Port Vila has become famous for being a diners’ paradise. The fresh seafood and local produce are superbly prepared into tantalizing dishes. Try the local Poulet fish or a fresh lobster for seafood, or get to know cuisines that are influenced by the country's French, Spanish, and British colonial past. The variety is simply astounding. Try a succulent Santo beef steak, local Teoma prawns or be adventurous and sample rousette (flying fox), nautou (ground pigeon), and escargots (snails).
The national dish is called Laplap, made from grounded yam or taro roots, often mixed with pieces of pork, chicken, fish or flying fox, wrapped in banana leaves that are then soaked in a coconut and water mixture before being cooked in an underground oven. For vegetarians, there is the traditional nalot, made from breadfruit.
On the outer islands, restaurants outside resorts are very few. Most of the menus will have limited choices and are confined to local produce and island foods. Rice is included in many meals. Sample fresh vegetables, fruit and cuisine at the local markets.