Thin slices of taro were shaved as a fluffy orange cat lounged nearby, unfazed by the clucking chickens. The scene unfolded inside a fare—a traditional Polynesian house on stilts—where cooking lessons were underway at AtunuMai Moorea Culinary, founded by Havaiki Brouillet in November 2023. Historically, the cuisine of Moorea, a French Polynesian island, has been overshadowed by Tahiti’s.

However, a shift began in 2019, when native Tahitian chef Heimata Hall launched Tahiti Food Tours, the island’s first food tour guiding tourists to local eateries. Inspired by Hall’s initiative, local restaurants and tour operators are moving to curate experiences designed to spotlight French Polynesian cuisine for visitors. This culinary resurgence also educates visitors about French Polynesia’s unique blend of French, Polynesian, and Chinese influences. Here are the must-visit spots that capture Moorea’s essence.

Tahiti Food Tours

Heimata Hall, the founder of Tahiti Food Tours, is a trailblazer in elevating Moorea’s cuisine as a travel-worthy experience. His company operates tours on Tahiti and Moorea, with the Moorea Tama’a street food tour being the standout option. It’s an insider tour guiding visitors to locally loved restaurants, cafes, and businesses, offering 10 to 12 tastings showcasing the island’s vibrant flavors. Highlights include casse-croute—Tahiti’s unique chow mein sandwich, seasonal fruits, grilled meats, crepes and pai—a starchy dish made from breadfruit, taro or cassava. Group or private tours are available.

K Restaurant

Inside the Sofitel Hotel Moorea, K restaurant offers an elevated dining experience where guests savor fine dining with their toes in the sand. Blending Tahitian and Asian flavors with French techniques, the restaurant sits underneath a cathedral-style ceiling crafted from local Kahaia wood overlooking the rippling lagoon. Chef Frédéric’s Gigou’s menu highlights signature fish dishes thoughtfully paired with French wines. Five-course and seven-course tasting menus are available with signature dishes such as parsley-crusted local mahi-mahi with tomato caper sauce and red tuna sashimi in ginger honey juice.

AtunuMai Moorea Culinary

Havaiki Brouillet offers what might be Moorea’s first authentic and immersive traditional Tahitian class set in scenic fare— a traditional Polynesian home. This two-hour class includes appetizers, non-alcoholic beverages, a full lunch, dessert, and coffee with locally sourced ingredients. Participants receive hands-on instruction on preparing iconic items like Tahitian poisson cru—Tahitian style ceviche made from scratch—including a demonstration of extracting freshly squeezed coconut milk. The class also features pōe‚ fruit pudding with coconut milk and crispy fried uru—breadfruit.

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Catch and Cook Spearfishing

Poema Du Prel’s spearfishing class gets students straight into the water to hunt for their meal. While some freediving experience is beneficial, beginners can join as the lessons are taught in relatively shallow waters. Poema expertly guides students on the easiest local fish to catch. After the hunt, she provides hands-on instruction on cleaning, gutting, and filleting the fish into ultra-fresh sashimi. The experience finishes with a coconut-cracking session for fresh juice to soak the flesh, blending tradition and adventure.

Snack Mahana

This family-owned eatery pairs with stunning lagoon views and exceptionally fresh seafood. Snack Mahana is open for lunch only, and its popularity means arriving early is a must before the best dishes sell out. Known for its generous portions, standout menu items include garlic shrimp, tangy plates of poisson cru, and perfectly crisped fries. It’s a casually stunning dining experience capturing the essence of Moorea’s charm.

Tano Maitai PK 18 food truck

The newly opened Tano Maitai PK 18 food truck is committed to locally sourced ingredients with every product—fish, vegetables, and fruits—sourced from French Polynesia. Their signature item are fish pops: crispy flavorful bites of fish served multiple ways:in burger form, as standalone bites or topping poke bowls. A must-try is the the cheese pops crowned with blowtorched melted cheese for a creamy finish. The lemonades are made with local flair with from Marquesan lemons and homemade passionfruit syrup.