Osteria Mozza Lanai

The story

Crafted with passion, served with love

Where Italian Craft Meets a Hawaiian Island

At the Four Seasons Resort Lanai, Osteria Mozza Lanai brings the celebrated vision of chef Nancy Silverton to one of Hawaii's most secluded addresses. The menu is strictly Italian in spirit, yet the ingredients tell a distinctly local story — lettuces pulled from Sensei Farms on the island, eggs from nearby producers folded into housemade pasta, and Lanai venison folded into a slow ragu served with maltagliati, the rough-edged square pasta that rewards patience.

The Mozzarella Bar

No visit is complete without time at the mozzarella bar. Silverton's housemade balls of mozzarella are the heart of the Italian dining experience here, and if the choice feels overwhelming, Nancy's Favorite Trio settles the question with the chef's own top picks. It is the kind of detail — specific, personal, unhurried — that defines the restaurant's character.

Signature Dishes and Silverton Classics

Alongside the island-inspired additions, the menu carries the Silverton signatures that earned the original Osteria Mozza its reputation. The Caesar arrives with a crostini topped with egg, leeks, and anchovies. The ricotta and egg raviolo comes dressed in browned butter sauce — simple on paper, precise in execution. For mains, the branzino alla piastra with a fines herbes salad and grilled lemon holds its own against the grilled beef tagliata finished with arugula and aged aceto balsamico di Modena.

Cocktails with an Italian Lean

The bar takes the same independent approach as the kitchen. In place of an Aperol spritz, the Hugo spritz — built on St-Germain — takes the lead. The Negroni slot is filled by a bitter pompelmo: tequila, Contratto bitters, and grapefruit. The result is a cocktail list that feels Italian in structure but refuses to be predictable.

Forbes Travel Guide has recognized Osteria Mozza Lanai for exactly this balance — a kitchen that honors Italian tradition while drawing honestly from the land and sea around it. On an island where most things arrive by boat or plane, that commitment to local sourcing is not a marketing point; it is a genuine constraint turned into an advantage.