Kokomo Private Island is emerging as a star destination for foodies. Fiji’s most exclusive island for foodies is set on the edge of the Great Astrolabe Reef and is paradise found for adventurous epicureans. With more than 60 per cent of ingredients sourced from its own farm and hydroponic gardens, the food philosophy is all about sustainability and seasonality. Choose from three standout restaurants including: Beach Shack (ocean views and Mediterranean-inspired plates by head chef Adrien Narayan), Walker d’Plank (a no-menu, chef-driven puntastic experience named after the resort’s owner and led by chef Caroline Oakley) and the newly reopened Kokocabana Pool Club (think squishy rolls stuffed with lobster, woodfired pizzas and a casual vibe). This high-end resort also has private dining experiences for up to eight guests on offer with menus designed with matching wines in mind. The resort on the 57-hectare isle deserves kudos for its onsite beehives and hen house and organic farm supplying everything from edible flowers to herbs and exotic fruits and veggies. Sign up for a tutored Wine Tasting Experience tailored to your palate.

Malolo Island is a must-visit for culinary travellers with Likuliku Lagoon Resort worthy of its spot in the limelight. Saluwaki Restaurant is a standout experience on the island with its Asian tapas menu with Fijian flavours conceived of by executive chef Gregory Llewellyn (ex-Hartsyard). Saluwaki signatures include ember-roasted walu, handmade squid ink noodles and local herbs arrayed on artisanal Japanese crockery. Saluwaki is the Fijian word for a mix of Indigenous herbs and spices, many of which are sourced from the resort’s kitchen garden. The open kitchen makes sense in tropical climes and offers a glimpse into the hustle and bustle of a busy kitchen. Saluwaki seats just 28 diners, making it a special part of your stay at the resort. Fijiana Restaurant is the restaurant of choice for couples staying at Likuliku Lagoon Resort because its outdoor terrace has been designed with distinct dining areas that allow for intimate tables for two.

Malolo Island Resort has also been revitalised with culinary offerings that range from fresh kokoda at the Beach Bar, to local walu with roasted capsicum at Treetops and lovo-roasted beetroot. Both Malolo Island Resort and Likuliku Lagoon Resort are both 100 per cent Fijian owned.

Just around the cove from Likuliku Lagoon Resort is Six Senses Fiji. Executive chef Winston Fong delivers a wellness-forward food philosophy across the resort’s three restaurants and two bars. He also teams up with the resident mixologist to hero organic produce and island-grown ingredients. Head to Tovolea for a la carte dining with ocean views; RaRa for casual dining with marina views, and Teitei Pizzeria to dine under a diamante-studded night sky. The Gourmet Deli is your go-to for artisan cheeses, fresh-baked pasta, cookies, wine and provisions for a picnic.

Boatshed Restaurant @ Vuda Marina Check the weather forecast in Fiji so you can secure your booking at The Boatshed Restaurant & Sunset Bar when the meteorological conditions are perfecto. That stress you wore heavy around your shoulders when you arrived at Nadi International Airport will start to melt away when you’re gazing at the water, a mosaic of shattered blues and greens. Watch the sea birds come down in a spiralling descent over the ocean in the light and bright space where the choppy waters slap at the sea wall. Start in the aptly named Sunset Bar when the skies turns an Aperol hue for a kokoda salad and coconut-crusted walu served on a bed of ota (wild ferns). vudamarina.com.fj

Don’t @ me. I know Denarau Island is a manmade island and has been created on reclaimed mangrove swamps. But Denarau is separated from the mainland by a creek and has a bridge so we’re embracing its island status. Foodies who want to shift down a few gears and set their watch to Fiji time will also appreciate that Denarau Island is one of the best Fijian islands for foodies who want immersive dining, local flavours and hands-on experiences without having to take an extra flight or boat ride. Sheraton Fiji Golf & Beach Resort has turned Denarau into a destination for lovers of great food and wine. The resort’s two-hectare organic farm supplies the kitchens at Island 619 and the beachfront Tatavu Grill & Bar, where seafood is flamed-grilled over a fire fed with coconut husks. The highlight at the resort is the twice-weekly Farm to Fork nights, which includes guided farm tours, coconut tree demonstrations, a lovo feast and fire dancing. The resort is home to the adults-only speakeasy Cellar & Barrell, a Fiji funhouse for its whisky and live music.

A purpose-built platform in the middle of the ocean sounds like something you’d find in the Maldives, not Fiji. Seventh Heaven is the setting for a rom-com. The pontoon is part restaurant, part (stationary) party boat and, while it’s not exactly tethered to the mainland, it’s just a 45-minute boat ride away. It’s worth shelling out a few clams to bring your entourage and have the party pontoon to yourself. This little piece of Polynesian heaven is plonked in the middle of the South Pacific. Enjoy exceptional Fiji-tas (sizzling fajitas with a Fijian spin) and wood-fired pizzas after taking a leap of faith into the ocean. The eatery is one of the best places in Fiji to enjoy fish and chips. seventhheavenfiji.com

Foodies can also find their resort rhythm at Waitui Bar and Grill at the Sofitel Fiji Resort and Spa where almost every dish on the menu is a celebration of local seafood. The adults-only beach club bar and grill offer one of the best foodie experiences on the island. Order the octopus carpaccio and truffle mayonnaise followed by South Pacific paka paka snapper. The restaurant is an exemplar of the chef’s prowess with seafood.

Royal Davui Island is considered one of the best Fijian islands for foodies who want an intimate dining experience sans kidlets. The boutique adults-only escape Royal Davui Island Resort was crowned Top Culinary Resort in Fiji in the 2023 Fiji Excellence in Tourism Awards for its menu showcasing hyperlocal ingredients. The daily a-la carte menus change daily, with 80 per cent of the produce sourced from local fisherman. Expect Fijian flavours reimagined with contemporary techniques served under a 400-year-old banyan tree or in a private beach hut beneath the stars. The resort celebrates 20 years in 2025. And what better place for a knees-up than at the Banyan Bar & Restaurant which is giving refined Robinson Crusoe. Expect pan-Asian fare such as popcorn prawn with togarashi, soy mayo, kimchi and mustard cress. Or grilled mahi-mahi with spring pea risotto, chorizo and a lemon beurre blanc. Chocolate mousse stones with roasted coconut truffle are a triumph. Looking for the ultimate place in Fiji to pop the question? Ask the staff to set up a Castaway Sand Cay Picnic for you on the low tide. It’s the type of bespoke chic-nic Tom Hanks’ character in Cast Away could only dream of. Dinner on your own private dining deck can also be arranged with a menu tailored to suit. The resort is also well suited to those whose partners don’t surf as it combines proximity to world-class surf breaks with a laid-back cocktail scene worth stoking on.

The Sofitel Fiji Resort & Spa flung open the doors to its new intimate 24-seater eatery, KOKO, in May 2025. And what a thrill it is to see discerning diners packed into the beachside venue to try excellent renditions of local dishes that are moored to tradition. KOKO – Taste of Fiji is a concept designed to celebrate Fiji’s culinary heritage using recipes that have been handed down for generations. Expect the sweetness of freshly cut coconut in dishes like kokoda (Fijian ceviche), palusami (corned beef and coconut) and ika vakalolo (fish simmered in coconut milk). The mains are also memorable and a celebration of Fijian flavours. Think toa kovu (turmeric-marinated chicken wrapped in banana leaf) and tavioka ni rourou (cassava in taro leaf sauce). sofitel-fiji.com/dining/koko

This hyperlocal restaurant unravels Fiji’s culinary heritage and migrant history one dish at a time. You don’t have to worry about the leaden ticking of the clock at Vasaqa, where you can linger over a languorous lunch or dinner for hours. Keep that spring in your stride by ordering the Vasaqa salad of cucumber, chili and roasted pumpkin seeds. Or induce a food coma with a build-your-own feast approach: start with tuna kokoda (Fijian-style ceviche) with pork crackling, followed by caramelised Vuda pork and island greens and ota (wild ferns) with tomato, roast pumpkin and feta. Dine at the no-frills eatery to unlock great conversations with locals and practise saying: E kamikamica o ya (‘That was delicious’). Chef Benjamin Hussain has had experience catering to the production crew of Survivor so you won’t go hungry. vasaqa.com

There’s nothing so-so about the food on offer at Madame So. Follow the signs to the restaurant at the Sofitel Fiji Resort which is best for its blissful bowls of phở bò, spring rolls, nem cua bể hải phòng (crab spring rolls) and the chef’s signature ‘surf and turf’. Executive chef Stephane Postoyan is from France and head chef Cuong Tran hails from Vietnam and they have collaborated on the menu, which is a fusion between French and Vietnamese cuisine. The casual restaurant is also one of Fiji’s best. It’s bright and breezy with a French-colonial chic vibe and a large-scale mural by Fijian artist Jack Eastgate that features a portrait of the fictional Madame So. Oh-so Sofitel. sofitel-fiji.com

The new Italian restaurant at Crowne Plaza Fiji Nadi Bay Resort & Spa is more Naples than Nadi Bay. More Amalfi than airport hotel. The elegant Italian eatery is new to the mainland map of best restaurants in Nadi Bay. It’s Fiji fancy. Go for the semolina-dusted prawns and calamari fritti. And stay for the linguine alle vongole with heirloom tomato cherry and basilico. The reimagined hotel, just five clicks from the international airport, opened in February 2024. The light-filled eatery is elegant and airy with a subdued palette; the food absolutely fabulous. fijinadibay.crowneplaza.com

Lebanese cuisine is loved around the world for its fresh ingredients and complex flavours. And while Lebanese cuisine might not be your first choice when eating out in Fiji, Byblos at the Radisson Blu is one of the most exciting eateries on the mainland. The menu is like a compass that points diners around the country with staples of the cuisine – tabbouleh, barbecued lamb, hummus and pillowy pita – brimming with bright herbs, spices and flavours. The arrival of Byblos reflects the growth of Fiji as a destination for globetrotters. And Byblos is bound to draw diners for its Mediterranean cuisine with Lebanese influences. Byblos is on the beachfront so you can enjoy ocean views while indulging in a taste of Lebanon. radissonhotels.com

The rustic beachside café is like a distillation of all that is great about a tropical island getaway. Crawl along the Coral Coast from the Outrigger Fiji Beach Resort to find the austere shack at the end of Korotogo’s Sunset Strip. It’s a great option for lunch when the beach is washed in a vivid, almost ultraviolet light. Or at sunset when the sand is wrinkled and the wind is rustling the surface of the ocean. Sit at one of the al fresco tables arrayed around the Crab Shack, housed in a repurposed shipping container, for a mud crab cooked to order. Sit in a state of contentment until the sky turns navy. instagram.com/crabshackfiji