The 9 Fiji Resorts with the Best Food Experiences

Discover the best resort dining in Fiji with our guide to the top Fiji resorts for foodies. Explore Fiji luxury resorts with gourmet cuisine, where local flavours meet world-class dining experiences.

Farm-to-plate Fiji food

Make your next stay in Fiji’s tropical paradise unforgettable by choosing one of the top Fiji resorts for foodies, where fresh local produce takes centre stage. The best resort dining in Fiji now focuses on healthier options created from the island’s abundant natural resources. With the challenges of importing produce across the 333 islands of the archipelago, Fiji luxury resorts with gourmet cuisine are turning to a farm-to-plate approach. Many leading resorts have established onsite vegetable and herb gardens, embracing sustainability and showcasing Fiji’s fertile tropical soils to offer guests an authentic taste of the island’s natural bounty.

The Walker D’Plank restaurant is menu-free.

From Fine Dining to Local Flavours: The Best Foodie-Friendly Resorts in Fiji

When you want the food at your resort to match the gloriousness of sunsets and the happy laughter of the locals, it pays to choose carefully. Here are nine resorts that focus on a farm-to-plate experience to offer some of the best food in Fiji.

Kokomo Private Island Resort, Yaukuve Island, Kadavu

If you’re looking for luxury, privacy, and a six-star experience, head to the villas and residences at Kokomo Private Island Resort in Kadavu, one of the top Fiji resorts for foodies. Known for offering some of the best resort dining in Fiji, Kokomo sources its produce from an impressive 2.2-hectare farm. Here, farmers tend 170 free-range chickens and cultivate a variety of fruits, vegetables, and herbs, ensuring a truly Fiji luxury resort with a gourmet cuisine experience. Honey is even harvested on site from their own beehives, making Fiji food as fresh and local as it gets.

For families, the kids’ club offers unique activities like farming, planting vegetables, and collecting their own eggs for breakfast. Adults can join in on the fun, too, by harvesting eggs or trying their hand at fishing, with the resort chefs happily cooking up your catch of the day.

Eat drink + be Kerry likes –  The Walker D’Plank restaurant is menu-free. This means guests can pick what they feel like eating, and the chef will create something based on seasonal produce and the day’s catch.

  The Likuliku restaurant menu changes daily based on seasonality. 

Likuliku Lagoon Resort, Malolo Island, Mamanuca

Leave the kids at home because Likuliku is an adults-only resort.   Here you’ll find an onsite herb, vegetable and fruit garden, honey from the onsite beehives and some of the best food in Fiji.

The restaurant menu changes daily based on seasonality and daily catch from the local fishermen. If you’d rather catch your own, there are fishing experiences for guests, and the restaurant will cook what you catch. However, Marlin or Sail Fish will always be returned to the ocean as part of their sustainability program.

Likuliku is 25 kilometres from Nadi International Airport.

Eat drink + be Kerry likes –  Medicinal Walks to learn about superfoods and plants on the island. These foods also are incorporated into the menus.

Around 85 per cent of the food at The Westin Denarau comes from their own farm.

The Westin Denarau Island North, Nadi

The Westin Fiji exemplifies how the best resort dining in Fiji has evolved over the years. A decade ago, 80 per cent of their food was imported, but now, only 25 per cent is sourced externally. The resort proudly offers an impressive 85 per cent of its food from its own farm, supplemented by produce from carefully selected local farmers, making it one of the top Fiji resorts for foodies. This shift highlights the Westin’s dedication to sustainability and its reputation as a Fiji luxury resort with gourmet cuisine.

The Westin’s commitment to fresh, locally sourced dining is showcased through their weekly Saturday Farm to Fork tour, where guests can explore the resort’s farm and enjoy a special lunch prepared by the hotel’s executive chef. This immersive experience offers a firsthand look at the farm-to-table process, allowing guests to savour the freshest flavours Fiji has to offer.

Eat drink + be Kerry likes –  The SuperfoodsRX menus at The Westin’s Kitchen Grill celebrate ‘Fiji’s own’ with home-grown organic fruits, vegetables and herbs.

 Six Senses Alchemy Bar creations.

Six Senses Fiji, Malolo Island

The Six Senses Fiji resort focuses on wellness with an onsite organic farm and herb garden, vegetables and a fruit garden. The resort collects rainwater, uses worm-based septic tanks, and has its own reverse osmosis plant and water refinery, producing high-quality drinking water without plastic bottles. All guests are served daily filtered water in glass bottles.

One of their signature drinks is A Living Cocktail. It’s alcoholic but uses all homemade, non-synthetic, fermented ingredients for a healthier drink. All tonics, bitters and kombucha also are made on site, and no synthetic tinctures or bitters are served at the bar.

The menus at Six Senses Fiji change daily depending on the local catch of the day from local fishermen. Fishing experiences can be offered with a catch and cook option.

Six Senses Fiji is a 25-minute boat transfer from Port Denarau.

Eat drink + be Kerry likes –  Even the spa has its own local ingredients options. Guests can indulge with an alchemy bar experience to learn to make their own face masks and scrubs from natural materials

 Gourmet steak and vegetables at Nanuku.

Nanuku, Pacific Harbour, Fiji

Sitting on 550 acres of land on the Pacific Harbour coast with its own beach, Nanuku also has its own private glamping island. Nanuku’s fruit, vegetables and herbs are grown onsite, and honey is harvested from the resort’s own beehives. In addition, there are chickens that cluck out fresh eggs for guest breakfasts and an onsite rice paddy.

The farm to plate experiences continue with Nanuku tour guides who take guests searching for mud crabs and local freshwater prawns. They will also take you spear-fishing (and cook what you catch) plus show you how to make lolo (coconut milk). When it comes to sundown, Nanuku has its own beer and Fijian rum.

Nanuku is a two-hour drive from Nadi International Airport.

Eat drink + be Kerry likes –  The resort has its own in-house medicine man and botanist to create superfood drinks and meals for guests.

COMO Laucala Island 

Laucala Island Resort, a luxury property in the northern islands, stands out as one of the top Fiji resorts for foodies with its strong commitment to sustainability. Approximately 85 per cent of the food served is produced right on the island, showcasing some of the best resort dining in Fiji. The resort features local seafood caught daily in the pristine waters surrounding Laucala, ensuring that every meal is fresh and flavorful.

With a sprawling 240-acre onsite farm, the resort grows a variety of produce, including mangoes, tomatoes, and orchards of avocados, papayas, and passion fruits. Guests can also enjoy unique offerings like homemade honey, tamarind jam, and lemongrass candles. Additionally, Laucala raises pigs, quail, and ducks and proudly maintains its own herd of Wagyu cattle, further establishing itself as a premier destination for those seeking Fiji luxury resorts with gourmet cuisine. This dedication to local sourcing and sustainability makes dining at Laucala an unforgettable experience.

Eat drink + be Kerry likes –  Laucala even grows its own orchids for the guest rooms.

 A fruit plate at Namale.

Turtle Island, Yasawa

The dining experience has always been a focus for Turtle Island and guests enjoy fresh farm- and sea-to-table communal dining on the beach, in the garden and at the mountain top. Private dining is also available on the pontoons and at the end of the lantern-lit jetty.

Turtle Island Resort has expanded and improved its island farm and vegetable gardens so they can supply around 80 per cent of the produce enjoyed by the guests. The island now has dairy cows, 60 pigs, ducks, over 120 hens and 120,000 honey bees, all of which help to reduce carbon emissions from food miles. The eggs and honey are used on the breakfast table while the fertiliser provided by the livestock is used on the vegetable garden, the fruit tree orchards and other parts of the island vegetation. The vegetable gardens are now 100 per cent organic, using nothing but natural methods of bug control and natural, organic means of fertilising the soil. Plus, they have developed new gardening schedules to deliver a reliable and sustainable source of fresh vegetables and fruits for guests.

The island’s first batch of peanuts was roasted by Chef Kini with island-grown herbs to make a healthy and mouth-watering snack. They’ve also begun making herbal tea recipes from hibiscus flowers, soursop leaves, and lemongrass to add to the breakfast menus and provide a healthy start to your mornings.  To help minimise wastage, the kitchen has started drying, fermenting, and pickling produce.

Eat drink + be Kerry likes –  Turtle Island staff are making sea salt and blending it with island-grown herbs to provide an exceptional sea salt taste. One of the favourites is the fresh dill and basil sea salt blend.

Namale Resort & Spa, Savusavu

Situated in Savusavu on Vanua Levu, Namale has three organic fruit and vegetable gardens with a herb garden and daily catch from local fishermen. The resort’s Indo-Fijian cuisine focuses on local ingredients and flavours.

Jean-Michel Cousteau Resort, Savusavu

Located on Vanua Levu, Jean-Michel Cousteau Resort is a standout among the top Fiji resorts for foodies, emphasising sustainability and eco-friendly practices. Executive Chef Raymond Lee expertly curates the best resort dining in Fiji by sourcing fresh, seasonal ingredients from the local area and other regions of Fiji. In addition to this, he cultivates a variety of herbs, fruits, vegetables, and edible flowers in the resort’s organic garden, ensuring that each dish is not only delicious but also sustainable. This commitment to local sourcing and environmentally conscious dining further enhances the resort’s reputation as one of the premier Fiji luxury resorts with gourmet cuisine. Guests can enjoy exceptional meals while knowing they are supporting responsible culinary practices that celebrate Fiji’s natural bounty.

 Walking through the farm at Kokomo.

Three Unique Fiji food experiences

The growth in sustainable Fiji food has also spawned new food experiences for travellers outside the resorts. Here are three where you’ll enjoy more farm to plate experiences and some of the best food in Fiji.

• Bulaccino, a popular café with locations in Nadi, Denarau and Suva, has launched tours to Organic F arm Tours to bring awareness to the food served on their plates.
• Over in Taveuni, the Gaiatree Sanctuary grows its own organic Fijian superfoods, fruits, herbs and spices. Their Spice of Life tour includes a total immersion in the farm, followed by a delicious lunch prepared using all the ingredients across the farm.
• KokoMana in Savusavu has a tour of their cacao farm where they demonstrate ‘tree to bar’ chocolate. KokoMana is one of the few places in the world where chocolate is made just a few metres away from cocoa trees.

Growing produce at Kokomo.