This authentic Marquesan restaurant is a relaxing spot, with an open-air thatched terrace opening onto the seafront. Signature dishes include lobster flambéed with whisky (from February to October) and a truly fantastic goat with coconut milk. Most meals come with a side of breadfruit and cassava. Bookings are recommended, otherwise you might find the kitchen closed if there aren’t enough customers.
Avoid the five boxy bungalows, which show too many signs of wear and tear, including saggy mattresses and sombre bathrooms.
