Fresh, local and straight from the farm to plate, here are the nine resorts where you’ll find the best food in Fiji. Not only does it taste good, but these sustainable Fiji food initiatives will make you feel good too. So many things have changed for the better when it comes to eating in Fiji. Visitors can expect to find exciting dining experiences with a real depth of local flavours.
Farm to plate Fiji food
Make your next stay in Fiji’s tropical paradise at one of the self-sufficient resorts which offer healthier options created with fresh local produce.
Importing produce into an archipelago of 333 islands that make up Fiji can be expensive and time-consuming. However, with so much lush tropical landscape in abundance, smart hotels and resorts are now capitalising on the island’s natural bounty.
Fiji’s natural tropical landscape and fertile tropical soils are now being harvested by hotels and resorts that are leading the way by offering a farm to plate experience. In addition, many have created onsite vegetable and herb gardens generating a more sustainable approach to food and hospitality
The Walker D’Plank restaurant is menu-free.
Which farm to plate resorts offer the best food 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 are looking for luxury, privacy and a six-star experience, head for the villas and residences at Kokomo Private Island Resort in Kadavu. The produce here comes from their own 2.2-hectare farm where the farmers tend 170 free-range chickens and grow fruit, vegetables and herbs. In addition, honey is harvested onsite from their own beehives. Fiji food doesn’t get much fresher than this!
Kids club activities include farming, planting vegetables, and collecting their own eggs for breakfast. Big kids can join in harvesting the eggs or fishing, and the hotel will cook what you catch.
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
Put this one on your forward planning list because when it reopens in 2023 after a FJ$75 million renovation, it’s going to be very special.
The Westin Fiji shows how things have changed in the Fiji food scene. Ten years ago, 80 per cent of their food was imported. Now, they only import about 25 per cent. Around 85 per cent of the food served to guests comes from their own farm and is boosted by produce from carefully selected local farmers.
The Westin’s weekly Saturday Farm to Fork tour showcases the hotel’s commitment to helping guests eat well. It includes a tour of the property’s farm and a lunch with the hotel’s executive chef.
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
New in 2021, 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
A luxury property in the northern islands, Laucala Island Resort has a commitment to sustainability, with around 85 per cent of the food produced on the island. They also use local seafood caught daily in the waters surrounding Laucala.
There is a 240-acre onsite farm that grows mango and tomatoes and orchards of avocado, papaya and passion fruit. The property also makes its own honey, tamarind jam, and lemongrass candles, raises pigs, quail and ducks and has its own herd of Wagyu cattle.
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 focuses on sustainability and eco-friendly activities. Executive Chef Raymond Lee sources fresh, seasonal ingredients from the local area and other regions of Fiji, as well as growing herbs, fruits, vegetables and edible flowers in his organic Garden on the resort’s grounds.
Dining at Malala
Five new places to eat in Fiji
When you want explore beyond the resorts and taste more of the local flavours of Fiji food, here are some new places to eat in Fiji.
Pizza Lab, Suva
Serving up the unique Fiji pizza (smoked fish, signature Lolo, rourou, capsicum and onions), Pizza Lab Fiji operates from an Airstream van.
Kanu, Nadi and Suva
At Kanu, Fiji’s first gastropub, Lance Seeto (ex Malamala Beach Club) uses traditional techniques with native ingredients to create affordable but exciting dining. It’s one of the new ways to eat in Fiji! Tastes include roasted fish with plantain, lemongrass and smoked coconut broth, spring rolls with taro leaf and grated coconut and Asian cassava and cheese pudding. It’s the new face of Fijian gastronomy.
Sailor’s Beach Bar & Grill, Nadi
Run by a young, local couple, this new bar in Wailoaloa Beach is an excellent place for visitors to experience life like a local. The beachfront bar features outdoor area that’s perfect for sunset gazing, an indoor loung and a pool table. Expect great cocktails, food and local live music at night. Sit back with some Cassava Wedges and enjoy.
The Distillery Co Fiji
This family-owned business started at Pacific Harbour in 2019. The Distillery Co Fiji is a craft distiller showcasing Fiji’s natural beauty, botanicals, and water. They make Vula Vodka and Blue Turtle Gin, a one-shot distilled gin with no additives or additions post distillation. As well as traditional herbs, they also use Yaqona (commonly known as Kava), Lailai (the native ginger), Moli Kula (ugly lemon), and fresh curry leaf. Try it at Sailors Beach or Kanu.
Bulaccino, Nadi, Denarau & Suva
This renowned café/restaurant and organic farm has been a Fiji institution for over 15 years and was recently the sole Fiji winner at the UN Food Systems Summit, Good Food for All Competition. They deliver in Nadi. This is where you will find traditionally backed ngali nuts, pickled organic starfruit, tamarind chutney, and local style pan-fried Mah-mahi.
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.
