How to run away to the calming beauty of Maui for rest and relaxation

After the last year, I needed a break. With only a few days to myself, where could I go to unwind and connect to nature? I started exploring options for a quick getaway; Maui, with its calm energy and fewer tourists than some of the other islands, seemed exactly my speed.

Kā’anapali Beach, which means “rolling cliffs,” is three miles of stunning Hawaiian coastline located on the west side of the island. Nestled in the center was the Kā’anapali Beach Hotel, flanked by towering palm trees, with windows facing the translucent sea. Opening its doors in 1964, the property and the staff are rooted in traditional Hawaiian culture and customs, eager to share their history and the connection to the islands. I knew I was in the right place.

Entering the lobby, you can smell the humidity. If I squinted, I could get on board with the kitsch of it all – the original ’60s decor seemingly still intact. More than half the hotel recently underwent a complete renovation, with the rest of the hotel (lobby included) set to be remodeled in the near future.

Two of the four themed guest buildings boast new, “premium” rooms that have been remodeled and modernized with environmentally friendly upgrades. One enhancement: an electrical wall panel by the door requires your room key to be inserted for the lights and electricity to work, so when you’re out of the room nothing stays on unnecessarily (also a convenient place to keep your key).

Every room offers gorgeous views, and some are simply breathtaking. Beachgoers took turns jumping off the volcanic ocean cliff called Black Rock, and whales breached the water – showing off with massive splashes to applause from the beach.

(Oddly, the rooms don’t offer robes or room service, which for a hotel of this caliber and price point, surprised me. However, the restaurant and café offer pick-up orders, so there are options for in-room dining. And I think I made a good case with the manager for robes in the rooms. Fingers crossed!)

At Moanaku’inamoku, the ocean activities hut, you can grab towels for the pool or beach and rent all manner of water activity equipment. Do yourself a favor and take the Kilo Moana class, where a knowledgeable staff member details the rich history of Kā’anapali Beach and the neighboring islands, as well as the current dangers and ways to safely enjoy the beach, snorkeling and paddleboarding.

The grounds are luxurious but maintain an intimate quality. And, as a woman traveling alone, I felt completely safe wherever I went. When I ran into any staff member, they were always warm, friendly and seemed eager to help with any request – ending all conversations with a sing-song “Mahalo.”

The crown jewel of the hotel is its restaurant, Huihui. The restaurant is the only one on the beach where every seat in the house has an ocean view. I chatted with folks at the bar between bites of salt & pepper wings and realized that many of them were guests at neighboring hotels, making the trip to Huihui for a meal. A few feet from crashing waves, the wide-open design and tiki hut roof embody indoor-outdoor living.

Tom Muromoto, the executive chef and Food and Beverage director who has worked for the hotel for 23 years, oversees all the food at the resort. As we discussed his favorite dishes and his love of fusion cooking, his face exuded a mixture of pride and contentment.

“My dad was a fabulous cook, and my influence really came from my upbringing and how Hawaii is so influenced by so many flavors of food,” he says. “The last half of my career was mostly traveling, trying to get to other countries to learn different foods – from Vietnam to Japan to Hong Kong.”

Chef Muromoto’s globetrotting is evident in every bite. The menu is eclectic and worldly, but each item has an element that keeps it rooted in Hawaii.

The goodbye lei ceremony is offered a few times a day for departing guests. Beautiful words are spoken, a sweet song is sung, and each guest is given a lei made of the kukui nut – a nut used to bring “light” to the people.

Before I headed back to the bustle of the mainland, I relaxed in one of the hotel’s other open-air restaurants with unobstructed views of the sea, sipping a blended Goodie Guri, while warm ocean breezes blew against my skin. I was wearing linen in February, watching whales jump out of the ocean and dolphins swim by and thought, you don’t get closer to tropical paradise than this.