12 years)
Menu
Menu
In order to provide you with the most up to date menu possible, we have linked directly to the Ma'alaea Waterfront Restaurant's official website menu below. If you experience problems with this link, please inform our webmaster .
Chef Feature: Bob Cambra
of The Ma'alaea Waterfront Restaurant
WhenI interview chefs, which is quite often, they always stress they prefer“locally grown” produce for their kitchens. Chef Cambra puts realmeaning to locally grown. Born and raised on Maui, Bob Cambra was muchlike others growing up in the islands; surfing, diving, and fishing inMaui’s pristine ocean waters. Upon graduation from St. Anthony’s HighSchool, in Wailuku, Bob was undecided about his future path. One of hisfriends was entering the Maui Community College Culinary Arts programto study and become an executive chef. Since Bob didn’t have a betterplan he entered the program himself.
Best Fresh fish on the Island
Reviewed by Pete, 2008-08-27
If you want great fish, this is the place. Super service - great food. We come back year after year. thanks
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Rate
Average Visitor Rating: 4.61 (Out of 5)
Number of ratings: 14
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Location
Address:
50 Hauoli St Maalaea
Telephone:
(808) 244-9028
Restaurant Owners:
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"Best Seafood and Continential Cuisine in Hawaii”, 
WhenI interview chefs, which is quite often, they always stress they prefer“locally grown” produce for their kitchens. Chef Cambra puts realmeaning to locally grown. Born and raised on Maui, Bob Cambra was muchlike others growing up in the islands; surfing, diving, and fishing inMaui’s pristine ocean waters. Upon graduation from St. Anthony’s HighSchool, in Wailuku, Bob was undecided about his future path. One of hisfriends was entering the Maui Community College Culinary Arts programto study and become an executive chef. Since Bob didn’t have a betterplan he entered the program himself.
