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Grand Wailea Maui
italian dinner aerial view


Welcome to Olivine, a new oceanfront culinary destination where the natural bounty of Maui is perfectly paired with the art of coastal Italian cuisine. Named after one of Maui’s primary minerals, Olivine is a celebration of earth’s renewal, featuring handmade pastas and seasonal dishes that infuse local Hawaiian ingredients with authentic Italian flavors.

charcuterie board surrounded by assorted dishes

Inspired Dining

Grand Wailea is proud to extend its commitment to sustainability at Olivine. Olivine’s menu features authentic dishes incorporating Hawaiian produce and herbs grown on site, locally sourced seafood from Blue Ocean Mariculture, a Hawaiian company that sustainably farms indigenous Hawaiian fish, and freshly made pastas by Sale Pepe, an island institution whose sought-after artisanal pastas are hand crafted with fresh, local ingredients.

Olivine’s food & beverage program is led by Grand Wailea’s Executive Chef Ryan Urig, who helms the robust culinary programs of nine restaurants, lounges and banquets at Grand Wailea. Meticulous from start to finish, Chef Urig specializes in dishes brimming with quintessential Hawaiian flavors from locally and responsibly sourced ingredients, which he thoughtfully curates to reflect Grand Wailea’s long-cherished values rooted in artistic appreciation.

Olivine is named after the green mineral that produces the gemstone known as the “Hawaiian diamond,” which is formed by the steady flow of lava and can be found widely in Maui. The natural process of natural harmony and metamorphosis that creates this mineral guides the restaurant’s ethos– diners can gather and connect in an al fresco setting and enjoy sweeping sightlines of wide-open sky, the resort’s lush gardens, and the ocean beyond. Just as these views of heaven, earth, and sea transform throughout the day, Olivine effortlessly shifts from a vibrant, airy daytime eatery to an atmospheric, sultry dining spot in the evening.

Olivine’s expert culinary team has created distinct lunch and dinner menus that are tailored to the time of day, with lighter fare by day, and robust seafood dishes and fresh pasta at night. Freshly caught seafood accents many menu items, such as the fresh ʻahi salad, linguine alla vongole, and salt-baked fresh catch of the day (served family style); while locally grown produce highlights the burrata stuffed local squash blossom, upcountry cauliflower steak, and the activated charcoal heirloom pizza with fresh herbs.