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One of the most recognizable sites in Hawaii, this volcanic ash cone overlooks Waikiki’s coastline—a tectonic memory from an explosion half a million years ago, measuring almost 3,500 feet across. British sailors named it Diamond Head in the 1800s, mistaking calcite crystals in the crater’s soil for jewels. Despite its volcanic grandeur, the ascent takes most hikers an hour or so, clocking in at 560 feet of elevation gain and 1.6 miles round-trip. At the top, on a clear day, you can see all of Oahu’s south shore, from Koko Crater and Waikiki to the mountains of the Wai’anae Range.

The world-famous Road to Hana hugs a jagged black lava shore. Just past mile marker 16 lies the Keanae Peninsula, where visitors can explore a traditional village, a stone church from 1856, and vast taro fields. The peninsula itself was formed by a massive lava flow from Haleakala, then softened by native Hawaiians, who carried soil down basket by basket to blanket the young rock. Today, the area is covered in lush greenery, which makes for an impressive sight against the turquoise sea and Maui’s famous North Shore waves. Before getting back on the road, be sure to stop at Aunty Sandy’s, one of the best banana bread stands along the Hana Highway, for a slice, a shaved ice, or a pork sandwich if you’re hungrier.

Honolulu’s last great tiki bar is tucked behind a row of warehouses, six miles northwest of Waikiki. Set on the edge of Keehi Lagoon, it shelters under plumeria and coconut trees—and will be familiar to fans of Hawaii Five-0. La Mariana defies the kitsch label: All those shell chandeliers, puffer-fish lights, and fishing floats suspended in nets are the real deal, with most items dating back to 1957. Carved tikis abound, alongside high-gloss tables fashioned from koa, the rich-hued wood from endemic acacias and the source of weapons and voyaging canoes for ancient Hawaiians. Go for the ambience and strong mai tais; the menu is straight-up, old-school surf and turf, perfectly tasty but uninspiring.

Prepared on Norio’s signature cedar plank, Norio’s Crispy Salmon, Kulana Farms 31 Day Dry Rib Eye, or sustainably caught Hawaiian Ahi will tantalize your tastebuds and leave you craving more. You can eat at a sushi bar or at tables in the comfortable dining room located within the Fairmont Orchid Resort. Open for dinner only (6 to 9 p.m.); reservations are recommended.

The 112-room Surfjack Hotel channels 1960’s Hawaii, with vintage upholstery on the headboards, reed ceilings, and midcentury modern furnishings. The onsite Swim Club, with its outdoor pool bar, hosts music events and movie nights. Don’t miss a meal at Mahina & Sun from celebrated Honolulu-born chef Ed Kenney, whose menu showcases island cuisine and ingredients, or a trip to the Olive & Oliver boutique, whose clothing and accessories line are inspired by Hawaiian culture.

This lovely, nostalgic shop has been selling traditional Hawai‘ian designs—bright and botanically themed—alongside contemporary creations by owner Michael John Gillan for decades. The classic buy is a kapaeke (an heirloom quilted handbag), but you can pick up everything from USB-stick holders to kits that teach the craft. The oldest retail quilt company in Hawai‘i, it has catered to local royalty, as well as Hollywood stars, and pioneered the islands’ fabric-art tradition in Japan. Its instructors offer lessons and demonstrations at Waikiki’s Beach Walk every Tuesday from 10 a.m. to noon, as well as at the Big Island’s Queens’ Marketplace every Sunday from 1–3 p.m.

Take a riverboat up the Wailua—which translates as the “river of the great sacred spirit"—fed by the Mount Waialeale shield volcano, one of the wettest spots on the planet. Seven temples once stood along Hawaii’s longest and only navigable freshwater passage. Today, the remains of four are still visible, alongside petroglyphs and rocks where the island’s alii (royalty) would give birth. Stretch your legs at the stunning Fern Grotto: Verdant plants blanket the roof of the volcanic-rock cave there. Smith’s offers 80-minute tours there on open-air boats, which include the songs and stories of ancient Hawai’I, plus a bonus hula lesson (smithskauai.com).

After a string of personal losses, a writer heads to Tamil Nadu seeking solace from her sorrows. It takes two temples, a palm leaf astrologer, and the driver of a velour-lined taxi to make her feel whole again.

One of the more relaxing evenings away from home was spent at the Outrigger Hotel in Kailua-Kona on the Big Island of Hawaii. I checked in with no problems and was even upgraded to a partial ocean view room! I had enough time to mosey on through town to grab some dinner and watch the sun sink to the ocean (complete with a green flash). The hotel was comfortable and situated next to a beach filled with a all sorts of fish and sea turtles. Snorkeling at Kahaluu Bay Beach Park, right next door to the hotel in the morning was one of the best snorkeling experiences I have had in Hawaii. The water was clear and the marine life was over-abundant! Sitting at the beach bar in the evening with live music and the sound of the surf was enough to relax the body and soothe the soul for a great night of sleep! If you are local, make sure to book their Kamaaina rate. **Unfortunately, the Keauhou property has closed. However, the Outrigger has several other properties on the Big Island.

Of all the accommodations in Maui’s tony Wailea resort community, the 22-acre, waterfront Fairmont Kea Lani may be the most family-friendly of the bunch thanks in large part to its all-suite-and-villa setup. The property’s 450 guest rooms are some of the biggest on the island—the smallest suites start at a generous 860 square feet, while the two- and three-bedroom beachfront villas weigh in at 1,800 square feet and up. All cater to families, with separate sleeping and living areas, entertainment systems, furnished outdoor space (for lounging and dining), sleeper sofas, and some type of kitchen facilities, while villas encourage group gatherings with plunge pools and BBQ grills. Both adults and kids will love the deep-soaking tubs, too. Elsewhere, three indoor and three outdoor pools provide space for fun when kids’ club activities (among them volcano building, hula lessons, and tide pool excursions) aren’t on the agenda. Grown-ups can also amuse themselves with activities like outrigger canoe journeys, cultural programs, tee times at three nearby championship golf courses, and locally inspired treatments at the Willow Stream Spa, which offers dedicated fitness and wellness programs. Fuel your adventures at the five on-site restaurants, including the seafood-focused Nick’s Fishmarket Maui (with its 2,000-bottle-strong wine cellar) and the award-winning Kō, where the flavors are inspired by Hawaii, the Philippines, Korea, and beyond.

Hail to New Mexican food—a melting pot of Spanish, Mediterranean, Mexican, Pueblo Native American, and cowboy chuckwagon. The best New Mexican cuisine is earthy and home-style and includes dishes such as tamales, chiles relleños, green chili cheeseburgers, and enchiladas. The official New Mexican state question is “Red or green?” Your answer depends on the kind of chili sauce you want smothered on your dish. Unsurprisingly, the state hosts some of the best New Mexican food you’ll find anywhere.

In an island area of West Maui that draws many transplants and seasonal employees, Dale Simonson’s longevity at 40 years behind a bar is amazing. But top that with his expertise at making tropical drinks and his friendly attitude and the Tiki Bar may just become your favorite Maui hang-out too. Dale is said to know all of his world-wide visitors by name and some will make certain he’ll be manning his tropical “ libation- station” before they book their Maui vacation at the very Hawaiian Ka’anapali Beach Hotel. Here is his recipe for the popular Blue Hawaii: · 14 oz. Hurricane glass · 3 oz. ice in hurricane glass · 1 ½ oz. Vodka · 2 oz. Sweet & Sour mix · 3 oz. Pineapple Juice · Top with 1 ½ oz. Blue Curacao Dont forget the umbrella and floating orchid!

Expect the unexpected at Ka‘ana Kitchen, set within the funky yet sophisticated Andaz Maui. Here, executive chef Isaac Bancaco draws from the best of the island’s bounty, using local ingredients in a mix of Filipino, Chinese, Japanese, French, and Native Hawaiian cuisine. Think breadfruit hush puppies, Kona clams with savory malasadas (Portuguese doughnuts), and ahi tataki with burrata and lilikoi (passion fruit), enhanced only by the restaurant’s sweeping coastal views. You don’t need to change out of casualwear to dine here, but Bancaco has a knack for turning meals into events, inspiring diners to dress up a little.

Both of Waikiki’s Outrigger hotels are a good value, but this one is a little bigger and a little quieter. It’s right on the beach, just north of the main resort cluster, and though a short walk to the middle of the action, far enough to feel out of the fray. The hotel itself is a quintessential Hawaiian family resort—big and friendly, with an unmistakable good-time vibe, old-school Polynesian decor throughout, and any number of activities on offer. The pool is set back from the beach and nothing fancy (no waterslides, no swim-up bar, and up against a giant wall), but it’s large enough for a serious game of Marco Polo, and there are plenty of lounge chairs to go around. Perhaps the best reason to stay here is the beach—a fairly narrow but sparkling white strand with more elbow room than its sister beaches; the rocky bottom may have something to do with that, but it’s a good place to learn to surf and a great place to catnap in the sun. One warning: the hotel lobby may feel overly commercial to some, what with a row of gift shops and a hard-to-miss timeshare desk, but it’s easy enough to ignore, if you wish.

At this stunning restaurant in the Grand Wailea Maui, Lahaina-born chef Alvin Savella wows diners with bright flavors and striking plating. Start with appetizers like Cantonese barbecue-style char siu pork belly, squid ink bao, and ulu (breadfruit) risotto with nasturtiums, then move on to impressive mains like lobster ramen in red miso–coconut broth and free-range huli huli chicken with garlic fried rice and charred pineapple relish. Set in a lagoon, the round, thatched-roof restaurant—named for Hawaii’s state fish, the humuhumunukunukuapuaa—offers spectacular sunset views, so plan your dinner accordingly.