Dining Overview

The cuisine of Vanuatu is based on root crops, coconuts, seafood, and tropical fruits, combining Melanesian traditions with some European (British and French) influences. Staples include taro, yam, cassava, breadfruit, and bananas, often prepared by boiling in coconut milk or roasting in earth ovens, resulting in mild and natural flavors.

Signature Dishes and Ingredients

• Coconut Crab: A large land crab that feeds on coconuts, considered a premium local ingredient. It is quite expensive and usually served during festivals or to honored guests.
• Santo Beef: Beef from Santo Island is known for its good quality and is a local pride, commonly grilled or pan-fried.
• Laplap: A traditional staple made by mashing taro, yam, or banana with coconut milk, then wrapping and baking it.
• Coconut Milk Seafood Stew: Fish, shrimp, and shellfish cooked with coconut milk, onion, and tomato, typically served with rice or root-based staples.
• Raw Fish with Coconut Milk: Fresh fish marinated with lime juice and coconut milk, a common appetizer across Pacific islands.
• Tropical Fruits: Mangoes, papayas, pineapples, and breadfruit are abundant and very affordable at local markets.

Price Range and Where to Eat

The Port Vila market and street food stalls are great for budget-friendly tastings, while local restaurants and kava bars offer moderate prices. Resort and hotel restaurants are pricier, with seafood and beef set meals that can cost $40–100 per person. The area around Port Olry on Santo Island is known for fresh seafood and seaside dining, ideal for a relaxed meal.

Practical Tips

• Tap water is not safe to drink; stick to bottled or boiled water.
• Kava is a social drink. When visiting a kava bar, follow etiquette and drink in moderation.
• Markets primarily operate on a cash basis, so carry small bills.
• Although seafood and beef are excellent, supplies may be limited at restaurants on outer islands—make reservations in advance when possible.