RESTAURANT
Our gourmet restaurant is particularly well renowned on the island of Raiatea, offering refined dishes in an idyllic setting.
Sober, elegant and streamlined, the plates are as if magnified by the subdued lighting and the fragrances emanating from the garden. Seated facing the lagoon, not far from the pool, all you have to do is let yourself be carried away by this symphony of aromas and harmony of colours.
The ambition of the chef, Romain LEONARD, is simple: to exalt the flavours by composing with local products of the highest quality, to enhance Polynesian authenticity with international influences. Mahi mahi, red tuna, and various laggoon fishes will bring an exotic tonality to your dish while you will find more tenderness in the red meats from New Zealand.
Not far away, the bar prides itself on promoting local producers by offering you fruity cocktails made from rum distilled on the island of Taha’a. Nestled in traditional colonial armchairs, enjoy the Polynesian sounds in a lounge friendly and refined atmosphere.
Breakfast
Respecting the 100% homemade rule, the breakfast table is one of the signatures of Raiatea Lodge.
The pastries that fill the air with their fragrance as soon as they come out of the oven, the bread that crunches in your mouth, topped with coconut, mango, pineapple or papaya jams… Let yourself be tempted by this appetizing plate of fruit, straight from the Fa’apu of Raiatea, or by a tasty fresh tropical juice. Try the homemade yoghurt, worked with Alain Abel’s vanilla, or the coconut-based cakes and marbles.
A healthy space with savoury sweets is also available to you. All you need to do is to watch the sun rays successively reach the coral reef and sprinkle this magnificent spectacle with a little Raiatea honey!
Lunch
In addition to the restaurant’s menu, we offer a snacking menu, which combines simplicity and gourmet delicacies. The Mahi Mahi Burger is served alongside red tuna tartar with herbs and raw fish with fresh coconut milk.
You may prefer our grilled beef or fish from the lagoon a la Plancha?
If you are looking for a more refined dish, opt for the evening menu.
Dinner
As night falls on Raiatea, the temperature drops slightly while the atmosphere warms up, this is probably the best time of the day. As half-board is included in your stay, the chef dedicates his skills to the lodge’s guests, although his menu also attracts some guests from out of town.
There, in the middle of the coconut grove, the products are worked simply to keep their original taste and texture, the local flavours are present but subtle. The fish is necessarily the most important part of the menu. Lagoon fish, pelagic, our suggestions of the week will allow you to taste seasonal pleasures such as lobster, pahua (clam) or vana (sea urchin).
As for red meat lovers, they will be able to turn to a beef cheek braised with amber Hinano beer or a lamb parmentier confit with black olives and its sweet potato mousseline…
Our chef
Our Head Chef, Romain LEONARD, embarks on his gastronomic journey in the enchanting setting of Morbihan. He begins his apprenticeship in a Michelin-starred restaurant, a place where flavors dance in harmony with culinary art.
In the subsequent two years, he hones his skills at Roz-Avel in Sauzon, located on the majestic Belle-Île-en-Mer, a true temple of local gastronomy.
His thirst for adventure and discovery then leads him to Ireland, where he spends fifteen years perfecting his culinary craft. Over time, he ascends the ranks to become head chef, all while developing a style that seamlessly blends tradition and innovation. His experiences span from the prestigious kitchens of the “KClub” in Straffan to the restaurant “Snaffles,” nestled within Castle Leslie in Glaslough, allowing him to refine his expertise in establishments adorned with two and three rosettes in the AA Guide.
A significant milestone in his career was his tenure at “Rôtisseur des Îles” in Guadeloupe, under the guidance of Gérard Lo-Pinto, Meilleur Ouvrier de France 1993. It was here that he fully grasped the importance of artisanal techniques, discovering the richness and depth of traditional methods.
His journey takes him to the Kempinski Palace in Engelberg, amidst the majestic Swiss mountains, before he ventures to Polynesia. This invaluable experience not only enriched his culinary vision but also allowed him to explore the use of unique ingredients and the discovery of exquisitely refined flavors.
Today, at Raiatea Lodge Hotel, he delights in sharing his passion and expertise by creating dishes inspired by both French and international cuisines, infused with a Polynesian touch, each telling a story and enchanting the palates of those fortunate enough to savor them.
