Palau Food Guide
Content Information
Recently updated🔥Current Food Trends 2025
What's happening in Palau's culinary scene right now
Palau's culinary scene in December 2025 blends traditional Pacific island cuisine with American, Japanese, and Taiwanese influences from decades of cultural exchange. Taro remains the most culturally significant crop, exclusively harvested by women and deeply rooted in arts, culture, and traditions - serving as the Pacific equivalent of rice in Asia. Traditional Palauan dishes showcase coconut, tapioca, yams, pumpkin, and abundant fresh seafood from pristine waters. December marks ideal diving season (26-30°C/79-86°F water temperatures) bringing tourist influx to Koror's restaurant scene. Elilai Seaside Restaurant maintains TripAdvisor's Travelers' Choice 2025 award, offering Pacific Rim cuisine with Rock Islands sunset views. Fusion dining dominates - BBQ-sauce-smothered grilled pork alongside fresh sashimi, sushi, and tempura reflect multicultural heritage. Ulkoy (shrimp and squash fritters) remains popular festival food, though origins disputed between Filipino influence and traditional coconut shoot versions. Fruit bat soup, while controversial internationally, persists as traditional delicacy showcasing unique island protein sources. Taro innovations continue: taro rösti (Pacific potato pancakes), taro soup, taro cakes, and steamed taro with fish/chicken. Fresh seafood central to dining - coconut crab, reef fish, lobster prepared simply to highlight quality. American influence evident in burgers, hot dogs, while Japanese culinary techniques elevate raw fish preparations. Limited traditional restaurant availability - most authentic fare found in homes, cultural events, or resort dining experiences. Sustainability focus on protecting marine resources while maintaining fishing traditions.
Food Safety Tips
Essential food safety information to help you enjoy Palau's cuisine safely and confidently.
Bottled water recommended for drinking
While tap water in Koror is generally treated, bottled water is recommended for drinking to avoid stomach issues. Water quality can vary in outer islands.
Seafood is extremely fresh and safe
Palau's seafood is caught fresh daily from pristine waters. Restaurants and markets maintain high standards. Safe to eat raw fish in reputable establishments.
Food spoils quickly in tropical climate
Due to high heat and humidity, avoid foods that have been sitting out for extended periods. Stick to freshly prepared hot dishes or properly refrigerated items.
Resort and tourist restaurants maintain high standards
Tourist-focused establishments in Koror and resorts follow international food safety standards. Local markets and home cooking may vary.
Dietary Options
vegetarian
LOW AVAILABILITYTraditional Palauan cuisine is heavily seafood and pork-based. Vegetarian options limited but available at international restaurants. Taro, tapioca, and vegetable dishes exist but not mainstream.
vegan
VERY LOW AVAILABILITYVegan options are rare. Traditional cooking uses fish sauce, coconut cream, and seafood extensively. International restaurants in resorts may accommodate with advance notice.
gluten-free
MEDIUM AVAILABILITYTraditional cuisine is naturally gluten-free, based on taro, tapioca, rice, and seafood. However, Japanese and American influences bring wheat products. Communicate dietary needs clearly.
Common Allergens
Coconut
HIGH PREVALENCECoconut and coconut cream are fundamental to Palauan cuisine
COMMONLY FOUND IN:
Seafood
HIGH PREVALENCEFish, shellfish, and seafood are primary protein sources
COMMONLY FOUND IN:
Shellfish
HIGH PREVALENCECrabs, clams, and other shellfish widely consumed
COMMONLY FOUND IN:
Essential Food Experiences
These iconic dishes represent the must-have culinary experiences that define Palau's food culture for travelers.
Ulkoy
Shrimp and squash fritters deep-fried until golden and crunchy. Seasoned with Creole seasoning, salt, and cayenne pepper. Popular appetizer at festivals and special occasions, served with vinegar-based dipping sauce, ketchup, or sweet and sour sauce.
Taro
The most important crop for Palauan people, taro is the Pacific equivalent of rice in Asia. Prepared as taro soup, cakes, salads, or simply steamed and eaten with fish, chicken, or pork. Exclusively harvested by women and deeply rooted in Palauan culture.
Taro Rösti
Pacific version of potato pancakes where potato is replaced with grated taro. Mixed with salt, pepper, and onion, then deep-fried in hot oil until crispy and delicious. A creative adaptation of Western cuisine using local ingredients.
Fruit Bat Soup
Traditional delicacy using fruit bats cooked in coconut cream with ginger and spices. Controversial internationally but culturally significant in Palau. The entire bat including wings and fur is used. Not for the faint of heart.
Coconut Crab
Prized delicacy - the world's largest terrestrial arthropod. Sweet, tender meat with coconut flavor from their diet. Prepared grilled, steamed, or in coconut cream. Expensive and increasingly protected due to overharvesting.
Fresh Sashimi
Japanese influence brings incredibly fresh sashimi from pristine Palauan waters. Yellowfin tuna, wahoo, grouper, and other reef fish sliced raw and served with soy sauce and wasabi. Freshness is unparalleled.
Tapioca
Staple root vegetable prepared in various ways - boiled, mashed, or made into puddings. Used similarly to taro but with different texture. Often served as side dish with fish or pork.
Grilled Reef Fish
Fresh-caught reef fish grilled over open flame or coals, seasoned simply with salt, lemon, and local herbs. Simplicity highlights the incredible freshness and quality of Palauan waters.
Palauan Pumpkin Soup
Creamy soup made with local pumpkin, coconut cream, and spices. Comfort food that showcases abundant local produce. Served hot as starter or light meal.
Bento Boxes
Japanese influence brings popular bento boxes with chicken or pork, rice, salad, and pickles. Common on diving tours and as takeaway meals. Fusion of Japanese presentation with local flavors.
Regional Specialties & Local Favorites
Discover the authentic regional dishes and local favorites that showcase Palau's diverse culinary traditions.
Steamed Taro with Coconut Cream
Traditional breakfast and side dish - taro steamed until tender, served with rich coconut cream. Simple preparation highlights the ingredient quality.
Allergens:
Grilled Pork with BBQ Sauce
American influence shows in BBQ-smothered grilled pork. Sweet and tangy sauce over tender pork. Popular at gatherings and restaurants.
Tempura
Japanese-style tempura using local seafood and vegetables. Light, crispy batter showcasing fresh ingredients. Available at most restaurants.
Allergens:
Fresh Lobster
Spiny lobster from Palauan reefs, grilled or steamed. Sweet, tender meat. Expensive but worth it for special occasions.
Allergens:
Taro Salad
Boiled taro cubed and mixed with coconut cream, onions, and seasonings. Served cold as refreshing side dish.
Allergens:
Fish and Chips
American-style comfort food using ultra-fresh local fish. Crispy batter, served with fries. Popular casual meal.
Allergens:
Sushi Rolls
Japanese influence brings fresh sushi using local fish. Creative rolls combining Pacific and Asian flavors.
Allergens:
Coconut Rice
Rice cooked in coconut cream, fragrant and rich. Served as side dish with grilled meats and fish.
Allergens:
Breadfruit
Starchy fruit roasted, boiled, or fried. Potato-like texture, mild flavor. Traditional staple food of Pacific islands.
Regional Cuisine Highlights
Explore the diverse culinary landscapes across different regions of Palau.
Koror (Main Island)
Culinary hub of Palau with international restaurants, resort dining, and fusion cuisine. Japanese, American, and Taiwanese influences strongest here. Fresh seafood and Pacific Rim fusion dominate.
Signature Dishes:
Key Ingredients:
Rock Islands
Remote islands with limited dining, mostly picnic-style meals on boat tours. Bento boxes and simple grilled foods common. Focus on portable, tour-friendly meals.
Signature Dishes:
Key Ingredients:
Outer Islands
Most traditional Palauan cuisine found here. Home cooking with taro, tapioca, fresh fish, and coconut. Limited restaurant infrastructure, food prepared in homes.
Signature Dishes:
Key Ingredients:
Sweet Delights & Desserts
Indulge in Palau's traditional sweet treats and desserts.
Tapioca Pudding
Sweet dessert made with tapioca pearls, coconut cream, and sugar. Served warm or cold. Traditional comfort dessert.
Coconut Candy
Sweet candies made from coconut meat and sugar, sometimes with pandan flavor. Popular local treat sold at markets.
Fresh Tropical Fruit
Abundant fresh fruits including papaya, banana, pineapple, and mango. Simple and refreshing way to end a meal.
Traditional Beverages
Discover Palau's traditional drinks, from locally produced spirits to regional wines.
Imported Beer
Due to small population, beer is imported from Philippines, Japan, and USA. Budweiser, San Miguel, and Japanese beers popular.
Coconut Toddy
Traditional fermented palm sap beverage. Mildly fermented, slightly sweet and sour. Produced in small quantities locally.
Soft Beverages
Discover Palau's traditional non-alcoholic drinks, from local teas to refreshing juices.
Fresh Coconut Water
Young coconut water served straight from the coconut. Naturally sweet, refreshing, and hydrating in tropical heat.
Tropical Fruit Juice
Freshly squeezed juices from papaya, pineapple, mango, and other local fruits. No additives, pure fruit flavor.