Wherever the French go, fine food and wine are sure to follow, and French Polynesia is no exception. You will get good food everywhere here, but these are a few of the best places to sample fine fare.
Auberge du Pacifique (Tahiti): Award-winning chef Jean Galopin has been blending French and Polynesian cuisines at his lagoonside restaurant -- with a removable roof to let in starlight -- since 1974. He's even written a cookbook about Tahitian cooking.
Le Coco's (Tahiti): Not far from Auberge du Pacific, you'll have a fine view of Moorea from the patio at Le Coco's, specializing in light nouvelle cuisine.
Le Lotus (Tahiti): The most romantic setting of any French Polynesian restaurant is in this overwater dining room at the Inter-Continental Resort Tahiti. Even if the food weren't gourmet French and the service highly efficient and unobtrusive, the view of Moorea on a moonlit night makes an evening here special.
Linareva Floating Restaurant and Bar (Moorea): With luck, you won't get queasy while dining at Chef Eric Lussiez's charming restaurant, which occupies the original ferry that plied the waters between Tahiti and Moorea. His menu highlights fresh seafood excellently prepared in the classic French fashion.
Le Mahogany (Moorea): After 30 years at the former Hotel Bali Hai, Chef François Curtien now works his magic at Le Mahogany, one of the best food values on Moorea.
Le Mayflower (Moorea): Mainly locals in the know frequent this roadside restaurant, Moorea's best. The sauces are delightfully light, as are the prices for such good food.
Restaurant Quai des Pecheurs (Raiatea): Beach bums aren't likely to visit Raiatea, but those of you who charter yachts likely will find your way to this casual restaurant in Raiatea's Gare Maritime. Spicy tuna steak in a Creole sauce will make your mouth water.
Bloody Mary's Restaurant & Bar (Bora Bora): A fun evening at French Polynesia's most famous restaurant is a must-do when on Bora Bora. That's because Bloody Mary's offers the most unique and charming dining experience in the islands. Come early for a drink at the friendly bar, and then pick your fresh seafood from atop a huge tray of ice. After eating heavy French fare elsewhere for a few days, the sauceless fish from the grill will seem downright refreshing.
Kaina Hut (Bora Bora): Local ingredients are fused into Continental fare under the high thatch roof of the Kaina Hut. Italian gnocchi here is made not of potato but of breadfruit.
La Villa Mahana (Bora Bora): Corsican chef Damien Rinaldi Devio also offers relief from traditional French sauces at his romantic little restaurant, where he uses "exotic" spices to enliven fresh fish and beef dishes.
TOPdive Restaurant (Bora Bora): Romance reigns under the high thatch roof of this restaurant perched beside the lagoon. Seafood nouvelle style is the specialty.
