Tempting guests for nearly a decade, Bar Acuda is known for its Spanish-style tapas, which fuse the flavors of the Mediterranean with locally sourced ingredients. Chef-owners Hanna and Kenny Uddifa explain that their dishes are meant to be shared, bringing diners together in their sophisticated yet understated atmosphere.

Opened in 2005 by chef and restaurateur Jim Moffat, Bar Acuda gained a reputation on the island as a hot spot where guests could relax in their outdoor dining lanai while feasting on flavorful dishes. Current chef-owners Hanna and Kenny joined Bar Acuda in 2012 as part of the kitchen team working closely with Moffat to learn about the vision and core values of the restaurant. After being named chefs of Bar Acuda in 2017, they took ownership in 2023 and strive to maintain the same level of quality while breathing new life into the restaurant with their ever-evolving seasonal menu.

Their chef-driven menu allows the duo to take advantage of the freshest produce grown on the island and playfully experiment with locally grown products. One dish that epitomizes the flavor profile of Bar Acuda and its dedication to working with local ingredients is its Local Cucumber Salad. The dish starts with chunks of locally grown Japanese cucumbers topped with diced avocado tossed in a white balsamic vinaigrette, allowing for just enough mixing to bring out the creaminess of the avocado while still retaining its structure. Feta cheese, local herbs and crispy garbanzo beans garnish the dish, making for a bright, refreshing salad that is creamy, crunchy and satisfying.

Another must-try chef creation is their Seared Sea Scallops, which start with plump scallops grown in the nutrient-dense waters of Hokkaido, Japan. The seared scallops are placed on a mound of Yukon gold mashed potatoes and topped with aromatic garlic, shallots and chili lemon crisp. Guests looking for a dish synonymous with tapas-style restaurants, the chefs offer their Papas Ajo, their play on Patatas Bravas, a dish native to Spain. Their rendition starts with deep-fried potatoes tossed in fresh garlic and parsley with Spanish paprika aioli, resulting in a memorable dish you will crave for years.

The delicately layered flavors of their dishes are heightened when paired with offerings from their wine, beer and cocktail menu. Guests can select from their curated wine list showcasing wines ranging from velvet-smooth French Crémants to aromatic Spanish Albariños, rustic Châteauneuf-du-Papes and bold California Cabernets. In addition to its spectacular wine list, Bar Acuda offers draught beers, both with and without alcohol, allowing guests options of which style they wish to enjoy. For a true treat, their mixologists create delicious specialty cocktails like their Hanalei Spritz, which is excellent as an aperitif or enjoyed during your meal. Their Hanalei Spritz starts with Uncle Val’s Botanical Gin, a gluten-free gin that bursts with juniper, cucumber, lemon, sage and lavender flavors. Next, lilikoʻi (passionfruit) puree is added, as well as Aperol liqueur and Cava rosé, creating an uplifting, slightly fizzy drink that is perfect to start your meal. The bar also offers numerous specialty non-alcoholic beverages for guests of all ages. From the Guava Spritzer to the Mango-Ginger Limeade, their non-alcoholic beverages add an extra zip of flavor to your meal and are a fun way to cleanse your palate between bites.

As your meal winds down, the chefs have more sweet offerings to tempt guests’ taste buds, each dish with its unexpected twist. One popular dessert is their Cold Brew Pot de Crème, which features a smooth coffee custard topped with cinnamon meringue and served with hazelnut biscotti. This perfect dessert is balanced and not too sweet. Another crowd favorite that wows with presentation is their Coconut Sorbet, which starts with house-made coconut sorbet infused with the distinctive flavor of cardamom. A dark chocolate magic shell drizzles atop the flawless sorbet before toasted coconut chips are arranged as a garnish.

The exceptional charm of Bar Acuda is one thing Hanna and Kenny strive to sustain. “We try to balance a laid-back feel and attentive service,” says Chef Kenny. “What I love the most about Bar Acuda is our menu's unique approach to food and sharing. It is an approachable way of dining.” In addition to maintaining their high standards of quality in terms of dishes and ingredients, both Hanna and Kenny also focus on cultivating relationships with local fishermen, farmers and purveyors to emphasize a sense of place via the ingredients they cook with.

Dine in the soft glow of their indoor-outdoor dining areas as you spend the night sharing food with family and friends, enjoying food and drinks that are locally sourced and crafted with love.

Bar Acuda; 5-5161 Kūhiō Hwy., Hanalei; (808) 826-7081; Open Tuesday through Saturday from 5:30 p.m. to 9:30 p.m.; cudahanalei.com.