The island’s signature communal dish: meat, fish, and root vegetables wrapped in banana leaves and slow-cooked underground on hot stones, absorbing smoky, earthy aromas. ¹⁾

Fresh Pacific tuna grilled and topped with coconut milk, lime juice, and diced mango — a vibrant mix of Polynesian freshness and Chilean zest. ²⁾

A sweet, sticky pudding made from mashed bananas, pumpkin, and manioc flour, baked in banana leaves and served with coconut cream. ³⁾

A local version of ceviche made with just-caught tuna, passion fruit juice, and sweet onion — tropical and bright. ⁴⁾

Simple yet soulful: sweet potatoes roasted until caramelized, then drizzled with grated coconut and palm honey. ⁵⁾

A prized delicacy: caught in local waters, grilled over coals, and served with butter infused with native herbs. ⁶⁾

A whole reef fish seasoned with sea salt, lemongrass, and ginger, then steamed in banana leaves — delicate and aromatic. ⁷⁾

Thinly sliced taro root fried until crisp, seasoned with sea salt harvested from the island’s shores. ⁸⁾

Pineapple slices caramelized over an open flame and glazed with local honey — a fusion of island and mainland flavors. ⁹⁾

Chicken marinated in papaya, soy, and lime, then roasted until golden — sweet, savory, and tropical all at once. ¹⁰⁾

Ocean-fresh mahi-mahi pan-seared and finished with a creamy sauce of coconut milk, lime zest, and chili — simple yet unforgettable. ¹¹⁾

A local take on Chile’s iconic snack: empanadas filled with spiced tuna, onion, and boiled egg, fried until golden. ¹²⁾

A contemporary dish using island staples, simmered in coconut milk and turmeric, blending Polynesian roots with global inspiration. ¹³⁾

A spicy seafood soup featuring local fish, crab, and shrimp simmered in tomato broth with chili, garlic, and herbs — hearty and deeply flavorful. ¹⁴⁾

A tropical twist on Chile’s national cocktail, blending local passion fruit, pisco, lime, and frothy egg white — golden, tangy, and perfect at sunset over Ahu Tongariki. 🌅🍹 ¹⁵⁾