Palauan cuisine traditionally relies on taro, cassava, breadfruit, and fresh seafood. Japanese, Filipino, and American culinary traditions influence its flavors and cooking methods.
Taro (kalo), cassava (diokang), and breadfruit (meduu) form the foundation of many traditional meals. These root crops provide sustenance.
Fresh fish (tuna, mahi-mahi, snapper), crab, and clams are regularly consumed. Pork or chicken occasionally feature on menus.
Coconut, pandanus, leafy greens, tropical fruits (mango, papaya). Coconut milk, ginger, garlic, soy sauce, and chili are common flavor profiles.
Fruit Bat Soup (Bucheab) is a traditional delicacy. It is not widely available in tourist restaurants and mainly serves as a very local delicacy due to hygiene and conservation concerns.
Palau offers unique culinary experiences. Seek out these dishes for an authentic taste of the islands.
Fresh coconut water and local fruit juices (non-alcoholic). Imported beers and spirits are available. Sakau (kava) is cultural but not widely offered to tourists.
Tapioca pudding/cake (from cassava, often with coconut). Fresh tropical fruits like mango, papaya, banana, starfruit, and soursop are readily available.
Foods remain consistent year-round. Festivals may feature larger communal feasts with traditional preparations of taro, pig, and fish.
Image: A plate of fresh grilled fish with local vegetables, representing a typical Palauan meal. View Image
Image: A bowl of Ukaeb (taro or cassava in coconut milk), illustrating a traditional Palauan side dish. View Image
Image: A fresh coconut with a straw, showing a traditional non-alcoholic beverage option. View Image
Koror offers the most diverse range of dining establishments, from fine dining to budget eateries and international cuisine.
Due to historical ties, Japanese restaurants are common and popular. Offer authentic sushi, sashimi, and other traditional dishes.
Many Filipino restaurants offer classic dishes, reflecting the significant Filipino population.
Some restaurants specializing in Chinese, Korean, and American cuisines are also available in Koror.
Options are limited but possible. Many local dishes feature fish. Vegetarian options often involve rice, noodles, or root crops with vegetables. Vegan options can be challenging; clear inquiry is helpful.
Halal or kosher certified food is not widely available and remains rare. Plan to bring your own supplementary food or rely on fresh produce.
Awareness of specific allergens like gluten is not widespread. Larger hotels may accommodate if informed in advance. Clear communication is helpful, but cross-contamination may occur.
Formal culinary experiences are not a main tourism offering in Palau, but unique dining opportunities exist through local interactions.
Many dive resorts offer meal packages tailored to divers' schedules, providing convenient dining options alongside other divers. This fosters a community atmosphere.
Many Rock Islands tours include a packed lunch, often a bento-style meal, served on a secluded beach. This offers an unique dining experience amid stunning scenery.
Exploring small local eateries for authentic, budget-friendly meals. Supermarkets in Koror allow for self-catering, useful for specific dietary needs.
Palau's cuisine prioritizes fresh, locally sourced fish and shellfish, often prepared simply to highlight natural flavors.
Taro, cassava, and breadfruit are central to traditional meals, offering unique textures and flavors.
Japanese, Filipino, and American influences are present, creating a diverse culinary landscape in Koror.
Clearly communicate your dietary restrictions to restaurant staff, especially in smaller, local establishments. This helps the kitchen prepare appropriate meals.
