Gardens
Rooted in aloha, Growing with purpose
The gardens of Mauna Kea Beach Hotel are not static — they are continually renewed, just like our commitment to sustainability. They represent our kuleana (responsibility) to steward this land, and invite each guest to be part of that story.
Come walk through a living legacy — where every blossom, every bite, and every breath is a celebration of Hawai‘i.
Ulu Garden: A Taste of Tradition
Nestled near the heart of the property, Ulu Garden is Mauna Kea’s cornerstone of regenerative hospitality. Here, fruit-bearing trees, root vegetables, and traditional Hawaiian crops grow in abundance — including breadfruit (‘ulu), taro (kalo), sweet potato (‘uala), and banana (mai‘a). Used by our culinary team at Manta and Hau Tree, the garden’s seasonal harvest connects guests to the land with every bite.
Featured in our guided Sustainability Tours — ask the concierge about a walk througj Ulu Garden with our garden steward.
Plumeria Walk: A Fragrant Welcome
A signature feature of the hotel’s arrival experience, the Plumeria Walk is a shaded path framed by blooming plumeria trees in hues of white, gold, and blush. Guests are greeted by the scent of these blossoms, which are used in traditional lei making and adorn our welcome ceremonies. This peaceful path is ideal for a morning stroll or sunset moment.
Stop for a photo near the lava rock walls — this historic walkway has welcomed generations of returning guests.
Native Plant Garden: A Cultural Sanctuary
Located adjacent to the art tour route, this curated space features endemic and indigenous Hawaiian plants, including ʻohe, ʻaʻaliʻi, palapalai fern, and native hibiscus. Each plant is labeled with both Hawaiian and Latin names and includes interpretive signage on traditional uses in medicine, weaving, and food.
The garden is part of our cultural tour offering and can be explored freely or with a cultural ambassador.
Chef’s Herb Garden: From Garden to Table
Tucked beside the kitchen wing, the Chef’s Herb Garden is a compact yet powerful space. This garden yields basil, mint, lemongrass, shiso, Thai chili, and more — fresh-picked and infused into daily menus at Copper Bar and Manta. It’s a behind-the-scenes look at sustainable sourcing done right.
Guests may catch our chefs harvesting herbs mid-morning — a beautiful moment of authenticity.