PRICE:
Frommer's Highly Recommended

One of Moorea's more consistent restaurants, Le Cocotier has widely spaced tables under a natural thatched roof, which helps make it one of the island's more romantic places to dine. The chef specializes in mahimahi steamed in paper with basil sauce, tuna steak in a green-pepper sauce, and other seafood prepared the traditional French way. For a change of pace, I enjoyed his homemade ham (like the sugar-cured version we get in Virginia) in a port-wine sauce. For dessert, don't miss the bananas roasted in coconut cream and served with vanilla ice cream.

Copyright: Excerpted from Frommer's Tahiti & French Polynesia, 2nd Edition, (c) 2008, Wiley Publishing, Inc.

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