Cipriano's Kitchen — Restaurant in Hawaii

The high reviews are well deserved, Cipriano's Kitchen is amazing. Claudia, Gino, and family have built such a wonderful experience. Coming to the Big Island in the past, I tried resort restaurants thinking it would be good food (especially given the prices) and while the expensive ingredients are there, they all fall flat. Going to try other restaurants off resort have been lacking, there really are only a handful of good restaurants on the island, Cipriano's being one of the best. Walking into Cipriano's Kitchen feels like stepping into a love letter to the islands—a place where the richness of local ingredients meets the finesse of global culinary technique. Nestled in the heart of paradise, this unassuming gem takes you on a culinary pilgrimage, one forkful at a time.

The moment the plates hit the table, I knew I was in for something special. The ceviche here isn’t just ceviche; it’s a revelation. Fresh, kissed with citrus, avocado, Peruvian corn, and edible flowers, it melts on the tongue like a Pacific breeze. The 96-hour focaccia is impossibly light, with a depth of flavor that only time can bestow. It’s the kind of bread that doesn’t need a companion but makes everything it touches taste better. We also ordered cioppino (not always on the menu), abalone puttanesca, and a lobster and shrimp pasta which I cannot recall the name of---the house-made noodles were luxuriously coated in the best pasta sauces I have ever had, each unique to the seafood but with delicious Italian flair. The seafood was cooked perfectly tender, as Claudia put it, "you can cook octopus two ways, good or bad." Cipriano’s doesn’t just serve pasta; it celebrates it, elevating each dish to an experience of texture, flavor, and soul. If pasta is the reason you live, or even the reason you might consider living better, Cipriano’s Kitchen is your calling.

But it didn’t end there. We loved Cipriano’s so much that we went back the next morning for breakfast, and it was every bit as spectacular. What sets Cipriano’s apart, though, isn’t just the food—it’s the soul. You feel it in every detail, from the warm embrace of the staff to the hum of the kitchen, which Claudia and Gino graciously allowed me to tour. Cipriano’s Kitchen isn’t just a meal; it’s an experience. It’s a reminder of why we travel, why we explore, and why we gather around the table. In a world of fleeting trends, this is a place that roots itself in authenticity and thrives in creativity. Whether you’re diving into their pasta or starting your day with their unforgettable breakfast, every bite tells a story of passion, precision, and love for the ingredients. This is a place that stays with you, long after you’ve left.

I’ll be...

An Italian and a Peruvian chef walk into a kitchen… this isn’t a joke though, this is legitimately a restaurant with one of the best culinary arts in the area. The short review is that the food is fantastic, the service is out of this world and the ambiance is uniquely and correctly mated to the two cuisines it represents; Peruvian and Italian cuisines. But a short review wouldn’t do it justice. First, Claudia (representing Peruvian cuisine) is an excellent, vivacious and consummate host. She has energy to match Hawaii’s volcanos and she will ensure you find that dish which will delight your palette. Being a chef herself, she can tell you all about Gino’s new culinary creations in the way you would describe a Michelangelo painting. Gino is the embodiment of the quintessential Italian chef devoted to his craft. Together they’ve created this blend of Peruvian and Italian dishes perfectly crafted to delight. We enjoyed the Ceviche Campechano, which in Peru might be best known as Tiradito. If the fish and octopus had been any fresher they would have been moving on the plate. I doubt you’ll find any locale more committed to serving truly fresh seafood than this place. The dish rivaled if not exceeded the quality of flavor found in some of the best restaurants in Lima. We also ordered the Ciopinno. This is more of an Italian dish, but a close cousin of the Parihuela in Peru. Again, freshness and quality of flavor were off the charts. In addition we ordered the Pork Belly Sandwich. This was my favorite. You may think “how can a sandwich be that good?”, well it can. This sandwich can only be found in some of the best Chicharrón establishments outside of Lima. Gino took inspiration from that and infused it with quality ingredients and amazing subtle flavors. The result is extraordinary. I was thoroughly delighted. And finally, we tried the Alfajores. Made from scratch and by hand, you’ll be lucky to get any Alfajores better than these on the island or the mainland. But to continue with the “joke”… a Peruvian and an Italian chef walk into a kitchen, and somehow they don’t kill each other… ja ja ;-) I guess turns out that two very passionate and very capable chefs are not too many chefs for this one kitchen, and that’s a wonderful thing. Because thanks to that we have this perfectly balanced blend between two world renowned and passionate cuisines for us to enjoy. Don’t miss it.

P. S. ask for The Gino or a Pisco Sour to go with your meal, and they have Gluten...

TOURIST TRAP! STAY AWAY! Drove 20 min and arrived at 1045 for breakfast for two. Only three four tops seated outside. Two tables eating. Host (Claudia I presume? She didn't introduce herself, was cold and flumoxed) told us to come back in 20 and go "whale watching" as we didn't have "reservations". Red Flag #1. Ok, fine. Instead, we got gas and checked out the consignment store where I got a cool button down. "Should I put my name in?", "Well, I wasn't going to take anyone." Red Flag #2. Came back as instructed, waited another 20 min before Claudia surfaced while some other mute guy also bumbling around and I reengage first.  We're 45 min in. Again, three four tops in the whole place. Red Flag #3. Looking at the menu, breakfast "ends at 11", but we got there before 11....hmmm, so there's a chance? Eyeing the Peruvian Pork Belly Breakfast Burrito ($32 LOL). Red Flag #4. Peered at a clip board with the covers listed over the counter for the day. No covers booked until 10a and none at 1130 (maybe they'll seat us at that time) and none after 1pm (They're open 8 to 3). Red Flag #5. Asked if we could be seated, which after her fumbling around for five more minutes doing god knows what, we started talking "facts", not story. "Can we get seated and have breakfast?". Claudia's response, "Well, when, did you get here and when did I tell you to come back?" Red Flag #6. Didn't know this was a pop quiz in memorizing your menu and line timing so I can instruct YOU when breakfast ends. Okay, way to obfuscate. Repeated same question. "Well the line is changing." Red Flag #7. Fine. (BTW only two "lunch" covers). "But we want breakfast burritos". "Well we're really busy, and breakfast ended at 11". Looks out window. (Same number of covers now all eating). "Sounds like you don't want our business". "Ok, I'll make an exception just this one time". Red Flag #8 Too late. Now its about 1140 after all this fact-talking, so I called her bluff, because who knows how long we would be there. You missed an easy $100+ breakfast cover on an empty FRIDAY during peak season. The correct response? Politely decline us when we got there, tell us to come back again with a reservation some other time. Went home and made breakfast myself. Based on your rent, food, staff costs, covers on a WEEKEND and your ATTITUDE, this business will be gone by Summer. Good luck and thanks for wasting an hour and a...