Gastronomy
Conviviality and sharing
Haere mai e tama'a!
Varied and shared dishes
Traditionally, the Polynesian meal is blessed and shared, even with passing guests. The table is like a large buffet, everyone takes what they want, in the quantity and order they like, sweet or salty, or both together.
Cooking in the ground
During a tamara'a (feast) tubers, meat, fish, fruit paste ... are cooked by stewing in ahimaa'a, an oven dug into the earth in which a fire has heated stones. Cooking lasts for hours and the opening of the oven is a feast!
Lick it off
fingers
Here the taste buds are triggered as much by taste as by touch: to respect tradition, eat with your fingers, rediscover this primary and childish pleasure to fully appreciate the flavours and smells.
Gastronomic weddings
Taste walks
Multiple Culinary Experiences
From the small local snack bar to the starred restaurant, from the family table to the typical Polynesian feast, it is advisable to taste all the dishes and specialities. To perfect your culinary experiences in Bora Bora, a chef at home and a cooking class are other possibilities!
Melting pot of flavours
The local cuisine is an invitation to travel, a mix of Tahitian, French, Chinese recipes, sprinkled with touches of fast food or a contrario healthy and vegan... Whatever the influence, Tama'a maitai - bon appétit!
Exceptional alcohols
In addition to the famous local beers (Hinano and Tabu), try some exceptional alcohols: internationally award-winning organic rums, astonishing pineapple dry and sweet whites, coral wines (the grapes are located on an atoll) light and whimsical.
Specialties
When land and sea invite themselves into your plate
A Generous Nature
Exotic fruits, vegetables and tubers, meats, fish from the sea and the lagoon, shellfish, vanilla and coconut milk in profusion... If some products are imported, Nature generously provides the essentials.
The revered raw fish
A local institution, raw fish with coconut milk can even be eaten for breakfast! Other essentials: chicken or bénitier fafa (local spinach), uru (breadfruit), fe'i banana and taro, always served with coconut milk, more or less fermented depending on your sensitivity!
Sweet pleasures
The other institution on the morning table is called firifiri, a long sweet twisted doughnut. And if you enjoy a roasted papaya for dessert, you should try another must, the poe (fruit purée), both drizzled, of course, with... coconut milk!
