Where to Eat in Palau

Palau's dining culture reflects its Micronesian heritage and Pacific island geography, where fresh seafood, taro, and cassava form the foundation of traditional meals. The local cuisine centers around "chemadech" (community feasts) where dishes like "fruit bat soup," "taro leaves in coconut milk" (called "tinola"), and "ulkoy" (reef fish steamed in banana leaves) showcase the islands' connection to land and sea. Japanese, Filipino, and American influences permeate the dining scene due to Palau's colonial history and military presence, creating a unique fusion where you'll find sashimi-grade tuna served alongside coconut rice and American-style burgers in the same meal. The dining scene in Koror, where most restaurants concentrate, remains casual and unpretentious, with outdoor seating and ocean views defining the island's relaxed approach to meals.

• Koror's Waterfront Dining District: The main commercial area along Lebuu Street and near the WCTC Shopping Center hosts the highest concentration of restaurants, from local eateries serving Palauan breakfasts of tapioca and fish soup to international establishments offering Japanese, Korean, and Chinese cuisine with ocean views.
• Essential Local Dishes: Try "broiled mangrove crab" caught fresh from Palau's extensive mangrove forests, "coconut crab" (a delicacy available seasonally), "tinola" (taro leaves simmered in coconut cream), "kim chee fish" (a Japanese-Palauan fusion of pickled reef fish), and "pichi-pichi" (cassava cake dessert with coconut), typically served at local markets and family-run restaurants.
• Price Ranges in US Dollars: Palau uses the US dollar as official currency. Local plate lunches at markets cost $5-8, casual restaurant meals run $12-20 per person, mid-range dining averages $25-40, and upscale seafood dinners reach $50-80 per person, with imported ingredients commanding premium prices due to shipping costs.
• Seasonal Dining Opportunities: The dry season (November-April) brings the best fishing conditions and freshest seafood availability, while June-August is peak season for coconut crab harvesting, though conservation regulations limit availability. Traditional "chemadech" feasts occur during cultural festivals and community celebrations, particularly around Independence Day in October.
• Unique Dining Experiences: Join a traditional "omengull" (underground oven cooking) demonstration where taro, fish, and pork are wrapped in banana leaves and slow-cooked over hot stones, or visit the Koror morning market (opening at 6 AM) where vendors sell fresh catch, tropical fruits, and ready-to-eat local breakfast items like tapioca soup and grilled fish.

• Reservation Practices: Most restaurants in Palau operate on a walk-in basis, but calling ahead for dinner (especially Thursday-Saturday evenings) is recommended for the limited number of upscale establishments. Some restaurants close unexpectedly if fresh supplies don't arrive, so confirming by phone on the day of your visit prevents disappointment, particularly for outer island dining locations.
• Payment and Tipping: Credit cards are accepted at established restaurants in Koror, but cash remains