Fiji Food and Drink

Local cooking is Fijian, Chinese and Indian. International cuisine is also available. Table service is normal, although some establishments offer buffet-style food at lunchtime. Hotels often serve meals to non-residents. Bars and cocktail lounges have table and/or counter service. Only licensed restaurants, clubs and hotel bars can serve alcohol on Sunday.


Kokoda: raw fish marinated in coconut cream and lime.
Rourou: a taro leaf dish soaked in coconut cream.
Tavioka: manioc or tapioca (more commonly known as cassava), often boiled, baked or grated and cooked in coconut cream with sugar and mashed bananas.
Duruka: an unusual asparagus-like vegetable in season during April and May.
Lovo: a covered pit or underground oven used to cook meat, fish, and vegetables.


Generally not necessary; only small amounts for special services.

Regional drinks

Kava: traditionally prepared by virgins, who chewed the root of the pepper plant into a soft pulpy mass before adding water but nowadays the roots are pounded in a wooden bowl using a vertical metal rod usually operated by hand.
Fiji Bitter: a beer brewed in Suva by Carlton & United Breweries.
Booth's Gin, Bounty Rum, Czarina Vodka and Regal Whisky: produced by South Pacific Distilleries, Lautoka.

Drinking age


Visa and passport information is updated regularly and is correct at the time of publishing. You should verify critical travel information independently with the relevant embassy before you travel.