Bora Bora’s food scene is built on what the lagoon and volcanic soil provide — fresh tuna, coconut, taro, breadfruit, and Tahitian vanilla. The island’s culinary identity is rooted in these ingredients, prepared with techniques passed down through generations.
Bora Bora’s cuisine starts with what’s pulled from the lagoon and grown in the volcanic soil — raw tuna, coconut, taro, breadfruit, and Tahitian vanilla.
You’ll find poisson cru on nearly every menu in Bora Bora, and for good reason. It’s the island’s signature dish — raw tuna marinated in lime juice and coconut milk, mixed with diced tomatoes, cucumbers, and onions. Simple, fresh, and instantly recognizable as Polynesian.
But Bora Bora’s food scene goes beyond that one dish. From slow-cooked feasts prepared in an earth oven to grilled lobster with garlic butter and desserts built around local vanilla and passion fruit, the island offers a culinary landscape that blends Polynesian traditions with French and Asian influences. This guide covers the dishes worth seeking out, whether you’re eating at a resort restaurant, a local snack bar, or from a street-food vendor.
The dish you can’t skip is poisson cru — it’s everywhere for a reason. But the real Bora Bora food experience comes from trying the dishes that don’t show up on every tourist menu: fafaru (fermented fish), banana po’e (a chilled pudding), and anything cooked in an earth oven. You’ll need to seek some of these out, but that’s part of the fun.
Food lovers
Seafood enthusiasts
Adventurous eaters
Here’s a quick overview of what to expect from Bora Bora’s food scene, from the iconic starter to the post-dinner cocktail.
| Dish Category | Key Ingredients | Flavor Profile | Best Moment |
|---|---|---|---|
| Poisson Cru | Tuna, lime, coconut milk, vegetables | Bright, citrusy, creamy | Lunch by the water |
| Traditional Preparations | Fish, pork, taro leaves, coconut milk | Rich, earthy, slow-cooked | Dinner, especially Sunday feasts |
| Fresh Seafood | Mahi-mahi, lobster, coconut crab | Grilled, buttery, citrus-accented | Sunset dinner |
| Taro & Sides | Taro root, breadfruit, coconut milk | Nutty, sweet, creamy | Alongside any meal |
| Desserts & Sweets | Vanilla, banana, coconut, passion fruit | Sweet, fruity, creamy | Afternoon or after dinner |
| Cocktails | Vanilla, coconut, pineapple, rum | Sweet, tropical, refreshing | Sunset or aperitif |
Each category has its own standout dishes. Here’s what to look for.
Poisson Cru: The Dish That Defines Bora Bora
Poisson cru is Bora Bora’s national dish, and you’ll see it on menus everywhere. The basic version is raw tuna marinated in lime juice and coconut milk, with diced tomatoes, cucumbers, and onions. Some versions adjust the citrus-to-coconut ratio or add extra vegetables, but the core stays the same — fresh fish, bright acidity, creamy coconut.
It’s typically served as a starter or a light lunch. The lime juice “cooks” the fish without heat, giving it a firm texture and clean flavor. If you’re new to raw fish, this is an easy entry point — the coconut milk mellows the acidity, and the vegetables add crunch.
For a deeper look at how poisson cru fits into the island’s broader food culture, check out this guide to Bora Bora’s culinary traditions.
Traditional Polynesian Preparations: Earth Ovens and Slow Cooking
Beyond the raw-fish dishes, Bora Bora has a tradition of slow-cooked meals that use taro leaves, coconut milk, and earth-oven techniques. These dishes take time to prepare and are often reserved for special occasions or Sunday feasts.
Fafaru is one of the more challenging dishes for visitors — fish fermented in seawater and local herbs, served with rice. It’s an acquired taste. Lau lau is more approachable: fish or pork wrapped in taro leaves and slow-cooked, often paired with steamed rice. Fafa de porc follows a similar path — pork cooked with taro leaves, coconut milk, and spices.
The ‘ahima’a is the traditional earth oven, where food is placed on hot stones and covered with leaves to cook slowly. This method is used for dishes like pua’a (slow-roasted pork seasoned with spices) and chevre de Polynésie (slow-cooked goat with vegetables).
Earth-oven feasts are often held on Sundays at resorts or at community gatherings. Ask your accommodation if they host one during your stay — it’s the easiest way to try multiple slow-cooked dishes in one meal.
For more on Sunday feasts and traditional dining, read about Bora Bora’s Sunday feasts.
Fresh Seafood: Mahi-Mahi, Lobster, and Coconut Crab
Bora Bora’s lagoon provides a steady supply of fresh seafood, and the island’s cooks keep preparations simple — letting the quality of the fish and shellfish do the work.
Mahi mahi shows up grilled, often with citrus or spicy sauces. Grilled lobster is exactly what you’d hope for — prepared simply with garlic butter. Coconut crab is a larger crustacean, roasted or grilled, and served with lemon or dipping sauces. Sashimi is also widely available — thinly sliced raw tuna or mahi-mahi with soy sauce and wasabi.
Two less common but worthwhile seafood dishes: roulé de poisson, where fish fillets are rolled around a filling of herbs, spices, and vegetables, and piscine au lait de coco, fish slow-cooked in coconut milk sauce with herbs and spices. The poisson burger — grilled fish on toasted buns with lettuce, tomatoes, and sauce — is a casual option you’ll find at snack bars.
For more on where to find these dishes, check out this guide to Bora Bora’s hidden dining gems.
Taro, Breadfruit, and the Sides That Steal the Show
Starchy sides are a big part of Bora Bora’s food culture. Taro root and breadfruit show up in several forms, often cooked with coconut milk for extra richness.
Tarua is mashed taro root with a slightly sweet and nutty flavor — think mashed potatoes but earthier. Taro chips are thinly sliced and deep-fried until golden, a good snack or side. Taro leaves with coconut milk are simmered until tender, and taro and coconut milk soup is a smooth, pureed option.
Uru (breadfruit) can be roasted, boiled, or fried. It has a texture similar to potato when cooked and a mild flavor that pairs well with rich seafood or coconut-based sauces. Grilled vegetables round out most plates.
Taro and breadfruit are naturally gluten-free and work well for anyone avoiding grains. They’re also mild enough that kids who are picky eaters will usually accept them, especially the chips and the mashed tarua.
Desserts and Sweets: Vanilla, Banana, and Passion Fruit
Bora Bora’s desserts lean on the island’s tropical produce — vanilla, banana, coconut, and passion fruit — often combined in simple preparations that let the fruit shine.
Banana po’e is a classic: ripe bananas, coconut milk, and sugar thickened to a pudding-like consistency, served chilled. Tahitian vanilla poached pears are pears poached in Tahitian vanilla syrup — straightforward and elegant. Pineapple carpaccio is thinly sliced pineapple drizzled with honey or coconut syrup.
Other sweets to watch for: passion fruit mousse (light and airy), coconut cake (layers of coconut-infused sponge with creamy frosting), taro pudding (taro root, coconut milk, and sugar), and pineapple and coconut sorbet (chilled and refreshing). Banana fritters — ripe bananas in batter and fried — are common at snack bars. You’ll also find chocolate options like lava cake and mousse, plus pavlova topped with tropical fruits.
Tropical Cocktails: Sipping the Island’s Flavors
The cocktail scene in Bora Bora mirrors the food — built around fresh tropical ingredients and local spirits. Three drinks keep showing up on menus.
The Tahitian Vanilla Martini combines vodka with fragrant Tahitian vanilla. The Coconut Mojito uses fresh coconut water, lime, mint, and rum. The Pineapple Paradise blends pineapple juice, rum, and ginger. All three are easy-drinking and work well as aperitifs or sunset drinks.
For a deeper look at how cocktails pair with the island’s food, this guide to mai tai pairings covers the topic well.
Explore Places to Stay in Bora Bora
Feel free to zoom in and out of the map to explore the area and find the best place to stay for your trip.