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✔️Dinner ✔️Dine in
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Osteria Mozza Lanai at Four Seasons Resort Lanai brings James Beard Award-winning Chef Nancy Silverton’s acclaimed Italian cuisine to Hawaii for the first time. Chef Eli Anderson leads the culinary team, presenting signature dishes including Nancy’s Caesar with an Egg, Ricotta and Egg Raviolo with browned butter sauce, and Grilled Beef Tagliata. The legendary Mozzarella Bar showcases antipasti while wood-fired pizzas emerge from ovens fueled by local kiawe wood. Handmade pastas use eggs from Lanai Grown Farm alongside fresh lettuces from Sensei Farms and Hawaiian sea salt. House-spun gelati complete the experience. Ocean views frame every meal. Located near Puu Pehe and Hulopoe Bay.
Address and Contact Information
Address: 1 Manele Bay Rd, Lanai City, HI 96763
Phone: (808) 565-2000
Menu Photos
Order and Reservations
Reservations: fourseasons.com
Photo Gallery
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Reviews
Ashley Joyce
Our reservation was st 5:30 and we were lucky to have a beautiful sunset view in the remodeled restaurant. Our server, Alexcel, took the time to explain every pasta dish to us in detail. We loved the buffalo mozzarella and the orracciette with fennel sausage, chard and breadcrumbs on top. We also enjoyed the potato and bacon pizza. The chopped salad was a little underwhelming, as well as the Emilio cocktail. Martinis were top notch, though. The portion sizes were great and we left very satisfied. The service was friendly and prompt and made us feel well taken care of. We actually spent less than we thought we would and were even offered complimentary dessert.
… moreFraser Street
One of the most disappointing restaurant experiences I have had. We were excited to hear that the place would reopen just before our stay and I booked a table for our first night. We had eaten at the previous incarnation which was ok for dinner and actually very good for breakfast. The new place – at least the menu/food/pricing – is a disaster. I am totally cool with high prices, but this was absurd. The Tagliolini was a single serving sized portion of butter+garlic noodles on a white plate dropped in the center of the table “family style”. Some grated cheese on the top. No protein on it, no special ingredient (truffle or something). Nothing. Literally a plate of noodles in a butter/cream sauce with a strong garlic flavor. $54. Even at the FS on Lanai that is nuts. The “deconstructed” Caesar salad at $36 was bad. Like 4 hearts of romaine with an egg and some dressing and cheese. Assembly required. The Margherita pizza was crust and tomato sauce with white dollops of cheese. Mostly tomato. $45. Mediocre and absurdly priced. No matter where you are in the world if you are selling a chese pizza for $45 it needs to be outstanding. This one you would not go back for if it was at a neighborhood restaurant back home.
I would suggest the GM of the resort needs to experience this place for himself and come up with a new plan. The venue is awesome but the current formulation does not work and does not reflect the high quality of the rest of the resort. Nobu is expensive but good. The Break upstairs is excellent.
… moreI would suggest the GM of the resort needs to experience this place for himself and come up with a new plan. The venue is awesome but the current formulation does not work and does not reflect the high quality of the rest of the resort. Nobu is expensive but good. The Break upstairs is excellent.
Caroline Hamilton
Stunning setting with incredibly disappointing food for the price point. It was fine dining prices & quantities for pretty much average quality service & food, some food was even below average with insanely rich flavors that made us sick later in the evening.
The service was fine, our particular server kept forgetting about us whether it was to take our order, refill our wine glasses from the bottle, refill our water, or bring us the check. All the other employees were great though.
… moreThe service was fine, our particular server kept forgetting about us whether it was to take our order, refill our wine glasses from the bottle, refill our water, or bring us the check. All the other employees were great though.
Barbara R
We had an absolutely wonderful experience. Manager Chloe Darnel was exceptional—warm, professional, and clearly dedicated to creating a fantastic dining atmosphere. The food was delicious from start to finish, featuring outstanding homemade pasta, a wonderful dinner, and an equally incredible breakfast the next morning. The views are breathtaking, and the entire staff was attentive and welcoming. Truly an outstanding restaurant in every way.
… moreRoy Kent
Service is generally very friendly and very attentive. The hostesses are all very welcoming, the servers and runners/bussers are all very friendly and helpful, and there are managers constantly watching and circulating to ensure guests are happy.
The views of the bay and the gardens are lovely. The restaurant is open air and very comfortable.
There is table seating and bar seating (both traditional bar seating and “mozzarella bar” seating, just like in the other Mozza restaurants.
BREAKFAST
A ton of variety and there are some great, unique options. Some item portions are disappointing (there was basically no oxtail in the oxtail hash) and some items were not great (bacon Benedict was meh, but the lobster Benedict was amazing!). The French toast and waffles were good, but untraditional. The pastries (banana bread, monkey bread, raspberry bars, etc. were all good and fun. The avocado toast was excellent (they rub a garlic clove on the bread, squeeze citrus, and sprinkle flake salt on top)! The coffee/espressos are great. They have fresh juices, and wonderful fruits.
*breakfast is about $60/person
DINNER
If you’ve been to the other Mozza’s, this is very similar with a smaller menu. The food is great. The menu options are single serving -sized portions, generally (some meats/“secondi” are noted as being for two), so if you plan to share, order several items. *the pizzas are ~10” personal -sized, good as an appetizer share. They’re known for their pizzas and mozzarella, specifically, but everything is generally good. Great cocktails. The butterscotch budino was very bitter, not like I remember (I remember it being very butterscotch-y, but here there was a very distinct burnt caramel bitter taste), so maybe each location does its own take.
*Expect to pay about $200+/person for a full dinner experience (prices are ~30-40% more than LA/DC)
… moreThe views of the bay and the gardens are lovely. The restaurant is open air and very comfortable.
There is table seating and bar seating (both traditional bar seating and “mozzarella bar” seating, just like in the other Mozza restaurants.
BREAKFAST
A ton of variety and there are some great, unique options. Some item portions are disappointing (there was basically no oxtail in the oxtail hash) and some items were not great (bacon Benedict was meh, but the lobster Benedict was amazing!). The French toast and waffles were good, but untraditional. The pastries (banana bread, monkey bread, raspberry bars, etc. were all good and fun. The avocado toast was excellent (they rub a garlic clove on the bread, squeeze citrus, and sprinkle flake salt on top)! The coffee/espressos are great. They have fresh juices, and wonderful fruits.
*breakfast is about $60/person
DINNER
If you’ve been to the other Mozza’s, this is very similar with a smaller menu. The food is great. The menu options are single serving -sized portions, generally (some meats/“secondi” are noted as being for two), so if you plan to share, order several items. *the pizzas are ~10” personal -sized, good as an appetizer share. They’re known for their pizzas and mozzarella, specifically, but everything is generally good. Great cocktails. The butterscotch budino was very bitter, not like I remember (I remember it being very butterscotch-y, but here there was a very distinct burnt caramel bitter taste), so maybe each location does its own take.
*Expect to pay about $200+/person for a full dinner experience (prices are ~30-40% more than LA/DC)
Colin Maraganore
Incredible views, great staff… food is ok and some of the worst pricing I’ve ever seen. Think Aspen, LA, SF, NY but 2x worse. Food sizing is below average to add salt to the wound. I’d go to Malibu farms on the property any day instead. After spending well into thousands a night to stay on the property, it’s hard to stomach $175 bills per person for breakfast, $250 per person for dinner. Real shame.
… moreMaria Emmerich
One of the Best octopus I’ve had! Super tender! I’m guessing they sous vide it to create such a tender bite! Ambiance is fantastic and service is unmatched!
… moreJohn Appleby
We heard the same two questions when each customer arrived: have you heard of Osteria Mozza? No. The menu was designed by Chef Silverton? OK…?
The concept of this new restaurant at the Four Seasons is fine. It’s a basic Trattoria style set in an incredible setting. The views are gorgeous. It’s a nice place to eat.
The food, however, all left the kitchen without being tasted by a chef. It’s now two hours later and we have regrets.
It started with a mozzarella menu. The mozzarella was fine but it was accompanied with an olive oil soaked bread. I love bread and it was barely edible. It needed washing down with a bottle of wine.
The pasta course was interesting. It was a single ravioli shared between two and it was still too rich. We left a half pound of butter swimming on the plate.
The fish course was the best of the three, with fish kebabs served over some grains. But it was laden with garlic. So laden that it’s clear that the food was not being tasted by the chef on the way out. So laden that hours later, I feel like I have a small rodent crawling down my throat. A rodent marinated in garlic.
To add to this, in my view restaurants need to live in symbiosis with their environment. There was nothing local, in an island that has so much to offer. Not even local fish. What a travesty.
Perhaps we are dealing with the teething troubles of a new restaurant trying to find its way. Or perhaps this restaurant is entirely the wrong concept in the wrong place at the wrong time.
And then the check comes. It’s not unexpected – you’re the Four Seasons after all – $100/person minimum for food, plus wine, plus taxes and gratuities. $400 for a couple is the low end, and you could easily breach $1000 or more for two.
That’s the nail in the coffin – if it was $100, you’d shrug and move on. At these prices it’s totally unacceptable.
My advice? Walk 50 feet to the East and book a table at Nobu. You won’t have any regrets over there.
But it does pose a problem with Four Seasons customers staying for multiple nights, because there are only two restaurants, and few if any-off-resort options.
… moreThe concept of this new restaurant at the Four Seasons is fine. It’s a basic Trattoria style set in an incredible setting. The views are gorgeous. It’s a nice place to eat.
The food, however, all left the kitchen without being tasted by a chef. It’s now two hours later and we have regrets.
It started with a mozzarella menu. The mozzarella was fine but it was accompanied with an olive oil soaked bread. I love bread and it was barely edible. It needed washing down with a bottle of wine.
The pasta course was interesting. It was a single ravioli shared between two and it was still too rich. We left a half pound of butter swimming on the plate.
The fish course was the best of the three, with fish kebabs served over some grains. But it was laden with garlic. So laden that it’s clear that the food was not being tasted by the chef on the way out. So laden that hours later, I feel like I have a small rodent crawling down my throat. A rodent marinated in garlic.
To add to this, in my view restaurants need to live in symbiosis with their environment. There was nothing local, in an island that has so much to offer. Not even local fish. What a travesty.
Perhaps we are dealing with the teething troubles of a new restaurant trying to find its way. Or perhaps this restaurant is entirely the wrong concept in the wrong place at the wrong time.
And then the check comes. It’s not unexpected – you’re the Four Seasons after all – $100/person minimum for food, plus wine, plus taxes and gratuities. $400 for a couple is the low end, and you could easily breach $1000 or more for two.
That’s the nail in the coffin – if it was $100, you’d shrug and move on. At these prices it’s totally unacceptable.
My advice? Walk 50 feet to the East and book a table at Nobu. You won’t have any regrets over there.
But it does pose a problem with Four Seasons customers staying for multiple nights, because there are only two restaurants, and few if any-off-resort options.
Sway Garcia
Food and staff was great! GF pasta for wife was great. Amazing views and cozy atmosphere. Great for our anniversary dinner.
… moreKendrick Guehr
The service staff here is excellent—attentive, friendly, and always ready to help. However, the food falls short of expectations for a quality restaurant. The menu is somewhat confusing, and the dishes are overly simple. The dates with prosciutto were underwhelming, and the shaved Brussels sprouts felt like leftovers. The $290 tomahawk steak was particularly disappointing, as it was tough, fatty, and hard to chew. Overall, the dining experience did not meet the mark. In contrast, we dined twice at Nobu across the hall, and it was exceptional. The standout here, without a doubt, is the staff and service, but that only goes so far.
… more