New Caledonian food is a delicious blend of Kanak tradition, French cuisine and influences from Vietnam, Indonesia, Wallis and Futuna, Tahiti and beyond.
Dishes to try
Bougna
The emblematic Kanak feast dish: yam, taro, sweet potato and plantain layered with chicken, fish, crab or lobster, drenched in coconut milk, wrapped in banana leaves and slow-cooked over hot stones in an earth oven. Order it a day ahead at tribal gîtes on the islands.
Venison (cerf)
Deer were introduced in the 19th century and venison is now a West Coast staple, served as steak, sausages or in a curry.
Seafood
Look for lobster on the islands, mangrove crab, coconut crab (eat only where it's legally sourced), parrotfish, mahi-mahi, and the prized Caledonian blue prawns.
Asian favourites
Vietnamese nems (spring rolls) and bami (Indonesian-style noodles) are everywhere, from snack bars to markets.
French staples
Fresh baguettes, croissants and pâtisserie, cheese and wine imported from France, and a bistro on every corner in Nouméa.
Tropical fruit
Lychees and mangoes around December, plus papaya, passion fruit, pineapple and Lifou vanilla.
Where to eat
- The best restaurants in Nouméa
- Roulottes (food trucks) and snack bars for cheap eats
- The Port Moselle market for fruit, fish and breakfast
- Tribal gîtes on the islands for bougna and lobster
Drinks
Try a local Number One beer, fresh coconut water and Lifou vanilla rum punches. Note that alcohol sales in shops can be restricted at certain times.
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