Hana’s only fine-dining restaurant has always struggled to assert itself, but the new chef, Bella Toland, seems up to the challenge. Half-French, half-Filipina, Toland worked for Wolfgang in Las Vegas and Wailea before finding this bewitching spot with its luxurious lanai overlooking the ocean and Kauiki Hill. Her menu showcases Hana-grown ingredients, including exotic tropical fruits from Ono Organic Farms, and Hawaiian seafood, in preparations such as pan-roasted fish served with locally foraged pohole ferns and a green papaya salad. Service is friendly but can be slow; try to dine on Monday, Wednesday, or Thursday, when outstanding Hawaiian musicians play, accompanied by a graceful hula dancer. High prices reflect the remote location as well as the upscale resort setting, while lunch and dinner portions do not reflect the oversize portions typical elsewhere. Value-seekers should hit the local food trucks instead.