Restaurant Aito

Frommer's Review

Extending out over the lagoon, this open-air cafe preserves the old South Seas ambience better than any other restaurant on Moorea. Adding to the charm are big aito (ironwood) trees growing through the deck and thatched roof (hence the restaurant's name). Owner Jean-Baptiste Cipriani grew up in Marseilles on the cooking of his Corsican ancestors, and he repeats some of those dishes here, including a luscious tomato sauce that requires 10 hours to prepare. You can dip your bread into some very spicy Corsican peppers while waiting. This isn't the cleanest place on Moorea, but it's a terrific spot for a lagoonside meal, as many celebrity visits attest.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.