Perched at 3,200 feet on the slopes of Maui, Kula Lodge offers an authentic Hawaiian retreat with panoramic views from Kahoʻolawe to Molokaʻi. Originally built in 1948 as a private residence, it was transformed into an eco-lodge in the 1950s. Now owned by the Vojdani family, the property features five romantic cottages, a farm-to-table restaurant, and lush gardens filled with exotic Hawaiian plants. Located near Haleakalā National Park and Ulupalakua Winery, the lodge blends upscale hospitality with natural tranquility — all while operating on 100% renewable energy.
Their story
Built as a private home in 1948 atop Maui’s slopes, Kula Lodge hosted glamorous parties attended by Hollywood icons like Frank Sinatra and Katharine Hepburn. In the early 1950s, it transformed into a lodge with five guest cottages, catering to adventurous tourists exploring Haleakala. Fred Romanchak’s ownership in 1984 brought expansions including a garden terrace and artisanal pizza oven. Now owned by the Vojdani family, who previously ran the acclaimed 5 Palms Restaurant, the eco-lodge combines Hawaiian hospitality with sustainable practices. Read more about them.
Sustainability actions
Lowest impact construction and operation
- The property utilizes 100% renewable energy and incorporates recycled materials throughout, including redwood from old wine vats for tables and gazebos, and repurposed bricks from a demolished Honolulu building.
- The Garden Terrace’s construction prioritized preserving natural rock formations, while its water features were carefully integrated to minimize ecological disruption.
- The lodge’s gardens showcase native Hawaiian flora, promoting local biodiversity.
Highest level of energy efficiency
- Kula Lodge demonstrates strong environmental consciousness through its shift to 100% renewable energy sources to power the entire property.
Pioneer in waste management
- The property implements composting systems for organic waste from its restaurant and gardens.
- Their wood-burning pizza oven utilizes recycled wood from wine vats.
Using organic and chemical-free products
- The restaurant sources ingredients locally, following traditional Hawaiian cultivation methods free from harmful chemicals.
- Their Garden Terrace features carefully cultivated exotic plants and flowers maintained through natural methods.
- They prioritize natural, chemical-free products in both accommodations and dining services. This ensures guests enjoy an authentic, eco-conscious Hawaiian experience.
Actively protects nature and community
- The property maintains natural rock formations and integrates water features that complement the landscape.
- Kula Lodge creates a harmonious balance between tourism and environmental protection through farm-to-table dining and support for local artisans. It also fosters community engagement and helps preserve local culture.
Most Popular Activities Near Kula Lodge
- Offering garden tours featuring exotic Hawaiian plants and flowers in their stroll gardens.
- Operating outdoor dining at Garden Terrace with wood-fired pizza oven and waterfall features.
- Organizing culinary experiences with farm-to-table and mountain-to-ocean dining concepts.
- Providing access to Ulupalakua Winery tours and tastings.
- Operating Kula Marketplace showcasing crafts from over 200 local artisans.
- Visiting Haleakalā Zipline, one of the longest in Maui, located just minutes from the lodge.
- Chasing waterfalls in the surrounding area.
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Best Time To Visit Kula Lodge
- The best time to visit Kula Lodge is between April and October when Maui experiences its driest season with comfortable temperatures.
- Located at 3,200 feet elevation on Haleakala’s slopes, the lodge offers cooler temperatures than coastal areas, making it perfect for outdoor dining and garden exploration. Early mornings provide the clearest views of the surrounding islands and West Maui Mountains.
- For the most pleasant experience, plan your visit during weekdays to avoid weekend crowds, especially during sunrise or sunset hours when the panoramic views are most spectacular.
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