On Kauaʻi, a New Resort From Curio Collection by Hilton

Hale Hōkūala Kauaʻi has opened as the first Curio Collection by Hilton resort in Hawaiʻi, introducing 210 rooms and 23 suites on Kauaʻi’s southeast coast, overlooking Nāwiliwili Bay and Kalapakī Beach. The property, which opened in September 2026, stands within the Hōkūala Resort community near Līhuʻe Airport, offering panoramic views of the Pacific Ocean, Hāʻupu Mountain, and the Jack Nicklaus Signature Ocean Course at Hōkūala. The project is led by Silverwest Hotels, with design by Hart Howerton and AHL, and interiors by Looney & Associates.

The resort’s architecture and interiors draw on Kauaʻi’s landscape, with open-air walkways, private lānais, and floor-to-ceiling windows that frame ocean and mountain vistas. Guest rooms use colors and textures inspired by the island, from deep blues to lush greens and earthy tones, while artwork throughout the property highlights local heritage and the relationship between land, sea, and community. The property is surrounded by mature monkeypod and banyan trees.

Dining is shaped by Hawaiʻi’s diverse culinary history. Executive Chef Hans Lentz and Director of Food & Beverage Romina Migliorini oversee the food program, including Figueira, the signature restaurant developed by StiR Creative Collective. Figueira is described as Kauaʻi’s only Portuguese-Hawaiian dining concept, with dishes such as pineapple French toast with local rum caramel, prawns from Kauaʻi, a traditional Portuguese seafood stew, baked salt cod, pastel de nata, and malasadas. The beverage list includes Hawaiian-grown coffee, local craft beers, and Portuguese as well as global wines. The restaurant’s interiors feature teak, bamboo, terrazzo tile, Portuguese ceramics, and Hawaiian quilt motifs.

Image: Hilton

For more casual fare, The Wiliwili at Hale Hōkūala serves poolside classics: poke bowls, plate lunch specials, shave ice, pūpū, tropical cocktails, and smoothies made with local produce. Its mural and open-air setting reflect the lighthearted side of island dining. Both venues were developed to reflect local culinary traditions and the relaxed pace of Kauaʻi.

Cultural immersion is central to the guest experience. The E Ala Ka Pilina program, meaning “The Awakening of Connection”, was developed with local practitioners, historians, educators, artisans, nonprofits, and community organizations. The program includes on-property activities, off-property excursions, and culinary storytelling. The Kauaʻi Museum is the inaugural partner for a series exploring local history and creative expression, with future events planned around agriculture, lei making, aquaculture, land stewardship, hula, and Hawaiian storytelling.

Amenities include a pool, fitness center, spa access, tennis and pickleball courts, and more than 14,000 square feet of flexible event space. Guests have access to the Ocean Course at Hōkūala, over five miles of trails, complimentary bicycles, and beach amenities. The Farm at Hōkūala introduces visitors to canoe plants, native crops, and agricultural traditions. The location also allows for excursions to Hanalei Bay, the North Shore, Waimea Canyon, and Kōkeʻe State Park.

The opening is marked by a Kauaʻi Island Escape package, which gives a discount of 25 percent off the standard rate when booking three nights or more. The magazine has also looked at Kona Village, A Rosewood Resort, on the Big Island.

Danny Hughes, president, Americas, Hilton, said, “Hale Hōkūala builds on that legacy with a resort that reflects the rich culture and spirit of Kauaʻi while offering travelers a truly unique way to experience the destination.”