Fiji’s island flavours: Luxury resorts, fine dining and seasonal menus

In Fiji, dining goes beyond the plate: luxury resorts blend locally sourced ingredients, seasonal menus and immersive experiences that connect guests to the islands’ landscape and culture.

At Kokomo Private Island, somewhere beyond the palms, the reef that feeds the kitchen sits just offshore. The chef arrives tableside, taking diners through what ingredients were harvested that morning, what was line-caught at first light and how the flavours of Fiji will shape the evening’s menu.

As the sun dips into the Great Astrolabe Reef, courses unfold. Coral trout brightened with island citrus, greens pulled from the soil just metres away, coconut used not as garnish but as tradition (and, of course, flavour).

This is not a curated dining experience designed to impress (although, impress it does); it is simply how fine dining works in Fiji. And while Kokomo represents the pinnacle of the model, it is far from an outlier.

Where the island sets the menu

Across Fiji’s immaculate islands, fine dining is guided by local partnerships, on-site farms and menus that honour land and sea.

On-site gardens, small farms and close relationships with local fishermen allow chefs to work responsively, shaping menus around the freshest local produce rather than sticking firm to culinary templates.

On Kokomo, this ethos starts on a 2.2‑hectare organic farm, where rows of greens flourish beside a hydroponic garden, vanilla vines curl through shaded trellises, beehives hum and free‑range hens happily roam. Offered alongside the day’s catch, these crops underpin creative dishes that reflect the bounty of the Pacific.

Nearby, Kaibu Island takes a similarly holistic approach, with chefs sourcing from island gardens, nearby villages and the surrounding ocean. Dining is bespoke and meals are as likely to be served on a clifftop or sandbank as in a formal setting, reinforcing the sense that the island itself is the star.

At Nanuku Resort, too, sustainability and community partnerships underpin every meal, with produce grown on the island supplemented by neighbouring farms and fishermen, creating menus that are seasonal by necessity rather than trend.

At various properties across Fiji, guests can join fishermen for a ‘dock‑to‑dish’ experience, returning with their catch to be transformed by chefs into a celebratory dinner. Garden tours alongside expert culinary guides and opportunities to help forage sea greens along the reef are also commonplace.

On Como Laucala Island, another titan of Pacific luxury, menus across multiple dining venues are planned around produce grown in on-site orchards and hydroponics. Even wagyu is raised on the island, illustrating a rare model of self‑sufficiency that elevates each dish.

A confident culinary landscape

While many of Fiji’s luxury properties lean into their culinary roots, others are expanding them.

On Fiji’s northern island of Vanua Levu, Namale Resort & Spa recently launched Lomavata, a fine-dining, oceanfront venue where farm-fresh breakfasts, high tea service and a multi-course farm-to-table dinner champion local produce and flavours. Namale’s Walu Bar & Grill remains the spot for casual dining by the pool.

At Likuliku Lagoon Resort on Malolo Island, Saluwaki has emerged from a $7-million revitalisation project as the property’s new concept restaurant. The 28‑seat venue, named for the Fijian word for a collection of indigenous herbs and spices, marries Fijian ingredients with Asian small plates. Executive Chef Gregory Llewellyn (formerly Hartsyard, among others) is also running point at Likuliku’s signature restaurant, Fijana, where clean yet creative dishes hero local ingredients. Llewellyn’s food philosophy is also in play at Malolo Island Resort.

Although new dining concepts add energy, fine dining in Fiji is shaped not by reinvention, but by an understanding of place.

Still on Malolo Island, at Six Senses Fiji, Executive chef Winston Fong oversees dining across the resort’s celebrated outlets. Born in Fiji and trained in Sydney, Tuscany and Lizard Island, Fong brings a global sensibility to local ingredients and, as he says, allows the food to be infused with a generous Bula spirit.

Here, as across the islands, provenance is made visible and flavourful. There is a confidence in the land, the sea and the systems that support them. And that confidence translates to memorable meals in paradise.